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Peng Y, Zhao D, Li M, Wen X, Ni Y. Production and functional characteristics of low-sodium high-potassium soy protein for the development of healthy soy-based foods. Int J Biol Macromol 2023; 226:1332-1340. [PMID: 36442573 DOI: 10.1016/j.ijbiomac.2022.11.244] [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: 10/11/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
The plant-based products that are mainly produced by soy protein isolate (SPI) present significantly higher sodium (Na) content than the corresponding animal-based products. Accordingly, the production of low-sodium soy protein ingredients becomes a challenging task. For this purpose, alternative soy fractionation processes were investigated, and the use of KOH as the replacement for NaOH has been established to produce soy protein fractions (SPFs). The obtained MF-K contained 0.2 mg sodium and 24 mg potassium per 100 g of fraction, which was 3 % of the sodium content in the SPI, and the potassium content was over 10 times higher than SPI. Besides, using KOH increased the protein content of SPFs by almost 7 %, as well as their water holding capacity (WHC) and thermal stability; however, the yields of SPFs were dropped by around 4-8 % while the protein solubility of SPFs was reduced companied with the application of KOH. The fractionation processes mainly affected the protein composition, powder morphology, and viscosity of SPFs, while the sodium and potassium content showed limited impacts on the variations. Overall, the application of KOH during different fractionation procedures provided the possibility to produce low-sodium high‑potassium soy protein ingredients for the development of healthy soy-based foods.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
| | - Dandan Zhao
- Hebei University of Science and Technology, No. 26 Yuxiang Street, Shijiazhuang, Hebei, China
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China
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2
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Balabanov A, Ivanov G, Goranov B, Ivanova M, Balabanova T. Influence of salt concentration on microbial growth in Kashkaval cheese. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235801004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl. Microbiological analyses were performed on the 1st, 15th, 30th, and 45th d of cheese ripening. It was established that the NaCl content has a significant (p < 0.05) influence on the growth and activity of the microflora in studied samples. It has been observed that the total Lactic acid bacteria (LAB) increased up to 30 d during ripening, after which their concentration decreased. A higher LABs count of samples with 0.7% NaCl and 1.5% NaCl in comparison with those containing 3.1% NaCl was found. At the same time, the variations in the salt content do not have a significant (p > 0.05) impact on the growth of Psychrotrophic bacteria, while in samples with a low salt content, the growth of Yeast and Molds was more intense. The data obtained in the present study showed that the concentration of NaCl is important for the regulation of activity of microbiological processes during the ripening of the Kashkaval cheese samples.
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3
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Al Kader H, Gill H, Truong T. Demineralisation and recovery of whey proteins from commercial full-fat salty Cheddar whey using size-exclusion chromatography. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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4
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Song X, Zheng Y, Zhou X, Deng Y. Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment. Foods 2022; 11:2340. [PMID: 35954106 PMCID: PMC9367703 DOI: 10.3390/foods11152340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/30/2022] [Accepted: 08/02/2022] [Indexed: 12/11/2022] Open
Abstract
Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of cheese. Cheese processed using DPCD after 14-day storage even displayed similar rheological properties to the control at day 0, from which bound water significantly migrated during storage. Moreover, DPCD contributed to the retention of the volatile profile of cheese during storage. This study demonstrated that DPCD is a promising pasteurization technology for quark cheese to improve its quality stability during storage.
