开发创新的共生无骨干干羊肉零食的技术和感官特征
Ítalo Abreu Lima1, Lorrany Ramos do Carmo1, Bruna Fernandes Andrade1
1Departamento de Ciência dos Alimentos, Escola de Ciência Agrárias de Lavras, Universidade Federal de Lavras (UFLA), Lavras, MG 37200-900, PO 3037, Brazil.
Meat science
|June 25, 2024
概括
这项研究开发了使用益生菌Lactobacillus paracasei和益生菌乳糖的耐用,高蛋白羊肉零食. 功能性零食被发现在营养上是健康的,在微生物学上是稳定的,并且受到感官的欣赏.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 产品开发 产品开发
背景情况:
- 消费者对健康,方便和保质期高蛋白食品的需求正在增加.
- 功能性肉制品为结合有益的微生物和益生菌提供了机会.
- 羊肉零食代表了开发创新食品的潜在平台.
研究的目的:
- 为了评估干羊肉零食的技术和感官特性.
- 研究结合益生菌Lactobacillus paracasei和益生菌乳糖的作用.
- 评估功能羊肉零食的微生物稳定性和安全性.
主要方法:
- 制备了四种羊肉零食配方:对照配方,益生菌补充剂 (PREB),益生菌补充剂 (PROB) 和共生菌补充剂 (SYMB).
- 分析了技术参数,包括体重减轻,湿度,水活性,pH值,可定位酸度,脂质氧化和残留酸盐.
- 评估了感官属性,化学成分,纹理形状和颜色指数.
- 证实了Lactobacillus paracasei的生存和乳糖的稳定性.
主要成果:
- 熟成时间显著影响了水分,水活性,pH值,可定位酸度,脂质氧化和剩余酸盐,但没有影响体重减轻.
- 益生菌菌株Lactobacillus paracasei在PROB和SYMB配方中的10^7 CFU/g下仍然是可行的.
- 在PREB和SYMB零食中,乳糖含量稳定在2.17%.
- 与对照组相比,在化学成分,纹理或颜色指数方面没有发现显著差异.
- 感官评估显示对颜色属性的积极影响,以及纹理,味道和整体印象.
结论:
- 开发的功能性羔羊肉零食在营养上是健全的,在微生物学上是稳定的,而且是安全的.
- 纳入Lactobacillus paracasei和乳糖导致了安全和感官接受的高蛋白质产品.
- 这些发现为开发新型功能羊肉产品提供了宝贵的技术数据.
相关概念视频
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