在冷藏储存期间,用天然切达和莫扎雷拉奶酪制成的加工奶酪的物理化学和功能性质的变化
Tongji Liu1, Jingwei Wu1, Tariq Aziz2,3
1Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
Scientific reports
|February 14, 2024
概括
研究了冷藏储存期间加工奶酪的质量变化. 天然奶酪类型会影响脂肪含量,可融性和伸展性,蛋白质水解会随着时间的推移影响质地.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 材料科学 是一种材料科学.
背景情况:
- 加工奶酪 (PC) 是一种具有可变性质的流行的乳制品.
- 了解储存期间的质量变化对于产品开发至关重要.
研究的目的:
- 调查天然奶酪类型 (切达,莫扎雷拉) 在冷藏储存期间对加工奶酪特性的影响.
- 阐明观察到的质量变化背后的机制,包括纹理和脂肪行为.
主要方法:
- 经过加工的奶酪是使用切达,莫扎雷拉或混合物制成的.
- 样品在4°C下保存了4个月.
- 进行了物理化学性质 (脂肪含量,可溶性,油泄漏,伸展性),蛋白质水解,低场核磁共振和微观结构分析.
主要成果:
- 天然奶酪类型显著影响了PC的组成和特性;以莫扎雷拉为基础的PC (PC2) 脂肪含量较低,化能力降低,油泄漏率较低.
- 在储存期间,所有PC的伸展性都下降,与蛋白质水解的增加相关,特别是在基于Cheddar的PC中 (PC1).
- 潮湿迁移导致被困的水,脂肪球聚合,增加脂肪泄漏,随着时间的推移观察到微观结构的变化.
结论:
- 使用的天然奶酪的类型是冷藏储存期间加工奶酪质量的关键决定因素.
- 蛋白质水解和水分迁移是推动纹理,可溶性和脂肪行为变化的重要机制.
- 这项研究提供了关于加工奶酪质量演变的见解,有助于优化配方和储存条件.
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