Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures

Gonçalves, Mônica Correia; Cardarelli, Haíssa Roberta

doi:10.1016/j.lwt.2019.01.022

Cited by 13 publications

(11 citation statements)

References 26 publications

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“…In this study, three peaks were observed in the T 2 distribution spectrum of cheese samples. T 21 showed bound water; T 22 referred to water in the immobilized state; and T 23 denoted free water [58]. As shown in Table 6, the increase in T 2 relaxation times of cheese samples during storage indicates that the water within these cheese matrices becomes more mobile with time [59].…”

Section: Lfnmr and Mrimentioning

confidence: 99%

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Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

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Section: Lfnmr and Mrimentioning

confidence: 99%

“…Due to the interaction between macromolecules and water, proton relaxation is affected by the cheese matrix. The spectra of different relaxations times are produced by water molecules in different states such as bound, immobilized, and free water [58].…”

Section: Lfnmr and Mrimentioning

confidence: 99%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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“…Proteolytic changes in mozzarella curd influence melting, stretching and fat leakage characteristics ( 79 ). Gonçalves and Cardarelli ( 77 ) reported that there was a decrease in water mobility and an increase in the electrostatic interactions and hydrogen bonds with higher intensity in the mozzarella cheese subjected to water stretching at 85 °C, which was reflected in lower casein degradation peaks observed in capillary electrophoresis than in the cheese stretched with water at 75 °C.…”

Section: Influence Of Proteolysis During Storage On the Funcionality Of Mozzarella Cheesementioning

confidence: 99%

“…According to a study by Gonçalves and Cardarelli ( 77 ), the change in the stretching temperature (from 75 to 85 °C) did not aﬀect the cheese composition, but mainly promoted changes during the refrigerated storage time.…”

Section: Influence Of Proteolysis During Storage On the Funcionality Of Mozzarella Cheesementioning

confidence: 99%

Mozzarella Cheese Stretching: A Review

Gonçalves

Cardarelli

2021

Food Technol. Biotechnol. (Online)

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Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this review was to provide information about the stretching step and the effect of the main factors on the functional properties of mozzarella cheese. The studies presented showed that stretching under higher temperatures promotes more interactions in the protein matrix, and changes occur in the calcium balance throughout the storage period that influence water mobility, proteolysis and lead to changes in mozzarella properties. Therefore, the information presented in this review may facilitate the production of mozzarella cheese with specific functional properties.

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“…Nevertheless, the use of a covering liquid contributes to the reduction of the shelf-life due to high moisture content and water activity, and mass transfer between the cheese matrix and the serum phase [16][17][18]. The presence of water redistribution and enhanced water-holding capacity in cheese during longer storage has been described by Gonçalves et al [19].…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

Biegalski

Cais‐Sokolińska

Wawrzyniak

2022

Foods

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The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed cheeses and did not cause as much loss of gloss as in the case of cow’s milk cheeses. This was also reflected in the microscopic images of the cheese samples. Consumers showed less acceptance of cow’s milk pasta filata cheeses than cheeses made with a mixture of cow’s and sheep’s milk (they had the same fat content, acidity, hardness, and oiling-off, but better stretching). The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on Multi-Layer Perceptron with a single hidden layer. The model inputs comprised four independent variables, including one quantitative (i.e., time) and the other qualitative ones, which had the following states: type of raw material (cow’s milk, cow-sheep’s milk), way of sample portioning (whole, quarters, slices), packing method (vacuum packed and packed in brine).

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Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures

Cited by 13 publications

References 26 publications

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Mozzarella Cheese Stretching: A Review

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

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