Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-20 DOI:10.1016/j.idairyj.2024.106117

Zhe Cheng , Wenjie Xia , Pauline van Leusden , Tomasz Pawel Czaja , Matthias D. Eisner , Lilia Ahrné

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引用次数: 0

Abstract

Heat and acid-induced milk gels, such as Indian Paneer cheese, can serve as a meat substitute in various cuisines due to their non-melting and cookable features. This study investigated the effects of acidification temperature (60, 70, 80, or 90 °C) and different acidifiers (citric, lactic, or hydrochloric acids) on the composition, texture, and microstructure of these gels. Across all acids, increasing the acidification temperature reduced the yield of gel due to lower moisture retention. However, the hardness, springiness, and cohesiveness of the gels increased with temperature, influenced by the rate of protein aggregation and calcium recovery. At high temperatures (e.g., 90 °C), gels prepared by citric acid exhibited greater hardness and cohesiveness, but lower springiness compared to those made with lactic or hydrochloric acid. This effect may be attributed to the formation of a more compact gel network, characterized by fewer pores, and lower water mobility.

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酸化温度和不同酸对加热和酸诱导牛奶凝胶的微观结构和纹理特性的综合影响

加热和酸诱导乳凝胶（如印度帕纳奶酪）因其不熔化和可烹饪的特点，可作为各种美食中的肉类替代品。本研究调查了酸化温度（60、70、80 或 90 °C）和不同酸化剂（柠檬酸、乳酸或盐酸）对这些凝胶的成分、质地和微观结构的影响。在所有酸中，提高酸化温度会降低凝胶的保湿度，从而减少凝胶的产量。不过，凝胶的硬度、弹力和凝聚力随着温度的升高而增加，这受到蛋白质聚集率和钙回收率的影响。与乳酸或盐酸制备的凝胶相比，在高温（如 90 ℃）条件下，柠檬酸制备的凝胶具有更高的硬度和凝聚力，但回弹性较低。这种效应可能是由于形成了更紧密的凝胶网络，其特点是孔隙更少，水的流动性更低。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.