Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

被引：23
|
作者：
Bueno Costa, Renata Golin [1 ]
Sobral, Denise [1 ]
Martins Teodoro, Vanessa Aglae [2 ]
Gonsalves Costa Junior, Luiz Carlos [1 ]
Jacinto de Paula, Junio Cesar [1 ]
Landin, Taynan Barroso [3 ]
de Oliveira, Mariana Braga [3 ]
机构：
[1] Empresa Pesquisa Agr Minas Gerais, Inst Laticinios Candido Tostes, R Tenente Luiz de Freitas 116, Juiz De Fora, MG, Brazil
[2] Univ Fed Juiz de Fora, Dept Med Vet, Ave Eugenio de Nascimento S-N, BR-36038330 Juiz De Fora, MG, Brazil
[3] Inst Laticinios Candido Tostes, Empresa Pesquisa Agr Minas Gerais, PIBIC FAPEMIG EPAMIG, R Tenente Luiz de Freitas 116, BR-36045560 Juiz De Fora, MG, Brazil
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 90卷
关键词：
Brazilian cheese; Brine; Sodium reduction; Cheese technology; Salt replacer; CHEMICAL-COMPOSITION; PARTIAL REPLACEMENT; KEFALOGRAVIERA CHEESE; BRINE COMPOSITION; MANUFACTURE; NACL; REDUCTION; KCL; PROTEOLYSIS; CHLORIDE;
D O I：
10.1016/j.lwt.2017.12.051
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of the partial substitution of sodium chloride by salt substitutes on the characteristics of Prato cheese was evaluated. Proximate composition, proteolysis, sensory evaluation, melting capacity, and texture profile were analyzed during 45 days of refrigerated storage. Prato cheese was salted in brine, replacing 40% of sodium chloride by the following salt substitutes: KCl, Sub4salt((R)), and Salona (TM). Although no significant differences were observed in the physicochemical characteristics, pH, proteolysis indexes, melting capacity, and texture profile, significant changes were observed throughout the ripening time. A greater sodium reduction was observed in cheeses salted in brine using KCl (28.16%) and Salona (TM) (34.94%). The overall acceptance of the reduced-sodium cheeses was similar to the control. The use of salt substitutes allowed the sodium reduction in Prato cheese without affecting the product's acceptance and quality.
引用
收藏
页码：643 / 649
页数：7
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