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Ma F, Wang L, Huang J, Chen Y, Zhang L, Zhang M, Yu M, Jiang H, Qiao Z. Comparative study on nutritional quality and serum biochemical indices of common carp (Cyprinus carpio) aged 11 to 13 months aged cultured in traditional ponds and land-based container aquaculture systems. Food Res Int 2023; 169:112869. [PMID: 37254318 DOI: 10.1016/j.foodres.2023.112869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
In the study, the physical characteristics, nutritional composition, mineral elements, volatile substances, and serum biochemistry of common carp (Cyprinus carpio) after rearing for two months were compared and analyzed to reveal the differences in muscle nutritional quality and serum biochemical indices between fish raised in traditional ponds (TP) and land-based container recirculating aquaculture systems (C-RAS). One hundred fish were selected from each aquaculture mode for the following experiments. Results show that: in terms of physical properties, C-RAS frozen seepage rate was significantly lower than that in TP (P < 0.05), the chewiness, gumminess, springiness, resilience, adhesiveness, cohesiveness, and shearing of C-RAS group were significantly higher than in TP (P < 0.01). Regarding muscle nutrients, the moisture, the crude lipid contents of C-RAS group were significantly lower than that of the TP group (P < 0.05), and the crude protein content of C-RAS group was extremely significantly higher than that in TP (P < 0.01). The saturated fatty acids (ΣSFA) and polyunsaturated fatty acids (ΣPUFA) in the muscle of C-RAS were significantly higher than that in TP (P < 0.01), and monounsaturated fatty acids (ΣMUFA) of C-RAS were significantly lower than that in TP (P < 0.01). Methionine content in C-RAS was significantly higher than that in TP (P < 0.05). In terms of mineral elements, the contents of K and Se in C-RAS were significantly higher than those in TP, and the content of Zn in C-RAS was significantly lower than that in TP (P < 0.05). In terms of volatile substances, nonanal, octanal, and benzaldehyde in C-RAS were significantly lower than those in TP(P < 0.01), 2,3-diethyl-5-methylpyrazine, ethyl 3-methylpentanoate, butyl formate were significantly higher than those in TP (P < 0.01). In terms of serum biochemistry, the glucose index in C-RAS was extremely significantly lower than that in TP group, total protein, albumin, alkaline phosphatase, and triglyceride were extremely significantly higher than those in TP (P < 0.01). Experiments show that the aquaculture mode has a large impact on the physical properties of the common carp, nutrients, mineral elements, volatile matter, and serum biochemical. In conclusion, the common carp cultured in C-RAS systems had better muscle nutritional quality, which provides a reference for future regulation of fish nutritional quality by C-RAS.
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Affiliation(s)
- Fangran Ma
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China
| | - Lei Wang
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China.
| | - Jintai Huang
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China
| | - Yuhan Chen
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China
| | - Lan Zhang
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China
| | - Meng Zhang
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China
| | - Miao Yu
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China
| | - Hongxia Jiang
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China
| | - Zhigang Qiao
- College of Fisheries, Henan Normal University, No. 46, Jianshe East Road, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China
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2
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Baleswaran A, Couderc C, Reyrolle M, Le Bechec M, Dayde J, Tormo H, Jard G. Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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3
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Tekin A, Hayaloglu AA. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Sahingil D, Hayaloglu A. Enrichment of antioxidant activity, phenolic compounds, volatile composition and sensory properties of yogurt with rosehip (Rosa canina L.) fortification. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100514] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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5
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Li H, Gao J, Chen W, Qian C, Wang Y, Wang J, Chen L. Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt. Food Sci Nutr 2022; 10:1451-1460. [PMID: 35592282 PMCID: PMC9094460 DOI: 10.1002/fsn3.2755] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.
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Affiliation(s)
- Hui Li
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Jiaxing Gao
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Wenbo Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Chengjing Qian
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Yong Wang
- Department of Chemical Engineering Monash University Clayton Victoria Australia
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Lishui Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
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Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Pino A, Liotta L, Caggia C, Chiofalo V, De Nardo F, Zumbo A, Todaro A, Randazzo CL. Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese. FEMS Microbiol Lett 2021; 368:6287572. [PMID: 34048553 DOI: 10.1093/femsle/fnab055] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 05/23/2021] [Indexed: 01/10/2023] Open
Abstract
Nicastrese is an indigenous Italian goat breed reared in the Calabria region under semi-extensive practices. From January to June, the milk yield of 400 multiparous Nicastrese goats was evaluated. In addition, tank milk and ripened cheese samples were subjected to physico-chemical and microbiological analyses with the aim to assess the effect of the seasonality on quality parameters. The volatile organic compounds profile of the ripened Nicastrese cheese samples was evaluated. Results showed that the seasonality had a significant effect on milk fat, lactose, urea, citric acid contents and acidity. Microbiological analysis of tank milk samples revealed variability among the different microbial groups investigated except for Escherichia coli. In addition, faecal coliforms and Listeria spp. were never detected. Regarding 60 days ripened cheese samples, almost all microbial groups showed a significant decrease during the analysed period, with the exception of Enterobacteria. It is interesting to note that Escherichia coli and Listeria spp. were not detected in any cheese sample investigated, confirming the cheese safety. Overall, volatile organic compounds, detected on cheese samples, decreased trough the investigated period and this behavior could be related to the feeding quality and to the milk's goat nutritional components.
