کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2440032 1108110 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Water Buffalo Mozzarella Cheese Stored in Polysaccharide-Based Gels: Correlation Between Prolongation of the Shelf-Life and Physicochemical Parameters
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Water Buffalo Mozzarella Cheese Stored in Polysaccharide-Based Gels: Correlation Between Prolongation of the Shelf-Life and Physicochemical Parameters
چکیده انگلیسی

An innovative packaging system has been developed, based on natural gels, that has shown the peculiar characteristic to strongly increase the shelf life of water buffalo Mozzarella cheese. To explain the mechanism of action of the gel, measurements of Ca and Na in the cheese and in the storage liquid were carried out, together with pH determination. A correlation has been found between the constant level of Ca and pH in the cheese and the prolongation of nutritional characteristics; in fact, both parameters diminish significantly in the absence of gel. At the same time, the weight of the cheese in gel remained constant for as long as 30 d. Confocal laser microscopy gave direct evidence of the persistent physical structure of proteins and lipids of Mozzarella when stored in gel.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 91, Issue 4, April 2008, Pages 1317–1324
نویسندگان
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