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Affiliation(s)
- Xiaoyong Song
- College of Energy and Power Engineering, North China University of Water Resources and Electric Power, Zhengzhou 450011, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 201100, China
| | - Xuefu Zhou
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
- Shanghai Food Safety and Engineering Technology Research Center, Shanghai 200240, China
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
- Shanghai Food Safety and Engineering Technology Research Center, Shanghai 200240, China
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5
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Han D, Liu X, Wu S. Metal organic framework-based antibacterial agents and their underlying mechanisms. Chem Soc Rev 2022; 51:7138-7169. [PMID: 35866702 DOI: 10.1039/d2cs00460g] [Citation(s) in RCA: 75] [Impact Index Per Article: 37.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bacteria, as the most abundant living organisms, have always been a threat to human life until the development of antibiotics. However, with the wide use of antibiotics over a long time, bacteria have gradually gained tolerance to antibiotics, further aggravating threat to human beings and environmental safety significantly. In recent decades, new bacteria-killing methods based on metal ions, hyperthermia, free radicals, physical pricks, and the coordination of several multi-mechanisms have attracted increasing attention. Consequently, multiple types of new antibacterial agents have been developed. Among them, metal organic frameworks (MOFs) appear to play an increasingly important role. The unique characteristics of MOFs make them suitable multiple-functional platforms. By selecting the appropriate metastable coordination bonds, MOFs can act as reservoirs and release antibacterial metal ions or organic linkers; by constructing a porous structure, MOFs can act as carriers for multiple types of agents and achieve slow and sustained release; and by designing their composition and the pore structure precisely, MOFs can be endowed with properties to produce heat and free radicals under stimulation. Importantly, in combination with other materials, MOFs can act as a platform to kill bacteria effectively through the synergistic effect of multiple types of mechanisms. In this review, we focus on the recent development of MOF-based antibacterial agents, which are classified according to their antibacterial mechanisms.
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Affiliation(s)
- Donglin Han
- College of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin, 132022, China.
| | - Xiangmei Liu
- School of Life Science and Health Engineering, Hebei University of Technology, Xiping Avenue 5340, Beichen District, Tianjin, 300401, China
| | - Shuilin Wu
- School of Materials Science & Engineering, Peking University, Beijing, 100871, China.
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6
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Juan B, Trujillo AJ, Ferragut V. The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses. Front Nutr 2022; 9:861383. [PMID: 35592633 PMCID: PMC9113740 DOI: 10.3389/fnut.2022.861383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/25/2022] [Indexed: 12/02/2022] Open
Abstract
Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensorial characteristics and consumer's acceptability of semi-hard and hard lactose-free cow's milk cheeses. To improve the possible lower salty taste or the development of bitter taste, the addition to yeast extract, as a flavor enhancer, was also checked. Different brining times and brine conditions were tested to obtain a reduction of >25% of salt with respect to conventional cheese. Reduced-salt cheeses were elaborated by reducing half the salting time used in conventional cheeses, and a ratio of 60 Na+:40 K+ was used to reduce Na concentration in substituted cheeses. The results obtained in this study show that the reduction of salt by both methods in semi-hard and hard lactose-free cheeses could be an alternative for the production of healthier and sensorial acceptable cheeses, without significantly affecting their physicochemical characteristics. The addition of yeast extract, as a flavor enhancer, increased the free amino acids (FAAs) levels but decreased the acceptability of cheeses.
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7
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Wei YL, Long ZJ, Ren MX. Microbial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of South China. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 819:152014. [PMID: 34852250 DOI: 10.1016/j.scitotenv.2021.152014] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/15/2021] [Accepted: 11/23/2021] [Indexed: 06/13/2023]
Abstract
In Hainan Island, South China, a 1000-year-old marine saltern has been identified as an intangible cultural heritage due to its historical complicated salt-making techniques, whereas the knowledge about this saltern is extremely limited. Herein, DNA sequencing and biochemical technologies were applied to determine bacterial and fungal communities of this saltern and their possible functions during four stages of salt-making, i.e. seawater storage, mud solarization, brine concentrating, and solar crystallization. The results showed that both of bacterial and fungal communities were suffered from significant changes during processing of salt-making in Danzhou Ancient Saltern, whereas the richness and diversity of bacterial community dominated by Proteobacteria, Bacteroidota and Cyanobacteria was considerably greater than that of fungal community dominated by Ascomycota, Basidiomycota and Mortierellomycota. Additionally, the succession of bacterial community was closely associated with both of salt physicochemical properties (Na+, Cl-, total phosphorus, total nitrogen, Ca2+ and Mg2+) and bacteria themselves, whereas fungal community was more closely associated with physicochemical properties than fungi themselves. Importantly, Cyanobium_PCC-6307, Synechococcus_CC9902, Marinobacter, Prevotella and Halomonas as dominant bacterial genera respectively related to the metabolisms of amino acid, carbohydrate, terpenoids/polyketides, lipid and nucleotide were correlated with salt flavors. Saprophytic and saprotroph-symbiotroph fungi dominated by Aspergillus, Mortierella, Amanita, Neocucurbitaria and Tausonia also played core roles in the formation of salt flavors including umami and sweet smells. These findings revealed the highly specified microbiome community in this 1000-year-old saltern that mainly selected by brine solarization on basalt platforms, which is helpful to explore the underlying mechanisms of traditional salt-making techniques and to explore the useful microbes for nowadays food, medicine and chemical industries.
