Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices (CROSBI ID 218983)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Josipović, Renata ; Medverec Knežević, Zvonimira ; Frece, Jadranka ; Markov, Ksenija ; Kazazić, Snježana ; Mrvčić, Jasna
engleski
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices
The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased nutrition quality and extended shelf life. Thirty types of cheese with added fresh and dried parsley, dill, pepper, garlic and rosemary were produced. Characterization of phenolic compounds, antioxidant capacity and antibacterial activity of spices and supplement cheese samples were evaluated. The cheese containing spices showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. The highest antioxidant and antibacterial activity had dry rosemary due to the presence of high concentrations of caffeic and rosmarinic acid as well as high concentration of flavones and phenolic diterpenes. Examined spice extracts in vitro and in situ effectively reduce numbers of food borne pathogen like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes and therefore have potential as natural preservatives and antioxidants.
spice; cheese; food spoilage bacteria; phenols; antioxidant activity
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Podaci o izdanju
53 (4)
2015.
454-462
objavljeno
1330-9862
10.17113/ftb.53.04.15.4029
Povezanost rada
Biotehnologija, Prehrambena tehnologija