Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

• Tipo: Artigo em Revista Científica Internacional
• Data: 2023-04-05

Autores

Campo Deano, L (Autor) FEUP; Lorena Piñeiro-Lago (Autor) Outra; Nabil Ramlawi (Autor) Outra; Inmaculada Franco (Autor) Outra; Clara A. Tovar (Autor) Outra; Randy H. Ewoldt (Autor) Outra

Revista

Título: Food Hydrocolloids

Vol. 142

ISSN: 0268-005X

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00Y-BCC

DOI: 10.1016/j.foodhyd.2023.108720

Abstract (EN): Large amplitude oscillatory shear stress (LAOStress) was used to study the nonlinear rheological properties of Afuega'l Pitu (PDO) cheese atroncau blancu and roxu, a Spanish acid-curd cheese made from cow's milk, from nine manufacturers. Composition, physicochemical and lipolytic parameters were determined. The moisture content varied between (23.60 +/- 0.75)% and (45.84 +/- 0.01)% and the percentage of salt-in-moisture was <(8.17 +/- 0.86)%. Stress amplitude sweeps were conducted at 20 <degrees>C, 50 degrees C and 75 degrees C at frequencies of 0.628 rad/ s, 6.28 rad/s and 31.4 rad/s, for each temperature. Experiments were analyzed using the MITlaos software modified to extract LAOStress quantitative material functions. The large number of experiments and the high dimensionality of the LAOS signals were carefully analyzed and reduced to understand the material response and extract the relevant properties. All cheeses showed a distinct signature that motivates us to introduce the concept of pseudo-linear LAOS where nonlinear rheology is evident in only some measures while others minimally change from the linear regime. We geometrically interpret these different LAOS measures as rotation and distortion of Lissajous curves; all cheeses showed pseudo-linear LAOS regimes where rotation is strong and distortion is minimal, i.e. first-harmonics change dramatically in a regime where higher-harmonics are small enough that Lissajous curves are nearly elliptical. The pseudo-linear behavior enabled low-dimensional data reduction and three metrics were discovered to be the most relevant: linear elastic modulus (G '), critical stress (sigma crit) and strain (gamma crit) amplitudes. All Afuega'l Pitu cheese samples softened as stress amplitude increased while maintaining a solid-like behavior (tan ference between blancu and roxu was statistically insignificant compared to difference between manufacturers. Linear G ' and nonlinear sigma crit decreased with increasing temperature, while the nonlinear gamma crit maintained a constant value at 50 degrees C and 75 degrees C. Although G ', sigma crit and gamma crit metrics establish comparison between cheeses, more metrics are still to connect to cheese texture and delta 1 similar to 0.3), regardless of frequency and temperature. Moreover, the dif-

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12