Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase

被引：4

作者：

Garcia-Gomez, Belen ^{[1
]}

Romero-Rodriguez, Angeles ^{[1
]}

Vazquez-Oderiz, Lourdes ^{[1
]}

Munoz-Ferreiro, Nieves ^{[2
]}

Vazquez, Manuel ^{[1
]}

机构：

[1] Univ Santiago de Compostela, Fac Vet Sci, Dept Analyt Chem, Lugo 27002, Spain

[2] Univ Santiago de Compostela, Dept Stat Math Anal & Optimizat, Lugo 27002, Spain

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 01期

关键词：

Shelf life; Yoghurt; Sensory analysis; Texture; Storage; ENZYMATIC CROSS-LINKING; FUNCTIONAL-PROPERTIES; WHEY-PROTEIN; SHELF-LIFE; PHYSICAL-PROPERTIES; QUALITY ATTRIBUTES; FAT; TEXTURE; CASEIN; MICROSTRUCTURE;

D O I：

10.1111/1471-0307.12648

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Not many studies have examined changes in microbial transglutaminase (MTG) yoghurts during storage. In this work, yoghurts manufactured with skimmed milk and treated with MTG were evaluated in refrigerated storage for 35 days. Instrumental measurements showed that firmness, consistency and pH values in MTG yoghurt experienced a significant increase with the storage time. However, sensory measurements showed that MTG yoghurts were not affected significantly by storage time. Acid taste scores only increased significantly with storage time in the control samples. Microbial transglutaminase treatment showed a positive effect on textural properties and allowed syneresis to be prevented completely during storage.

引用

页码：157 / 167

页数：11

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