Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin

Reduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced-fat cheeses containing lecithin were more similar in texture attributes to full-fat control cheeses than reduced fat cheeses without lecithin (P<0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance.     

Texture Assessment of French Cheeses

The texture of a variety of French cheeses was studied by examining their compositional and mechanical parameters. The data obtained were correlated to those derived from a panel assessment of the sensory textural attributes of the samples. Statistical treatment of the results employing cluster analysis, analysis of variance, and redundancy analysis revealed that the most influential objective variables to characterize the cheese texture are the dry matter content and the resistance to force compression at 10% deformation of the initial sample height. These variables were highly correlated with sensory attributes such as hardness, brittleness, cohesiveness, and adhesiveness.     

Sensory Evaluation of Reduced Fat Cheeses

The objectives of this research were to compare the effects of seven make-procedures on the sensory quality of reduced fat Monterey Jacktype cheeses. Modifications (decreased cook temperature, decreased ripe time, decreased starter, homogenization, added milk-solids-not-fat, added flavor cultures, and washed curd) were incorporated into standard make-procedures for 33% reduced fat (RF) Monterey Jack-type cheeses. Two controls, a standard full fat cheese, and a standard RF cheese, were also prepared. Cheeses were aged 3 and 7 mo prior to sensory evaluation. The full fat control cheese and the washed curd RF cheese received the highest flavor scores from trained dairy judges (n = 9) and the highest flavor and acceptance scores from a consumer panel (n = 125). Washed curd was an effective modification for optimum sensory quality of RF cheeses.     

Vane Rheometry for Textural Characterization of Cheddar Cheeses: Correlation with Other Instrumental and Sensory Measurements

The relationship between instrumental (vane method, texture profile analysis (TPA), uniaxial compression) and sensory texture measurements of Cheddar cheeses was investigated. A Haake VT 550 viscotester equipped with a four-bladed vane rotor was used for the vane test. Instrumental TPA was performed with a TA.XT2 Texture Analyser, and compression variables were calculated from TPA data. Vane parameters were significantly correlated with respective variables of compression and TPA (r=0.56-0.91), and sensory tests (r=0.54-0.88). Multivariate analysis indicated that seven sensory attributes of ten commercial Cheddar cheeses were satisfactorily predicted (calibration regression coefficient,R_cal >0.62) by variables of the vane, uniaxial compression and TPA tests. In particular, cheese firmness and cohesiveness evaluated by sensory panel were well described by vane stress and apparent strain. The results validate the vane method as an alternative to the existing cheese testing methods for rapid evaluation of cheese texture.     

豆腐质构的感官评定与仪器评价的相关性分析

为探索最能反映豆腐感官质构的仪器指标,选取了四种市售鲜豆腐作为研究对象,采用豆腐质构仪器测定中常用的二次压缩和插入试验进行仪器指标测定,同时进行分析型感官质构评定试验,并对两者测定指标之间进行了相关性分析.结果 表明:压缩试验中的5项仪器指标(硬度、弹性、咀嚼性、凝聚性及胶粘性)除凝聚性外,其余4项均与感官质构评价指标...     

熏煮香肠质构的感官评定与机械测定之间的相关分析研究

本试验通过感官评定和机械测定(W-B剪切、TPA压缩)两种方法对几种熏煮香肠的质构进行了分析,通过二者的相关分析得出了感官评定指标以机械测定为变量的线形回归方程即预测模型,并通过对感官评定预测模型的验证得到了此模型的平均误差。     

Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis

ABSTRACT Vane rheometry was applied to textural characterization of cheeses and compared with torsion analysis. A Haake VT 550 viscotester was used for both vane and torsion tests at strain rates of 0.003 to 0.524 s^-1. Angular deformation and shear stress in the vane test increased with increasing low strain rate and was rate independent at higher rates. This shear rate dependency of stress and deformation varied with cheese types. Shear stresses from the vane method were lower than torsion shear stresses. Similar texture maps of cheeses were generated by plotting stress and strain or angular deformation values from the 2 testing methods. The findings indicate the vane technique can be used for rapid textural characterization of cheeses.     

肉丸品质的质构与感官分析

质构是肉丸品质的决定因素,为正确合理地评价肉丸质构特性,该文对感官评定与仪器分析两种方法进行比较.选用10种市售肉丸,采用质地剖面检验法进行感官评定,质构仪(TPA模式)进行仪器分析.对肉丸质构的感官评定数据进行主成分分析(PCA),得到3个主成分,选取主成分中的主要感官指标研究肉丸感官性状,10种肉丸的感官性状差异显...     