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Affiliation(s)
- Ya-Li Wei
- Ministry of Education Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants, Hainan University, Haikou 570228, PR China; Center for Terrestrial Biodiversity of the South China Sea, Hainan University, Haikou 570228, PR China
| | - Zi-Jie Long
- Ministry of Education Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants, Hainan University, Haikou 570228, PR China; Center for Terrestrial Biodiversity of the South China Sea, Hainan University, Haikou 570228, PR China
| | - Ming-Xun Ren
- Ministry of Education Key Laboratory of Genetics and Germplasm Innovation of Tropical Special Forest Trees and Ornamental Plants, Hainan University, Haikou 570228, PR China; Center for Terrestrial Biodiversity of the South China Sea, Hainan University, Haikou 570228, PR China.
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8
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Moreira RV, Vieira CP, Galvan D, Castro VS, Lima RS, Mutz YS, Delgado KF, Rosario AIL, Mano SB, Costa MP, Conte-Junior CA. Pequi ( Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese. Front Nutr 2022; 9:855115. [PMID: 35464018 PMCID: PMC9020873 DOI: 10.3389/fnut.2022.855115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 03/07/2022] [Indexed: 11/13/2022] Open
Abstract
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count's reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.
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Affiliation(s)
- Rodrigo V. Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Carla P. Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Vinicius S. Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Rayssa S. Lima
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Karina F. Delgado
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Anisio Iuri L. Rosario
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Sérgio B. Mano
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
| | - Marion P. Costa
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Carlos A. Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Brazil
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9
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Hagi T, Kurahashi A, Oguro Y, Kodaira K, Kobayashi M, Hayashida S, Yamashita H, Arakawa Y, Miura T, Sato K, Tomita S, Suzuki S, Kusumoto KI, Moriya N, Nomura M. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. J Dairy Sci 2022; 105:4868-4881. [DOI: 10.3168/jds.2021-21721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/26/2022] [Indexed: 11/19/2022]
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10
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Rojo-Gutiérrez E, Sánchez-Vega R, Olivas G, Gutiérrez-Méndez N, Baeza-Jiménez R, Rios-Velasco C, Sepúlveda D. Manufacture of magnesium-fortified Chihuahua cheese. J Dairy Sci 2022; 105:4915-4924. [DOI: 10.3168/jds.2021-21631] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 02/12/2022] [Indexed: 11/19/2022]
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McMahon D, Sorensen K, Domek M, Dai X, Sharma P, Oberg T, Oberg C. Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate. J Dairy Sci 2022; 105:3896-3910. [DOI: 10.3168/jds.2021-21617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 01/28/2022] [Indexed: 11/19/2022]
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12
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Poudel R, Thunell RK, Oberg CJ, Overbeck S, Lefevre M, Oberg TS, McMahon DJ. Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture. J Dairy Sci 2022; 105:2069-2081. [PMID: 35033338 DOI: 10.3168/jds.2021-20958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 11/22/2021] [Indexed: 11/19/2022]
Abstract
Traditionally, starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris. Our goal was to compare growth and survival of individual strains during cheesemaking, and after salting and pressing. Cultures used were 2 strains of L. lactis (SSM 7605, SSM 7436) and 2 strains of L. cremoris (SSM 7136, SSM 7661). A standardized Cheddar cheese make procedure was used that included a 38°C cook temperature and salting levels of 2.0, 2.4, 2.8, 3.2, and 3.6% from which were selected cheeses with salt-in-moisture levels of 3.5, 4.5, and 5.5%. Vats of cheese were made using each strain on its own as biological duplicates on different days. Starter culture numbers were enumerated by plate counting during cheesemaking and after 6 d storage at 6°C. Flow cytometry with fluorescent staining by SYBR Green and propidium iodide was used to determine the number of live and dead cells in cheese at the different salt levels. Differences in cheese make times were strain dependent rather than species dependent. Even with correction for average culture chain length, cheeses made using L. lactis strains contained ∼4 times (∼0.6 log) more bacterial cells than those made using L. cremoris strains. Growth of the strains used in this study was not influenced by the amount of salt added to the curd. The higher pH of cheeses with higher salting levels was attributed to those cheeses having a lower moisture content. Based on flow cytometry, ∼5% of the total starter culture cells in the cheese were dead after 6 d of storage. Another 3 to 19% of the cells were designated as being live, but semipermeable, with L. cremoris strains having the higher number of semipermeable cells.
