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Advisor(s)
Abstract(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 -60C, with
storage at -18C (Frozen), and refrigeration at 7C, 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 a
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.
Description
Keywords
Conservation Texture Frozen Physical properties Colour Cheese
Citation
Correia, P., Rodrigues, M., Mendes, R., & Guiné, R.P.F. (2018). Physical properties of frozen ewe’s cheese. Journal of Advanced Agricultural Technologies, 5 (4), 307-312. doi: 10.18178/joaat.5.4.307-312