Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese

Olivares, María Laura; Sihufe, Guillermo Adrián; Capra, María Luján; Rubiolo, Amelia Catalina; Zorrilla, Susana

doi:10.1016/j.lwt.2012.02.008

Cited by 10 publications

(18 citation statements)

References 21 publications

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“…() showed nonsignificant change in the pH among full salt and 35% and 60% reduced salt cheeses. In the previous studies, similar results have been testified for this type of cheeses (Ribero, Rubiolo, & Zorrilla, ; Olivares, Sihufe, Capra, Rubiolo, & Zorrilla, ). The decrease in pH of Cheddar cheeses is supported through the study conducted by O'Connor () who showed decreased starter activity at higher S/M and thus the higher pH in cheeses salted at normal level than RSCs.…”

Section: Physicochemical Propertiessupporting

confidence: 82%

“…Cheddar cheese Decreasing the NaCl level was exhibited by an increase in a w Rulikowska et al, 2013 Mozzarella cheese The partial replacement of KCl results in an increase in a w Arboatti et al, 2014 pH Cheddar A decrease in salt content significantly reduces the pH of RSCs compared with control Møller et al, 2013;Murtaza et al, 2014 Mozzarella pH was not affected on decreasing the rate of NaCl addition Ribero et al, 2009;Olivares et al, 2012;Arboatti et al, 2014 Mozzarella, Nabulsi, Halloumi, Akawi Partial or total replacement of KCl caused an increase in pH Ayyash and Shah, 2010, 2011b, 2011cAyyash et al, 2012;Kamleh et al, 2012 Cheddar Partial replacement of KCl did not influence the pH Fitzgerald and Buckley, 1985;Hystead et al, 2013 Glycolysis Cheddar Fermentation of lactose to lactic acids was significantly influenced by S/M Upreti et al, 2006 Akawi Partial replacement of NaCl by KCl significantly affected the total organic content of RSCs compared with control Ayyash et al, 2012…”

Section: Water Activitymentioning

confidence: 99%

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Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

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Section: Physicochemical Propertiessupporting

confidence: 82%

Section: Water Activitymentioning

confidence: 99%

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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“…O conteúdo de umidade da Mussarela mantevese constante durante os dias de análise, devido ao método de embalagem à vácuo, pois funciona principalmente como barreira a gás, além da baixa permeabilidade ao vapor d'água. Olivares et al (2012),avaliando o armazenamento de queijo Mussarela em embalagem à vácuo, também não observaram diferença significativa durante 57 dias de armazenamento, com média de 49,63 g/100 g de umidade.…”

Section: Resultsunclassified

“…A proteólise consiste na desestabiliza ção das micelas de caseína através da liberação de peptídeos e aminoácidos que se submetem a um processo catabólico, formando-se assim outros compostos voláteis tais como aminas, ácidos, os tióis, os ésteres e outros (WOLF et al, 2010;GARCIA et al, 2012;STEELE et al, 2013). O aumento do índice de maturação também se dá devido ao coagulante residual e plasmina causando proteólise no queijo Mussarela (OLIVARES et al, 2012).…”

Section: Introductionunclassified

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Silva¹,

Silva²,

Garcia

et al. 2019

Revista do ILCT

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This study was carried out to evaluate the behavior of high moisture Mozzarella cheese during 60 days of storage at 7 ºC in BOD incubator for microbiological quality, physicochemical composition, functional properties, and texture profile. The cheeses were purchased in a dairy industry from the city of Rio Verde, GO. The study was performed for 60 days at 20 days intervals between analysis. In order to evaluate if the changes occurred during storage time were significant, the analysis of variance was performed, and the means of the different storage days were compared by the Tukey test at 95% confidence. The results indicated hygienic-sanitary quality in the production of cheeses. The physicochemical composition was influenced by time only in the pH values and protein content; however, they were in accordancewith studies already performed. The functional properties of the cheeses were influenced by the storage time, only the free oil content remained stable. The color analysis of the cheeses showed values tending to yellow coloration throughout the storage period. As the primary and secondary proteolysis increased, there was also an increase in the melting capacity and changes in the texture parameters. Mozzarella cheese was suitable for consumption with a storage period of 60 days at 7 ºC, and the changes that have occurred are acceptable and required because this cheese is commonly used in pizzas.

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“…Enquanto, corrobora com Imm et al (2003), que encontraram valor de 26,07% de proteína em queijo muçarela produzida a partir de leite bovino e Torres et al (2000), que obtiveram valor de 25,16% de proteína em muçarela. Olivares et al (2012) encontraram valores de 22,34% a 24,02% de proteína em fatias de muçarela embaladas a vácuo e valores de 23,30% a 24,43% de proteína em fatias de muçarela embaladas em atmosfera composta por CO 2 e N 2. Torres et al (2000), também obtiveram valor de 0,24% de proteína em manteiga.…”

Section: Bactérias Lipolíticasunclassified

Efeito da suplementação com óleo de canola sobre a qualidade da manteiga e muçarela

Schmidt¹

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Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese

Cited by 10 publications

References 21 publications

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Efeito da suplementação com óleo de canola sobre a qualidade da manteiga e muçarela

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