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Affiliation(s)
- Rhitika Poudel
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Randall K Thunell
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Vivolac Cultures Corporation, Greenfield, IN 46140
| | - Craig J Oberg
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Department of Microbiology, Weber State University, Ogden, UT 84408
| | - Sophie Overbeck
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Michael Lefevre
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Taylor S Oberg
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Donald J McMahon
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
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13
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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Effect of Salt Content Reduction on Food Processing Technology. Foods 2021; 10:foods10092237. [PMID: 34574347 PMCID: PMC8469246 DOI: 10.3390/foods10092237] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/19/2021] [Accepted: 09/15/2021] [Indexed: 12/21/2022] Open
Abstract
Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.
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15
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Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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16
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Green IR, Oberg CJ, Broadbent JR, Thunell RK, McMahon DJ. Galactose-positive adjunct cultures prevent gas formation by Paucilactobacillus wasatchensis WDC04 in a model gas production test. J Dairy Sci 2021; 104:10540-10549. [PMID: 34275634 DOI: 10.3168/jds.2021-20428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 06/04/2021] [Indexed: 11/19/2022]
Abstract
Gas production by obligatory heterofermentative lactic acid bacteria such as Paucilactobacillus wasatchensis is a sporadic problem in Cheddar cheese and results in undesired slits and cracks in the cheese. Growth of Pa. wasatchensis is not rapid, which makes investigations of gas production difficult to consistently execute. A primary objective of this study was to develop a model gas production test that could be used to investigate the effect of galactose and ribose utilization on gas production by Pa. wasatchensis and determine whether galactose-fermenting adjunct cultures could prevent gas formation. Paucilactobacillus wasatchensis WDC04 was inoculated at 101 to 106 cfu/mL into carbohydrate-restricted MRS broth containing different ribose and galactose levels and incubated for up to 21 d at 23°C. Gas production in the broth was detected using a Durham tube inverted on a 6-cm-long capillary tube; cells were enumerated at 4, 8, and 12 d; and residual galactose was also measured. Gas production was sporadic except for when 105 cfu/mL of Pa. wasatchensis WDC04 was inoculated into broth containing 0.3% ribose and 0.7% galactose. In those tubes, gas production was consistently observed after 8-d incubation, by which time galactose levels had decreased to 0.15%. Co-inoculation of Pa. wasatchensis WDC04 with as few as 103 cfu/mL of a lactose-negative galactose-positive adjunct culture (Pediococcus acidilactici 23F, Lacticaseibacillus paracasei UW4, or Lactobacillus helveticus 7995) resulted in galactose depletion by d 4 and no observable gas production by d 12. With less galactose available to the slower-growing Pa. wasatchensis WDC04, its growth was limited to 108 cfu/mL when any of the adjunct cultures was co-inoculated, compared with 109 cfu/mL when grown on its own. We concluded that galactose-fermenting adjunct cultures have potential for preventing unwanted gas production in cheese by competition for resources and especially by removing the 6-carbon galactose before it can be utilized for energy by an obligatory heterofermentative lactobacilli such as Pa. wasatchensis and produce carbon dioxide.
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Affiliation(s)
- Ireland R Green
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700
| | - Craig J Oberg
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Microbiology Department, Weber State University, Ogden, UT 84408-2506
| | - Jeffery R Broadbent
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700
| | - Randall K Thunell
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700; Vivolac Culture Corporation, Greenfield, IN 46140
| | - Donald J McMahon
- Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322-8700.
