title: Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.
abstract: The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological (Lactococcus lactis and Lactobacillus acidophilus counts, and functionality of the prebiotics L. acidophilus), physicochemical (pH, proteolysis, organic acids, fatty acids, and volatile profiles), rheological (uniaxial compression) and sensory (hedonic test with 100 consumers) characterizations were carried out. The sodium reduction and addition of arginine did not constitute a hurdle to lactic and probiotic bacteria survival, with presented values of about 9 log CFU/g, ranging from 7.11 to 9.21 log CFU/g, respectively. In addition, lower pH values, higher proteolysis, and a decrease in toughness, elasticity and firmness were observed, as well as an increase in lactic, citric, and acetic acid contents. In contrast, no change was observed in the fatty acid profile. With respect to the sensory acceptance, the probiotic low-sodium Minas cheese presented scores above 6.00 (liked slightly) for the attributes flavor and overall acceptance. The addition of arginine can be a potential alternative for the development of probiotic dairy products with reduced sodium content.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: T L
authors.initials: TL
authors.lastname: Felicio
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: E A
authors.initials: EA
authors.lastname: Esmerino
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: V A S
authors.initials: VA
authors.lastname: Vidal
authors.affiliation: Universidade Federal Rural do Rio de Janeiro, Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, 23890-000, BR 465 km 7 Seropédica, Rio de Janeiro, Brazil.
authors.forename: L P
authors.initials: LP
authors.lastname: Cappato
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: R K A
authors.initials: RK
authors.lastname: Garcia
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: R N
authors.initials: RN
authors.lastname: Cavalcanti
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil.
authors.forename: M Q
authors.initials: MQ
authors.lastname: Freitas
authors.affiliation: Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil.
authors.forename: C A
authors.initials: CA
authors.lastname: Conte Junior
authors.affiliation: Universidade Federal do Rio de Janeiro, Instituto de Química (IQ), Laboratório de apoio ao desenvolvimento tecnológico (LADETEC), 21949-900 Rio de Janeiro, Brazil.
authors.forename: M C
authors.initials: MC
authors.lastname: Padilha
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: M C
authors.initials: MC
authors.lastname: Silva
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: R S L
authors.initials: RS
authors.lastname: Raices
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: D B
authors.initials: DB
authors.lastname: Arellano
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: H M A
authors.initials: HM
authors.lastname: Bollini
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862, Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
authors.forename: M A R
authors.initials: MA
authors.lastname: Pollonio
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com.
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
mesh_terms: D001120:Arginine / Q000032:analysis*; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D015169:Colony Count, Microbial; D005421:Flavoring Agents / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D061353:Food Storage; D006801:Humans; D007779:Lactobacillus acidophilus / Q000254:growth & development; D013294:Lactococcus lactis / Q000254:growth & development; D019936:Probiotics / Q000032:analysis*; D012964:Sodium / Q000032:analysis; D013649:Taste
chemical_list: D005421:Flavoring Agents; D005503:Food Additives; D001120:Arginine; D012964:Sodium
keywords: Arginine; Probiotic cheese; Sodium