Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese
| Autor: | Fotini Karali, Stelios Kaminarides, Ekaterini Moschopoulou |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Health (social science)
Potassium Decreased potassium chemistry.chemical_element Plant Science Calcium cheese inorganic fraction lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article 0404 agricultural biotechnology Halloumi cheese Brining cheese texture lcsh:TP1-1185 Food science Water content Chemistry Magnesium 0402 animal and dairy science Salting 04 agricultural and veterinary sciences cheese salting 040401 food science 040201 dairy & animal science Increased sodium Food Science |
| Zdroj: | Foods, Vol 8, Iss 7, p 232 (2019) Foods Volume 8 Issue 7 |
| ISSN: | 2304-8158 |
| Popis: | The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 ° C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses, the moisture content, ranging from 45.53 ± 0.7 to 53.55 ± 0.6 g/100 g, was decreased as the concentration and temperature of brine and salting time were increased. In contrast, the salt content, ranging from 2.17 ± 0.01 to 4.97 ± 0.10 g/100 g, increased by increasing the salting time and brine concentration, and the increased sodium content of cheeses was correlated with their decreased potassium content. Cheeses dry-salted for 24 h contained higher levels of calcium (1064&ndash 1093 mg/100 g) than brine-salted cheeses kept for 24 or 48 h (751&ndash 922 mg/100 g). The same trend was observed for phosphorus, magnesium, and potassium content. In addition, dry-salted cheeses showed significantly (p < 0.05) lower hardness and fracturability values, compared to cheeses brine salted at 13% brine for more than 24 h, independently of the brine temperature. It was concluded that dry salting of Halloumi cheese for one day was the most appropriate salting method for dietary and nutritious reasons. |
| Databáze: | OpenAIRE |
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