Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese

The aim of this study was to compare under the same conditions in vitro the inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 -1500 mg·l -1 was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0. In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.Inhibition effect, esters of glycerol, microorganism, Gompertz model, specific growth rate, lag-time

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“…Moreover, they can improve rheological properties of many foodstuffs, e.g. dairy or bakery products (Ravi et al 2000;Buňka et al 2007).…”

mentioning

confidence: 99%

“…starch, serum albumin, phospholipids, cholesterol) can react with these molecules and thus decrease their inhibitory effects against undesirable microorganisms. Moreover, in some foodstuffs the use of some 1-monoglycerides could be unsuitable because negative changes of their organoleptic properties might occur (Davidson and Branen 2005;Buňka et al 2007).…”

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confidence: 99%

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

et al. 2011

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“…Bahan pengemulsi sebaiknya tidak boleh memberikan rasa ataupun bau yang kurang sesuai untuk untuk produk daging. Selain itu, bisa meningkatkan spreadability dan kelembutan dari sosis serta meningkatkan stabilitas emulsi, sehingga lebih sedikit lemak dan air yang terpisah 6 . Untuk pembuatan produk emulsi daging, emulsi minyak atau lemak perlu ditambahkan dalam upaya membentuk produk daging tersebut lebih stabil 7 .…”

Section: Pendahuluanunclassified

Pemanfaatan Monodiasilgliserol (Mdag) Hasil Sintesa Dari Butter Biji Pala Dan Gliserol Sebagai Emulsifier Pada Kualitas Produk Sosis Ayam

Hernani¹,

Mulyono²,

Ramadhan³

2017

Jurnal Pasca

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Sosis merupakan produk emulsi daging (ayam ataupun sapi) dengan penambahan bahan pengisi, bahan pengikat dan bumbu-bumbu untuk meningkatkan flavor dan penerimaan konsumen. Untuk menghasilkan emulsi yang stabil perlu penambahan bahan pengemulsi seperti MDAG. Tujuan dari penelitian adalah untuk mengetahui penggunaan MDAG sebagai bahan pengemulsi dan lemak dalam pembuatan sosis daging ayam terhadap kualitas produk yang dihasilkan. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor pertama adalah konsentrasi MDAG yang ditambahkan (A) : A1 : 0,5 %; A2 : 0,75 % dan A3 : 1 %. Faktor kedua adalah penambahan lemak (B) : B1 : 5 %; B2 :7,5 % dan B3 : 10 %. Hasil menunjukkan bahwa rendemen sosis daging ayam sangat berbeda nyata antar perlakuan, dengan kisaran antara 61,88 sampai 86,36%. Hasil analisis proksimat terhadap sosis daging ayam mempunyai kisaran kadar air (32,93-36,90%), kadar protein (15,62-21,59%), kadar lemak (6,23-7,16%) dan kadar abu (1,69-2,93%). Nilai kalori dari sosis daging ayam sangat berbeda nyata antar perlakuan dengan kisaran antara 275,82 sampai 294,50 kcal/100g. Semua nilai tersebut masih memenuhi persyaratan SNI. Tekstur sosis daging ayam yang dihasilkan mempunyai kekerasan antara 6,25N sampai 25,04 N. Nilai kekenyalan menunjukkan perbedaan yang sangat nyata, berkisar anatara 24,50 sampai 24,83 %. Selanjutnya, peningkatan penambahan lemak dan MDAG menunjukkan perbedaan cukup signifikan antar perlakuan terhadap <em>cohesive, spiringines, gumminess dan chewiness</em>. Uji organoleptik tidak ada perbedaan yang cukup signifikan antara warna, aroma dan tekstur, hanya pada rasa untuk penambahan lemak 7,5 % dan MDAG terendah (0,5 %) menunjukkan perbedaan yang nyata. Secara keseluruhan Panelis menyatakan suka terhadap produk sosis daging ayam.

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“…The degree of fat emulsification is significantly affected by the presence of surface active compounds (SAC; for example phospholipids, lipoproteins, glycoproteins, etc.). [1,2] The final fat content of processed cheese is affected by the addition of milk fat. In the dairy industry, butter, cream, and anhydrous milk fat are normally used, as well as natural cheeses with various fat contents in dry matter.…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, butter and anhydrous milk fat production technology results in the fact that the fat is not found in the form of fat globules, and the final SAC content is practically zero. [1,[3][4][5] Although the milk fat source, and thereby the SAC concentration, can significantly affect the consistency of processed cheeses, no mention was found in literature of this factor, or of its influence on the structure of processed cheeses.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

Černíková

Pachlová

Holas

et al. 2017

Euro J Lipid Sci & Tech

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During production of processed cheese, different sources of dairy fat are used, that contain different concentrations of surface active compounds (SAC), for example, natural cheeses (the fat is present in the form of fat globules with membranes with SAC) or butter (practically without membrains with SAC). It is known that SAC concentrations could influence the structure and therefore consistency of processed cheese. The objective of the work is to produce processed cheeses with various SAC contents, and to study how various SAC contents affect the viscoelastic properties of full‐fat processed cheeses (dry matter content 35% w/w and fat content in dry matter 50% w/w) over the course of a 56 day storage period. The elastic, loss, and complex moduli are monitored. The SAC concentration is indirectly controlled by the use of natural cheeses with various fat contents (e.g., ingredients containing fat in the form of fat globules coated by SAC) and butter (an ingredient in which SAC is practically not found at all). The various fat contents of the natural cheeses, and the balancing of this parameter in the raw material composition of the processed cheeses with milk fat (practically without SAC) do not significantly affect the consistency of the processed cheeses (p ≥ 0.05). This finding is positive for industrial practice, where natural cheeses with various fat contents are commonly used. In this work the effect of milk fat source and the concentration of SAC originating from the fat globule membranes on the viscoelastic properties of model processed cheeses are studied.Dependence of the elastic (G′; full symbols; Pa) and the loss (G″; open symbols; Pa) after 1 day (•○) and 56 days (▴△) of storage at 6 ± 2 °C on frequency.

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Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese

Cited by 30 publications

References 16 publications

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Pemanfaatan Monodiasilgliserol (Mdag) Hasil Sintesa Dari Butter Biji Pala Dan Gliserol Sebagai Emulsifier Pada Kualitas Produk Sosis Ayam

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

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