利用傅里叶变换红外光谱和多变量分析评价冷藏对Murrah水牛奶酸奶品质和安全属性的影响

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-04-30 DOI:10.1016/j.foodcont.2025.111395

Muzammeer Mansor , Afiefah Zulkifli , Anis Ruwaida Mohamad Lotfi , Muhamad Shirwan Abdullah Sani , Jameel R. Al-Obaidi , Mahmud Ab Rashid Nor-Khaizura , Alfi Khatib , Ahmad Faizal Abdull Razis , Anis Shobirin Meor Hussin , Jinap Selamat , Nuzul Noorahya Jambari

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引用次数: 0

摘要

水牛奶酸奶因其风味、营养和健康益处而受到重视，但储存条件会影响其质量。本研究利用FTIR光谱和多变量分析评估了水牛奶酸奶在冷藏（4°C）期间的理化和微生物变化。将商业发酵剂接种于标准水牛奶中，并在6个时间点（0、24、48 h、7、14和28天）采集样品。分析包括颜色、质地、协同作用、pH值、可滴定酸度、水活度和微生物计数。FTIR-OPLS-DA有效区分存储时间（Q2 = 0.91, R2Y = 0.979）。随着时间的推移，红度（a∗）、黄度（b∗）、稠度和粘连度发生了显著变化，而亮度（L∗）和紧实度保持稳定。28 d后，内聚性和内聚功下降。发酵后乳酸菌和总需氧菌数量增加，可滴定酸度由0.16±0.02上升至1.64±0.08，pH降至4.10±0.01。这些发现强调了冷藏对酸奶品质的影响以及FTIR光谱快速评估的有效性。

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Evaluation of cold storage effect on Murrah buffalo milk yoghurt quality and safety attributes through fourier transform infrared spectroscopy and multivariate analysis

Buffalo milk yoghurt is valued for its flavour, nutrition, and health benefits, but storage conditions affect its quality. This study assessed physicochemical and microbiological changes in buffalo milk yoghurt during cold storage (4 °C) using FTIR spectroscopy and multivariate analysis. A commercial starter culture was inoculated into standardised buffalo milk, and samples were collected at six time points (0, 24, 48 h, 7, 14, and 28 days). Analyses included colour, texture, syneresis, pH, titratable acidity, water activity, and microbial counts. FTIR-OPLS-DA effectively discriminated storage times (Q² = 0.91, R²Y = 0.979). Over time, redness (a∗), yellowness (b∗), consistency, and syneresis changed significantly, while lightness (L ∗) and firmness remained stable. Cohesiveness and work of cohesion decreased after 28 days. Lactic acid bacteria and total aerobic bacteria increased post-fermentation, with titratable acidity rising from 0.16 ± 0.02 to 1.64 ± 0.08 and pH dropping to 4.10 ± 0.01. These findings highlight the impact of cold storage on yoghurt quality and the effectiveness of FTIR spectroscopy for rapid assessment.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.