Beruflich Dokumente
Kultur Dokumente
95:48234830
http://dx.doi.org/10.3168/jds.2012-5480
American Dairy Science Association, 2012.
ABSTRACT
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Park, CA) equipped with direct and indirect steam injection. Mozzarella cheeses were tempered overnight at
room temperature (~25C) and chopped using a knife.
The processed cheese cooker was preheated to 80C for
1 min; then, 8.0 kg of grated cheese, distilled water, and
ES (3%, wt/wt; 5 ES 5 concentrations: 1, 1.5, 2,
2.5, and 3%, amounting to 25 groups of experimental
cheeses) were added to the cooker and mixed at 50
rpm for 40 s. During mixing, a minute amount of critic
acid was added to adjust the pH of the final product to
approximately 5.7. After mixing, the cheese was stirred
at 100 rpm and heated by direct steam injection for
100 s; after that, indirect steam was used to continue
heating to 95C. Holding times at 95C ranged from
3 to 8 min. Cheese was poured into 0.5-kg pouches
and stored at 4C overnight (Shirashoji et al., 2006b).
The texture, fat particle size, color, nuclear magnetic
resonance (NMR) profile, and compositional analyses
were determined 24 h after manufacture.
Cheese Composition
NSN NCN
100%,
TN NCN
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for L*, a*, and b*, the values for the whiteness index
(Hunter) and the yellowness index [YI 1925 (2/C)] were
obtained, as calculated by the equipment.
NMR Proton Relaxation
Low-field NMR relaxation measurements were performed on a Niumag Benchtop Pulsed NMR Analyzer
PQ001 (Niumag Electric Corp., Shanghai, China) operating at a resonance frequency for protons of 21.96
MHz. Approximately 1.5 g of sample was placed in
a 15-mm glass tube and inserted in the NMR tube.
Spin-spin relaxation time (T2) was measured using the
Carr-Purcell-Meiboom-Gill sequence. The T2 measurements were made with a -value (time between 90 and
180 pulses) of 100 s. Data from 8,000 echoes were
acquired as 32 scan repetitions. The repetition time
between subsequent scans was 3,000 ms. Each measurement was performed in quadruplicate. Postprocessing
of the NMR T2 data distributed exponential fitting of
Carr-Purcell-Meiboom-Gill decay curves was performed
using Multi-Exp Inv Analysis software (Niumag Electric Corp.).
Statistical Analyses
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Moisture (%)
Fat (%)
Protein (%)
pH
51.4
47.7
22.9
23.2
23.4
24.8
5.15
5.17
1 mo
4 mo
1
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Table 2. Effects of different emulsifying salts on hardness (g) of processed cheeses (means SE)
Emulsifying salt2
Level of
addition1 (%)
1.0
1.5
2.0
2.5
3.0
TSC
438.92
474.09
614.72
630.60
657.30
TSPP
A,a
6.60
17.69A,b
9.60A,c
8.22A,cd
8.97A,e
416.25
445.15
645.63
652.58
695.83
STPP
E,a
4.07
8.69D,b
7.02D,c
6.42D,cd
13.78E,a
464.66
481.81
614.40
629.45
678.84
SHMP
B,a
8.42
8.46A,b
3.60A,c
7.78A,d
5.65B,e
244.81
281.31
363.06
425.33
484.23
DSP
D,a
4.49
7.56C,b
2.85C,c
4.40C,d
4.31CD,e
387.30
397.32
420.89
461.63
498.14
7.46C,a
4.63B,a
23.54B,b
15.88B,c
9.97C,d
AE
Means within a row not sharing a common superscript are significantly different (P < 0.05).
Means within a column not sharing a common superscript are signicantly different (P < 0.05).
1
The level of addition (1 to 3%) was the concentration of the emulsifying salts.
2
TSC = trisodium citrate; TSPP = tetrasodium pyrophosphate; STPP = sodium tripolyphosphate; SHMP = sodium hexametaphosphate; DSP
= disodium orthophosphate.
ae
The fat particle sizes in the processed cheeses prepared with TSC, TSPP, STPP, SHMP, and DSP were
2,71, 2.11, 2.92, 4.68, and 3.30, respectively. The fat
particle size of the samples was significantly influenced
by the type of ES (P < 0.05): processed cheese made
with SHMP had larger particles than cheeses made with
other ES, which is different from the results reported
by Dimitreli et al. (2005), who found that the fat particle sizes of the processed cheese made with SHMP
were smaller than those of processed cheeses made with
other ES. This difference might be related to the type
and age of natural cheese and the different processing
conditions. It is possible that SHMP cannot promote
effective emulsification because of its lower DCD.