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Ross MM, Crowley SV, Crotty S, Oliveira J, Morrison AP, Kelly AL. Parameters affecting the printability of 3D-printed processed cheese. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102730] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Current developments and future outlook in nanofluid flooding: A comprehensive review of various parameters influencing oil recovery mechanisms. J IND ENG CHEM 2021. [DOI: 10.1016/j.jiec.2020.10.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ. Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4. J Dairy Sci 2020; 103:8771-8781. [DOI: 10.3168/jds.2020-18597] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 05/19/2020] [Indexed: 12/27/2022]
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20
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Kristensen LS, Siegumfeldt H, Larsen N, Jespersen L. Diversity in NaCl tolerance of Lactococcus lactis strains from dl-starter cultures for production of semi-hard cheeses. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Matching starter phenotype to functionality for low salt Cheddar cheese production based on viability, permeability, autolysis, enzyme accessibility and release in model systems. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104682] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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23
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Fan X, Lv X, Meng L, Ai M, Li C, Teng F, Feng Z. Effect of microwave sterilization on maturation time and quality of low-salt sufu. Food Sci Nutr 2020; 8:584-593. [PMID: 31993182 PMCID: PMC6977479 DOI: 10.1002/fsn3.1346] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 11/05/2019] [Accepted: 11/09/2019] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to reduce the microorganism number and salt content in pehtze by microwave sterilization. The maturation time and quality of low-salt sufu were evaluated. The microorganism inactivation rate, moisture content and water activity of the pehtze, which was used for the growth of the starter culture, showed that 4,250 W for 30 s was suitable for the preparation of low-salt sufu. With regard to the physicochemical properties of sufu, 120-day sufu samples obtained by traditional high-salt (14%) fermentation and 75-day sufu samples obtained by low-salt (4%) fermentation met the standard requirements. With regard to the sensory characteristics of sufu, the taste and after taste scores of 75-day low-salt sufu samples were significantly higher than those of 120-day high-salt sufu samples (p < .05).The overall acceptance score of low-salt sufu samples also was higher than that of high-salt sufu samples. The contents of free amino acids and the profiles of typical flavor compounds partly explained the sensory quality and shorter ripening time of sufu manufactured. The total biogenic amine contents were reduced by 46%.
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Affiliation(s)
- Xuejing Fan
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Xuepeng Lv
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Li Meng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Mingzhi Ai
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Chunqiu Li
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Fei Teng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
| | - Zhen Feng
- Key Laboratory of Dairy ScienceMinistry of EducationCollege of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangChina
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24
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Shirazi M, Kord S, Tamsilian Y. Novel smart water-based titania nanofluid for enhanced oil recovery. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.112064] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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25
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Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100412] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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26
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Tekin A, Güler Z. Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials. Food Chem 2019; 286:160-169. [DOI: 10.1016/j.foodchem.2019.01.190] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/25/2019] [Accepted: 01/31/2019] [Indexed: 02/06/2023]
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27
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Golin Bueno Costa R, Caiafa Junior A, Gomes da Cruz A, Sobral D, Gonçalves Costa Júnior LC, Jacinto de Paula JC, Magalhães Machado Moreira G, Martins Teodoro VA. Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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28
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Moreira RV, Costa MP, Castro VS, Paes CE, Mutz YS, Frasao BS, Mano SB, Conte-Junior CA. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. J Dairy Sci 2019; 102:2966-2972. [DOI: 10.3168/jds.2018-15268] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
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29
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Khetra Y, Kanawjia SK, Puri R, Kumar R, Meena GS. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Molecular simulation of the interaction mechanism between CodY protein and DNA in Lactococcus lactis. Front Chem Sci Eng 2019. [DOI: 10.1007/s11705-018-1737-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Afsharnezhad M, Shahangian SS, Sariri R. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization. Int J Biol Macromol 2019; 121:173-182. [DOI: 10.1016/j.ijbiomac.2018.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 09/17/2018] [Accepted: 10/01/2018] [Indexed: 12/14/2022]
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32
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Kim MK, Lee MA, Lee KG. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability. Food Sci Biotechnol 2018; 27:1265-1273. [PMID: 30319834 PMCID: PMC6170288 DOI: 10.1007/s10068-018-0387-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 12/28/2022] Open
Abstract
In this study, two prototype radish-based kimchi were developed for Chinese consumer market. The major difference between these samples was the liquid used during the salting stage. Kimchi 1 was salted in soy sauce while Kimchi 2 was salted in saline water. The quality factor differences were observed in Brix (°Brix), salinity, and capsaicin levels (p < 0.05). The volatile flavor analysis revealed that a different flavor profile was noted between the two kimchi samples; however, this did not influence consumer acceptance. The overall liking scores for Kimchi 1 and Kimchi 2 were 6.2 and 6.1, respectively, based on a 9-pt hedonic scale (p > 0.05). Current work presented two different prototypes of radish-based Kimchi developed for Chinese consumers. Slight differences were observed between the two radish-based kimchi samples, yet these differences did not influence consumer hedonic responses.
