Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage
Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage
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DOI：
10.3177/jnsv.66.364
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发表时间：
2020-01-01
影响因子：
1.6
通讯作者：
Murata, Masatsune
中科院分区：
文献类型：
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作者：
Adachi, Kotomi;Igoshi, Asuka;Murata, Masatsune
本研究的目的是阐明影响模型加工干酪在储存过程中褐变的因素。制备了由糖(半乳糖、葡萄糖或乳糖；0-1.8%)、氨基酸(0-2.8%)、酪蛋白酸钠(26.0-31.2%)、黄油脂肪(22.0-28.5%)、水(44.1%)、乳化盐(柠檬酸三钠、酒石酸二钠或磷酸氢二钠；0或1.4%)和盐(0-5.0%)组成的模拟加工干酪样品。每个模型干酪在50℃下储存4-7d，测定模型干酪样品储存前后的L*-、a*-和b*-值，并计算SE-值以估计褐变。所有的模型奶酪样品在储存过程中都变成了棕色。DELTA E值分别与半乳糖浓度(r=0.99)和PII浓度(r=0.94)显著相关。添加半乳糖的模型奶酪比添加葡萄糖或乳糖的模型奶酪的棕色更深。褐变与游离氨基酸的含量无关，而与酪蛋白酸钠的添加量有关。添加1%~3%的氯化钠可抑制褐变。添加磷酸氢二钠作为乳化盐的模型干酪的褐变程度比添加酒石酸二钠或柠檬酸三钠的模型干酪更严重。含有半乳糖的模型干酪样品的Delta E值与半乳糖的减少密切相关。这些结果表明，半乳糖是影响再制干酪贮藏过程中褐变的重要因素之一，而且褐变还与pH、蛋白质、氯化钠和乳化盐有关。
The purpose of this study was to clarify factors affecting the browning of a model processed cheese during storage. Model processed cheese samples (pH 4.5-6.0) which were composed of sugars (galactose, glucose, or lactose; 0-1.8%), amino acids (0-2.8%), sodium caseinate (26.0-31.2%), fat from butter (22.0-28.5%), water (44.1%), emulsifying salts (trisodium citrate, disodium tartrate dihydrate, or disodium hydrogen phosphate; 0 or 1.4%), and salt (0-5.0%) were prepared. Each model processed cheese was stored at 50 degrees C for 4-7 d. The L*-, a*-, and b*-values of model cheese samples before and after storage were measured and the SE-value was calculated to estimate the browning. All model cheese samples turned brown during storage. The Delta E-value strongly correlated with the concentration of galactose (r=0.99), and pII (r= 0.94), respectively. The galactose-added model cheese turned more intensively brown than glucose or lactose-added ones. The browning was not dependent on the amount of free amino acids, but on the amount of added sodium caseinate. The browning was repressed by the addition of 1 to 3% of NaCl. The model cheese added with disodium hydrogen phosphate as an emulsifying salt turned more intensively brown than those added with disodium tartrate dihydrate or trisodium citrate. The Delta E-values of model cheese samples containing galactose strongly correlated with the decrease in galactose. These results showed that galactose was one of the most important factors for regulating the browning of processed cheese during storage and that the browning was also dependent on pH, protein, NaCl, and an emulsifying salt.