Department of Meat, Fish & Poultry Technology, Central Food Technological Research Institute (CFTRI), CSIR, Mysore, 570 020 Karnataka India.
J Food Sci Technol. 2012 Aug;49(4):475-81. doi: 10.1007/s13197-011-0292-5. Epub 2011 Feb 7.
A shelf stable, convenience product egg yolk paneer (EYP) was developed by incorporation of optimized quantities of binders, salt, natural antioxidants and egg yolk. Dehydrated EYP was packed in metalised polyester pouches, stored at ambient temperature (27 ± 2 °C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EYP was 26.2 ± 1.75% and 36.1 ± 2.46, respectively. The shelf stability of the product was achieved by keeping a moisture content (5.6 ± 0.50%) and water activity (0.43 ± 0.05) low. An excellent rehydration capacity (64.8 ± 5.39%) was observed in the EYP, whereas, the rehydration ratio of the product was 1:2.7. Changes in Free Fatty Acids, Thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 38% loss in carotenoid content was recorded during storage of the product. Staphylococcus aureus, E coli, Salmonella and Shigella, however, were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated yolk paneer had excellent texture and was very close to fresh ones (before drying) during storage for 6 months.
一种货架稳定、方便的蛋黄奶酪（EYP）产品通过加入优化量的黏合剂、盐、天然抗氧化剂和蛋黄制成。脱水 EYP 包装在金属化聚酯袋中，在环境温度（27±2°C）下储存 6 个月，并定期取样进行质量评估。脱水 EYP 的蛋白质和脂肪含量分别为 26.2±1.75%和 36.1±2.46%。产品的货架稳定性通过保持低水分含量（5.6±0.50%）和水分活度（0.43±0.05）来实现。在 EYP 中观察到极好的复水能力（64.8±5.39%），而产品的复水比为 1:2.7。在储存过程中，游离脂肪酸、硫代巴比妥酸、质地剖面分析和亨特颜色单位（L、a 和 b）的变化并没有影响产品的质量特性。在产品储存过程中，类胡萝卜素的含量约减少了 38%。然而，在整个储存期间，任何样品中均未检测到金黄色葡萄球菌、大肠杆菌、沙门氏菌和志贺氏菌。感官评估表明，复水蛋黄奶酪具有极好的质地，在储存 6 个月后与新鲜产品（干燥前）非常接近。
