成熟温度对牦牛毛霉菌奶酪成熟过程中品质的影响

Effect of Ripening Temperature on the Quality of Yak Mucor Cheese During Ripening

文章通过研究不同成熟温度对牦牛毛霉菌奶酪成熟过程的影响,找寻最适应的温度及成熟时间。选取实验材料牦牛毛霉菌奶酪,将其置于不同的成熟温度下(20,25,30℃),选取相应成熟时间节点,测定质构、色泽、蛋白质分解、pH值等。结果表明,成熟温度为25℃时,牦牛毛霉菌奶酪在第6天时质构达到最佳值,此时感官评分也较高。3组牦牛毛霉菌奶酪的感官评分与质构指标随着时间的增加呈先上升后下降的趋势,在第6天时达到峰值;L^(*)值、水分、蛋白质和脂肪含量随着时间的增加均呈下降趋势;a^(*)值、b^(*)值、灰分含量、pH 4.6可溶性氮含量和12%三氯乙酸可溶性氮含量随着时间的增加呈上升趋势;pH值随着时间的增加呈先下降后不变或略微上升的趋势。在同一时间点,温度为25℃的胶黏性、凝聚性、弹性和咀嚼性明显高于其他两组(P<0.05);水分含量高于其他两组;灰分含量、蛋白质含量和脂肪含量变化不显著(P>0.05)。牦牛毛霉菌奶酪挥发性风味物质在25℃温度条件下,第6天时含量最高。结合实验判定,牦牛毛霉菌奶酪的最佳成熟温度为25℃,成熟时间为6 d。

The effects of different ripening temperatures on the ripening process of yak Mucor cheese are studied to find the most suitable temperature and ripening time.The cheese is placed at different ripening temperatures(20,25,30℃),and the texture,color,protein decomposition and pH value of the cheese are determined at the corresponding ripening time.The results show that when the ripening temperature is 25℃,the texture of yak Mucor cheese reaches the best value on the 6^(th) day,and the sensory score is also higher at this time.The sensory score and texture index of the three groups of yak Mucor cheese increase firstly and then decrease with the increase of time,and reaches the peak on the 6^(th) day;L^(*)value,moisture,protein and fat content all show a decreasing trend with the increase of time;a^(*)value,b^(*)value,ash content,soluble nitrogen content at pH 4.6 and soluble nitrogen content of 12%trichloroacetic acid increase with the increase of time;pH value decreases firstly and then remains unchanged or slightly increases with the increase of time.At the same time,the viscosity,cohesion,elasticity and chewiness at 25℃are significantly higher than those of the other two groups(P<0.05);the water content is higher than that of the other two groups;ash content,protein content and fat content have no significant changes(P>0.05).The content of volatile flavor compounds in yak Mucor cheese is the highest at 25℃ on the 6^(th).The optimal ripening temperature and ripening time of yak Mucor cheese is 25℃and 6 d respectively.