Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

Abstract

Summary This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.

Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

“…) or Polish cheese featuring distinct fat contents (Poltorak et al . ). Thus, several attributes previously developed for fermented soybean and cheese products by other researchers were successfully applied to plain sufu.…”

“…Cohesiveness was also identified as one of the main attributes in reduced‐fat cheeses (Poltorak et al . ).…”

“…; Poltorak et al . ). In the case of the taste attributes of soybean‐based fermented products, descriptors such as “salty,” “umami,” and “sweet” were developed to describe soy sauce by panelists from Korea, Thailand, and U.S.A. (Cherdchu et al .…”

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

“…A Minolta CR‐400 chromatometer (Konica Minolta Inc., Japan) was used to measure the surface colour of the raw samples in the CIE L * a * b * system according to Półtorak et al (). L * (lightness), a * (from – a * “greenness” to + a * “redness”) and b * (from – b * “blueness” to + b * “yellowness”) colour parameters were measured.…”

“…The test was conducted six times at a constant head speed of 200 mm·min −1 at 25 ± 1°C using Bluehill 2 software. Hardness ( N ) (maximum force of the first compression), cohesiveness (proportion of the area under the curve from the second to the first compression), chewiness ( N ) (hardness × cohesiveness × springiness) and gumminess ( N ) (hardness × cohesiveness) were evaluated using the procedure described in the work of Półtorak et al ().…”