Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

Abstract

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether W1/O/W2 double emulsions can be used to enhance the saltiness of cheese without increasing the salt content (W1 is distilled water or 1% abalone hydrolysate, and W2 is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion (W1 = distilled water, W2 = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion (W1 is water and W2 is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

Effects of free and encapsulated Siah‐e‐Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF‐Feta cheese

“…For example, the springiness of MSE cheese decreases with increasing fat content. In research by Choi et al (2017), similar to current studies, springiness was lower than controls for all cheeses containing W1/O/ W2 double‐emulsion beads. The amount that simulates the force of the inner bond is defined as the cohesive force (no dimension; Sahan et al, 2008).…”

Günlük diyette peynir tüketimi ile tuz alımının azaltılmasına yönelik güncel yaklaşımlar

“…Ayrıca gıdalara peynir altı suyu peptid fraksiyonunun ilave edilmesi, tuz ikamesi olarak rol oynayabilmektedir [28]. [32].…”

Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier

“…One of the hurdles to apply this salt reduction strategy in commercial formulations is the reliance on PGPR as the lipophilic emulsifier. It is widely used in research for the stabilisation of the internal interface of w/o/w emulsions, or w/o emulsions as it generally creates a fine internal droplet size spectrum, that is stable over time (Choi et al, 2017;Cofrades et al, 2014;Matos et al, 2014;Muschiolik & Dickinson, 2017). Without a stable internal w 1 /o emulsion, the targeted salt reduction strategy will not work.…”