INVESTIGADORES
ZORRILLA Susana
artículos
Título:
The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese
Autor/es:
ARBOATTI, AS; OLIVARES, ML; SABBAG, NG; COSTA, SC; ZORRILLA, SE; SIHUFE, GA
Revista:
DAIRY SCIENCE & TECHNOLOGY
Editorial:
EDP SCIENCES S A
Referencias:
Lugar: Paris; Año: 2014 vol. 94 p. 373 - 386
ISSN:
1958-5586
Resumen:
Excessive intake of sodium has been
associated with harmful effects on human health. Therefore, salt reduction in
manufactured products is been targeted as a way to reduce dietary sodium
intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing
the NaCl level in cheese may adversely affect its characteristics. Our
objective was to evaluate the influence of different levels of salt reduction
on the physicochemical, biochemical, rheological, and sensory characteristics
of Mozzarella cheese. Samples were brine-salted for different periods to obtain
cheeses with different levels of salt reduction (C: control cheese; S1: cheese
with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were
analysed during 43 days of ripening. As expected, salt flavour intensity
decreased with a decrease in NaCl levels. Small differences between control and
experimental cheeses due to salting condition were observed in moisture
content, water activity, maturation index, αs1-casein, αs1-I-casein, crossover
temperature (when the elastic component equals the viscous component) and in
some sensory attributes (aroma, colour, global flavour and creaminess). No significant
differences due to salting condition were observed in pH, γ-casein, β-casein degradation,
activation energy (parameter that quantifies the matrix degradation with heating),
residual flavour, acidity and bitter taste. Taking into account the minor differences
observed after the significant salt reduction analysed, it is considered that decreasing
NaCl may not jeopardise the standard Mozzarella cheese quality.