Evaluation of microbial and sensory properties of flavored yogurt drink produced by Noaea mucronata and liquid smoke treatment
https://doi.org/10.4081/idhm.2020.77
Submitted: 31 January 2020
Accepted: 21 February 2020
Published: 21 October 2020
Accepted: 21 February 2020
Abstract Views: 1247
PDF: 391
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Liquid smoke is more acceptable compared with traditional smoking for various practical and health reasons. This study aimed to investigate the quality attributes of yogurt drink treated with natural and liquid smoke. Yogurt drink samples were divided into four groups; natural smoked, liquid smoked at two concentrations (1 and 2 mL·L-1) and un-smoked control samples. Microbial and sensory attributes of yogurt drink samples were analyzed after 1, 7, 14, and 21 days of storage at 4°C.
The final counts of total bacteria, lactic acid bacteria, yeast and molds were significantly lower after the application of 2 mL·L-1 liquid smoke compared to control samples. Moreover, lactic acid bacteria of yogurt drink were not inhibited by natural smoke or 1 mL·L-1 liquid smoke treatments. According to the sensory evaluation and microbiological analysis, application of 1 mL·L-1 of liquid smoke in yogurt drink is the most appropriate and convenient alternative to the traditional smoking method.
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27. Zourari AA, Accolas JP, Desmazeaud MJ. Metabolism and biochemical characteristics of yogurt bacteria. A review. Le lait. 1992;72(1):1-34.
28. Gülmez M, Güven A, Sezer Ç, Duman B. Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2003;9(1):49-52.
29. in't Veld JH. Microbial and biochemical spoilage of foods: an overview. International journal of food microbiology. 1996 Nov 1;33(1):1-8.
30. Deak T. Handbook of food spoilage yeasts. CRC press; 2007 Nov 16.
31. Rohm H, Eliskases‐Lechner F, Bräuer M. Diversity of yeasts in selected dairy products. Journal of Applied Bacteriology. 1992 May;72(5):370-6.
32. Mehraban, S.M., Sarabi, J.M., Karajian, R., Nourbakhsh, R., Gholsai, F., and Vosough, A.S. 2011. Evaluation of microbiological contamination sources of spoilage of Iranian yoghurt drink during production processes. J Food Res. 1: 45-55, (in persian).
33. Birollo GA, Reinheimer JA, Vinderola CG. Viability of lactic acid microflora in different types of yoghurt. Food Research International. 2000 Jan 1;33(9):799-805.
34. Law BA, editor. Microbiology and biochemistry of cheese and fermented milk. Springer Science & Business Media; 1997 Jul 31.
35. Pazakova J, Turek P, Laciakova A. The survival of Staphylococcus aureus during the fermentation and storage of yoghurt. Journal of applied microbiology. 1997 May;82(5):659-62.
36. Jay JM, Loessner MJ, Golden DA. Foodborne listeriosis. Modern food microbiology. 2005:591-617.
37. Donnelly LS, Ziegler GR, Acton JC. Effect of liquid smoke on the growth of lactic acid starter cultures used to manufacture fermented sausage. Journal of Food Science. 1982 Nov;47(6):2074-5.
38. Varlet V, Serot T, Prost C. Smoke flavoring technology in seafood. Handbook of seafood and seafood products analysis. 2010:233-54.
39. Handford PM, Gibbs BM. Antibacterial effects of smoke constituents on bacteria isolated from bacon. Microbial Inhibitors in Food. 1964:333-46.
40. Normanno, G., La Salandra, G., Dambrosio, A., Quaglia, N.C., Corrente, M., Parisi, A., and Celano, G.V. 2007. Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. Int J Food Microbiol. 115: 290-296.
41. Oramahi HA, Diba F. Maximizing the production of liquid smoke from bark of Durio by studying its potential compounds. Procedia Environmental Sciences. 2013 Jan 1;17:60-9.
42. Le Marc Y, Valík L, Medveďová A. Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk. International Journal of Food Microbiology. 2009 Feb 28;129(3):306-11.
43. Baker-Austin C, Dopson M. Life in acid: pH homeostasis in acidophiles. Trends in microbiology. 2007 Apr 1;15(4):165-71.
44. Dineen SS, Takeuchi K, Soudah JE, Boor KJ. Persistence of Escherichia coli O157: H7 in dairy fermentation systems. Journal of Food Protection. 1998 Dec;61(12):1602-8.
45. Mirchooli BA, Sedaghat, N. Effect of packaging and temperature on the shelf life of free gas Doogh. Innovation in Food Science and Technology. 2011 2:1-8. In persian.
46. Tonguc IE, Kinik O, Kesenkas H, Acu M. Physicochemical, microbiological and sensory characteristics of using different probiotic fermented milk. Pakistan Journal of Nutrition. 2013 Jun 1;12(6):549-54.
47. Varga F. The origins, production and control of acetaldehyde in yoghurt (Doctoral dissertation, University of Reading).
