Freezing-induced changes in goat cheese: Effect of freezing rate, storage and freeze-thaw cycles

被引：2
|
作者：
Wang, Xiuju [1 ]
Li, Yixuan [1 ]
Zhao, Zhengtao [1 ]
机构：
[1] Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang 212004, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 02期
关键词：
Goat cheese; Freezing; Texture; Hardness; Freeze-thaw cycle; FROZEN STORAGE; LOW-MOISTURE; MOZZARELLA; MICROSTRUCTURE;
D O I：
10.1111/1471-0307.12938
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study compared the effect of various freezing set-ups [freezing in the walk-in freezer (WF), blast freezing and liquid nitrogen freezing (LNF)] on the textural properties of goat cheeses. The influences of freeze-thaw cycles (1, 3 and 5) and storage time (1, 7 and 14 days) at 4 degrees C on the hardness and visual appearance were investigated. The results showed that freezing damaged the cheese structure, particularly for WF. Frozen samples were not suitable for 4 degrees C storage. Freeze-thaw cycles further damaged the texture of both cheese logs and crumbles, resulting in increased dryness. The development of the dry structure was faster for the LNF-treated sample.
引用
收藏
页码：436 / 441
页数：6
相关论文
共 50 条
  • [11] Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles
    Liang, Huihui
    Fan, Xiaokang
    Gao, Xu
    Li, Axiang
    Zhou, Cunliu
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (08) : 7172 - 7184
  • [12] Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate
    Tan, Mingtang
    Ye, Jingxin
    Xie, Jing
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 152
  • [13] The freezing duration and the number of freeze-thaw cycles influence the near infrared spectra of ageing beef muscles
    Soulat, Julien
    Monteils, Valerie
    Andueza, Donato
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 214
  • [14] Quantification and division of unfrozen water content of frozen soils during freezing and the influence of freeze-thaw cycles
    An, Ran
    Gao, Haodong
    Chen, Chang
    Zhang, Xianwei
    BULLETIN OF ENGINEERING GEOLOGY AND THE ENVIRONMENT, 2024, 83 (11)
  • [15] Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze-Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties
    Teng, Zongna
    He, Xiaoyue
    Wang, Liuqing
    Xu, Limin
    Jiao, Chuyi
    Chen, Jiwang
    FOODS, 2025, 14 (02)
  • [16] Effect of freeze-thaw cycles during storage on quality of meat and liver of buffalo
    Sen, AR
    Sharma, N
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1999, 36 (01): : 28 - 31
  • [17] The Effect of Freeze-Thaw Cycles on the Microscopic Properties of Dumpling Wrappers
    Pan, Zhili
    Bai, Yibo
    Xu, Lina
    Zhang, Yanjie
    Lei, Mengmeng
    Huang, Zhongmin
    FOODS, 2023, 12 (18)
  • [18] Influence of freezing-induced damage on the carbonation rate of concrete
    Marciniak, Alicja
    Grymin, Witold
    Margiewicz, Tomasz
    Koniorczyk, Marcin
    EUROPEAN JOURNAL OF ENVIRONMENTAL AND CIVIL ENGINEERING, 2017, 21 (10) : 1285 - 1300
  • [19] Study on evolution law of mechanical properties of coal samples subjected to freezing and freeze-thaw cycles of liquid nitrogen
    Chu Y.
    Zhang D.
    Yang H.
    Liu H.
    Wu X.
    Shen T.
    Zhai P.
    Meitan Kexue Jishu/Coal Science and Technology (Peking), 2023, 51 (05): : 82 - 92
  • [20] Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
    Shibata, Kenya
    Sakamoto, Koji
    Ishihara, Masako
    Nakatsu, Sayaka
    Kajihara, Ryo
    Shimoda, Mitsuya
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2010, 16 (05) : 359 - 364
12345