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Cheddar Cheese Texture Related to Salt Release During Chewing, Measured by Conductivity—Preliminary Study
Author(s) -
JACK FRANCES R.,
PIGGOTT JOHN R.,
PATERSON ALISTAIR
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05640.x
Subject(s) - texture (cosmology) , salt (chemistry) , food science , conductivity , chemistry , artificial intelligence , computer science , image (mathematics)
Salt is dispersed throughout the matrix of Cheddar cheese. We hypothesized that the manner in which salt is released into the mouth during chewing may be directly related to cheese breakdown, and hence texture. Conductivity (used as the best estimate of salt) in the mouth was continually monitored during consumption of a range of Cheddars. Characteristics of conductivity changes varied between cheeses. Relationships were observed between such changes and instrumental and sensory measures of texture. This preliminary study, based on responses of a single subject, suggests the potential of salt release data to help distinguish texture in cheese.