Akademik Veri Yönetim Sistemi
Food Hydrocolloids, cilt.181, 2026 (SCI-Expanded, Scopus)
In this study, the effects of hydrolyzed fish collagen and various combinations of lactic acid bacteria on the quality characteristics of 18% fat fermented cream systems were evaluated using a multivariate approach. Four formulations were produced: SB (L. brevis + L. bulgaricus + S. thermophilus), ST (L. tolerans + L. bulgaricus + S. thermophilus), CSB (collagen + L. brevis + L. bulgaricus + S. thermophilus), and CST (collagen + L. tolerans + L. bulgaricus + S. thermophilus). Samples were analyzed for microorganism counts, pH, titratable acidity, organic acid profile, volatile compounds, color and texture properties, and sensory characteristics. Collagen supplementation maintained total lactic acid bacteria viability (≥8 log cfu/g) and specifically modulated aroma formation and organic acid metabolism. Among collagen-free formulations, the ST sample exhibited higher succinic, orotic, and citric acid levels, along with increased firmness values, whereas the SB sample was characterized by higher L. bulgaricus counts, L∗, whiteness index, and L∗/b∗ values, as well as higher work of penetration and resistance to probe withdrawal parameters. Additionally, the SB sample demonstrated more pronounced firm body, smooth structure, and balanced sensory characteristics. In collagen-containing systems, the CSB formulation stood out with higher lactic, acetic, propionic, and uric acid levels, increased formation of diacetyl and acetaldehyde, while the CST sample showed formic and pyruvic acid levels, acetoin and 2-butanone accumulation, higher b∗, ΔE∗, and chroma values, higher pH, and improved homogeneous structure. Multivariate statistical analyses revealed that starter culture composition and collagen addition resulted in distinct metabolic, textural, and sensory differences among the samples.