不同红花提取物对Serpa奶酪理化、微生物和感官特性的影响

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

International Dairy Journal Pub Date : 2024-12-07 DOI:10.1016/j.idairyj.2024.106159

N. Alvarenga , J. Fernandes , S. Gomes , T. Baltazar , V. Fiates , L.G. Fidalgo , T. Santos , C. Conceição , J. Dias

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引用次数: 0

摘要

本研究旨在评估不同的山竹提取物对PDO Serpa奶酪理化、微生物和感官特性的影响，包括水分含量、质地、氮组分、脂肪酸谱、微生物特性和总体接受度。在两个奶牛场（C和G）中使用三种cardoon混凝剂（J、C和G）生产奶酪样品，并在成熟开始（0天）和30天后进行分析。最初，所有样品显示相似的水分、pH值、可滴定酸度和三氯乙酸可溶性氮（TCA-SN）。成熟后，水分含量下降（1.78% ~ 2.82%），以cardoon j为原料的奶酪水分含量较高，其中cardoon j的水分活性下降更明显，pH和酸度下降，但在不同cardoon类型和不同乳制品之间差异不显著。氮组分在30天后趋于稳定，表明微生物活性是蛋白质水解的关键驱动因素。脂肪酸分析显示棕榈酸、肉豆蔻酸、油酸和癸酸占主导地位，乳制品G样品显示出较高的单不饱和脂肪酸（MUFA）和较低的短链脂肪酸，如丁酸。主成分分析（PCA）强调成熟时间是影响奶酪特性的主要因素，在成熟过程结束时，工厂对样品进行分离。微生物分析显示，在成熟过程中，中温菌和乳酸菌数量增加，而真菌和肠杆菌科数量保持稳定。感官评价表明，无论cardoon类型如何，乳制品G's奶酪在风味和接受度方面的评分较高。本研究展示了cardoon类型和乳制品实践如何影响奶酪质量。

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Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese

This study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of PDO Serpa cheese, including moisture content, texture, nitrogen fractions, fatty acid profile, microbial characteristics, and overall acceptance. Cheese samples were produced in two dairies (C and G) with three cardoon coagulants (J, C, and G) and analyzed at the beginning of ripening (0 days) and after 30 days.

Initially, all samples showed similar moisture, pH, titratable acidity, and trichloroacetic acid-soluble nitrogen (TCA-SN). After ripening, moisture decreased (1.78%–2.82%), with higher levels in cheeses made with cardoon J. Water activity declined more significantly in dairy G's samples, especially with cardoon J. pH and acidity decreased without notable differences between cardoon types or dairies. Nitrogen fractions stabilized after 30 days, indicating microbial activity as the key driver of proteolysis. Fatty acid analysis revealed palmitic, myristic, oleic, and capric acids as predominant, with dairy G's samples showing higher monounsaturated fatty acids (MUFA) and lower short-chain fatty acids, like butyric acid.

Principal Component Analysis (PCA) highlighted ripening time as the main factor influencing cheese characteristics and, at the end of the ripening process, samples were separated by factory. Microbial analysis showed increased mesophilic and lactic acid bacteria during ripening, while fungi and Enterobacteriaceae counts remained stable. Sensory evaluation indicated higher ratings for dairy G's cheeses in flavour and acceptance, regardless of cardoon type.

This study demonstrates how cardoon type and dairy practices shape cheese quality.

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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.