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Influence of compression parameters on mechanical behavior of mozzarella cheese.
Fogaça, Davi Novaes Ladeia; da Silva, William Soares; Rodrigues, Luciano Brito.
Afiliação
  • Fogaça DNL; Federal Institute of Education Science and Technology of Bahia (IFBA), Rua Gileno de Sá, 271 - Recanto dos Pássaros, Barreiras, BA, CEP 47808-006, Brazil.
  • da Silva WS; Materials and Environment Research Group, State University of Southwest Bahia, BR 415, km 04, s/n, CEP 45700-000, Itapetinga, BA, Brazil.
  • Rodrigues LB; Materials and Environment Research Group, State University of Southwest Bahia, BR 415, km 04, s/n, CEP 45700-000, Itapetinga, BA, Brazil.
J Texture Stud ; 48(5): 427-432, 2017 Oct.
Article em En | MEDLINE | ID: mdl-28967215
Studies on the interaction between direction and degree of compression in the Texture Profile Analysis (TPA) of cheeses are limited. For this reason the present study aimed to evaluate the mechanical properties of Mozzarella cheese by TPA at different compression degrees (65, 75, and 85%) and directions (axes X, Y, and Z). Data obtained were compared in order to identify possible interaction between both factors. Compression direction did not affect any mechanical variable, or rather, the cheese had an isotropic behavior for TPA. Compression degree had a significant influence (p < 0.05) on TPA responses, excepting for chewiness TPA (N), which remained constant. Data from texture profile were adjusted to models to explain the mechanical behavior according to the compression degree used in the test. The isotropic behavior observed may be result of differences in production method of Mozzarella cheese especially on stretching of cheese mass. PRACTICAL APPLICATIONS: Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Estresse Mecânico / Resistência à Tração / Qualidade dos Alimentos / Queijo / Leite / Tecnologia de Alimentos Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: J Texture Stud Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Estresse Mecânico / Resistência à Tração / Qualidade dos Alimentos / Queijo / Leite / Tecnologia de Alimentos Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: J Texture Stud Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido