کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5542820 | 1402523 | 2016 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 99, Issue 9, September 2016, Pages 7075-7084
Journal: Journal of Dairy Science - Volume 99, Issue 9, September 2016, Pages 7075-7084
نویسندگان
J. Sandoval-Copado, J. Orozco-Villafuerte, D. Pedrero-Fuehrer, M.A. ColÃn-Cruz,