Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Pluta-Kubica, Agnieszka; Černíková, Michaela; Dimitreli, Georgia; Nebesářová, Jana; Exarhopoulos, Stylianos; Thomareis, Apostolos S.; Salek, Richardos Nikolaos; Buňka, František

doi:10.1016/j.idairyj.2020.104880

Cited by 7 publications

(5 citation statements)

References 32 publications

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“…Taken together, these actions are likely to increase the number of binding interactions in the system, thus supporting the creation of a more rigid PCS matrix and ensuring its improved physical stability as well (Mohammadi and Fadaei, 2018). Pluta-Kubica et al (2021) reported that smaller fat globules allow the formation of a more compact protein matrix. In contrast to the typically applied ratios of HPH pressures, a higher pressure was used in the second stage of HPH than in the first stage.…”

Section: Dynamic Oscillatory Rheologymentioning

confidence: 93%

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Kůrová

Salek

Vašina

et al. 2022

Journal of Dairy Science

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This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.

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Section: Dynamic Oscillatory Rheologymentioning

confidence: 93%

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Kůrová

Salek

Vašina

et al. 2022

Journal of Dairy Science

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“…This phenomenon could be explained by the protein nature of gelatin [ 30 ]. The size of fat droplets could affect the consistency of PC; a greater number of small fat droplets might disorder the continuity of the protein matrix less intensively compared to the presence of a smaller number of orders of magnitude larger fat droplets, resulting in the development of a firmer structure [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

“…The stirring speed of 3000 rpm was applied. The PC samples were manufactured according to the production schema previously reported by Pluta-Kubica et al [ 19 ]. The formulation of PC samples is presented in Table 1 .…”

Section: Methodsmentioning

confidence: 99%

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

Kratochvílová

Salek

Vašina

et al. 2022

Foods

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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.

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“…The increase in hardness during heating could also be due to structural changes in the milk fat fraction. Indeed, Pluta-Kubica et al [35] reported that longer melt holding times led to a decrease in the size of milk fat droplets and thus to an increase in the complex modulus G*, i.e., the rigidity of model cheeses. In addition, the structure of the texturing agents added to the cheese models studied in this work could also be modified with heating.…”

Section: Laboratory-scale Production Of Cheese Models With the Same H...mentioning

confidence: 99%

“…The heating step, which lasted 20 min, could have resulted in the denaturation of milk proteins, a decrease in the fat droplet size and the activation of the gelling properties of the texturing agents [4,10,35], which could thus explain the observed increase in hardness (Figure 2). This change in texture could explain the increase in "firm_m" and "brittle_s" sensory perceptions.…”

Section: Impact Of the Processed Cream Cheese Model Composition And P...mentioning

confidence: 99%

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Caille,

Boukraâ,

Rannou

et al. 2023

Molecules

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Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict “fresh cream” aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict “fresh cream” aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a “milk” odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a “granular” and “brittle” texture and a “salty” and “sour” taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for “cooked” and “chemical” aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the “fresh cream” aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.

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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Cited by 7 publications

References 32 publications

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

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

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

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