中国农业科学2012，Vol.45Issue(3)：503-508,6.DOI:10.3864/j.issn.0578-1752.2012.03.012
切达奶酪成熟过程中微观结构变化及其对质构的影响
Effects of Microstructure Change on the Texture of Cheddar Cheese During Ripening
摘要
Abstract
[Objective] The influence of microstructure during 12 months ripening on the textural and functional characteristics of cheddar cheeses was investigated. [Method] Scanning electron microscopy (SEM) was used to visualize the changes in the microstructure of Cheddar cheese during the ripening. The textural characteristics including hardness, adhesiveness, resilience, chewiness and cohesiveness were assessed by instrumental Texture Profile Analysis (TPA). [Result] Scanning electron microscopy revealed that the size of the empty holes in the protein matrix and fat globule became smaller, and long chain of protein was shorter. Moreover, the protein matrix had a coarser and less continuous appearance with a higher level of primary proteolysis during the period of ripening. The results showed that the hardness, adhesiveness and chewiness rose averagely by 22%, 17% and 28% per 3 months during ripening, respectively, and had a significant difference (P<0.05). The resilience declined averagely by -12% per 3 months, and had a significant difference (P<0.05). [Conclusion] The microstructure contributed positively to all the textural characteristics of the cheeses.关键词
切达奶酪/质构剖面分析(TPA)/扫描电子显微镜/功能特性/微观结构Key words
cheddar cheese/Texture Profile Analysis (TPA)/Scanning Electron Microscopy (SEM)/functional properties/microstructure引用本文复制引用
郑远荣,刘振民,莫蓓红,高红艳,孙克杰..切达奶酪成熟过程中微观结构变化及其对质构的影响[J].中国农业科学,2012,45(3):503-508,6.基金项目
上海市科委浦江人才计划项目(08PJ1431500) （08PJ1431500）
