The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Lin, Jinzhong; Hua, Baozhen; Xu, Zhiping; Li, Sha; Ma, Chengjie

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자료유형: 학술저널

저자정보: Lin, Jinzhong (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Hua, Baozhen (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Xu, Zhiping (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Li, Sha (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.) Ma, Chengjie (State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd.)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제4호

발행연도: 2016.1

수록면: 558 - 565 (8page)

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The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

#yoghurt #proteolytic pork hydrolysate #viable cell count #flavor compound #free amino acids compound

참고문헌 (34)

참고문헌 신청

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