Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. (February 2021)

• Record Type: Journal Article
• Authors: Wei, Qi; Zheng, Yuanrong; Ma, Ruochen; Wan, Jinqing; Zhou, Ran; Ma, Ming
• Is Part Of: Food research international. Volume 140(2021)
• Publication Date: 2021-02
• Subjects: Mongolian cheese -- Ice-temperature storage -- Proteolytic index -- Arrhenius model -- Split-split-plot analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109850
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The ice-temperatures of Mongolian cheese were in the range of −4.29 °C to 0 °C. −4 °C more effectively suppressed the changes in PIs and TVC than 0 °C and −2 °C. The PI changes in the cheese conformed to the Arrhenius first-order kinetic model. The split-split-plot analysis was used to compare the storage factors. −4 °C was a better ice-temperature to store the cheese than −2 °C. Abstract: Mongolian cheese is non-fermented cheese, which easily deteriorates during storage because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were measured −5.16 °C and −4.29 °C, respectively. Ice-storage temperatures of −2 °C and −4 °C were used and 0 °C was used as reference temperature. In this study, the changes of proteolytic indexes (PI) and total viable counts (TVC) of cheese at different ice-temperatures during storage were studied. The PIs of all treatments increased over storage time, which conformed to the Arrhenius first-order kinetic model. The shelf lives of sucrose and sucrose-free cheese were predicted. In addition, −4 °C effectively suppressed the increases in TVC and PIs. The split-split-plot design was applied in comparing the effects of cheese type, the storage time and storage temperature on PI. Storage time was the most important factor followed by cheese type and storage temperature.