Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/62403
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Gyvūnų mokslai / Animal sciences (A003);Veterinarija / Veterinary (A002)
Author(s): Šlapkauskaitė, Jūratė;Žalnieraitė, Kristina;Šlapkauskas, Algimantas;Sekmokienė, Dalia;Šernienė, Loreta;Malakauskas, Mindaugas
Title: The Influence of aqueous plant extracts on the quality of curd type cheese
Is part of: The Vital Nature Sign [elektroninis išteklius]: 12th international scientific conference, May 17-18, 2018, Kaunas, Lithuania : abstract book / editors Nicola Tiso, Vilma Kaškonienė. Kaunas : Vytautas Magnus University, 2018
Extent: p. 59-59
Date: 2018
Series/Report no.: (Poster presentation)
Note: ISSN 2335-8653 ; Online ISSN 2335-8718
Abstract: Nowadays the biggest considerations in bio preservation are dedicated to plant extracts or plant-derived compounds. Plants are able to produce a large number of diverse bioactive compounds. Many antioxidant and antimicrobial compounds can be found in fruits and vegetables including phenolics, carotenoids, anthocyanins, and tocopherols. As dietary compounds, they are widely known antioxidants that inhibit the oxidation of low-density lipoproteins. Attention has also been paid to their antimicrobial activity. Aim: The aim of this study was to evaluate the effect of some aqueous plant extracts on the quality of curd type cheese. Methods: Different aqueous extracts from fruits of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum Cyminum), the rootstock of ginger (Zingiber officinale) and liquorice (Glycyrrhiza glabra) were prepared (1.5% concentration) and their antimicrobial activity was evaluated. Curd-type cheese was manufactured according to standard methodology. Physical- chemical properties (pH and sensory evaluation), number of lactic acid bacteria (LAB) were estimated during cheese storage and in the final product. Results: The experiment showed that plant extracts extended shelf life of curd-type cheese as the substances contained in them acted as natural (bio) preservatives. Curd-type cheese supplemented with plant extracts was microbiologically safe compared to control sample. Conclusions: All plant extract enhanced flavour of curd-type cheese and extended its shelf life by significantly reducing the numbers of pathogenic and spoilage bacteria
Internet: https://hdl.handle.net/20.500.12259/62403
Affiliation(s): Lietuvos sveikatos mokslų universitetas. Medicinos akademija
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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