Locust protein hydrolysates have the potential to enhance the storage stability of cheese

被引：7

作者：

Singh, Shubam ^{[1
]}

Bhat, Hina F. ^{[2
]}

Kumar, Sunil ^{[1
]}

Manzoor, Mehnaza ^{[3
]}

Lone, Aunzar B. ^{[1
]}

Verma, Pawan Kumar ^{[4
]}

Aadil, Rana Muhammad ^{[5
]}

Papastavropoulou, Konstadina ^{[6
]}

Proestos, Charalampos ^{[6
]}

Bhat, Zuhaib F. ^{[1
]}

机构：

[1] SKUAST, Livestock Prod Technol, Jammu, India

[2] SKUAST, Anim Biotechnol, Kashmir, India

[3] CSIR Indian Inst Integrat Med, Fermentat & Microbial Biotechnol Div, Jammu, India

[4] SKUAST J, Vet Pharmacol & Toxicol, Jammu, India

[5] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan

[6] Natl & Kapodistrian Univ Athens, Dept Chem, Lab Food Chem, Athens, Greece

来源：

CURRENT RESEARCH IN FOOD SCIENCE | 2023年 / 7卷

关键词：

Biopreservatives; Insect protein; Alcalase; Cheese; Emerging technologies; Storage quality; OXIDATIVE STABILITY; PROCESSING TECHNOLOGIES; IMPROVED DIGESTIBILITY; ENZYMATIC-HYDROLYSIS; EDIBLE INSECTS; QUALITY; ANTIOXIDANT; IMPROVEMENT; DIGESTION; PEPTIDES;

D O I：

10.1016/j.crfs.2023.100561

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页数：11

共 58 条

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