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Affiliation(s)
- Mina K. Kim
- Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, 54896 Republic of Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 503-360 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang-si, Republic of Korea
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33
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Semjon B, Král M, Pospiech M, Reitznerová A, Maľová J, Tremlová B, Dudriková E. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1494194] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Boris Semjon
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Martin Král
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Matej Pospiech
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Anna Reitznerová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Jana Maľová
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
| | - Bohuslava Tremlová
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
| | - Eva Dudriková
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic
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The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3292185] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as recommendation of health authorities. NaCl was replaced both partially and totally by KCl and CaCl2 in the present study. Experimental design was established to investigate the effects of five different combinations (1.7% NaCl (control treatment); 0.85% NaCl–0.85% KCl; 0.85% NaCl–0.85% CaCl2; 0.85% KCl–0.85% CaCl2, and 0.56% NaCl–0.56% KCl–0.56% CaCl2) of chloride salts on microbiological, chemical, and sensory qualities of şalgam. Lactic acid bacteria (LAB) were present in populations ranging from 8.0 to 8.61 log cfu/mL while total yeasts were 6.89 to 7.12 log cfu/mL at the end of the process. The maximum number of LAB was detected in the fermentation employed NaCl + KCl salts combination. Regarding the microbiological profile, LAB growth was stimulated significantly in presence of KCl while yeast patterns were not linked to different salt treatments. The final values of total acidity (TA) and pH for şalgam were found between 7.40 and 8.71 g/L and 3.26–3.47, respectively. Concerning physicochemical attributes, pH decreased when CaCl2 increased while TA is higher in the presence of CaCl2. Şalgam juice fermented with 0.85% NaCl–0.85% KCl mineral salt combination received the best sensory results among the different salt substitutions. Results demonstrate that NaCl can be replaced in şalgam with KCl by 50%, without affecting the traditional taste of şalgam in order to meet consumers’ demand for low-sodium dietary intake.
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Semjon B, Reitznerová A, Poláková Z, Výrostková J, Maľová J, Koréneková B, Dudriková E, Lovayová V. The effect of traditional production methods on microbial, physico-chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12522] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Boris Semjon
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Anna Reitznerová
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Zuzana Poláková
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Jana Výrostková
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Jana Maľová
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Beáta Koréneková
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Eva Dudriková
- Department of Food Hygiene and Technology; University of Veterinary medicine and Pharmacy in Košice; Komenského 73 041 81 Košice Slovak Republic
| | - Viera Lovayová
- Department of Public Health and Hygiene; Pavol Jozef Šafárik University in Košice; Trieda SNP 1 040 11 Košice Slovak Republic
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36
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Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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37
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Loudiyi M, Aït-Kaddour A. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Crit Rev Food Sci Nutr 2018; 59:2442-2457. [DOI: 10.1080/10408398.2018.1455637] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- M. Loudiyi
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
| | - A. Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
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38
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Loudiyi M, Aït-Kaddour A. Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy. Food Res Int 2018; 105:221-232. [DOI: 10.1016/j.foodres.2017.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 11/02/2017] [Accepted: 11/05/2017] [Indexed: 12/20/2022]
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39
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Loudiyi M, Karoui R, Rutledge DN, Montel MC, Rifa E, Aït-Kaddour A. Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:963-975. [PMID: 28714272 DOI: 10.1002/jsfa.8544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 07/07/2017] [Accepted: 07/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Reduction of NaCl content of cheeses has received considerable attention by research during the past decades because of its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Several methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal-type cheeses with different salts (NaCl and KCl) were analyzed for their structure at a molecular level and rheological properties during heating (20-60 °C) and cooling (60-20 °C). The structure was investigated by synchronous fluorescence spectroscopy (SFS) and the rheological properties by small-amplitude oscillatory test. RESULTS Independent components analysis (ICA) gave three independent components that were attributed to coenzyme/Maillard reaction products (IC1), tryptophan (IC2) and vitamin A (IC3). Signal proportions of each IC depicted information regarding the changes in those fluorophores with salts, heating and cooling. In addition, canonical correlation analysis (CCA) of the IC proportions and rheological measurements related modifications at a molecular level evaluated by fluorescence to cheese texture (0.34 < R2 < 0.99). CONCLUSION This study demonstrated that SFS can monitor and characterize modification of Cantal-type cheeses at a molecular level, based on the analysis of the fluorescence spectra by ICA. The nature of correlation between signal proportions and the rheological parameters depicted that rheological attributes of cheeses observed at the macroscopic level can be derived from fluorescence spectra. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Loudiyi
- VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, UMRF, Aurillac, France
| | - Romdhane Karoui
- Université d'Artois, EA 7394, Institut Charles Viollette, Lens, France
| | - Douglas N Rutledge
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | | | - Etienne Rifa
- Université Clermont Auvergne, INRA, UMRF, Aurillac, France
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40
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Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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41
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Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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42
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Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.01.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Bezerra TKA, de Oliveira Arcanjo NM, Garcia EF, Gomes AMP, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Madruga MS. Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Soares C, Fernando AL, Alvarenga N, Martins APL. Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0293-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production. Int J Food Microbiol 2016; 232:1-6. [PMID: 27218410 DOI: 10.1016/j.ijfoodmicro.2016.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/17/2016] [Accepted: 05/08/2016] [Indexed: 11/20/2022]
Abstract
The reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumulation of putrescine (one of the BAs often detected at high concentration in cheese) in experimental Cabrales-like cheeses containing Lactococcus lactis subsp. cremoris CECT 8666, a dairy strain that catabolises agmatine to putrescine via the agmatine deiminase (AGDI) pathway. The genes responsible for this pathway are grouped in the AGDI cluster. This comprises a regulatory gene (aguR) (transcribed independently), followed by the catabolic genes that together form an operon (aguBDAC). Reducing the NaCl concentration of the cheese led to increased putrescine accumulation. In contrast, increasing the NaCl concentration of both pH-uncontrolled and pH-controlled (pH 6) cultures of L. lactis subsp. cremoris CECT 8666 significantly inhibited its growth and the production of putrescine. Such production appeared to be inhibited via a reduction in the transcription of the aguBDAC operon; no effect on the transcription of aguR was recorded. The present results suggest that low-sodium cheeses are at risk of accumulating higher concentrations of putrescine.
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Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.030] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Henneberry S, O'Sullivan MG, Kilcawley KN, Kelly PM, Wilkinson MG, Guinee TP. Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12300] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sarah Henneberry
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences; University College Cork; Co. Cork Ireland
| | | | - Philip M Kelly
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Martin G Wilkinson
- Department of Life Sciences; University of Limerick; Co. Limerick Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
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Marchiani R, Bertolino M, Ghirardello D, McSweeney PLH, Zeppa G. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. Journal of Food Science and Technology 2015; 53:1585-96. [PMID: 27570284 DOI: 10.1007/s13197-015-2105-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2015] [Accepted: 11/03/2015] [Indexed: 12/24/2022]
Abstract
Powders obtained from three grape pomaces (Barbera, Chardonnay before distillation, Chardonnay after distillation) were added at two concentration levels (0.8 and 1.6 % w/w) into semi-hard and hard cheeses (Italian Toma-like and Cheddar, respectively) to increase their polyphenol content. Effects on physicochemical characteristics, total phenolic content (TPC), radical scavenging activity (RSA), proteolysis, organic acids content, starter and non-starter bacteria were evaluated during ripening. The amount and the type of powder used did not significantly affect the physicochemical parameters of cheese with the exception of pH their values. Italian Toma-like and Cheddar cheeses fortified with Chardonnay after distillation powder showed at the end of ripening (30 days and 120 days respectively) the highest TPC and RSA values. Proteolysis and microbial counts did not show statistically significant differences between fortified and control cheeses. This study demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes.
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Affiliation(s)
- Roberta Marchiani
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
| | - Marta Bertolino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
| | - Daniela Ghirardello
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
| | - Paul L H McSweeney
- School of Food and Nutritional Science, University College of Cork, Western Road, Cork, Ireland
| | - Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
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Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis. J Dairy Sci 2015; 98:7460-72. [DOI: 10.3168/jds.2015-9468] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
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