干旱区生态环境知识资源中心(Arid): Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region

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DOI	10.1016/j.fbio.2023.102727
	Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region
	Cavalcanti, Monica Tejo; Xavier, Leidiana Elias; Feitosa, Bruno Fonseca; Alencar-Luciano, Winnie; Feitosa, Valker Araujo; de Souza, Evandro Leite; Goncalves, Monica Correia
通讯作者	Alencar-Luciano, W
来源期刊	FOOD BIOSCIENCE
ISSN	2212-4292
EISSN	2212-4306
出版年	2023
卷号	53
英文摘要	The manufacture of goat Coalho cheese has become a potential mechanism for market expansion and innovation. This study aimed to evaluate the influence of marination in red wine on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region. Cheeses were immersed in red wine at 6 +/- 1 degrees C for seven days. The MC (marinated cheese) and CC (control cheese) were characterized during 28 days of storage (4 +/- 1 degrees C). At the initial time (day zero), an irregular, porous, and spongy surface related to the moisture, fat globules, and protein network was observed on CC and MC, which had a similar fatty acid profile (17 saturated fatty acids, 9 monounsaturated fatty acids, and 8 polyunsaturated fatty acids). The marination resulted in lower pH, greater hardness and chewiness, and less Na in the matrix (CC - 253.12 mg.100 g-1; MC - 129.02 mg.100 g- 1). Over 28 days, marination delayed MC degradation rates (lipid oxidation and proteolysis), with greater pro-tection against free radicals, a higher amount of total phenolic compounds, and antioxidant activity. These re-sults indicated a positive effect of wine marination on the physicochemical parameters of goat Coalho cheese, improving the quality, safety, and stability.
英文关键词	Goat cheese Marination Lipid oxidation Proteolysis Phenolics Cheese microstructure
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:001006850200001
WOS关键词	PHYSICOCHEMICAL CHARACTERISTICS ; FAT REPLACERS ; ACID ; MILK ; PROFILE ; BACTERIA ; SYSTEMS ; FRESH ; COLOR ; BEEF
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/396373
推荐引用方式 GB/T 7714	Cavalcanti, Monica Tejo,Xavier, Leidiana Elias,Feitosa, Bruno Fonseca,et al. Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region[J],2023,53.
APA	Cavalcanti, Monica Tejo.,Xavier, Leidiana Elias.,Feitosa, Bruno Fonseca.,Alencar-Luciano, Winnie.,Feitosa, Valker Araujo.,...&Goncalves, Monica Correia.(2023).Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region.FOOD BIOSCIENCE,53.
MLA	Cavalcanti, Monica Tejo,et al."Influence of red wine marination on the quality, safety, and stability of goat Coalho cheese produced in the Brazilian semi-arid region".FOOD BIOSCIENCE 53(2023).