氯化钠添加量对Cheddar干酪品质和介电特性的影响

以不同氯化钠(NaCl)添加量(0%、1%、2%、3%)的切达干酪(Cheddar cheese)为材料,对其90 d成熟期内的理化指标和成熟变化进行质构特性分析和介电特性测试,研究NaCl添加量对切达干酪成熟发育的影响。结果表明,NaCl添加量对干酪的理化指标有显著影响。NaCl添加量增加,干酪水分含量和水分活度下降、脂肪含量增加,并具有显著的相关性。低添加量NaCl对干酪成熟度的促进作用明显高于高添加量,NaCl添加量为1%、2%对干酪蛋白水解为指标的成熟度有显著加速作用;高NaCl添加量(3%)对干酪成熟过程的蛋白质水解有显著的抑制作用;切达干酪相对介电常数与NaCl的添加量无显著的相关性,而干酪介电损耗因子随NaCl添加量的增加而上升。并且,NaCl添加量对切达干酪成熟期内的硬度、咀嚼性有显著影响。

Effect of NaCl Addition on Quality and Dielectric Properties of Cheddar Cheese

The physicochemical parameters, maturity, textural property analysis (TPA) parameters and dielectric properties of Cheddar cheese with different NaCl contents (0%、1%、2%、3%) during 90-day ripening period were evaluated in an effort to investigate the effect of NaCl addition on the ripening of Cheddar cheese. Results indicated that NaCl addition had a significant impact on physicochemical parameters. Moisture content and water activity descended, while fat content ascended with the addition of NaCl, which was significantly correlated with each of the three parameters. Cheese maturity was promoted more significantly with NaCl addition at low content than at high content. The addition of 1% or 2% NaCl markedly expedited the proteolysis reflecting cheese maturity, which, however, was evidently inhibited with the addition of 3% NaCl. NaCl addition had no impact on the relative dielectric constant. But a significantly positive correlation existed between NaCl addition and dielectric loss factor of Cheddar cheese. NaCl addition had a significant impact on hardness, chewiness and chewiness.