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减少盐分对切达奶酪微生物群落结构和代谢物组成的影响
Xinping Wang1, You Kang2, Lei Gao2
1Department of Food Science and Engineering, College of Agricultural, Yanbian University, Yanji 133000, China.
Foods (Basel, Switzerland)
|January 8, 2025
概括
将切达奶酪中的盐分降低到1.5%可以保持质量,而1.0%的盐分会由于微生物变化而显著改变成分和风味.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 微生物学 微生物学
背景情况:
- 消费者对低食品的需求不断增长.
- 盐是奶酪中至关重要的成分,影响味道,质地和保存.
- 研究减少盐分对切达奶酪质量的影响是必不可少的.
研究的目的:
- 评估减少盐分对切达奶酪质量和成分的影响.
- 为了比较低盐 (1.5%) 和半盐 (1.0%) 切达奶酪与全盐 (2.0%) 控制.
- 了解微生物社区的转变及其对味道发展的影响.
主要方法:
- 对不同度的切达奶酪进行比较分析 (2.0%,1.5%,1.0%).
- 评估物理化学性质,纹理属性和微生物群落组成.
- 自由氨基酸和挥发性风味化合物的量化.
主要成果:
- 低盐 (1.5%) 奶酪表现出微小的纹理差异,但与全盐奶酪相比,其物理化学和微生物特征相似.
- 半盐 (1.0%) 奶酪在组成,质地和微生物群落中表现出显著的差异.
- 半盐组显示蛋白质代谢的增加,导致更高的自由氨基酸和挥发性化合物.
结论:
- 含盐量为1.5%的切达奶酪是一种可行的低盐替代品,质量与传统奶酪相似.
- 1.0%的盐度显著改变了奶酪的特性,通过微生物活动增强了风味复杂性.
- 减少盐分的策略可以量身定制,以在奶酪中实现所需的感觉和组成结果.
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