Figure 3 shows the fat particle size distribution in
the processed cheeses prepared with different types of
ES. Cheese made with SHMP presented a wide range
of particle size, whereas the others presented a more
homogeneous distribution.
Small fat particle size and an increase in size homogeneity enhance the incorporation of fat into the
matrix (Jost et al., 1986). Such fat globules can behave
like large protein units and act to reinforce gels by
forming a copolymer network (Aguilera and Kinsella,
1991). These protein-coated fat globules can bind more
proteins during heating and can assist in gel matrix
formation. The greater homogeneity in particle size
distribution found for cheese made with TSPP compared with the others was probably related to complex
molecular dissociation and reassociation mechanisms
induced by the salt.
Color
Table 3 shows the mean values for the color parameters L*, a*, and b* and the white and yellow indices
for the processed cheeses prepared with the different
types of ES. The type of ES significantly (P < 0.05)
influenced all color parameters evaluated. The cheese
made with TSC were whiter and less yellow than the
others, which was related to the smaller fat particle size
in this sample.
Generally, yellow color is associated with foods having a high fat content. However, the final color of the
processed cheeses depends not only on the fat content,
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Table 3. Mean values (n = 3) for the color parameters L*, a*, b* (luminosity, red-green, and yellow-blue,
respectively), Hunter (whiteness index), and YI D1925 (2/C) (yellowness) for the processed cheese prepared
with different emulsifying salts
Emulsifying salt1
Color parameter
a*
b*
L*
Hunter
YI D 1925 (2/C)
TSC
a
3.83
11.25a
61.74a
46.66a
23.96a
TSPP
STPP
SHMP
3.40
11.19b
54.36b
46.05b
25.89b
3.32
10.76c
52.27c
44.57c
25.86b
3.23
10.86d
53.15d
44.43c
27.76c
DSP
3.20d
11.50e
54.49e
43.96d
27.05c
ae
Means in a row with the same letter do not differ signicantly (P > 0.05).
TSC = trisodium citrate; TSPP = tetrasodium pyrophosphate; STPP = sodium tripolyphosphate; SHMP =
sodium hexametaphosphate; DSP = disodium orthophosphate.
processed cheese in 10 to 100 ms accounted for the major proportion, whereas the other relaxation time accounted for a relatively small proportion. The ES used
in processed cheese preparation are often considered to
act as calcium-chelating and casein-dispersing agents
(Caric et al., 1985; Shimp, 1985). During cooking, ES
could help to change the calcium phosphate complexes
in the insoluble calciumparacaseinate phosphate network in natural cheese to a soluble sodium caseinate
form. The change between Ca and Na with heating
and shearing leads to hydration and dispersion of the
caseinate, where the soluble caseinate covers the fat
globules and true emulsification occurs. During the
cooling stage, the partially dispersed caseinate matrix
forms flocks, and the flocks subsequently interact to
Figure 4. Spin-spin relaxation times (T2) of processed cheese prepared with different emulsifying salts (ES). TSC = trisodium citrate;
TSPP = tetrasodium pyrophosphate; STPP = sodium tripolyphosphate; SHMP = sodium hexametaphosphate; DSP = disodium orthophosphate. Color version available in the online PDF.
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Table 4. Relaxation composition profile1 (mean SD, n = 3) of cheeses made with different emulsifying salts
Emulsifying
salt2
TSC
STPP
TSPP
SHMP
DSP
T21
20.61
17.46
16.48
17.88
15.09
T22
a
2.88
2.76ab
1.04b
1.17ab
2.65b
15.72
15.01
16.78
15.02
14.30
T23
abc
2.15
1.08abc
1.17b
2.09abc
1.26c
326.28
322.80
331.50
321.90
331.57
T24
a
21.15
0.00a
23.28a
0.00a
19.39a
58.21
68.66
63.05
65.19
70.24
5.83a
3.57ab
4.66ab
7.12ab
9.53b
ae
Means within a row with different letters differ significantly (P < 0.05).
T21: 0.01 to 1 ms; T22: 1 to 10 ms; T23: 10 to 100 ms; T24: >100 ms.
2
TSC = trisodium citrate; TSPP = tetrasodium pyrophosphate; STPP = sodium tripolyphosphate; SHMP =
sodium hexametaphosphate; DSP = disodium orthophosphate.
1
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