The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Abstract

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 °C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G′ > G″) over the viscous one. The highest values of viscoelastic moduli (G′; G″; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 μm. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

“…The major role of emulsifying salts (mainly sodium polyphosphates) is to exchange calcium from the cheese matrix for sodium ions, owing to which the insoluble Ca-paracaseinate transforms into the more soluble Na-paracaseinate, which can act as an emulsifier and stabilizer. In addition, the use of emulsifying salts affects the emulsification and stabilization of the fat present in the processed cheese matrix, as the protein chains disperse, hydrate, and swell [42]. In the present study, the emulsifying salt content of the processed cheeses was reduced by half owing to their enrichment with 1, 2, and 3% of non-dairy ingredients (Tables 1 and 2), without compromising their quality characteristics, including consistency.…”

“…The lowest sodium content (0.61%) was determined in the cheeses with 3% addition of mulberry fruit and 3% addition of green barley or chia seeds (0.77%). For nutritional reasons (excessive sodium and phosphorus content and an unbeneficial calcium/phosphorus ratio in processed cheeses), research has been conducted for years on the possibility of reducing the amounts of emulsifying salts during processed cheese production through, among other methods, the use of hydrocolloids [41,42]. The present study results indicate that the use of certain additives of plant origin (e.g., 3% mulberry) enables a reduction in the sodium content of processed cheeses by approximately 40% compared to control cheeses without additives, by reducing the proportions of emulsifying salts and rennet cheese.…”