Processed Cheese: Relevance For Low Sodium Cheese Development

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Glucose Oxidase: A Potential Option To Decrease The Oxidative Stress In Stirred Probiotic Yogurt

The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g -1) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts. © 2012 Elsevier Ltd.472512515Akalin, A.S., Gönç, S., Ünal, G., Fenderya, S., Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage (2007) Journal of Food Science, 72, pp. 222-227Bel, B., Martin, F., Le, L.T.D., Gervais, P., Cachon, R., Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk (2011) Journal of Dairy Science, 94, pp. 2185-2191Beshkova, D.M., Simova, E.D., Frengova, G.I., Spasov, Z.N., Effect of oxygen on batch yogurt cultures (2002) World Journal of Microbiology and Biotechnology, 18, pp. 361-365(2007) Brasil Ministério da Agricultura, Pecuária e Abastecimento, , http://www.agricultura.gov.br, Instrução Normativa 46 de 23/10/2007. Regulamento Técnico de Identidade e Qualidade de Leites Fermentados. 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Impact Of Sodium Chloride Replacement By Salt Substitutes On The Proteolysis And Rheological Properties Of Dry Fermented Sausages

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1:1) on the proteolysis and rheological properties of dry fermented sausages was investigated. The reduction or replacement of NaCl by KCl did not cause changes in the electrophoretic profile and the addition of CaCl2 decreased the degradation of sarcoplasmic proteins during the manufacturing process. Samples with a 50% reduction of NaCl showed a higher content of the amino acids Arg, Glu, His, Val, Cys, Lys, and Trp, whereas the samples containing CaCl2 had a higher content of the amino acids Asp, Thr, Ala, Met, Leu, Ile, and Phe. 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