Influence of compression parameters on mechanical behavior of mozzarella cheese

Abstract

Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers.

Optimization of texture profile analysis parameters for commercial guava preserve

“…A similar result was obtained by Rosenthal (2010). Fogaça et al (2017) reported in their studies with cheese that cohesiveness is not influenced by the way the product is cut, but by the compression degree, since it has isotropic behavior. Alvarez et al (2002) affirm that the greater the deformation percentage, the greater will be the fragmentation of the specimens tested.…”

Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate

“…The Control sample showed higher values at initial time (6494.15) and the BJ + CL-M sample after 13 d (2822.88), in contrast to results of Fogaça et al . (2017) in a work about TPA parameters of mozzarella cheese.…”

Requeijão cremoso tradicional e light: Aceitabilidade e correlação das medidas sensoriais e instrumentais

“…Esses resultados indicam que a diferença no processamento existente entre o requeijão light (25% menos gordura que o requeijão tradicional), influencia diretamente nas características texturais. Salienta-se ainda, que os parâmetros do TPA variam conforme o tamanho e forma da amostra, razão entre a sonda e a amostra, grau de compressão, taxa de deformação, número de repetições e mastigação (Fogaça, Silva & Rodrigues, 2017).…”

“…A análise sensorial é usada como uma ferramenta científica para mensurar e compreender as constatações humanas a estímulos externos, envolvendo aspectos psicológicos e fisiológicos, e quando associada aos procedimentos instrumentais, proporciona uma forma mais rápida da percepção humana. Porém, a análise instrumental vem sendo usada em pesquisas na textura dos alimentos, pois requer menor custo, economiza tempo, apresenta resultados numéricos e oportunidade de correlacionar com a análise sensorial (Fogaça et al, 2017).…”