Izvorni znanstveni članak
https://doi.org/10.17113/ftb.53.04.15.4029
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices
Renata Josipović
orcid.org/0000-0001-8438-8994
; Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A, HR-35000 Slavonski Brod, Croatia
Zvonimira Medverec Knežević
; Institute of Public Health of Brod-Posavina County, Vladimira Nazora 2A, HR-35000 Slavonski Brod, Croatia
Jadranka Frece
; Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ksenija Markov
; Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Snježana Kazazić
; Laboratory for Chemical Kinetics and Atmospheric Chemistry, Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia
Jasna Mrvčić
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6,HR-10000 Zagreb, Croatia
Sažetak
The study focuses on developing novel cott age cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.
Ključne riječi
fresh pepper; spices; cheese; food spoilage bacteria; phenols; antioxidant activity
Hrčak ID:
150317
URI
Datum izdavanja:
28.12.2015.
Posjeta: 2.611 *