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Locust protein hydrolysates have the potential to enhance the storage stability of cheese.
Singh, Shubam; Bhat, Hina F; Kumar, Sunil; Manzoor, Mehnaza; Lone, Aunzar B; Verma, Pawan Kumar; Aadil, Rana Muhammad; Papastavropoulou, Konstadina; Proestos, Charalampos; Bhat, Zuhaib F.
Afiliação
  • Singh S; Livestock Products Technology, SKUAST, Jammu, India.
  • Bhat HF; Animal Biotechnology, SKUAST, Kashmir, India.
  • Kumar S; Livestock Products Technology, SKUAST, Jammu, India.
  • Manzoor M; Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India.
  • Lone AB; Livestock Products Technology, SKUAST, Jammu, India.
  • Verma PK; Veterinary Pharmacology and Toxicology, SKUAST-J, Jammu, India.
  • Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
  • Papastavropoulou K; Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
  • Proestos C; Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.
  • Bhat ZF; Livestock Products Technology, SKUAST, Jammu, India.
Curr Res Food Sci ; 7: 100561, 2023.
Article em En | MEDLINE | ID: mdl-37589018
The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article