Gammariello D, Chillo S, Mastromatteo M, Di Giulio S, Attanasio M, Del Nobile M A
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, 25-71100 Foggia, Italy.
J Dairy Sci. 2008 Nov;91(11):4155-63. doi: 10.3168/jds.2008-1280.
The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4 degrees C. Storage modulus (G'), loss modulus (G''), tandelta, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated. Results indicate that statistically significant differences in G', G'', and tandelta values and in the sensorial scores exist between the control sample and the spreadable cheese samples with chitosan. In particular, chitosan improved the rheological and sensorial properties of the spreadable cheese, particularly its softness. Moreover, its addition influenced the physicochemical properties of the investigated spreadable cheese during storage time, without affecting the dairy microflora.
评估了壳聚糖对普利亚涂抹式奶酪在储存期间流变学和感官特性的影响。所研究的涂抹式奶酪样品储存在4摄氏度下。对储存模量（G'）、损耗模量（G''）、损耗角正切（tandelta）以及涂抹式奶酪的整体感官品质进行了24天的监测。此外，还评估了储存期间的水分含量、pH值、颜色和乳酸菌。结果表明，对照样品与添加壳聚糖的涂抹式奶酪样品在G'、G''和tandelta值以及感官评分方面存在统计学上的显著差异。特别是，壳聚糖改善了涂抹式奶酪的流变学和感官特性，尤其是其柔软度。此外，壳聚糖的添加影响了所研究的涂抹式奶酪在储存期间的物理化学性质，而不影响乳制品微生物群落。
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