含有香料的新型农家干酪的改良特性及微生物安全性
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices.
作者信息
Josipović Renata, Knežević Zvonimira Medverec, Frece Jadranka, Markov Ksenija, Kazazić Snježana, Mrvčić Jasna
机构信息
Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A, HR-35000 Slavonski Brod, Croatia.
Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
出版信息
Food Technol Biotechnol. 2015 Dec;53(4):454-462. doi: 10.17113/ftb.53.04.15.4029.
The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined and effectively reduce numbers of foodborne pathogens like , , , and therefore have potential as natural preservatives and antioxidants.
该研究专注于开发含有香料的新型农家干酪，使其具有可接受的感官特性、更高的生物学价值并延长保质期。制作了30种添加了新鲜或干制欧芹、莳萝、胡椒、大蒜和迷迭香的奶酪。对香料和奶酪样品中的酚类化合物、抗氧化能力和抗菌活性进行了表征评估。含有新鲜胡椒以及新鲜和干制香草的奶酪表现出优异的感官特性，其中新鲜甜红椒的效果最佳。由于咖啡酸和迷迭香酸的质量分数较高，以及黄酮和酚类二萜的质量分数较高，干制迷迭香具有最高的抗氧化和抗菌活性。所检测的植物提取物能有效减少诸如[此处原文缺失具体病原体名称]等食源性病原体的数量，因此有潜力作为天然防腐剂和抗氧化剂。
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