Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Abstract

Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28-56 days), sensory body and texture, acid degree value (0-42 days), soluble protein, titratable acidity (7-56 days), pH (7-56 days), meltability (0-56 days), and stretchability (4-49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese

“…In general, it was observed a decrease in the pH of the samples during storage as can be seen by the intercept (parameter β 0 ). Similar results were obtained in low sodium processed Mozzarella cheese (Khetra et al., 2015). It was obtained a negative correlation between temperature and pH (parameter β 1 ) indicating that temperature abuse during storage results in a decrease of the pH.…”

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

“…As amostras analisadas apresentaram teores de cloretos variando de 1,25 a 1,46g/100 g, apresentando-se dentro dos valores estabelecidos por Perry (2004), que afirma que os queijos devem apresentar em sua maioria de 0,5 a 2,0g/100 g de NaCl. A adição excessiva de sódio nos alimentos causa hipertensão arterial e a maior parte do sódio na dieta deriva de alimentos processados, principalmente na forma de cloreto de sódio (KHETRA et al, 2015). Entretanto, o cloreto de sódio no alimento é capaz de proporcionar o sabor, auxiliar no controle microbiológico e no aumento do shelflife do produto acabado.…”

A review on stringiness property of cheese and the measuring technique

“…A reliable recent technique placing stretching tool beneath cheese before heating. • Stretch length • Peak force • Final force to peak force ratio Apostolopoulos (1994), Bi et al (2016), Chavhan et al (2015), Guinee et al (2000), Guinee and O'Callaghan (1997), Khetra et al (2015), and Tuntragul et al (2010) Three-prong hook test…”