APLICAÇÃO DE REVESTIMENTOS COMESTÍVEIS NA QUALIDADE E CONSERVAÇÃO DE QUEIJO COALHO

The present work aimed to develop and apply edible coatings in "coalho" cheese and to evaluate the physical-chemical, microbiological and microscopic quality. The statistical design was completely randomized in a 5x4 factorial with 4 replicates, being 5 treatments: (control-cheese without coating, cheese coated with protein isolated from soybean + essential oil of basil, cassava starch + basil essential oil; isolated soy protein + chitosan and cassava starch + chitosan). The film-forming solutions were prepared and the cheeses were immersed for 30 seconds in the solutions. The storage period of the cheeses was 21 days under refrigeration conditions (5 ± 1 ° C,% 50 ± 2 RH). The physico-chemical and microbiological analyzes were performed at times 1, 7, 14 and 21 days. The results for pH and humidity did not present significant effect (p≤0.05) by Tukey's test. The result for thermotolerant coliforms was in compliance with the standards established by Brazilian legislation. In all treatments there was presence of coagulase positive Staphylococcus during storage. For Salmonella sp . Research, there was absence in 25 grams in all treatments. Edible films and coatings can improve shelf life and food quality, serving as a barrier to moisture transfer, better visual appearance, and reduced microbiological contamination.