切达奶酪成熟过程中的质构影响因子研究

doi:10.7668/hbnxb.2011.S2.054

摘要/Abstract

摘要： 研究切达奶酪成熟过程中的化学成分以及质构的变化。分析奶酪成熟期内的蛋白质、脂肪、水分、食盐、干物质中脂肪含量的变化,利用TPA(Texture profile analysis)分析奶酪质构特性,包括硬度、黏性、回复性、耐咀性和内聚性等功能特性的变化,并且利用SAS统计软件分析结果。结果显示,硬度、黏性和耐咀性呈上升趋势,平均上升速度分别为22%,17%,28%,差异显著(P<0.05);回复性呈下降趋势,下降速度为-12%,差异显著(P<0.05);成熟期内,奶酪的脂肪、蛋白和干物质中脂肪含量没有发生显著变化,奶酪的功能特性与化学组分含量没有显著关系。

关键词: 切达奶酪, 成熟, 质构剖面分析(TPA), 化学组分, 干物质中脂肪含量, 功能特性

Abstract: Study on the effects of compositional factors on the changes of texture of cheddar cheese during ripening.Analyzed the compositions including the protein,fat,moisture,salt,DFM(fat in dry matter) and S/M(salt in moisture),and the functional properties including hardness,adhesiveness,resilience,chewiness and cohesiveness.The data was processed with SAS 9.0 software.The results showed that the hardness,adhesiveness and chewiness rose averagely by 22%,17% and 28% per 3 months during ripening,respectively,and had significant differences(P0.05).The resilience declined averagely by-12% per 3 months,and had significant differences(P0.05).There were no significant changes occurring in the value of protein content,fat content and FDM.The composition had no significant relationship with the functional properties during ripening.

Key words: Cheddar cheese, Ripening, Texture profile analysis(TPA), Composition, Fat in dry matter, Functional properties

中图分类号:

TS252.53

郑远荣, 刘振民, 肖杨, 莫蓓红, 孙克杰. 切达奶酪成熟过程中的质构影响因子研究[J]. 华北农学报, 2011, 26(S2): 257-260. doi: 10.7668/hbnxb.2011.S2.054.

ZHENG Yuan-rong, LIU Zhen-min, XIAO Yang, MO Bei-hong, SUN Ke-jie. Effects of Compositional Factors on the Texture of Cheddar Cheese during Ripening[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2011, 26(S2): 257-260. doi: 10.7668/hbnxb.2011.S2.054.

http://www.hbnxb.net/CN/Y2011/V26/IS2/257

参考文献

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[1] Chevanan N,Muthukumarappan K.Viscoelastic properties of Cheddar cheese:Effect of calcium and phosphorus,residual lactose,salt-to-moisture ratio and ripening time[J].Int J Food Prop,2008,11 (3):624-637.
[2] Ong L,Shah N P.Probiotic cheddar cheese:influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses[J].J Food Sci,2009,74 (5):182-191.
[3] Rogers N R,Drake M A,Daubert C R,et al.The effect of aging on low-fat,reduced-fat,and full-fat Cheddar cheese texture[J].J Dairy Sci,2009,92 (10):4756-4772.
[4] Whetstine M E C,Luck P J,Drake M A,et al.Characterization of flavor and texture development within large (291kg) blocks of Cheddar cheese[J].J Dairy Sci,2007,90(7):3091-3109.
[5] Sheehan J J,Wilkinson M G,Mcsweeney P L H.Influence of processing and ripening parameters on starter,non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses[J].Int Dairy J,2008,18(9):905-917.
[6] 郑远荣,刘振民,刘志东,等.温度对市售片状奶酪质构的影响[J].食品工业科技,2011 (6).125-128.
[7] Rouch D A,Roginski H,Britz M L,et al.Determination of a nitrogen conversion factor for protein content in Cheddar cheese[J].Int Dairy J,2008,18 (2):216-220.
[8] Rahimi J,Khosrowshahi A,Madadlou A,et al.Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer[J].J Dairy Sci,2007,90 (9):4058-4070.
[9] Horwitz W.Official methods of analysis of AOAC International[M].AOAC international Gaithersburg,MD,2000.
[10] Mcmahon D J,Motawee M M,Mcmanus W R.Influence of brine concentration and temperature on composition,microstructure,and yield of feta cheese[J].J Dairy Sci,2009,92(9):4169-4179.
[11] Lawrence R C,Creamer L K,Gilles J.SymposiumCheese Ripening Technology-texture developoment during cheese ripening[J].J Dairy Sci,1987,70 (8):1748-1760.
[12] 郭本恒.干酪[M].北京:化学工业出版社,2004.
[13] Veronica Wolf I,Alberto M einardl C,Antonio Zalazar C.Production of flavour compounds from fat during cheese ripening by action of lipases and esterases[J].Protein and Peptide Letters,2009,16 (10):1235-1243.
[14] Kaya S.Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining[J].J Food Eng,2002,52(2):155-159.
[15] Chen A H,Larkln J W,Clark C J,et al.textural analysis of cheese[J].J Dairy Sci,1979,62 (6):901-907.

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