Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent
| Autor: | Margarita Arteaga Márquez, Elvis J. Hernández-Ramos, Windy Yolani Vergara Alvarez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Bromelain lcsh:TN1-997 Pasteurization Shelf life 01 natural sciences Sensory analysis lcsh:Technology law.invention fresh cheese 0404 agricultural biotechnology law 010608 biotechnology Food science sensory acceptance lcsh:Mining engineering. Metallurgy dry bromelain extract Chemistry lcsh:T sensorial acceptance General Engineering 04 agricultural and veterinary sciences 040401 food science aceptación sensorial extracto seco de bromelina Rennet queso fresco |
| Zdroj: | DYNA, Volume: 86, Issue: 210, Pages: 270-275, Published: JUL 2019 Dyna, Vol 86, Iss 210, Pp 270-275 (2019) |
| Popis: | The objective of this research was to assess the sensory acceptance and shelf life of a fresh cheese employing dry bromelain extract as a coagulating agent. Dry bromelain extract was used in three concentrations (5%, 10% and 15% w / w) and the milk utilized was both raw and pasteurized, for a total of six treatments being studied according to a factorial model 3 * 2. A sensorial analysis was conducted and the shelf life (sensorial, physicochemical and microbiological) of the treatment, with the greatest acceptance, was determined. The results showed that the cheeses obtained with the greatest sensorial acceptance were those made with 5% w / w of dry bromelain extract regardless of the type of milk used (raw or pasteurized). The shelf life of the selected product (T2), at the physicochemical level is 26 days; however, sensorially and microbiologically the quality of the product is good up to day 14. Therefore, the use of dry bromelain extract as a vegetable coagulant showed a great potential as a substitute for traditional rennet. Resumen El objetivo de esta investigación fue evaluar la aceptación sensorial y la vida útil de un queso fresco utilizando extracto de bromelina seca como agente coagulante. El extracto seco de bromelina se usó en tres concentraciones (5%, 10% y 15% p / p) y la leche se usó de forma cruda y pasteurizada, para un total de seis tratamientos en estudio bajo un modelo factorial 3*2. Se realizó un análisis sensorial y se determinó la vida útil (sensorial, físicoquímica y microbiológica) del tratamiento con mayor aceptación. Los resultados mostraron que los quesos obtenidos con mayor aceptación sensorial fueron los elaborados con un 5% p / p de extracto seco de bromelina, independientemente del tipo de leche utilizada (cruda o pasteurizada). La vida útil del producto seleccionado (T2) a nivel fisicoquímico es de 26 días, sin embargo, sensorial y microbiológicamente, el producto es de buena calidad hasta el día 14. Por lo tanto, el uso de extracto seco de bromelina como coagulante vegetal mostró un gran potencial como Sustituto del cuajo tradicional. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|