Abstract: The effect of a novel brine gel on quality preservation of fresh Mozzarella cheese was evaluated. After dipping in brine gel, fresh Mozzarella cheese was packaged and sealed under aseptic conditions. The shelf life of cheese was noticeably prolonged during subsequent cold storage owing to combination of water-retaining property of the gel and antimicrobial activity of enzymatic hydrolysate of lactoferrin. The optimal combination of ingredients for the brine gel were 6% whey, 0.266% NaCl, 0.72% lactoferrin hydrolysate, 0.7% stabilizer (chitosan) and 0.3% thickener (sodium alginate). Over the storage period of 21 days, the cheese maintained good sensory quality and a total number of colonies not exceeding 1×108 CFU/mL. Additionally, Pseudomonas fluorescens was undetectable and no significant change was noted in the hydrolysis degree of casein and free amino acid concentrations of the brine. The shelf life of fresh Mozzarella cheese in this study was prolonged by at least 10 days compared with the traditional storage method.

Key words: brine gel; fresh Mozzarella cheese; lactoferrin; shelf life

摘要： 研究一种新型凝胶卤水对新鲜马苏里拉奶酪质量的保护作用.将凝胶卤水的保水作用和乳铁蛋白酶解物的抑菌作用相结合,蘸裹在新鲜马苏里拉奶酪后,无菌材料密封后冷藏,能较好地延长新鲜马苏里拉奶酪的保质期.结果表明:凝胶卤水的成分比例(均为质量分数)为:6％乳清、0.266％ NaCl、0.72％乳铁蛋白酶解物、0.7％稳定剂几丁聚糖、0.3％增稠剂海藻酸钠.在取样测定的21d内,所贮藏的新鲜马苏里拉奶酪能保持良好的感官评价指数,菌落总数未超过1×108 CFU/mL,致病菌荧光假单胞菌数未检出,酪蛋白水解程度与卤水中游离氨基酸含量未出现显著性变化.此法贮藏的新鲜马苏里拉奶酪相比于传统贮藏方法至少延长了10d保质期.

关键词: 凝胶卤水；新鲜马苏里拉奶酪；乳铁蛋白；保质期