Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties

• Tipo: Artigo em Revista Científica Internacional
• Data: 2019-08-29

Autores

Laura Campo-Deaño (Autor) FEUP; Lorena Piñeiro-Lago (Autor) Outra; Inmaculada Franco (Autor) Outra; Clara A. Tovar (Autor) Outra

Revista

Título: LWT - Food Science and Technology

Vol. 116

Páginas: 1-7

ISSN: 0023-6438

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

ISI Web of Science

Scopus - 4 Citações

Outras Informações

ID Authenticus: P-00R-15W

DOI: 10.1016/j.lwt.2019.108561

Abstract (EN): Structural (cryo-scanning electron microscopy), and viscoelastic changes (dynamic rheometry), with storage time in Afuega'l Pitu cheese Blancu (B) and Roxu (R) varieties were observed. Biochemical parameters were also measured. pH, fat, and protein content did not change during the storage time for B and R varieties. R micrographs showed large fused-fat particles within the protein matrix, as a consequence of a specific kneading step to mix the partially dehydrated curd with paprika and salt. B samples exhibited more homogeneous microstructures with small fat globules, improving viscoelastic parameters such as conformational stability (stress amplitude, sigma(max)) and network flexibility (strain amplitude, gamma(max)). The longer storage time, the higher total solids (TS) content (lower moisture to protein ratio-MPR) for B and R varieties, evolving into a less porous microstructure, which increased the thickening of the protein strands. These structural changes were shown in the enhanced rigidity (high complex modulus, G*), structural stability (high sigma(max)) and more shear-sensitive or physically structured (lower gamma(max)) cheese network.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7