The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63555559" target="_blank" >RIV/70883521:28110/22:63555559 - isvavai.cz</a>

Alternative codes found

RIV/61989100:27230/22:10250788

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/22/3605" target="_blank" >https://www.mdpi.com/2304-8158/11/22/3605</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11223605" target="_blank" >10.3390/foods11223605</a>

Result language

angličtina

Original language name

The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time

Original language description

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), kappa-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 +/- 2 degrees C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G&apos; &gt; G &apos;&apos;) over the viscous one. The highest values of viscoelastic moduli (G&apos;; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 mu m. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/EF16_019%2F0000867" target="_blank" >EF16_019/0000867: Research Centre of Advanced Mechatronic Systems</a><br>

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

22

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

nestrankovano

UT code for WoS article

000887449200001

EID of the result in the Scopus database

2-s2.0-85142487780