使用骆驼奶对多米蒂奶酪的质量特性、游离氨基酸含量和生物胺形成的影响

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Wael F Elkot, Ammar Al-Farga, Gihan Malek, Ashraf Bakr, Ayah T Zaidalkilani, Ehab S Alnuzaili, Hamdi Abdelrasool Abdelsamad Eljeam, Talaat H El-Sawah
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引用次数: 0

摘要

在 4°C 腌制期间(90 天),研究了使用骆驼奶对加工 Domiati 奶酪的理化、微生物和感官特性以及游离氨基酸和生物胺含量的影响。结果表明,与水牛奶制成的奶酪相比,骆驼奶制成的奶酪中生物胺减少,游离氨基酸增加。组胺和色胺是所有处理中最主要的胺(分别为 13 毫克/千克和 12 毫克/千克)。所有样品中的生物胺含量都低于食品和药物管理局规定的允许水平(10 毫克/100 克)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

The effect of using camel milk on the physiochemical, microbiological and sensory properties, and free amino acid and biogenic amine contents of processed Domiati cheese was investigated during pickling (90 days) at 4°C. The results revealed a decrease in biogenic amines and an increase in free amino acids in cheese made from camel milk compared to cheese made from buffalo milk. Histamine and tryptamine were the most predominant amines in all the treatments (13 and 12 mg/kg), respectively. All samples had lower than the allowable level of biogenic amines, according to the Food and Drug Administration (10 mg/100 g).

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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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