Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-06-09 DOI:10.1016/j.idairyj.2024.106011

Márcia Gabrielle Silva Viana , Daniela Karla Medeiros Vasconcelos , Maria Isabel Ferreira Campos , Leila Moreira de Carvalho , Lary Souza Olegário , Mércia de Sousa Galvão , Karina Maria Olbrich dos Santos , Antônio Silvio do Egito , Marta Suely Madruga , Marcos dos Santos Lima , Tatiane Santi Gadelha , Maria Teresa Bertoldo Pacheco , Viviane Priscila Barros de Medeiros , Evandro Leite de Souza , Maria Elieidy Gomes de Oliveira

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引用次数: 0

Abstract

This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g⁻¹. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.

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添加粘液柠檬酸乳杆菌 CNPC007 改善山羊乳清干酪奶油的理化、感官特性和挥发性特征

本研究评估了自生菌株粘液柠檬乳杆菌 CNPC007 对山羊乳清干酪在冷藏储存期间的技术功能特性、理化性质、挥发性特征和感官方面的影响。测试了三种奶酪配方：CRC（不含益生菌）、RCLM（含粘液酵母 CNPC007）和 RCLA（含商业益生菌嗜酸乳杆菌 La-5）。粘液桿菌 CNPC007 影响了山羊乳清奶油的颜色、粘附性、乳糖含量、酸度和蛋白水解深度指数。RCLA 和 RCLM 的益生菌存活细胞数为 6 log CFU g-1。RCLM 的蛋白分解深度指数和游离氨基酸释放量最高。在配方中发现了 17 种不同的挥发性化合物。益生菌补充剂不会影响总体接受度或购买意向。在等级测试中，RCLA 和 RCLM 比 CRC 更受青睐，在 JAR 测试中被认为是山羊香味的理想选择。添加 L. mucosae CNPC007 有可能改善山羊乳清干酪奶油的营养、功能、芳香和感官方面。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.

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