Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature
المؤلفون المشاركون
Zheng, Yuanrong
Liu, Zhenmin
Mo, Beihong
المصدر
العدد
المجلد 2016، العدد 2016 (31 ديسمبر/كانون الأول 2016)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2016-06-20
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood.
In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined.
The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h.
Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses.
Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses ( P < 0.05 ).
In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses ( P < 0.05 ).
As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively ( P < 0.05 ).
This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Zheng, Yuanrong& Liu, Zhenmin& Mo, Beihong. 2016. Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. Journal of Chemistry،Vol. 2016, no. 2016, pp.1-10.
https://search.emarefa.net/detail/BIM-1107793
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Zheng, Yuanrong…[et al.]. Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. Journal of Chemistry No. 2016 (2016), pp.1-10.
https://search.emarefa.net/detail/BIM-1107793
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Zheng, Yuanrong& Liu, Zhenmin& Mo, Beihong. Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. Journal of Chemistry. 2016. Vol. 2016, no. 2016, pp.1-10.
https://search.emarefa.net/detail/BIM-1107793
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1107793
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر