TY - JOUR
T1 - Hydrocolloid coating of cheeses
AU - Kampf, N.
AU - Nussinovitch, A.
PY - 2000
Y1 - 2000
N2 - Semi-hard and dry white brined cheeses were coated with hydrocolloid films based on κ-carrageenan, alginate and gellan. The cheeses were immersed in the gum solution followed by cross-linking of the gum solution to produce a coated product. A few coating films were then dried by airflow to induce better adherence of the coating to the coated object. The coated cheeses were stored at 4°C and at a relative humidity of 73%. Weight loss, gloss, roughness of surface area, changes in mechanical properties versus time (i.e. stress and strain at failure, stiffness and elastic properties), peel-bond strength of the coating film from the cheese and sensory evaluation were studied for each coated system. For the semi-hard cheese, all kinds of coatings reduced weight loss during 46 days of storage. With regard to weight loss, no significant differences between the various coatings were found. The coating contributed to a better color and gloss. The roughness of the coated cheese decreased after coating, since surface ruggedness was filled in by the film. Advantages in the textural properties of the coated cheese were observed. Since the coated cheese lost less water by evaporation, a desirable softer and a less brittle texture was detected. The elastic properties of the cheeses were estimated by calculating the recoverable work (the ratio between recoverable and total compressive deformation) of coated and non-coated cheeses. This parameter appeared to decrease from ∼48 to 34% after 24 days of storage; no advantage of the coated cheese was observed. The peel-bond strength of the film based on alginate was ∼1 g force/cm. In the case of the dry white brined cheese, no deliberate drying of the coated film was performed. All coatings reduced weight loss of the cheese with a significant advantage of the κ-carrageenan-based coating. The coatings contributed to a lower reduction in pH, thus a higher-quality cheese was obtained. In addition, the coated cheeses were softer and less brittle when compared to the non-coated cheese. The percentage of recoverable work of cheeses did not change even after 24 days of storage. The coatings increased the gloss of the cheese fivefold in comparison to the non-coated cheese. In a sensory evaluation, the coated cheese was found to be advantageous over the non-coated system. In general, cheese coating based on hydrocolloid films improved textural and sensorial properties when compared to non-coated cheeses. The coatings did not influence the taste of white brined cheese, and the technology involved is simple and relatively inexpensive.
AB - Semi-hard and dry white brined cheeses were coated with hydrocolloid films based on κ-carrageenan, alginate and gellan. The cheeses were immersed in the gum solution followed by cross-linking of the gum solution to produce a coated product. A few coating films were then dried by airflow to induce better adherence of the coating to the coated object. The coated cheeses were stored at 4°C and at a relative humidity of 73%. Weight loss, gloss, roughness of surface area, changes in mechanical properties versus time (i.e. stress and strain at failure, stiffness and elastic properties), peel-bond strength of the coating film from the cheese and sensory evaluation were studied for each coated system. For the semi-hard cheese, all kinds of coatings reduced weight loss during 46 days of storage. With regard to weight loss, no significant differences between the various coatings were found. The coating contributed to a better color and gloss. The roughness of the coated cheese decreased after coating, since surface ruggedness was filled in by the film. Advantages in the textural properties of the coated cheese were observed. Since the coated cheese lost less water by evaporation, a desirable softer and a less brittle texture was detected. The elastic properties of the cheeses were estimated by calculating the recoverable work (the ratio between recoverable and total compressive deformation) of coated and non-coated cheeses. This parameter appeared to decrease from ∼48 to 34% after 24 days of storage; no advantage of the coated cheese was observed. The peel-bond strength of the film based on alginate was ∼1 g force/cm. In the case of the dry white brined cheese, no deliberate drying of the coated film was performed. All coatings reduced weight loss of the cheese with a significant advantage of the κ-carrageenan-based coating. The coatings contributed to a lower reduction in pH, thus a higher-quality cheese was obtained. In addition, the coated cheeses were softer and less brittle when compared to the non-coated cheese. The percentage of recoverable work of cheeses did not change even after 24 days of storage. The coatings increased the gloss of the cheese fivefold in comparison to the non-coated cheese. In a sensory evaluation, the coated cheese was found to be advantageous over the non-coated system. In general, cheese coating based on hydrocolloid films improved textural and sensorial properties when compared to non-coated cheeses. The coatings did not influence the taste of white brined cheese, and the technology involved is simple and relatively inexpensive.
UR - http://www.scopus.com/inward/record.url?scp=0034527445&partnerID=8YFLogxK
U2 - 10.1016/S0268-005X(00)00033-3
DO - 10.1016/S0268-005X(00)00033-3
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AN - SCOPUS:0034527445
SN - 0268-005X
VL - 14
SP - 531
EP - 537
JO - Food Hydrocolloids
JF - Food Hydrocolloids
IS - 6
ER -