Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2018.0303
The effect of nisin and storage temperature on the quality parameters of processed cheese
Nada Smigic
orcid.org/0000-0002-5245-1239
; University of Belgrade - Faculty of Agriculture, Department of Food Safety and Quality Management, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Jelena Miocinovic
; University of Belgrade - Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Jovana Tomic
; Desing, Partizanske avijacije 18a/11, 11070 Belgrade, Republic of Serbia
Igor Tomasevic
; University of Belgrade - Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Andreja Rajkovic
; Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure links 653, 9000 Ghent, Belgium
Ilija Djekic
; University of Belgrade - Faculty of Agriculture, Department of Food Safety and Quality Management, Nemanjina 6, 11080 Belgrade, Republic of Serbia
Sažetak
The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 °C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 °C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.
Ključne riječi
processed cheese; quality parameters; nisin; storage temperature
Hrčak ID:
202355
URI
Datum izdavanja:
28.6.2018.
Posjeta: 2.196 *