Singh Shubam, Bhat Hina F, Kumar Sunil, Manzoor Mehnaza, Lone Aunzar B, Verma Pawan Kumar, Aadil Rana Muhammad, Papastavropoulou Konstadina, Proestos Charalampos, Bhat Zuhaib F
Livestock Products Technology, SKUAST, Jammu, India.
Animal Biotechnology, SKUAST, Kashmir, India.
Curr Res Food Sci. 2023 Aug 3;7:100561. doi: 10.1016/j.crfs.2023.100561. eCollection 2023.
The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.
本研究评估了蝗虫蛋白水解物（LoPHs）在储存期间提高切达干酪（ChCh）品质的效果。在使用碱性蛋白酶（3% w/w）水解之前，对蝗虫蛋白（LoP）进行预处理[微波（Mic）或超声（Ult）或不处理（Not）]。对含有最高含量为1.5% LoPHs的ChCh样品进行了3个月（4±1°C）的品质评估，并进行了胃肠道模拟。两种预处理（Mic和Ult）均显著（P<0.05）提高了LoPHs的抗菌和抗氧化活性（Ult>Mic>Not）。含有LoPHs的ChCh样品在储存期间的脂质氧化（硫代巴比妥酸反应物和游离脂肪酸）、蛋白质氧化（总羰基含量）和微生物计数（嗜冷菌、总平板菌和酵母/霉菌）平均值显著（P<0.05）降低。储存一个月后，发现对ChCh样品的感官品质有积极影响。胃肠道模拟提高了储存的ChCh样品的抗氧化能力。LoPHs可用作干酪的新型生物防腐剂。