48. Guillen MD, Manzanos MJ, Zabala L. Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. 1995 Feb;43(2):463-8.
49. Morais CD, Machado TM, Tavares M, Takemoto E, Yabiku HY, Martins MS. Defumaçäo líquida da truta arco-íris (Oncorhynchus mykiss): efeitos do processamento e da estocagem nas propriedades físicas, químicas e sensoriais. Rev. Inst. Adolfo Lutz. 1996:43-8.
1. Ebringer L, Ferenčík M, Krajčovič J. Beneficial health effects of milk and fermented dairy products. Folia Microbiologica. 2008 Sep 1;53(5):378-94.
2. O’connell JE, Fox PF. Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review. International Dairy Journal. 2001 Jan 1;11(3):103-20.
3. Ejtahed HS, Mohtadi-Nia J, Homayouni-Rad A, Niafar M, Asghari-Jafarabadi M, Mofid V, Akbarian-Moghari A. Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus. Journal of dairy science. 2011 Jul 1;94(7):3288-94.
4. Kalantari N, Doaei S, Gordali M, Rahimzadeh G, Gholamalizadeh M. The association between Dairy Intake, Simple Sugars and Body Mass Index with Expression and Extent of Anger in Female Students. Iranian journal of psychiatry. 2016 Jan;11(1):43.
5. Kiani H, Mousavi ME, Razavi H, Morris ER. Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids. 2010 Nov 1;24(8):744-54.
6. ISIRI NO 2453. 2008. Doogh, Specifications and test method. Iran: Institute of Standards and Industrial Research of Iran. http://isiri.gov.ir/portal/home/?148514/%D9%81%D9%87%D8%B1%D8%B3%D8%AA-%D8%A7%D8%B3%D8%AA%D8%A7%D9%86%D8%AF%D8%A7%D8%B1%D8%AF%D9%87%D8%A7%DB%8C-%D9%85%D9%84%DB%8C-%DA%A9%D8%A7%D8%B1%D8%A8%D8%B1. In Farsi.
7. RAHIMZADEH G, ROKHZADI A, BAHRAMIAN S. Antibacterial Activity Of Liquid Smoke And Pistacia Atlantica Subsp. Kurdica On Lactobacillus Bulgaricus.
8. Gintzburger G. Rangelands of the arid and semi-arid zones in Uzbekistan. Editions Quae; 2003.
9. Morsy AA, Youssef AM, Mosallam HA, Hashem AM. Assessment of selected species along Al-Alamein-Alexandria international desert road, Egypt. J Appl Sci Res. 2008;4:1276-84.
10. Musselman LJ. Major Native Plant Species in Khanasser Area, Syria (Al-Hass and Shbeith Mountains). Economic Botany. 2007 Apr;61(1):106-.
11. Farag AM, Morsi SM, Emam SS, Emarah NM. Phytochemical studies on Noaea mucronata Forssk. Bulletin of Faculty of Agriculture, University of Cairo. 2000;51(2):175-89.
12. Ghasemi PA, Momeni M, Bahmani M. Ethnobotanical study of medicinal plants used by Kurd tribe in Dehloran and Abdanan districts, Ilam province, Iran. African Journal of Traditional, Complementary and Alternative Medicines. 2013;10(2):368-85.
13. El Eraky WI. Pharmacological effects of noaea mucronata. Egyptian Journal of Medical Laboratory Sciences. 2001;10(1):13-24.
14. Mossa JS, Al-Yahya MA, Al-Meshal IA. Medicinal Plants of Saudi Arabia.
15. Suñen E, Fernandez-Galian B, Aristimuño C. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature. Food microbiology. 2001 Aug 1;18(4):387-93.
16. Kažimírová A, Jablonická A. Evaluation of potential mutagenic effect of the liquid smoke preparation UTP in vivo: cytogenetic analysis of mouse bone marrow. Mutation Research Letters. 1994 Jan 1;323(1-2):89-92.
17. Budijanto S, Hasbullah R, Prabawati S, Setyadjit S, Zuraida I. Identification and safety test on liquid smoke made from coconut shell for food product. Indonesian Journal of Agricultural Postharvest Research. 2008;5(1):32-40.
18. Boylston T, Chen F, Coggins P, Hydlig G, McKee LH, Kerth C. Handbook of meat, poultry and seafood quality. John Wiley & Sons; 2012 May 29.
19. Milly PJ, Toledo RT, Ramakrishnan S. Determination of minimum inhibitory concentrations of liquid smoke fractions. Journal of Food Science. 2005 Jan;70(1):M12-7.
20. Majcher MA, Goderska K, Pikul J, Jeleń HH. Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese. Journal of the Science of Food and Agriculture. 2011 Jun;91(8):1416-23.
21. Gedela S, Escoubas JR, Muriana PM. Effect of inhibitory liquid smoke fractions on Listeria monocytogenes during long-term storage of frankfurters. Journal of food protection. 2007 Feb;70(2):386-91.
22. Gonulalan Z, Kose A, Yetim H. Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue. Meat science. 2004 Jan 1;66(1):165-70.
23. Hattula T, Elfving K, Mroueh UM, Luoma T. Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). LWT-Food Science and Technology. 2001 Dec 1;34(8):521-5.
