Effect of pulsed electric field treated on quality of curd.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2024-12-01 Epub Date: 2023-08-08 DOI:10.1177/10820132231193479

Birwal Preeti, Menon Rekha Ravindra, M Shivaram, Deshmukh P Gajanan, Azad Mandeep Singh

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Abstract

Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV and 90 Hz) square waves of pulse width 900 µs for 100 s. Curd samples were prepared with conventional heat treatment (CHT), PEF-treated milk subjected to CHT (PT-CHT), and PEF-treated milk (PT). PT samples resulted in curd with higher acidity (0.17 ± 0.005% LA) and microbial load (6.65 ± 0.27 log CFU/g), while the PT-CHT samples resulted in curd with better whey holding capacity. The firmness recorded for CHT, PT-CHT, and PT was 1.15 ± 0.05, 1.32 ± 0.04, and 0.91 ± 0.03 N, respectively. PT-CHT showed a higher viscosity index, that is, 0.207 ± 0.005 g. Sensorial properties showed the acidic nature of PT-curd with greater syneresis and softer texture resulted in its poorer sensory scores for texture. Shelf-life analysis showed no significant difference between curd prepared using the CH and PT-CHT up to 12 days. The study demonstrated the potential of employing PEF with CHT for improving the texture and shelf life of curd without impacting its quality.

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脉冲电场处理对凝乳质量的影响

脉冲电场（PEF）是一种潜在的预处理技术，可通过减少牛奶中的微生物量来提高牛奶质量。本研究旨在解决一种流行的发酵乳制品（即凝乳）的这一问题。牛奶用脉冲宽度为 900 µs 的高电压、高频率（55 kV 和 90 Hz）方波处理 100 秒。凝乳样品是用传统热处理（CHT）、PEF 处理过的牛奶（PT-CHT）和 PEF 处理过的牛奶（PT）制备的。PT 样品制成的凝乳酸度（0.17 ± 0.005% LA）和微生物量（6.65 ± 0.27 log CFUg-1）更高，而 PT-CHT 样品制成的凝乳乳清保持能力更强。CHT、PT-CHT 和 PT 的坚固度分别为 1.15 ± 0.05、1.32 ± 0.04 和 0.91 ± 0.03 N。PT-CHT 的粘度指数较高，为 0.207 ± 0.005 g。感官特性显示，PT-豆腐的酸性较强，滞后性较大，质地较软，因此其质地的感官评分较低。保质期分析表明，使用 CH 和 PT-CHT 制备的凝乳在 12 天内没有明显差异。这项研究表明，在不影响凝乳质量的情况下，使用 PEF 和 CHT 有可能改善凝乳的质地和保质期。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).