Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

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• 作者：Yogesh Khetra ; Ganesh B. Chavhan ; S. K. Kanawjia ; Ritika Puri
• 关键词：Emulsifying salts ; Potassium chloride ; Processed Mozzarella cheese ; Low sodium ; Meltability ; Stretchability
• 刊名：Dairy Science & Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：95
• 期：5
• 页码：639-649
• 全文大小：1,356 KB
• 参考文献：AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists, Washington DC
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• 作者单位：Yogesh Khetra (1)
  Ganesh B. Chavhan (1)
  S. K. Kanawjia (1)
  Ritika Puri (1)
  
  1. Dairy Technology, National Dairy Research Institute, Karnal, Haryana, 132001, India
  
• 刊物主题：Food Science; Agriculture; Microbiology;
• 出版者：Springer Paris
• ISSN：1958-5594

文摘

Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28-6 days), sensory body and texture, acid degree value (0-2 days), soluble protein, titratable acidity (7-6 days), pH (7-6 days), meltability (0-6 days), and stretchability (4-9) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores. Keywords Emulsifying salts Potassium chloride Processed Mozzarella cheese Low sodium Meltability Stretchability