Efecto del sorbato de potasio, la nisina y la lisozima, individualmente y en combinación, sobre la calidad del queso blanco encurtido durante el almacenamiento
Resumen
Este estudio se realizó para determinar los efectos del sorbato de potasio, la nisina y la lisozima en la calidad microbiológica, química y sensorial de quesos blancos encurtidos durante su vida útil. Para ello, el queso blanco Şavak, elaborado experimentalmente con una mezcla de 50 % de leche de oveja y 50 % de leche de vaca, se cortó en lonchas (4×4×4 cm) y se almacenó en salmuera al 16 % con sorbato de potasio (1 g·ml-1), nisina (12,5 mg·l-1) y lisozima (200 mg·l-1), solos o en combinación, a 4°C, durante 90 días. Al final del almacenamiento, se encontraron diferencias estadísticamente significativas entre el grupo de combinación que utilizó sorbato de potasio 1 g·L-1 + nisina 12,5 mg·L-1 y el grupo control en términos de niveles de efecto antimicrobiano sobre coliformes, Enterobacteriaceae, Estreptococos fecales, lipolíticos, proteolíticos y E. coli (P≤0,05). No se encontraron diferencias estadísticamente significativas entre los grupos en términos de evaluación sensorial (P>0,05). Sin embargo, de acuerdo con las puntuaciones numéricas dadas, el grupo 4 (sorbato de potasio 1 g·L-1 + nisina 12,5 mg·L-1) y el grupo 7 (sorbato de potasio 1 g·L-1 + nisina 12,5 mg·L-1 + lisozima 200 mg·L-1) se convirtieron en los dos grupos más apreciados en términos de evaluación sensorial con puntuaciones iguales (95,55). Se concluyó que la combinación de sorbato de potasio 1 g·L-1 + nisina 12,5 mg·L-1, que es un aditivo con el estatus General Reconocido como Seguro y cumple con la legislación para su uso en quesos madurados en salmuera y ofrecidos para la venta, puede usarse de manera segura como un método alternativo al tratamiento térmico para mejorar la calidad de los quesos blancos encurtidos y que contiene datos que pueden formar la base para nuevos estudios para investigar cómo estos aditivos también pueden tener efectos sobre algunas bacterias patógenas.
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