Effect of Collagen Concentrate and Plant Extracts on the Quality and Stability of Low-Fat Curd During Refrigerated Storage
Keywords:
collagen concentrate, plant extracts, curd product, storage stability, yarrow, sageAbstract
This study describes the formulation and evaluation of a low-fat soft curd enriched with 8 % collagen concentrate and 4 % plant extracts from sea-buckthorn/rose-hip (Sample 1) or yarrow/sage (Sample 2). Both enriched variants outperformed an unfortified control in physicochemical tests, exhibiting significantly higher water-holding capacity (p < 0.05), viscosity, and mechanical stability coefficient, as well as lower water activity and reduced yeast and mold counts. Sensory evaluations confirmed that Sample 1 retained the highest taste, aroma, consistency, and color scores over five days, especially at 4–6 °C (p < 0.05). Storage at 0–2 °C emerged as optimal, with Sample 1 demonstrating minimal syneresis (<3 % water loss), negligible post-acidification, and sustained gel strength for at least 96 h. The combined structural reinforcement of collagen and the antioxidant and antimicrobial actions of plant bioactives, particularly in the sea-buckthorn/rose-hip blend, extend shelf life and support the development of functional dairy products for athletes and health-conscious consumers.
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