Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic.
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic.
J Dairy Sci. 2022 Aug;105(8):6563-6577. doi: 10.3168/jds.2021-21520. Epub 2022 Jul 13.
This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.
本研究旨在确定 1 阶段均化（OSH）和 2 阶段均化（TSH）以及添加多糖[κ-卡拉胶（CR）或纤维二糖（FR），浓度范围为 0.000 至 1.000%（wt/wt）]对加工干酪酱（PCS）的物理化学、粘弹性和机械振动阻尼性能的影响，在 30 天的储存期后（6 ± 2°C）。所有测试样品的基本化学性质（pH 值、干物质含量）相似。粘弹性测量表明，PCS 刚性与 CR 或 FR 浓度的增加成正比，与均化的应用成正比。均化应用与所用多糖浓度之间的相互作用也很重要。与 OSH 相比，TSH 并没有导致刚性的进一步增加。这些结果也得到了机械振动阻尼的非破坏性方法获得的数据的支持。在任何 PCS 样品中都没有观察到水活度的变化。总体而言，添加 FR 或 CR 似乎非常适合提高 PCS 的乳化稳定性。如果需要具有更柔软稠度的 PCS 产品，则可以推荐添加浓度≤0.250%（wt/wt）的 CR/FR 与 OSH/TSH 一起使用。对于需要更硬 PCS 稠度的产品，建议添加浓度≥0.500%（wt/wt）的 CR 或浓度≥1.000%（wt/wt）的 FR 与 OSH 一起使用。最后，随着多糖浓度的增加，PCS 的颜色会变得更深。
