Functional, Sensory and Microbial Properties of Milk Fortified by Bioactive Peptides Derived from Fish Waste Collagen
Subject Areas : food microbiologyA. Samimiazad 1 , M.R. Ehsani 2 , Sh. Shabani 3
1 - MSc Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Academic Member of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Collagen Peptides, Fish Wastes, Functional Beverage, Fortified Milk, Shelf Life,
Abstract :
The bio-peptides additives use for multifunctional purposes of the dairy industry. Functional beverage investigated in this article based on milk and collagen peptides is by evaluation of organoleptic, physicochemical, and microbial properties. Hence confirmed the consumption of milk in the diet, that is a source of vitamins, minerals, and other biologically active substances and valuable nutrients in the prevention and treatment of bone as based are enriched, by collagen peptides with the effect on cartilage diseases, especially the treatment of Osteoarthritis. Sensory properties were evaluated in terms of taste and smell, chemical parameters such as total protein, pH, and texture stability. Experiments were designed to optimal peptide concentration in the range of 1.5 to 3.5% of collagen peptide during the 6-day shelf life of pasteurized milk. The results showed that the optimal concentration of 2.63% (w/v) from peptides to skim milk led to an increase in total protein from 3.022 to 5.77 g / 100 ml. Acidity, density, and Solid Non-Fat (SNF) increased compared to the control sample, while the pH decreased from 6.86 to 6.60. Besides increasing the total protein and nutritional properties of milk, regarding the sensory assessment, the concentrations of 2.63 and 2.86%, respectively had the most acceptable taste and closest flavoring to the control sample without any flavors contrarily source of the extracted peptide. Based on the microbial evaluation, the addition of the minimum concentration of peptide in milk resulted in a decrease in microbial load and an increase in shelf-life.
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