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
相关论文
共 50 条
  • [41] Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects
    Akalin, Hayriye
    Kinik, Ozer
    Satir, Guelcin
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2024, 61 (10): : 1874 - 1883
  • [42] Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage
    Aktypis, Anastasios
    Christodoulou, Electra Despina
    Manolopoulou, Eugenia
    Georgala, Aikaterini
    Daferera, Dimitra
    Polysiou, Moschos
    SMALL RUMINANT RESEARCH, 2018, 167 : 32 - 38
  • [43] Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters
    Bord, Cecile
    Guerinon, Delphine
    Lebecque, Annick
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2016, 22 (05) : 377 - 388
  • [44] Impact of ripeness stages on the chemical and sensory profiles of jujube wine: An analysis of physicochemical parameters, antioxidant activity, and volatile compounds
    Hao, Shijin
    Wang, Zihan
    Ji, Shichun
    Yuan, Liang
    Xu, Huaide
    Yue, Xiaofeng
    FOOD CHEMISTRY, 2025, 477
  • [45] Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese
    Barbaccia, Pietro
    Busetta, Gabriele
    Barbera, Marcella
    Alfonzo, Antonio
    Garofalo, Giuliana
    Francesca, Nicola
    Moscarelli, Angelo
    Moschetti, Giancarlo
    Settanni, Luca
    Gaglio, Raimondo
    JOURNAL OF APPLIED MICROBIOLOGY, 2023, 133 (01) : 130 - 144
  • [46] Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
    Wijesekara, Anuradha
    Weerasingha, Viraj
    Jayarathna, Shishanthi
    Priyashantha, Hasitha
    FOOD CHEMISTRY-X, 2022, 14
  • [47] Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage
    Jimborean, Mirela A.
    Borsa, Andrei
    Michiu, Delia
    Rotar, Ancuta M.
    Semeniuc, Cristina A.
    Pop, Carmen R.
    Salanta, Liana C.
    Tibulca, Dorin
    Balteanu, Valentin A.
    NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 2021, 49 (01) : 1 - 11
  • [48] The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation
    Zonoubi, Razieh
    Goli, Mohammad
    FOOD SCIENCE & NUTRITION, 2021, 9 (02): : 866 - 874
  • [49] Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing onCandida parapsilosisInactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters
    Garcia Carrillo, M.
    Ferrario, M.
    Schenk, M.
    Guerrero, S.
    FOOD AND BIOPROCESS TECHNOLOGY, 2020, 13 (11) : 1954 - 1967
  • [50] Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters
    M García Carrillo
    M Ferrario
    M Schenk
    S Guerrero
    Food and Bioprocess Technology, 2020, 13 : 1954 - 1967
12345