应用牛至精油改善新鲜绵羊“图马”奶酪的品质特性

Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.

作者信息

Garofalo Giuliana, Ponte Marialetizia, Greco Carlo, Barbera Marcella, Mammano Michele Massimo, Fascella Giancarlo, Greco Giuseppe, Salsi Giulia, Orlando Santo, Alfonzo Antonio, Di Grigoli Antonino, Piazzese Daniela, Bonanno Adriana, Settanni Luca, Gaglio Raimondo

机构信息

Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy.

Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy.

出版信息

Antioxidants (Basel). 2023 Jun 17;12(6):1293. doi: 10.3390/antiox12061293.

DOI:10.3390/antiox12061293

PMID:37372023

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10294957/

Abstract

In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese "Tuma" obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe's pasteurized milk and two strains of (NT1 and NT4) as fermenting agents. Two experimental cheese products (ECP) were obtained through the addition of 100 (ECP100) and 200 (ECP200) µL/L of OEO to milk, while the control cheese product (CCP) was OEO-free. Both strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the presence of OEOs, the most abundant compound found in cheese was carvacrol, constituting more than 65% of the volatile fraction in both experimental products. The addition of OEOs did not influence ash, fat, or protein content, but it increased by 43% the antioxidant capacity of the experimental cheeses. ECP100 cheeses showed the best appreciation scores by the sensory panel. In order to investigate the ability OEOs to be used as a natural preservative, a test of artificial contamination was carried out, and the results showed a significant reduction of the main dairy pathogens in OEO-added cheeses.

摘要

在本研究中，牛至精油（OEOs）被用于加工通过压制奶酪技术获得的新鲜羊奶酪“图马”。奶酪制作试验在工业条件下进行，使用母羊巴氏杀菌乳和两株（NT1和NT4）作为发酵剂。通过向牛奶中添加100（ECP100）和200（ECP200）μL/L的OEO获得了两种实验性奶酪产品（ECP），而对照奶酪产品（CCP）不含OEO。两株菌在体外和体内均表现出在OEO存在下生长的能力，并能在对巴氏杀菌有抗性的本地乳乳酸菌（LAB）中占主导地位。在OEO存在的情况下，奶酪中发现的最丰富的化合物是香芹酚，在两种实验产品中占挥发性成分的65%以上。添加OEOs对灰分、脂肪或蛋白质含量没有影响，但实验奶酪的抗氧化能力提高了43%。ECP100奶酪在感官评价小组中获得了最佳评价分数。为了研究OEOs作为天然防腐剂的使用能力，进行了人工污染试验，结果表明添加OEO的奶酪中主要的乳制品病原体显著减少。