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在冷藏储存期间,通过使用种子乙醇提取物来改善巴氏化甜奶油的微生物质量和感觉特性
Zahra Sadri-Saeen1, Mohammadreza Khani1, Vajiheh Fadaei1
1Department of Food Science and Technology, Shahr-e-Qods Branch Islamic Azad University Tehran Iran.
Food science & nutrition
|January 25, 2024
概括
种子提取物 (CSE) 有效地保护了黄油的质量. 将CSE添加到巴氏杀菌黄油中显著降低了微生物腐烂和增强了感官属性,在冷藏期间延长了保质期.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 自然防腐剂 自然防腐剂
背景情况:
- 黄油在冷藏下容易受到微生物破坏,从而降低了保质期和感觉质量.
- 正在探索天然提取物作为食品中合成防腐剂的替代品.
研究的目的:
- 评估苗提取物 (CSE) 在冷藏储存期间对巴氏消毒黄油微生物和感官特性的影响.
- 确定最佳的CSE度,以延长黄油的保质期并保持质量.
主要方法:
- 乙醇苗提取物被添加到各种度 (0.05%0.5%) 的巴氏化糖奶油中.
- 微生物学分析 (总活力计数,精神养计数,大肠杆菌,菌,酵母菌,大肠杆菌,金黄色菌) 和感官评估每15天进行一次,持续60天,在2°C下进行.
- 对一个没有CSE的对照样本进行了比较分析.
主要成果:
- 只有0.25%和0.5%的CSE度显著降低了总活力,心理和大肠杆菌的数量.
- 在0.1%0.5%的CSE有效地抑制了菌和酵母菌的生长.
- 在任何样本中都没有检测到大肠杆菌或金黄色细菌;CSE改善了黄油的颜色,风味和整体接受度,最佳结果为0.1%0.5%.
结论:
- 奇亚种子提取物显示出强大的抗微生物活性,可以抵抗黄油中的腐烂微生物.
- 添加CSE可以增强感官特征,并延缓微生物的恶化,使其成为冷黄油的有希望的天然防腐剂.
- 0.1%和0.25%CSE的最佳度可以改善巴氏消毒黄油的微生物和感官质量.
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