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

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
{"title":"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","authors":"Márcia Gabrielle Silva Viana ,&nbsp;Daniela Karla Medeiros Vasconcelos ,&nbsp;Maria Isabel Ferreira Campos ,&nbsp;Leila Moreira de Carvalho ,&nbsp;Lary Souza Olegário ,&nbsp;Mércia de Sousa Galvão ,&nbsp;Karina Maria Olbrich dos Santos ,&nbsp;Antônio Silvio do Egito ,&nbsp;Marta Suely Madruga ,&nbsp;Marcos dos Santos Lima ,&nbsp;Tatiane Santi Gadelha ,&nbsp;Maria Teresa Bertoldo Pacheco ,&nbsp;Viviane Priscila Barros de Medeiros ,&nbsp;Evandro Leite de Souza ,&nbsp;Maria Elieidy Gomes de Oliveira","doi":"10.1016/j.idairyj.2024.106011","DOIUrl":null,"url":null,"abstract":"<div><p>This study assessed the effects of the autochthonous strain <em>Limosilactobacillus mucosae</em> 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 <em>L. mucosae</em> CNPC007), and RCLA (with commercial probiotic <em>Lactobacillus acidophilus</em> La-5). <em>L. mucosae</em> CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count &gt;6 log CFU g<sup>−1</sup>. 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. <em>L. mucosae</em> CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation\",\"authors\":\"Márcia Gabrielle Silva Viana ,&nbsp;Daniela Karla Medeiros Vasconcelos ,&nbsp;Maria Isabel Ferreira Campos ,&nbsp;Leila Moreira de Carvalho ,&nbsp;Lary Souza Olegário ,&nbsp;Mércia de Sousa Galvão ,&nbsp;Karina Maria Olbrich dos Santos ,&nbsp;Antônio Silvio do Egito ,&nbsp;Marta Suely Madruga ,&nbsp;Marcos dos Santos Lima ,&nbsp;Tatiane Santi Gadelha ,&nbsp;Maria Teresa Bertoldo Pacheco ,&nbsp;Viviane Priscila Barros de Medeiros ,&nbsp;Evandro Leite de Souza ,&nbsp;Maria Elieidy Gomes de Oliveira\",\"doi\":\"10.1016/j.idairyj.2024.106011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study assessed the effects of the autochthonous strain <em>Limosilactobacillus mucosae</em> 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 <em>L. mucosae</em> CNPC007), and RCLA (with commercial probiotic <em>Lactobacillus acidophilus</em> La-5). <em>L. mucosae</em> CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count &gt;6 log CFU g<sup>−1</sup>. 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. <em>L. mucosae</em> CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.</p></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-06-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694624001316\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624001316","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
International Dairy Journal
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.
期刊最新文献
Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses Shiga toxin-producing Escherichia coli in the milk production chain: Evaluation of virulence genes and clonal diversity of O157:H7 strains Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1