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Affiliation(s)
- Alessandra Pino
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Italy
| | - Luigi Liotta
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Cinzia Caggia
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Italy
| | - Vincenzo Chiofalo
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, Università degli Studi di Messina, Italy
| | - Floro De Nardo
- Associazione Italiana Razze Autoctone a Rischio di Estinzione, Lamezia Terme, Italy
| | - Alessandro Zumbo
- Dipartimento di Scienze Veterinarie, Università degli Studi di Messina, Messina, Italy
| | - Aldo Todaro
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Italy
| | - Cinzia Lucia Randazzo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, Italy
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9
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Enrofloxacin treatment on dairy goats: Presence of antibiotic in milk and impact of residue on technological process and characteristics of mature cheese. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107762] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Tian H, Sun X, Yu H, Ai L, Chen C. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis. J Food Sci 2020; 85:3981-3997. [PMID: 33063315 DOI: 10.1111/1750-3841.15490] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/07/2020] [Accepted: 09/18/2020] [Indexed: 02/06/2023]
Abstract
To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2-heptanone and 2-nonanone were closely related to the "milky" and "cheesy" attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the "rancid" and "animalic (goat)" attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory-directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3-methyl-1-butanol, 2-heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2-heptanone, when added, had evident inhibitory or masking effects on the AI of "sour," "rancid," and "animalic (goat)" attributes. PRACTICAL APPLICATION: Goat milk cake is a popular acid-curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory-directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.
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Affiliation(s)
- Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Xuefeng Sun
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China.,Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai, 200232, China
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11
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Duan C, Li S, Zhao Z, Wang C, Zhao Y, Yang GE, Niu C, Gao L, Liu X, Zhao L. Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures. J Food Prot 2019; 82:2108-2118. [PMID: 31729919 DOI: 10.4315/0362-028x.jfp-19-276] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6-4 on Cheddar cheese ripening were studied. Cheeses were ripened at 4°C, and samples were collected for analysis after 1, 30, 60, and 90 days. Lactococci numbers decreased by 2 to 3 log versus control, except in a few samples exhibiting significantly elevated numbers. Lactobacilli mainly originated from adjunct cultures, with lactobacilli numbers in adjunct-treated cheese significantly exceeding control numbers after day 30. Postripening, no significant differences were observed in composition (fat, protein, and moisture) and texture among cheeses, although observed significant differences in small nitrogen-containing compound levels (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen) reflected proteolytic differences during ripening. Hydrolyzed protein, free amino acids, and volatile levels were consistently higher in adjunct-treated versus control cheeses and affected flavor. Cheddar cheeses may serve to effectively deliver beneficial organisms possessing proteolytic function.
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Affiliation(s)
| | | | | | | | | | - G E Yang
- Institute of Agro-Food Technology
| | | | - Lei Gao
- Institute of Agro-Food Technology
| | - Xiaoxiao Liu
- Institute of Agricultural Quality Standard and Testing Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, People's Republic of China
| | - Lei Zhao
- Clinical Medical College, Changchun University of Chinese Medicine, Changchun 130117, People's Republic of China
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12
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Tian H, Xu X, Chen C, Yu H. Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan. J Dairy Sci 2019; 102:9639-9650. [DOI: 10.3168/jds.2019-16796] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Accepted: 07/11/2019] [Indexed: 11/19/2022]
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13
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Sepe L, Argüello A. Recent advances in dairy goat products. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1306-1320. [PMID: 31357271 PMCID: PMC6668858 DOI: 10.5713/ajas.19.0487] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 07/04/2019] [Indexed: 12/05/2022]
Abstract
Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.
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Affiliation(s)
- Lucia Sepe
- CREA Research Centre for Animal Production and Aquaculture, Bella Muro 85051, Italy
| | - Anastasio Argüello
- Animal Production and Biotechnology Group, Institute of Animal Health and Food Safety, Universidad de Las Palmas de Gran Canaria, Arucas, Las Palmas 35413, Spain
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Setyawardani T, Sumarmono J, Widayaka K. Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates ( Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2). Vet World 2019; 12:409-417. [PMID: 31089311 PMCID: PMC6487241 DOI: 10.14202/vetworld.2019.409-417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Accepted: 02/08/2019] [Indexed: 11/17/2022] Open
Abstract
Aim: The research was conducted to determine the effect of temperature and storage duration on the physicochemical, lipolytic, microbiological, and proteolytic characteristics of goat cheese made using Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2 bacteria. Materials and Methods: The cheese was stored at 4°C and −20°C for 0, 15, 30, 45, and 60 days. Observations were made on its physicochemical, lipolysis, and microbiological characteristics. The proteolysis pattern was measured with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results: The protein, fat, ash and total solids levels of cold-stored cheese were higher than the frozen-stored one. The frozen-stored cheese’s free fatty acids (FFA) and acid degree value (ADV) levels are lower than those of the cold-stored cheese as indicated by the partial lipolysis event. The total yeast in the frozen-stored cheese is lower than that in the frozen-stored cheese. Finally, the electrophoresis profile indicates that proteolysis of the frozen-stored cheese is formed since there have been detected αs1-casein, αs2-casein, β-casein, and κ-casein in the casein breakdown during the 60-day storage. Conclusion: The physicochemical characteristics of cold-stored cheese are better than the cheese stored at frozen temperature. However, frozen-stored cheese produces lower FFA and ADV than cold-stored cheese and lipolysis occurs only partially.
