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首页> 外文期刊>Journal of texture studies >PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING
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PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING

机译：通过单轴压缩和剪切测试预测超滤牛奶制成的奶酪的感觉质地

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摘要

The ability to predict sensory texture properties of Feta cheese made from ultrafiltered milk (UF-Feta) from uniaxial compression, small shear deformation measurements (frequency sweep, strain sweep, relaxation) and indices of proteolysis was studied. In principal component analysis (PCA) some of the instrumental variables were highly correlated, e.g. the moduli from uniaxial compression and shear measurements; and strain at fracture from uniaxial compression and indices of proteolysis. PCA of the six sensory attributes determined by a trained panel showed that mainly one type of information was present in the sensory results. Partial Least Squares regression (PLS) of all results revealed that stress at fracture from uniaxial compression was the individual instrumental parameter having the highest correlation with the sensory texture attributes. Of these, the three firmness attributes were best predicted by the instrumental parameters. As the shear measurements were not very useful for prediction of sensory texture properties by themselves, and as the increase in prediction precision by inclusion of these measurements was marginal, it is suggested that either stress at fracture alone, or together with three other parameters from uniaxial compression should be used to describe texture properties of UF-Feta cheese.
机译：研究了通过单轴压缩，小剪切变形测量（频率扫描，应变扫描，松弛）和蛋白水解指数预测超滤牛奶（UF-Feta）制成的羊乳酪奶酪的感官质地特性的能力。在主成分分析（PCA）中，某些工具变量具有高度相关性，例如单轴压缩和剪切测量的模量；单轴压缩和蛋白水解指数引起的断裂应变。由训练有素的专家组确定的六个感觉属性的PCA显示，感觉结果中主要存在一种信息。所有结果的偏最小二乘回归（PLS）表明，单轴压缩产生的断裂应力是与感觉纹理属性具有最高相关性的单个仪器参数。其中，三个硬度属性最好通过仪器参数来预测。由于剪切测量值本身对预测感官纹理特性不是很有用，并且由于包含这些测量值而导致的预测精度提高很小，因此建议是单独施加断裂应力，或者与单轴施加三个其他参数一起使用压缩应用于描述UF-Feta奶酪的质地特性。

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  • 来源
    《Journal of texture studies》 |1998年第2期|215-232|共18页
  • 作者

    H. WIUM; K.B. QVIST;

  • 作者单位

    Department of Dairy and Food Science The Royal Veterinary and Agricultural University Rolighedsvej 30 1958 Frederiksberg C Denmark;

    Department of Dairy and Food Science The Royal Veterinary and Agricultural University Rolighedsvej 30 1958 Frederiksberg C Denmark;

  • 收录信息 美国《科学引文索引》(SCI);
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  • 正文语种 eng
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