Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2024-09-08 DOI:10.1111/jtxs.12865

Adán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, Julio Enrique Oney-Montalvo, Luis Alfonso Can-Herrera, Rosa Isela Castillo-Zamudio, Juan Cristóbal Hernández-Arzaba, Jesús Rodríguez-Miranda, Witoon Prinyawiwatkul, Jasiel Valdivia-Sánchez, Norma Leticia Hernández-Chaparro, Emmanuel de Jesús Ramírez-Rivera

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Abstract

The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feret_max, Geo_diam, and τ and the cheese type influenced the parameters Feret_max, Geo_diam, and Geo_elong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feret_max, Geo_diam, Geo_elong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes.

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压制时间对两种山羊奶酪微观结构的影响及其与感官属性的关系

这项研究的目的是研究压制时间对山羊奶酪微观结构的影响及其与感官属性的关系。通过扫描电子显微镜和图像分析对手工奶酪的微观结构进行了研究。通过感官属性对微观结构的复杂性进行了实验验证。压榨时间影响了微观结构参数 Feretmax、Geodiam 和 τ，奶酪类型影响了参数 Feretmax、Geodiam 和 Geoelong。新鲜奶酪和成熟奶酪的微观结构复杂性与感官属性之间的相关值分别为 0.85 和 0.84。从 Feretmax、Geodiam、Geoelong 和 τ 参数来看，加压时间为 12 和 18 小时的奶酪微结构复杂度最高。微观结构复杂性与感官属性之间的相关值证实了所获得的结果。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing