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  • 标题:Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices
  • 本地全文:下载
  • 作者:Josipović, Renata ; Medverec Knežević, Zvonimira ; Frece, Jadranka
  • 期刊名称:Food Technology and Biotechnology
  • 印刷版ISSN:1330-9862
  • 电子版ISSN:1334-2606
  • 出版年度:2015
  • 卷号:53
  • 期号:4
  • 页码:454-462
  • DOI:10.17113/ftb.53.04.15.4029
  • 语种:English
  • 出版社:Sveuciliste u Zagrebu - Faculty of Food
  • 摘要: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.
  • 关键词:fresh pepper; spices; cheese; food spoilage bacteria; phenols; antioxidant activity
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