Texture profile analysis of processed cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006888" target="_blank" >RIV/60461373:22330/02:00006888 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Texture profile analysis of processed cheese

Popis výsledku v původním jazyce

Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistically highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree.

Název v anglickém jazyce

Texture profile analysis of processed cheese

Popis výsledku anglicky

Fifty samples of high fat processed cheese (70 %w/w fat in dry matter, 50%w/w dry matter) were prepared from a raw material with a different degree of maturity. The TPA was determined by a texture analyser TA-XT2i (Stable Micro System, Ltd.). Analyses ofthe force-time curve led to the extraction of seven textural parameters - five obtained by measurement and two calculated from the measured parameters. A sensory analysis was performed according to the ISO standards using graphical scales. The statistically highly significant correlation between the results of the sensory analysis and the obtained values of TPA measurements were found. Sensory rigidity had a good correlation with hardness from texture profile analysis and sensory stickiness had a correlation with cohesiveness and adhesiveness from TPA. According to the obtained results the sensory analysis could be replaced by the instrumental measurement in a certain degree.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

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

Název statě ve sborníku

Euregionale Spring-Symposium of the GDCh-JungChemikerForum

ISBN

—

ISSN

—

e-ISSN

—

Počet stran výsledku

1

Strana od-do

51

Název nakladatele

RWTH Aachen

Místo vydání

Aachen

Místo konání akce

Aachen

Datum konání akce

15. 3. 2002

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

—