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Affiliation(s)
- Triana Setyawardani
- Department of Animal Production, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Juni Sumarmono
- Department of Animal Production, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
| | - Kusuma Widayaka
- Department of Animal Production, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, Indonesia
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15
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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GURSOY OGUZ, KÜÇÜKÇETİN AHMET, GÖKÇE ÖZGE, ERGİN FİRUZE, KOCATÜRK KÜBRA. Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese. ACTA ACUST UNITED AC 2018; 90:3661-3674. [DOI: 10.1590/0001-3765201820180310] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 05/21/2018] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - ÖZGE GÖKÇE
- Burdur Mehmet Akif Ersoy University, Turkey
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17
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Matera J, Luna AS, Batista DB, Pimentel TC, Moraes J, Kamimura BA, Ferreira MVS, Silva HL, Mathias SP, Esmerino EA, Freitas MQ, Raices RS, Quitério SL, Sant'Ana AS, Silva MC, Cruz AG. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. Food Res Int 2018; 108:18-26. [DOI: 10.1016/j.foodres.2018.03.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/04/2018] [Accepted: 03/04/2018] [Indexed: 02/07/2023]
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18
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Wang L, Gao E, Hu M, Oladejo A, Gong X, Wang J, Zhong H. Isolation, identification and screening of high-quality yeast strains for the production of milk beer. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liang Wang
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
| | - Enyan Gao
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
| | - Man Hu
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
| | - Ayobami Oladejo
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
| | - Xiaofen Gong
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
| | - Jiangyue Wang
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
| | - Hao Zhong
- School of Food and Biological Engineering; Jiangsu University; Xuefu Road 301 212013 Zhenjiang China
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19
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Wang X, Zhu L, Han Y, Xu L, Jin J, Cai Y, Wang H. Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13503] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiaodan Wang
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
| | - Lingtao Zhu
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
| | - Yunxiu Han
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
| | - Liping Xu
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
| | - Jiahui Jin
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
| | - Yingming Cai
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
| | - Hongmei Wang
- College of Food Science and EngineeringJilin University, 5333 Xian Road Changchun 130062 People's Republic of China
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20
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Ozmen Togay S, Guneser O, Karagul Yuceer Y. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sine Ozmen Togay
- Department of Food Engineering; Agricultural Faculty; Uludag University; Bursa 16059 Turkey
| | - Onur Guneser
- Department of Food Engineering; Engineering Faculty; Uşak University; Uşak 64200 Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering; Engineering Faculty; Çanakkale Onsekiz Mart University; Çanakkale 17020 Turkey
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Bezerra TKA, Arcanjo NMDO, Araújo ARRD, Queiroz ALMD, Oliveira MEGD, Gomes AMP, Madruga MS. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.03.041] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Salum P, Erbay Z, Kelebek H, Selli S. Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0774-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Bezerra TKA, de Araujo ARR, do Nascimento ES, de Matos Paz JE, Gadelha CA, Gadelha TS, Pacheco MTB, do Egypto Queiroga RDCR, de Oliveira MEG, Madruga MS. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria. Food Chem 2016; 196:359-66. [DOI: 10.1016/j.foodchem.2015.09.066] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 09/14/2015] [Accepted: 09/16/2015] [Indexed: 11/28/2022]
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BEZERRA TKA, ARAÚJO ARR, ARCANJO NMDO, SILVA FLHD, QUEIROGA RDCRDE, MADRUGA MS. Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0035] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kırmacı H, Hayaloğlu A, Özer H, Atasoy A, Levent O. Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.942782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Mei J, Feng F, Guo Q, Li Y, Wu Y. Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0130-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Sulejmani E, Rafajlovska V, Güneşer O, Karagül-Yüceer Y, Hayaloglu AA. Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12159] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Erhan Sulejmani
- Department of Food Technology; State University of Tetova; 1200 Tetovo Macedonia
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Vesna Rafajlovska
- Department of Food Technology and Biotechnology - Skopje; Ss. Cyril and Methodius University; 1000 Skopje Macedonia
| | - Onur Güneşer
- Department of Food Engineering; Canakkale Onsekiz Mart University; 17020 Canakkale Turkey
| | - Yonca Karagül-Yüceer
- Department of Food Engineering; Canakkale Onsekiz Mart University; 17020 Canakkale Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
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Hayaloglu A, Tolu C, Yasar K. Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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