Instrumental and Expert Assessment of Mahon Cheese Texture

ABSTRACT: To improve Mahon cheese texture assessment, the relationship between instrumental and sensory measurements was sought. For that purpose 30 pieces of Mahon cheese from different batches and 2 different manufacturers were examined. Textural characteristics at different curing times were evaluated by uniaxial compression, puncture, and sensory analysis. Significant linear correlations were found between instrumental and sensory measurements. A logarithmic model (Weber-Fechner) fitted data better than a linear one. Only 1 factor was extracted when considering all the instrumental and sensory variables, thus indicating that both sets of measurements are related to the same phenomenon. The best predictors for Mahon cheese sensory attributes were found to be cheese moisture, deformability modulus, and slope in puncture.     

Texture of Pecans Measured by Sensory and Instrumental Means

The texture of pecans (Carya illinoensis) from four cuhivars (Barton, Mahan, Western and Wichita) was analyzed using sensory and instrumental methods. Sensory hardness, flexibility and crispness were rated by trained panelists. Ranking of hardness and crispness was also carried out. A Texture Analyser TAXT2 was used for 50% compression, texture profile analysis (TPA), puncture and bending. Puncture and 50% compression gave best reproducibility, least variability and agreement with sensory data. The most relevant TPA parameters were cohesiveness, elasticity and fracturabihty. Parameters from the bending test did not indicate texture of the pecans suitably.     

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

ABSTRACT:  Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI^® B94, Lactobacillus casei 279, Lb. casei LAFTI L26, Lb. acidophilus 4962, or Lb. acidophilus LAFTI L10 were used as an adjunct in the production of Cheddar cheeses, which were ripened at 4 and 8 °C for 24 wk. Effects of ripening temperatures and probiotic adjuncts on proteolysis and sensory evaluation of the cheeses were examined. Higher ripening temperature increased the level of proteolysis in the cheeses. Product of proteolysis and organic acids released during ripening were shown to be important for the flavor of Cheddar cheeses. There were positive and significant correlations between the levels of soluble nitrogen, lactic, acetic, and butyric acids, percentage hydrolysis of α_s1-CN and β-CN to the scores of cheddary flavor ( P < 0.05). Scores for sour-acid and vinegary flavors were higher in cheeses with the addition of Bifidobacterium sp. or Lb. casei 279 ripened at 8 °C. The scores were positively and significantly correlated to the level of lactic, acetic, and free amino acids in the cheeses ( P < 0.05). The results show that both 4 and 8 °C have potential for use in the ripening of probiotic Cheddar cheeses.     

Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon

Sensory‐evaluated hardness of smoked Atlantic salmon (Salmo salar L.) was correlated with various response variables from instrumental texture analysis of raw or smoked cutlets (25 mm thick) using 4 different probes: 12.5‐ and 23‐ mm‐dia cylinders, a Warner‐Bratzler blade, and a 25.4‐mm‐dia sphere. Sensory hardness correlated significantly with analyses using all mechanical methods, but it was most accurately predicted by the 12.5‐mm‐dia cylinder in raw salmon (force and area at 90% compression; r = 0.70, P < 0.0001), and by the 23‐mm‐dia cylinder in smoked salmon (force at 90% compression and the area from origo to the 1st significant break; r = 0.63 to 0.64, P < 0.0001).     

冷却过程馒头硬度变化研究

研究了馒头冷却过程中其硬度的变化趋势。测定馒头冷却过程中的质构,研究其硬度的变化趋势,通过改变馒头冷却过程中的冷却条件,包括冷却风速、冷却温度及冷却湿度,对蒸制好的馒头进行冷却,测定硬度值。结果显示:冷却过程中,馒头的硬度随冷却时间的延长逐渐增大,冷却60 min后硬度值基本保持不变;馒头的硬度值随冷却风速、冷却湿度的增大呈上升趋势,而随冷却温度的上升呈先下降、后上升的趋势。     

小麦籽粒硬度与胚乳显微结构关系研究

本文选用了8个籽粒角质率不同的小麦品种(系)进行籽粒硬度和胚乳横断面显微结构关系的研究。结果表明籽粒硬度不同的小麦品种其胚乳结构存在差异：硬度值较大的硬质品种胚乳蛋白质较多。淀粉粒与蛋白质结合紧密；而硬度值较小的软质小麦品种胚乳蛋白质较少。淀粉粒与蛋白质结合松散。