Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption
In this work, we simulated cold chain interruptions in soft cheeses of high-moisture to assess their impact on ripening, putting attention on the behaviour of an adjunct culture of Lactobacillus paracasei 90 (L90) when it was added. Temperature variation did not change starter culture levels but it significantly increased L90 population at 60 days in cheeses with cold chain interruption. Cold chain interruptions and adjunct culture led to an increase of the proteolysis levels and produced changes in the carbohydrate fermentation, volatile compounds profiles and sensory scores. In cheeses with cold chain interruptions, L90 did not cause any defects and maintained its capacity of improving flavour and odour intensities by increasing the levels of diacetyl and acetoin, and decreasing pungent taste and compounds associated with rancidity. In addition, samples with adjunct culture presented increased levels of lactic acid without being perceived as a defect by the sensory panel.
| Main Authors: | , , , , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
Elsevier
2020-06-25T19:18:09Z
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| Subjects: | Procesamiento de Alimentos, Queso Blando, Lactobacillus, Cadena de Frío, Aditivos, Food Processing, Soft Cheese, Cold Chain, Additives, Lactobacillus paracasei 90, |
| Online Access: | http://hdl.handle.net/20.500.12123/7474 https://www.sciencedirect.com/science/article/pii/S0958694620301497 https://doi.org/10.1016/j.idairyj.2020.104779 |
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| Summary: | In this work, we simulated cold chain interruptions in soft cheeses of high-moisture to assess their impact on ripening, putting attention on the behaviour of an adjunct culture of Lactobacillus paracasei 90 (L90) when it was added. Temperature variation did not change starter culture levels but it significantly increased L90 population at 60 days in cheeses with cold chain interruption. Cold chain interruptions and adjunct culture led to an increase of the proteolysis levels and produced changes in the carbohydrate fermentation, volatile compounds profiles and sensory scores. In cheeses with cold chain interruptions, L90 did not cause any defects and maintained its capacity of improving flavour and odour intensities by increasing the levels of diacetyl and acetoin, and decreasing pungent taste and compounds associated with rancidity. In addition, samples with adjunct culture presented increased levels of lactic acid without being perceived as a defect by the sensory panel. |
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