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Effect of transglutaminase on some chemical, rheological and sensorial characteristics of uf-ras cheese during ripening
Other Title(s)
تأثير إنزيم الترانس جلوتامينيز علي بعض الخصائص الكيميائية و الريولوجية و الحسية للجبن الراس الناتج بالترشيح الفائق خلال التسوية
Joint Authors
Hamdi, Shayma
Abd al-Muntalb, Hani
Abbas, Khalid
Bayyumi, Ratibah
Daghidi, Mahmud
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 43, Issue 5 (31 Oct. 2016), pp.1641-1648, 8 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2016-10-31
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The objective of this study was to investigate the effect of addition transglutaminase TG: (٠, ٢٠, ٤٠ and ٦٠U/kg retentate) on some chemical, rheological and sensorial characteristics of UF-Ras cheese over ripening period (٩٠ days).
Results demonstrated that the moisture and protein contents were significantly higher in TG cheeses than in the control cheese.
The rate of proteolysis (WSN/TN, NPN/TN%) in UF-Ras cheeses treated by TG was slightly higher than in the control cheese.
Concerning rheological properties, results showed significantly higher values of hardness, gumminess and chewiness than in the control cheese.
TG addition had no significant effect on springiness, cohesiveness and adhesiveness values.
Textural characteristics of TG cheeses were at the same level as in control cheeses at ٦٠ days of ripening and no significant effect of TG amount was observed.
Sensory analysis revealed that no effect of TG on the flavour and appearance scores.
The total scores of TG and control cheese did not differ significantly at ٩٠ days of ripening.
Overall, the main effect of TG was to modify the rheological parameters and to increase the protein content of the experimental UF-Ras cheese
American Psychological Association (APA)
Hamdi, Shayma& Abd al-Muntalb, Hani& Abbas, Khalid& Bayyumi, Ratibah& Daghidi, Mahmud. 2016. Effect of transglutaminase on some chemical, rheological and sensorial characteristics of uf-ras cheese during ripening. Zagazig Journal for Agricultural Researches،Vol. 43, no. 5, pp.1641-1648.
https://search.emarefa.net/detail/BIM-817183
Modern Language Association (MLA)
Hamdi, Shayma…[et al.]. Effect of transglutaminase on some chemical, rheological and sensorial characteristics of uf-ras cheese during ripening. Zagazig Journal for Agricultural Researches Vol. 43, no. 5 (2016), pp.1641-1648.
https://search.emarefa.net/detail/BIM-817183
American Medical Association (AMA)
Hamdi, Shayma& Abd al-Muntalb, Hani& Abbas, Khalid& Bayyumi, Ratibah& Daghidi, Mahmud. Effect of transglutaminase on some chemical, rheological and sensorial characteristics of uf-ras cheese during ripening. Zagazig Journal for Agricultural Researches. 2016. Vol. 43, no. 5, pp.1641-1648.
https://search.emarefa.net/detail/BIM-817183
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-817183