Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature
Joint Authors
Zheng, Yuanrong
Liu, Zhenmin
Mo, Beihong
Source
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-06-20
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1107793