The main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.,Mozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.,The zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.,This paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

中文翻译：

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涂有玉米蛋白和精油的低钠马苏里拉奶酪的可接受性

本文的主要目的是评估含有精油的玉米蛋白涂层对减钠马苏里拉奶酪感官特性的影响。,马苏里拉奶酪是通过浸入含有 5、10、15 或 20% NaCl (w/ v) 分别对应于工业中使用的 NaCl 含量的 25%、50%、75% 和 100%。这些腌制的马苏里拉奶酪和另一种未加盐的马苏里拉奶酪涂有一层可食用的玉米醇溶蛋白薄膜，其中加入了 3% 的百里香和大蒜精油 (1:1) 混合物。他们对咸味和整体印象进行了感官分析。未减盐（20% NaCl w/v）的马苏里拉奶酪，包覆或未包覆可食用薄膜，也进行失水量和微生物质量分析，以评估该薄膜对产品质量的影响。添加了油的玉米蛋白涂层不会影响用高达 50% 的盐减少制备的马苏里拉奶酪的感官接受度。玉米蛋白涂层的马苏里拉奶酪的水分损失和微生物生长低于未涂层的马苏里拉奶酪。这些结果表明，这种薄膜可以用作天然添加剂，有助于改善马苏里拉奶酪的微生物和感官特性。本文有助于减少与食品保鲜和减钠新技术相关的研究不足。此外，含有精油的玉米醇溶蛋白涂层可以在其他食品类别上进行测试。这些结果表明，这种薄膜可以用作天然添加剂，有助于改善马苏里拉奶酪的微生物和感官特性。本文有助于减少与食品保鲜和减钠新技术相关的研究不足。此外，含有精油的玉米醇溶蛋白涂层可以在其他食品类别上进行测试。这些结果表明，这种薄膜可以用作天然添加剂，有助于改善马苏里拉奶酪的微生物和感官特性。本文有助于减少与食品保鲜和减钠新技术相关的研究不足。此外，含有精油的玉米醇溶蛋白涂层可以在其他食品类别上进行测试。