Dmytrów Izabela, Szymczak Mariusz, Szkolnicka Katarzyna, Kamiński Patryk
Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI Street No. 3, 71-459 Szczecin, Poland.
Foods. 2021 Apr 19;10(4):895. doi: 10.3390/foods10040895.
The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0-0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.
食品行业正在寻找天然添加剂来改良酸凝乳奶酪（tvarog），而虾类副产品却被浪费。从虾壳中提取了浓缩虾青素脂质制剂（ALP），并将其添加到在5±1°C下储存长达4周的酸凝乳奶酪中，添加量分别为0%、0.25%、0.5%和1%。添加ALP增加了奶酪中的脂质含量，降低了水分含量。不同变体奶酪的水分活度、酸度和硬度存在显著差异。添加ALP的奶酪在储存4周后pH值更稳定且更低，添加ALP后立即具有更高的可滴定酸度。0 - 0.5% ALP添加量的样品脂质氧化水平和变化相同，而1% ALP添加量的奶酪在储存期间硫代巴比妥酸值更稳定。这可能是由于添加量最高的奶酪中抗氧化活性（DPPH测定法）高出数倍。添加虾青素赋予了奶酪受欢迎的三文鱼色，并改善了奶酪的客观颜色参数。感官特性最佳的是0.5% ALP添加量的样品。虾青素制剂添加量过高会产生异味。在酸凝乳奶酪中使用虾壳来源的虾青素能够创造出越来越受消费者欢迎的新功能特性。
