X-ray microtomography to study the microstructure of mayonnaise |
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Authors: | J. LaverseM. Mastromatteo P. FrisulloM.A. Del Nobile |
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Affiliation: | a Department of Food Science, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy b Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, BIOAGROMED, Via Napoli, 52, 71100 Foggia, Italy |
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Abstract: | In this work, the X-ray microtomography (μCT) technique was used for the analysis of fat microstructure and quantification of fat in four types of mayonnaise. The dynamic-mechanical properties of the mayonnaise samples were also studied using a controlled-strain rotational rheometer. Four types of commercially produced mayonnaises, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment: ‘kraft’, ‘calvé’, ‘kraft legeresse’ and ‘calvé-mayò’. Appropriate quantitative three-dimensional parameters describing the fat structure were calculated. With regards to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the mayonnaise samples. The results from this study also show that μCT is a suitable technique for the microstructural analysis of fat as it does not only provide an accurate percentage volume of the fat present but can also determine its spatial distribution. |
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Keywords: | X-ray microtomography Microstructure Dynamic-mechanical properties Mayonnaise Fat |
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