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Advisor(s)
Abstract(s)
The objective of this study was to evaluate the
chemical, color, textural, and sensorial characteristics of
Serra da Estrela cheese and also to identity the factors
affecting these properties, namely thistle ecotype, place of
production, dairy and maturation. The results demon-
strated that the cheeses lost weight mostly during the first
stage of maturation, which was negatively correlated with
moisture content, being this also observed for fat and
protein contents. During maturation the cheeses became
darker and with a yellowish coloration. A strong corre-
lation was found between ash and chlorides contents,
being the last directly related to the added salt in the
manufacturing process. The flesh firmness showed a
strong positive correlation with the rind harness and the
firmness of inner paste. Stickiness was strongly related
with all the other textural properties being indicative of
the creamy nature of the paste. Adhesiveness was posi-
tively correlated with moisture content and negatively
correlated with maturation time. The trained panelists
liked the cheeses, giving high overall assessment scores,
but these were not significantly correlated with the
physicochemical properties. The salt differences between
cheeses were not evident for the panelists, which was
corroborated by the absence of correlation between the
perception of saltiness and the analyzed chlorides con-
tents. The Factorial Analysis of the chemical and physical
properties evidenced that they could be explained by two
factors, one associated to the texture and the color and the
other associated with the chemical properties. Finally,
there was a clear influence of the thistle ecotype, place of
production and dairy factors in the analyzed properties.
Description
Keywords
Serra da Estrela cheese texture colour Chemical properties physical properties sensorial analysis
Citation
Guiné RPF, Tenreiro MIC, Correia AC, Correia PMR, Barracosa P. (2016) Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses. Journal of Food Measurement and Characterization, 10(3), 643-642.