Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

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NSTL
Elsevier

外文摘要：Gelatin was extracted from beluga sturgeon (Huso huso, SG) and the effects of sturgeon gelatin hydrolysates (SGH) on physicochemical, textural, and rheological properties of yogurt during 28 days of refrigerated storage were explored in this study. SGH at 2 g/dL in yogurt showed the best survival of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium lactis. Based on the results, SGH at 1 g/dL significantly decreased the flow behavior index (n) while increasing the values of k (consistency coefficient), complex viscosity (eta*), and yield stress (tau 0). Dynamic shear rheological properties indicated higher storage modulus (G '), loss modulus (G ''), and eta* values at all frequency values compared to control (Yc) whereas Ysgh1 g/dL (yogurt with added SG and SGH) had a better solid-like behavior and elastic gel structure. Ysgh had a higher acidification rate during fermentation and water-holding capacity compared to Yc. However, syneresis and hardness increased and decreased at 2 g/dL SGH, respectively. Overall, SGH might be useful as the potential natural ingredients of fatfree set-type yogurt.

外文关键词：

Gelatin hydrolysatesYogurtFermentationRheological propertiesHuso huso

作者：

Gheshlaghi, Shima Piri、Khaledabad, Mohammad Alizadeh、Nikoo, Mehdi、Regenstein, Joe M.、Gavlighi, Hassan Ahmadi

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作者单位：

Urmia Univ, Fac Agr & Nat Resources, Dept Food Sci & Technol, Orumiyeh 5715944931, West Azerbaijan, Iran

Urmia Univ, Artemia & Aquaculture Res Inst, Dept Pathobiol & Qual Control, Orumiyeh 5717944514, West Azerbaijan, Iran

Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

Tarbiat Modares Univ, Dept Food Sci & Technol, Fac Agr, Tehran 14115336, Iran

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出版年：

2021

DOI：

10.1016/j.lwt.2021.111665

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.148

被引量8
参考文献量46