Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese

Abstract

The present study was carried out to estimate the effect of ginger rhizomes (Zingiber officinale) extracts on the oxidative stability, chemical composition, microbiological and sensory properties of UF-soft cheese being made with aqueous or ethanolic ginger extracts (1%) compared to control cheese and cheese contained 0.02% of butylated hydroxy anisole (BHA). Resultant cheeses were stored in brine solution 6% at 7±1°C up to 90 days. Results showed that, addition of ginger rhizomes extracts had increasing significant effect (P≤0.05) on fat/DM%, soluble nitrogen (SN/TN%) and non protein nitrogen (NPN/TN%). On the other hand, titratable acidity, total protein%, salt in moisture% and total volatile fatty acids (TVFAs) were decreased with addition of aqueous or ethanolic ginger extracts compared to control cheese and cheese treated with BHA as synthetic antioxidant. Cheese containing 1% ethanolic extract showed the highest oxidative stability. Also, ginger extracts reduced the total bacterial count than the control and BHA treatment. However, yeast and mould counts showed opposite trend and they were not detected in all treated samples up to 60 days of storage. Also, results showed that, cheese samples containing ginger ethanolic extract (1%) showed better organoleptic characteristics than other treatments. From the previous it is advanced to use ginger extract in manufacture of white soft cheese at the rate of (1%).

Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورینجا لإنتاج الجبن الأبیض الطری الوظیفی

“…The lowest change in the acid value was observed in cheese which treated with ethanolic extracts followed by BHA treated cheese finally the control cheese gained the highest acid value content than other treatments either in the beginning or the end of storage period. These results came in compatible with the mentioned results by Abd El-Aziz et al, (2012); Omido et al (2013) &El-Zawahry andAbd El-Wahed, (2018).…”

Possíveis contaminações microbiológicas e ocorrência de oxidação que afetam a qualidade de queijos

“…O consumo de alimentos oxidados pode levar ao acúmulo de certos compostos químicos capazes de exercer atividades tóxicas no organismo humano(Boachie & Udenigwe, 2018). Depois da maturação de queijos durante 90 dias, houve em declínio significativo dos níveis de colesteróis devido à oxidação(Khan et al, 2017) El-Zawahry et al (2018). também observaram oxidação de colesterol em queijo durante a maturação.…”