Alinovi Marcello, Corredig Milena, Mucchetti Germano, Carini Eleonora
Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
Food Res Int. 2020 Nov;137:109415. doi: 10.1016/j.foodres.2020.109415. Epub 2020 Jun 10.
High-moisture Mozzarella is one of the most exported cheeses worldwide, but affected by short shelf-life. Freezing can help to reduce waste, but its effect on quality needs to be considered. In this study, the physico-chemical changes of Mozzarella occurring during frozen storage and subsequent refrigerated storage (after thawing) were evaluated. Frozen cheeses stored at -18 °C between 1 and 4 months showed microstructural damage and different physical, textural, sensory properties. With NMR relaxometry it was possible to observe freeze-related dehydration of caseins, by measuring the changes in water relaxation times within the matrix. These modifications were confirmed by microstructural observations that showed the formation of larger serum channels in samples subjected to freezing, compared with fresh cheeses. Sensory evaluation showed skin peeling off in frozen samples. By observing the changes at various length scales it was therefore possible to identify the critical points affecting HM Mozzarella cheese quality during frozen storage.
高水分马苏里拉奶酪是全球出口量最大的奶酪之一，但受保质期短的影响。冷冻有助于减少浪费，但需要考虑其对品质的影响。本研究评估了马苏里拉奶酪在冷冻储存及随后冷藏储存（解冻后）过程中发生的物理化学变化。在-18°C下储存1至4个月的冷冻奶酪表现出微观结构损伤以及不同的物理、质地和感官特性。通过核磁共振弛豫测量法，通过测量基质内水弛豫时间的变化，可以观察到酪蛋白与冷冻相关的脱水现象。微观结构观察证实了这些变化，结果显示与新鲜奶酪相比，冷冻样品中形成了更大的血清通道。感官评价显示冷冻样品出现表皮脱落现象。因此，通过观察不同长度尺度上的变化，可以确定冷冻储存期间影响高水分马苏里拉奶酪品质的关键点。
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