...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Science and Technology >Effectiveness of thymol in extending keeping quality of cottage cheese
【24h】

Effectiveness of thymol in extending keeping quality of cottage cheese

机译：百里香酚在延长干酪品质方面的功效

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Direct acidified cottage cheese has a limited shelf life of 10-12 days under refrigeration due to high moisture content (similar to 75 %) and a relatively high pH (similar to 5.0). This affects its widespread marketing and distribution. Hence, a study was undertaken to improve the shelf life of direct acidified cottage cheese using thymol, a phytophenolic natural antimicrobial agent. The effect of three different levels, i.e. 30, 40 and 50 ppm of 30 % thymol solution in butteroil on the physico-chemical, microbiological and organoleptic properties was studied at four-day interval during storage under refrigeration (4-5 A degrees C). Promising results were obtained using 40 ppm thymol for inhibiting psychrotrophs, yeasts and molds as well as retarded the proteolysis in cottage cheese. Based on the effect on flavour of the fresh samples as well as the extent of changes in quality during storage, it was observed that addition of 40 ppm thymol enhanced the keeping quality of cottage cheese by 8 days compared to the control sample.
机译：直接酸化的干酪由于水分含量高（约75％）和相对较高的pH值（约5.0），在冷藏条件下的保存期限有限，为10-12天。这影响了其广泛的营销和分销。因此，进行了一项研究，以使用百里酚（一种植物酚类天然抗菌剂）改善直接酸化的干酪的货架期。在冷藏（4-5 A摄氏度）下，以四天为间隔研究了三种不同水平（即30、40和50 ppm的百里酚30％百里香酚溶液）对理化，微生物和感官特性的影响。 。使用40 ppm百里酚可抑制精神营养菌，酵母菌和霉菌，以及抑制干酪中的蛋白水解，获得了可喜的结果。基于对新鲜样品的风味的影响以及在存储过程中质量变化的程度，可以观察到，与对照样品相比，添加40 ppm百里酚可将干酪的保质期提高8天。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号