期刊
FOOD CHEMISTRY
卷 133, 期 3, 页码 787-797出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.01.093
关键词
Fortified food; Cheese; Omega-3; High pressure; Ultrasound; Pulsed electric fields
资金
- Washington State Dairy Products Commission [13C-3028-3573]
Queso fresco (QF), cheddar (C) and mozzarella (M) were fortified with omega-3. Three stages of cheese-making were evaluated for fortification: after milk pasteurisation, during curdling and salting. Better retention was observed with microencapsulated oil, after milk pasteurisation (8.49 mg/g) in (QF), during salting (8.69 mg/g) in (C), and during curdling (2.69 mg/g) in (M). Nonthermal approaches such as high hydrostatic pressure (HHP), pulsed electric fields (PEF) and ultrasound (US) were used to increase the retention of omega-3. In (QF), PEF and US achieved the highest retention (5.20-5.12 mg/g); whereas in (C) and (M), HHP was the best method (5.49 mg/g and 6.64 mg/g). Some characteristics of (QF) using sonication changed after processing; higher weight (up to 19% more), increased moisture (5%), and increased pH (6.35). During storage (QF) and (M) demonstrated faster spoilage (4 degrees C), even though PEF was able to delay microbial growth in (QF) and HHP in (M). (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据