Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

Everard, Colm; O’Donnell, Colm P.; O’Callaghan, D. J.; Sheehan, Elizabeth M.; Delahunty, Conor M.; Howard, Vincent

doi:10.1002/jsfa.2756

Cited by 20 publications

(20 citation statements)

References 33 publications

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“…Texture profile analysis (TPA) test was performed in triplicate using a TA.XTPlus Texture Analyzer (Stable Microsystems Ltd., Godalming, UK). By using a 50-kg force load cell, a double bite compression cycle was carried out using the method described by Everard et al (2007). Parameters of TPA were defined as given in Everard et al (2007).…”

Section: Texture Analysismentioning

confidence: 99%

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Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

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Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.

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Section: Texture Analysismentioning

confidence: 99%

“…By using a 50-kg force load cell, a double bite compression cycle was carried out using the method described by Everard et al (2007). Parameters of TPA were defined as given in Everard et al (2007).…”

Section: Texture Analysismentioning

confidence: 99%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

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“…The emulsion structure of the imitation cheese will be strengthened by high amounts of emulsifying salts as reported by Cavalier-Salou and Cheftel (1991) and Shirashoji et al (2006) for processed cheeses and cheese analogs. Trisodium citrate and disodium phosphate were also reported to increase hardness of processed cheese (Savello et al 1989;Everard et al 2007;Lu et al 2008). Emulsifying salts did not influence meltability of the imitation cheese significantly (Table 3).…”

Section: Discussionmentioning

confidence: 91%

“…Emulsifying salts did not influence meltability of the imitation cheese significantly (Table 3). An increase in the concentrations of trisodium citrate and disodium phosphate was reported to reduce meltability of processed cheese (Savello et al 1989;Everard et al 2007;Lu et al 2008). In addition, an inverse relationship between the degree of emulsification and meltability was reported by Savello et al (1989) for an imitation cheese produced from rennet casein.…”

Section: Discussionmentioning

confidence: 99%

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Beykont

Kılıç‐Akyılmaz

2013

Journal of Food Processing and Preservation

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Effects of emulsifying salts and citric acid on meltability and textural properties of a starch‐based imitation cheese were investigated. Imitation cheeses were produced according to the same basic formula with varying concentrations of emulsifying salts and citric acid. While increasing the concentration of emulsifying salts increased hardness, citric acid at high concentration was found to prevent melting of the imitation cheese. Two of the imitation cheese samples with the highest and lowest concentrations of emulsifying salts and citric acid were stored at 4C for 3 months and changes in their meltability and textural properties were determined. Hardness of the sample prepared with the highest amounts of emulsifying salts and citric acid increased after 30 days of storage as a result of retrogradation of starch. Cohesiveness of both samples declined during storage. Practical Applications Imitation cheeses manufactured by using starch for replacement of protein are being investigated and produced for reducing cost of cheese manufacture and also for special consumer groups like phenylketonuria patients. This type of cheese is produced according to the method of manufacture of processed cheeses. However, obtaining a meltability value similar to those of processed or natural cheeses is a major challenge in its manufacture especially when the amount of starch is high. In addition, there is a lack of information in the literature for storage stability of this type of imitation cheese. This study addresses these two issues for improvement of this kind of imitation cheese.

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“…PLSDA uses a threshold to consider if a pixel belongs to one of the defined classes or not [26]. The optimum number of latent variables used in the PLSDA model was determined by the first local minimum on the root mean square error of crossvalidation curve [29].…”

Section: Multivariate Image Analysismentioning

confidence: 99%

Hyperspectral fluorescence imaging using violet LEDs as excitation sources for fecal matter contaminate identification on spinach leaves

Everard

Kim

Cho³

et al. 2015

Food Measure

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Food safety in the production of fresh produce for human consumption is a worldwide issue and needs to be addressed to decrease foodborne illnesses and resulting costs. Hyperspectral fluorescence imaging coupled with multivariate image analysis techniques for detection of fecal contaminates on spinach leaves (Spinacia oleracea) was evaluated. Violet fluorescence excitation was provided at 405 nm and light emission was recorded from 464 to 800 nm. Partial least square discriminant analysis and wavelength ratio methods were compared for detection accuracy for fecal contamination. Fluorescence emission profiles of spinach leaves were monitored over a 27 days storage period; peak emission blue-shifts were observed over the storage period accompanying a color change from green to green-yellow-brown hue. The PLSDA model developed correctly detected fecal contamination on 100 % of relatively fresh green spinach leaves used in this investigation, which also had soil contamination. The PLSDA model had 19 % false positives for non-fresh post storage leaves. A wavelength ratio technique using four wavebands (680, 688, 703 and 723 nm) was successful in identifying 100 % of fecal contaminates on both fresh and non-fresh leaves. An on-line fluorescence imaging inspection system for fecal contaminant detection has potential to allow fresh produce producers to reduce foodborne illnesses and prevent against the associated economic losses.

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Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

Cited by 20 publications

References 33 publications

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Hyperspectral fluorescence imaging using violet LEDs as excitation sources for fecal matter contaminate identification on spinach leaves

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