Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.

Autor: Pax AP; The ARC Dairy Innovation Hub, The Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Institute, The University of Melbourne, Parkville, Victoria 3010, Australia., Ong L; The ARC Dairy Innovation Hub, The Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Institute, The University of Melbourne, Parkville, Victoria 3010, Australia., Pax RA; RAP Innovation and Development Pty Ltd, PO Box 559, Indooroopilly, Queensland 4068, Australia., Vongsvivut J; Infrared Microspectroscopy (IRM) Beamline, ANSTO - Australian Synchrotron, 800 Blackburn Road, Clayton, Victoria 3168, Australia., Tobin MJ; Infrared Microspectroscopy (IRM) Beamline, ANSTO - Australian Synchrotron, 800 Blackburn Road, Clayton, Victoria 3168, Australia., Kentish SE; The ARC Dairy Innovation Hub, The Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia., Gras SL; The ARC Dairy Innovation Hub, The Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Institute, The University of Melbourne, Parkville, Victoria 3010, Australia. Electronic address: sgras@unimelb.edu.au.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt B), pp. 134933. Date of Electronic Publication: 2022 Nov 12.
DOI: 10.1016/j.foodchem.2022.134933
Abstrakt: Mozzarella cheese was industrially frozen (-18 °C), stored for up to six months, tempered at 4 °C for one or three weeks and the structure and functionality compared to cheese stored at 4 °C and cheese aged at 4 °C for four weeks prior to freezing. When combined with ageing or tempering, the slow industrial freezing minimised changes to the protein network as detected by confocal microscopy and arrested proteolysis. Cheese functionality improved with three weeks of tempering, with properties similar to cheese refrigerated for one month, potentially due to increased proteolysis and protein rehydration. Frozen storage induced β-sheet and β-turn structures, as detected by S-FTIR microspectroscopy, with longer tempering leading to structural recovery in the cheese. This study indicates the proteolysis and functionality of frozen cheese can be optimised with tempering time. It also provides new insights into heat transfer during the industrial freezing and tempering of cheese.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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