用 KCl 部分替代 NaCl 对低水分马苏里拉干酪的质构特性、微观结构和感官特性的影响。

Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.

机构信息

School of Biomedical and Health Sciences, Victoria University, Melbourne, Victoria 8001, Australia.

出版信息

J Dairy Res. 2013 Feb;80(1):7-13. doi: 10.1017/S002202991200043X. Epub 2012 Sep 24.

DOI:10.1017/S002202991200043X

Abstract

The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.

摘要

研究了部分替代 NaCl 用 KCl 对低水分马苏里拉干酪（LMMC）的质构特性、可溶钙、钾、钠和磷以及微观结构的影响。使用 NaCl 仅、NaCl:KCl（3:1、1:1 和 1:3）（w/w）的 4 种 NaCl 和 KCl 盐组合制备 LMMC 批次，所有盐均以 46 g/kg 凝乳使用，并在含有上述盐混合物的 4%盐水中塑化。测定了质构特性、微观结构以及可溶钙、钾、钠和磷的百分比。在实验 LMMC 批次中，硬度、内聚性、粘着性和咀嚼性之间没有显著差异。环境扫描电子显微镜图像显示，在储存的第 27 天，LMMC 具有致密且均匀的结构；然而，在实验 LMMC 批次之间没有观察到显著差异。在储存过程中，所有实验 LMMC 的硬度均显著增加。用 NaCl/KCl 混合物盐化的 LMMC 与对照相比具有几乎相同的感官特性。在相同的储存期内，实验 LMMC 之间在奶油味、苦味、咸味、酸味和醋味方面没有显著差异。