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Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses

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dc.contributor.authorGuiné, Raquel
dc.contributor.authorTenreiro, Marlene I. C.
dc.contributor.authorCorreia, Ana C.
dc.contributor.authorCorreia, Paula
dc.contributor.authorBarracosa, Paulo
dc.date.accessioned2016-08-04T15:10:24Z
dc.date.available2016-08-04T15:10:24Z
dc.date.issued2016
dc.description.abstractThe 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.pt_PT
dc.identifier.citationGuiné 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.pt_PT
dc.identifier.doi10.1007/s11694-016-9348-6pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/3309
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectSerra da Estrela cheesept_PT
dc.subjecttexturept_PT
dc.subjectcolourpt_PT
dc.subjectChemical propertiespt_PT
dc.subjectphysical propertiespt_PT
dc.subjectsensorial analysispt_PT
dc.titleAnalysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheesespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage657pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage643pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume10pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.familyNameBarracosa
person.givenNameRaquel
person.givenNamePaula
person.givenNamePaulo
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id5013-B6EA-4578
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0001-9031-9645
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublicationc2d59fa4-fc32-4bf1-858a-104da9d07613
relation.isAuthorOfPublication.latestForDiscoveryc2d59fa4-fc32-4bf1-858a-104da9d07613

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