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Physical properties of frozen ewe’s cheese

2018Journal article Open access
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dc.contributor.authorCorreia, Paula
dc.contributor.authorRodrigues, Melania
dc.contributor.authorMendes, Rita
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2019-03-28T12:16:54Z
dc.date.available2019-03-28T12:16:54Z
dc.date.issued2018
dc.description.abstractThis 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 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorreia, 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.5.4.307-312pt_PT
dc.identifier.doi10.18178/joaat.5.4.307-312pt_PT
dc.identifier.issn2315-4462
dc.identifier.urihttp://hdl.handle.net/10400.19/5453
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttp://www.joaat.com/index.php?m=content&c=index&a=show&catid=53&id=289pt_PT
dc.subjectConservationpt_PT
dc.subjectTexturept_PT
dc.subjectFrozenpt_PT
dc.subjectPhysical propertiespt_PT
dc.subjectColourpt_PT
dc.subjectCheesept_PT
dc.titlePhysical properties of frozen ewe’s cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage312pt_PT
oaire.citation.startPage307pt_PT
oaire.citation.titleJournal of Advanced Agricultural Technologiespt_PT
oaire.citation.volume5pt_PT
person.familyNameCorreia
person.familyNamede Pinho Ferreira Guiné
person.givenNamePaula
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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