储存条件对原始驼牛奶质量的影响
Yu-Huan Wang1, Tana Wuren2, Bin-Tao Zhai3
1College of Basic Medical Science, Qinghai University, Xining 810016, China.
Food science of animal resources
|November 18, 2024
概括
在4°C的奶油箱中储存7天的原始驼牛奶会降低其营养质量和生物活性. 由于微生物的转移,这会影响蛋白质,脂肪和氨基酸含量,使长途运输不适合.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 动物科学动物科学
背景情况:
- 维护原驼奶的分子生物活性对于其营养价值和功能至关重要.
- 不适当的储存温度和长时间的储存可能会降低驼牛奶的质量.
研究的目的:
- 调查储存条件对巴克特里亚驼牛奶质量的影响.
- 评估4°C奶油运输对驼奶的分子成分和微生物组成的影响.
主要方法:
- 商业来源的巴克特里亚驼牛奶在4°C的奶油车里存储了0到7天.
- 分析包括蛋白质,氨基酸,脂肪和脂肪酸的量化.
- 分析了微生物组成,并注意到主导细菌种的变化.
主要成果:
- 在7天内观察到蛋白质,氨基酸,脂肪和脂肪酸的逐渐减少.
- 微生物分析显示,Psychrobacter种群增加,Kocuria种群减少.
- 这些微生物变化与牛奶成分的降解有关.
结论:
- 在4°C的奶油箱中长时间运输驼牛奶是不适合保持其质量的.
- 观察到的退化凸显了对驼生奶进行优化保存和运输战略的需要.
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