INTEC 05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
Autor/es:
SIHUFE, GUILLERMO A.; RAMOS, ELISABET L.; ZORRILLA, SUSANA E.; DE PIANTE VICÍN, DANIEL A.; NIETO, IVANA G.; MARINO, FERNANDA; KARLEN, JOSELINA G.
Revista:
INTERNATIONAL DAIRY JOURNAL
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2018 vol. 82 p. 11 - 18
ISSN:
0958-6946
Resumen:
Tybocheeses with different salt contents (0.46, 0.91, 1.28 g NaCl 100 g-1 cheese)at different ripening times (1, 14, 26, 40 days of ripening) were evaluated forthe effect of salt reduction on physicochemical, biochemical, rheological,structural and sensory characteristics. Reducing salt (from 1.28 g NaCl 100 g-1cheese; cheese C3) by 30% (cheese C2) or 65% (cheese C1) resulted in asignificant increase in moisture content, maturation index, aS1-I-caseindegradation, chromatographic area of water-soluble fraction at pH 4.6; thelevel of total intact caseins decreased significantly. Rheological parameterssignificantly decreased with salt reduction; cheeses C3 had smaller voids thanthose of samples C1 and C2. Generally, flavour and texture attributes showedsimilar profiles for the different salting conditions; salty, acid and overallpersistence significantly decreased with salt content. Overall, the reductionof 30% salt content resulted in a cheese similar to a typical Tybo cheese inmost respects.
