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首页> 外文期刊>Journal of dairy research >Effect of partial NaCI substitution with KCI on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese
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Effect of partial NaCI substitution with KCI on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

机译：用NaCl替代部分NaCl对低水分马苏里拉奶酪的质地，微观结构和感官特性的影响

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摘要

The effect of partial substitution of NaCl with KCI on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCI salt viz., NaCl only, NaCI:KCI, 3:1,1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCI mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.
机译：研究了用KCl部分取代NaCl对低水分马苏里拉干酪（LMMC）的质地，可溶性Ca，K，Na和P以及微观结构的影响。使用NaCl和KCI盐即仅NaCl，NaCl：KCl，3：1、1：1和1：3（w / w）的四种组合制备LMMC批次。全部使用的凝乳为46 g / kg凝乳，并在含有上述盐混合物的4％盐水中增塑。确定了质地，微观结构以及可溶性Ca，K，Na和P的百分比。在实验的LMMC批次之间，硬度，内聚性，粘合性和胶粘性没有显着差异。环境扫描电子显微镜图像显示，在储存第27天时，LMMC的结构紧凑且均匀；然而，在实验的LMMC批次之间没有观察到显着差异。在储存过程中，所有实验LMMC的硬度均显着提高。与对照组相比，用NaCl / KCI混合物腌制的LMMC具有几乎相似的感官特性。在相同的贮藏期下，实验LMMC的奶油味，苦味，咸味，酸味和醋味没有显着差异。

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