Gulzar Nabila, Sameen Aysha, Muhammad Aadil Rana, Sahar Amna, Rafiq Saima, Huma Nuzhat, Nadeem Muhammad, Arshad Rizwan, Muqadas Saleem Iqra
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore 55300, Pakistan.
National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan.
Foods. 2020 Feb 19;9(2):214. doi: 10.3390/foods9020214.
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges ( = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant ( < 0.05) and positive effects on the sensory qualities of Pizza cheeses.
本研究采用描述性感官分析（DSA）来比较由新鲜马苏里拉奶酪和半成熟切达干酪的各种组合制成，并采用传统烹饪方法和微波烹饪方法烹制的披萨奶酪。开发了一种奶酪感官词典，并使用一组半专业评委（n = 12）对披萨奶酪的描述性感官特征进行了评估。分析并比较了披萨奶酪的以下特征，即风味（切达味、酸味、腐臭味、苦味、咸味、乳脂味和霉味）、质地（拉丝性、延展性、硬度和咬劲）以及外观（融化性、油腻感、边缘褐变和表面破裂）与对照样品。披萨奶酪的感官分析表明，对使用微波烹制的成熟度较高的切达干酪（4个月）更为偏爱。然而，随着半成熟奶酪的添加，质地特性的得分降低。与传统烹制的样品相比，微波烹制的样品的延展性和咬劲得分较高。外观属性（融化性、油腻感和边缘褐变）得分随着成熟切达干酪含量的增加而增加，而表面破裂则减少。微波烹制的披萨奶酪显示出更好的融化性和油腻感，但边缘褐变得分较低。结果表明，新鲜马苏里拉奶酪和半成熟切达干酪的混合对披萨奶酪的感官品质具有显著（P < 0.05）的积极影响。
