Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality
2011; Elsevier BV; Volume: 44; Issue: 10 Linguagem: Inglês
10.1016/j.lwt.2011.07.007
ISSN1096-1127
AutoresMamdouh El-Bakry, E. Duggan, Dolores O’Riordan, Michael O’Sullivan,
Tópico(s)Meat and Animal Product Quality
ResumoImitation cheeses (48 g moisture/100 g cheese), in which the salt (NaCl) and sodium emulsifying salts were partially or wholly replaced with their potassium equivalents were manufactured. The effect of the replacement on manufacture and post-manufacture functionality (microstructure, texture, flowability, dynamic rheology and NMR T2 relaxometry) was assessed. The replacement of sodium salts with potassium equivalents led to decreased torque values throughout the manufacture and to slight changes in functional properties including increased fat globule size and flowability, decreased hardness and cohesiveness. The potassium-salt cheeses exhibited adhesiveness, which was absent in the standard cheese, and also showed lower microbial stability.
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