Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality

被引：19

作者：

Wei, Qi ^{[1
,2
]}

Zheng, Yuanrong ^{[1
,2
]}

Ma, Ruochen ^{[1
,2
]}

Wan, Jinqing ^{[3
]}

Zhou, Ran ^{[1
,2
]}

Ma, Ming ^{[1
,2
]}

机构：

[1] Bright Dairy & Food Co Ltd, Shanghai Engn Res Ctr Dairy Biotechnol, Dairy Res Inst, State Key Lab Dairy Biotechnol, Shanghai, Peoples R China

[2] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China

[3] Minist Agr, Qual Supervis Inspect & Testing Ctr Cold Storage, Shanghai, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2021年 / 140卷

关键词：

Mongolian cheese; Ice-temperature storage; Proteolytic index; Arrhenius model; Split-split-plot analysis;

D O I：

10.1016/j.foodres.2020.109850

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mongolian cheese is non-fermented cheese, which easily deteriorates during storage because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were measured-5.16 degrees C and-4.29 degrees C, respectively. Icestorage temperatures of-2 degrees C and-4 degrees C were used and 0 degrees C was used as reference temperature. In this study, the changes of proteolytic indexes (PI) and total viable counts (TVC) of cheese at different icetemperatures during storage were studied. The PIs of all treatments increased over storage time, which con formed to the Arrhenius first-order kinetic model. The shelf lives of sucrose and sucrose-free cheese were predicted. In addition,-4 degrees C effectively suppressed the increases in TVC and PIs. The split-split-plot design was applied in comparing the effects of cheese type, the storage time and storage temperature on PI. Storage time was the most important factor followed by cheese type and storage temperature.

引用

页数：7