油半硬山羊奶酪的蛋白质和纹理参数
Stefani Levak1, Samir Kalit1, Iva Dolenčić Špehar1
1Department of Dairy Science, University of Zagreb Faculty of Agriculture, Zagreb, Croatia.
Journal of food science
|November 17, 2025
概括
油熟的山羊奶酪增强蛋白质分解和软化质地,在10天的空气和50天的油熟后观察到的特定益处. 这种方法提供了一种调节奶酪质量的方法,并延长保质期.
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
- 生物化学 生物化学
背景情况:
- 工艺奶酪生产对于传统和经济发展至关重要,特别是在岛屿地区.
- 在油中保存奶酪是一种传统的方法,可以将它的可用性延长到季节性牛奶生产之外.
- 油成熟对奶酪特性和最佳浸泡时间的特定影响仍然在很大程度上未被探索.
研究的目的:
- 研究在油混合物中成熟的半硬山羊奶酪的蛋白质和纹理特性.
- 为了比较仅在空气中成熟的奶酪与在空气和油浸的组合中成熟的奶酪.
- 为了确定不同油成熟时间如何影响奶酪的特性,如水分,蛋白质分解和质地.
主要方法:
- 羊奶酪批量被分为三个组:对照组 (空气成熟),油成熟 (10天空气,50天油) 和混合成熟 (20天空气,40天油).
- 样品在各种时间点 (0,10,20,30,45,60天) 进行了蛋白质分解 (WSN,TCA-SN,残留素),质地 (硬度,可折断性,凝聚性),水分 (MNFS) 和盐 (S/M) 的分析.
- 进行了统计分析,以确定成熟组之间的显著差异 (p < 0.01).
主要成果:
- 油熟显著保留了非脂肪物质 (MNFS) 的水分,并加剧了蛋白质分解,这表明油熟奶酪中的水溶性 (WSN) 和三酸溶性 (TCA-SN) 的含量较高.
- 与对照组相比,第二组 (10天空气,50天油) 呈现出最高的蛋白质分解和最柔软,最凝聚的纹理.
- 对照奶酪显示蛋白质分解速度最慢,水分盐度最高 (S/M),质地最硬,而第三组显示中度蛋白质分解,受到较长的初始空气成熟的影响.
结论:
- 在50:50的特级初橄油和精制的向日油混合物中成熟半硬的山羊奶酪有效调节蛋白质和纹理的发展.
- 浸泡在油中增强了蛋白质分解,并导致一种更柔软,更凝聚力的奶酪质地,在在油中长时间成熟的奶酪中观察到的特殊益处.
- 这项研究表明了油作为一种成熟介质来控制奶酪质量的潜力,为手工奶酪生产和食品保存提供了实际应用.
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