24. Deibler KD, Delwiche J. Handbook of flavor characterization. Taylor & Francis; 2003 Sep.
25. Wehr HM, Frank JF, American Public Health Association, editors. Standard methods for the examination of dairy products. Washington, DC: American Public Health Association; 2004 Jan 1.
26. Lawless HT, Heymann H. Sensory evaluation of food: principles and practices. Springer Science & Business Media; 2013 Dec 11.
27. Zourari AA, Accolas JP, Desmazeaud MJ. Metabolism and biochemical characteristics of yogurt bacteria. A review. Le lait. 1992;72(1):1-34.
28. Gülmez M, Güven A, Sezer Ç, Duman B. Evaluation of microbiological and chemical quality of ayran samples marketed in Kars and Ankara cities in Turkey. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2003;9(1):49-52.
29. in't Veld JH. Microbial and biochemical spoilage of foods: an overview. International journal of food microbiology. 1996 Nov 1;33(1):1-8.
30. Deak T. Handbook of food spoilage yeasts. CRC press; 2007 Nov 16.
31. Rohm H, Eliskases‐Lechner F, Bräuer M. Diversity of yeasts in selected dairy products. Journal of Applied Bacteriology. 1992 May;72(5):370-6.
32. Mehraban, S.M., Sarabi, J.M., Karajian, R., Nourbakhsh, R., Gholsai, F., and Vosough, A.S. 2011. Evaluation of microbiological contamination sources of spoilage of Iranian yoghurt drink during production processes. J Food Res. 1: 45-55, (in persian).
33. Birollo GA, Reinheimer JA, Vinderola CG. Viability of lactic acid microflora in different types of yoghurt. Food Research International. 2000 Jan 1;33(9):799-805.
34. Law BA, editor. Microbiology and biochemistry of cheese and fermented milk. Springer Science & Business Media; 1997 Jul 31.
35. Pazakova J, Turek P, Laciakova A. The survival of Staphylococcus aureus during the fermentation and storage of yoghurt. Journal of applied microbiology. 1997 May;82(5):659-62.
36. Jay JM, Loessner MJ, Golden DA. Foodborne listeriosis. Modern food microbiology. 2005:591-617.
37. Donnelly LS, Ziegler GR, Acton JC. Effect of liquid smoke on the growth of lactic acid starter cultures used to manufacture fermented sausage. Journal of Food Science. 1982 Nov;47(6):2074-5.
38. Varlet V, Serot T, Prost C. Smoke flavoring technology in seafood. Handbook of seafood and seafood products analysis. 2010:233-54.
39. Handford PM, Gibbs BM. Antibacterial effects of smoke constituents on bacteria isolated from bacon. Microbial Inhibitors in Food. 1964:333-46.
40. Normanno, G., La Salandra, G., Dambrosio, A., Quaglia, N.C., Corrente, M., Parisi, A., and Celano, G.V. 2007. Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. Int J Food Microbiol. 115: 290-296.
41. Oramahi HA, Diba F. Maximizing the production of liquid smoke from bark of Durio by studying its potential compounds. Procedia Environmental Sciences. 2013 Jan 1;17:60-9.
42. Le Marc Y, Valík L, Medveďová A. Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk. International Journal of Food Microbiology. 2009 Feb 28;129(3):306-11.
43. Baker-Austin C, Dopson M. Life in acid: pH homeostasis in acidophiles. Trends in microbiology. 2007 Apr 1;15(4):165-71.
44. Dineen SS, Takeuchi K, Soudah JE, Boor KJ. Persistence of Escherichia coli O157: H7 in dairy fermentation systems. Journal of Food Protection. 1998 Dec;61(12):1602-8.
45. Mirchooli BA, Sedaghat, N. Effect of packaging and temperature on the shelf life of free gas Doogh. Innovation in Food Science and Technology. 2011 2:1-8. In persian.
46. Tonguc IE, Kinik O, Kesenkas H, Acu M. Physicochemical, microbiological and sensory characteristics of using different probiotic fermented milk. Pakistan Journal of Nutrition. 2013 Jun 1;12(6):549-54.
47. Varga F. The origins, production and control of acetaldehyde in yoghurt (Doctoral dissertation, University of Reading).
48. Guillen MD, Manzanos MJ, Zabala L. Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry. 1995 Feb;43(2):463-8.
49. Morais CD, Machado TM, Tavares M, Takemoto E, Yabiku HY, Martins MS. Defumaçäo líquida da truta arco-íris (Oncorhynchus mykiss): efeitos do processamento e da estocagem nas propriedades físicas, químicas e sensoriais. Rev. Inst. Adolfo Lutz. 1996:43-8.
Rahimzadeh, G., Tay, A., Regenstein, J. M., Rokhzadi, A., & Dabiri, H. (2020). Evaluation of microbial and sensory properties of flavored yogurt drink produced by <em>Noaea mucronata</em> and liquid smoke treatment. Infectious Diseases and Herbal Medicine, 1(1). https://doi.org/10.4081/idhm.2020.77
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