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 go...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℃ for seven days.The MC(marinated cheese)and CC(control cheese)were characterized during 28 days of storage(4±1℃).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.展开更多
基金thank the“Conselho Nacional de Desen-volvimento Científico e Tecnológico”(CNPq,Brazil)for a scholarship awarded to the author M.T.C.[grant numbers 305789/2021-0,2021]“Coordenaçāo de Aconselhamento de Pessoal de Nível Superior”(CAPES-Brazil)“Instituto Nacional do Semiárido”(INSA).
文摘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℃ for seven days.The MC(marinated cheese)and CC(control cheese)were characterized during 28 days of storage(4±1℃).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.
