Premium
High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined Cheese
Author(s) -
Koca N.,
Balasubramaniam V.M.,
Harper W.J.
Publication year - 2011
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.1750-3841.2011.02201.x
Subject(s) - food science , brine , microstructure , texture (cosmology) , high pressure , moisture , chemistry , egg white , materials science , composite material , image (mathematics) , organic chemistry , engineering physics , artificial intelligence , computer science , engineering
White‐brined cheeses were subjected to high‐pressure processing (HPP) at 50, 100, 200, and 400 MPa at 22 °C for 5 and 15 min and ripened in brine for 60 d. The effects of pressure treatment on the chemical, textural, microstructural, and color were determined. HPP did not affect moisture, protein, and fat contents of cheeses. Similar microstructures were obtained for unpressurized cheese and pressurized cheeses at 50 and 100 MPa, whereas a denser and continuous structure was obtained for pressurized cheeses at 200 and 400 MPa. These microstructural changes exhibited a good correlation with textural changes. The 200 and 400 MPa treatments resulted in significantly softer, less springy, less gummy, and less chewy cheese. Finally, marked differences were obtained in a * and b * values at higher pressure levels for longer pressure‐holding time and were also supported by Δ E * values. The cheese became more greenish and yellowish with the increase in pressure level. Practical Application: The quality of cheese is the very important to the consumers. This study documented the pressure‐induced changes in selected quality attributes of semisoft and brine‐salted cheese. The results can help the food processors to have knowledge of the process parameters resulting in quality changes and to identify optimal process parameters for preserving pressure‐treated cheeses.