Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

Hernández-Morales, C.; Montes, Arturo Hernández; Aguirre–Mandujano, Eleazar; Gante, Abraham Villegas de

doi:10.1111/j.1471-0307.2010.00615.x

Cited by 21 publications

(22 citation statements)

References 34 publications

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“…A 9-cm unstructured linear scale (0 = none to 9 = strong intensity) was used instead of a 15cm scale because it is more sensitive than other scales (Stone and Sidel, 2004). Also, due to the time con-straints of the goat cheese producers, consensus (which was achieved in the first 2 sessions) among the panelists (Hernández-Morales et al, 2010;Ramírez-Rivera et al, 2017b) was used for the selection and definition of sensory vocabulary (Table 1). Each panel defined their own sensory vocabulary.…”

Section: Sensory Descriptive Analysis Proceduresmentioning

confidence: 99%

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

Ramírez‐Rivera

Díaz-Rivera

Ramón‐Canul

et al. 2018

Journal of Dairy Science

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The aim of this research was to compare the performance and sensory profiling of a panel of artisanal cheese producers against a trained panel and their relationship to consumer liking (external preference mapping). Performance was analyzed statistically at an individual level using the Fisher's test (F) for discrimination, the mean square error for repeatability, and Manhattan plots for visualizing the intra-panel homogeneity. At group level, performance was evaluated using ANOVA. External preference mapping technique was applied to determine the efficiency of each sensory profile. Results showed that the producers panel was discriminant and repetitive with a performance similar to that of the trained panel. Manhattan plots showed that the performance of artisanal cheese producers was more homogeneous than trained panelists. The correlation between sensory profiles (Rv = 0.95) demonstrated similarities in the generation and use of sensory profiles. The external preference maps generated individually with the profiles of each panel were also similar. Recruiting individuals familiar with the production of artisanal cheeses as panelists is a viable strategy for sensory characterization of artisanal cheeses within their context of origin because their results were similar to those from the trained panel and can be correlated with consumer liking data.

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Section: Sensory Descriptive Analysis Proceduresmentioning

confidence: 99%

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

Ramírez‐Rivera

Díaz-Rivera

Ramón‐Canul

et al. 2018

Journal of Dairy Science

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“…Coliform count was performed according to the methodology described by Hernández‐Morales et al . (). Coliforms were enumerated by the pour‐overlay method using Violet Red Bile agar.…”

Section: Methodsmentioning

confidence: 97%

Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese

Fernandes

Guimarães

Ferreira

et al. 2016

Journal of Food Processing and Preservation

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The objective of this study was to evaluate the effect of rosemary essential oil encapsulation using whey protein isolate (WPI) and inulin as encapsulation matrix on the shelf‐life extension of Minas frescal cheese. Essential oil in bulk and microencapsulated forms were added to cheese at concentrations of 0.5% and compared with control treatment (cheese without rosemary essential oil). The aerobic mesophilic microorganism counting cheese with added microencapsulated rosemary essential oil was lesser than that in cheese subjected to other treatments, thus implying that microencapsulated oil has antimicrobial effects. Microencapsulated rosemary essential oil enabled a microbial reduction of 1.36 log cycles after 3 days of storage and 0.73 log cycles after 15 days of storage compared to the control treatment. The microencapsulation process did not alter the chemical composition of the rosemary essential oil and was effective in controlling the acidity of the cheese. Therefore, rosemary essential oil can be used as a potential biopreservative in cheese. Practical Applications Microencapsulation by spray‐drying process maintained the original profile of the bulk rosemary essential oil and the drying process did not alter the oil chemical profile; thus, microencapsulated oil is emerging as a useful alternative for application in the food industry. Essential oil in bulk and microencapsulated forms were added to cheese at concentrations of 0.5% and compared with control treatment (cheese without rosemary essential oil). Microencapsulated rosemary essential oil was able to control the proliferation of mesophilic bacteria in Minas frescal cheese, promoting a delay in the microorganism growth during storage, thereby extending the product shelf life. Thus, the findings of our study show that microencapsulated rosemary essential oil can be used as a potential biopreservative in Minas frescal cheese.

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“…During the first two sessions, a list of sensory vocabulary (Table ) was first determined by consensus (Hernández‐Morales et al ., ); in sessions 3–8, the cheese samples were evaluated to determine their sensory profiles. The cheese samples were served in a sequential monadic manner, following the optimal Latin square experimental design (MacFie et al ., ; Périnel & Pagès, ).…”

Section: Methodsmentioning

confidence: 99%

Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel

Ramírez‐Rivera

Ramón‐Canul

Díaz-Rivera

et al. 2017

Int J of Food Sci Tech

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Summary The research was performed to evaluate influence of the cultural context and the type of panel on sensory profiles of artisan goat cheeses. Two types of sensory panels from the goat cheese‐making region (experienced/trained artisan cheese producers vs. goat cheese consumers) and two types of sensory panels from a city area (trained descriptive panellists vs. cheese consumers) were formed. The sensory profiles generated with QDA® and Flash Profile techniques were compared using the hierarchical multiple factor analysis at two levels: type of panel and geographical area. This study demonstrated that sensory panels from the goat cheese‐making region used lesser attributes for characterising cheeses. Some discrepancies in sensory profiles were found between the two consumer panels. The two experienced/trained panels were more discriminative and their sensory profiles were similar. Recruiting artisan goat cheese producers for sensory profiling of their own products is a reasonable alternative when training is appropriately conducted.

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Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

Cited by 21 publications

References 34 publications

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese

Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel

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