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Orientador(es)
Resumo(s)
This work evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation conditions: frozen at -60 C, with
storage at -18 C (Frozen), and refrigeration at 7 C, with a RH (relative humidity) of 47% (Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3 % and 0.91-0.92 respectively, with a decrease of moisture during the storage, being lower in the Frozen sample. The cheeses presented an light colour (L* = 69.0 and 74.6), which decreased during
storage. The a* and b* coordinates showed negative and positive values, respectively, meaning that the predominant colours were green and yellow, and generally during storage they diminished. The texture of cheeses, in the first day of
storage, presented similar values for Control and Frozen cheeses: 9.8 and 9.9 N for crust firmness; 3.6 and 3.9 N for flesh firmness; -2.6 and -2.8 N for stickiness; -22.7 and 24.7 N.sec for adhesiveness. Finally, after 120 days of storage for these cheeses, the crust firmness, the stickiness and the adhesiveness decreased more about three times.
Descrição
Palavras-chave
Ewe's cheese Conservation Frozen Physical properties Colour Textural characteristics
Contexto Educativo
Citação
Correia, P.M.R., Rodrigues, M.C., Mendes, R., & Guiné, R.P.F. (2018, May). Physical properties of frozen ewe’s cheese. In Abstract Book and Proceedings of 4th International Conference on Food and Agricultural Engineering (pp. 42-47), Lisbon, Portugal.