Changes in chosen properties of soft cheeses with chilli pepper during storage

Authors

  • Margita Čanigová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Veronika Kaločaiová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Remeňová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Viera Ducková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Kročko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľudmila Nagyová Slovak University of Agriculture in Nitra, Faculty of Economics and Management, Department of Marketing and Trade, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/971

Keywords:

cheese, chilli pepper, analysis

Abstract

The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-free-substance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1st, 7th and 14th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste. 

Downloads

Download data is not yet available.

References

Ali, A., Bordoh, P. K., Singh, A., Siddiqui, Y., Droby, S. 2016. Post-harvest development of anthracnose in pepper (Capsicum spp): Etiology and management strategies. Crop Protection, vol. 90, p. 132-141. https://doi.org/10.1016/j.cropro.2016.07.026

Alinovi, M., Rinaldi, M., Mucchetti, G. 2018. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese. Journal of Food Quality, vol. 2018, p. 1-8. https://doi.org/10.1155/2018/5062124

Aminifar, M., Hamedi, M., Emam-Djomeh, Z., Mehdinia, A. 2010. Microstructural, compositional and textural properties during ripening of Lighvan cheese, a traditional raw sheep cheese. Journal of Texture Studies, vol. 41, no. 4, p. 579-593. https://doi.org/10.1111/j.1745-4603.2010.00244.x

Aryana, K. J., Haque, Z. Z. 2005. Texture and microflora of vallagret cheese during maturation. International Journal of Dairy Technology, vol. 58, no. 1, p. 47-50.https://doi.org/10.1111/j.1471-0307.2005.00181.x

Brown, J. A., Foegeding, E. A., Daubert, C. R., Drake, M. A., Gumpertz, M. 2003. Relationships Among Rheological and Sensorial Properties of Young Cheeses. Journal of Dairy Science, vol. 86, no. 10, p. 3054-3067. https://doi.org/10.3168/jds.s0022-0302(03)73905-8

Cipolat-Gotet, C., Cecchinato, A., Drake, M. A., Marangon, A., Martin, B., Bittante, G. 2018. From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows. Journal of Dairy Science, vol. 101, no. 7, p. 5865-5877. https://doi.org/10.3168/jds.2017-14342

Cvak, Z., Peterková, Ľ., Černá, E. 1992. Chemické a fyzikalně chemické metódy v kontrole jakosti mléka a mlékárenských výrobků. (Chemical and physicochemical methods in the quality control of milk and dairy products) Praha, Czech Republic: VÚPP. 221 p. (In Czech)

Černíková, M., Nebesářová, J., Salek, R. N., Řiháčková, L., Buňka, F. 2017. Journal of Dairy Science, vol. 100, no. 6, p. 4300-4307. https://doi.org/10.3168/jds.2016-12120

Delgado, F. J., Rodríguez-Pinilla, J., González-Crespo, J., Ramírez, R., Roa, I. 2010. Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening. International Journal of Food Science & Technology, vol. 45, no. 3, p. 512-519. https://doi.org/10.1111/j.1365-2621.2009.02157.x

Elsamani, M. O., Habbani, S. S., Babiker, E. E., Ahmed, I. A. M. 2014. Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk. LWT - Food Science and Technology, vol. 59, no. 1, p. 553-559. https://doi.org/10.1016/j.lwt.2014.04.027

Eroglu, A., Toker, O. S., Dogan, M. 2015. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. International Journal of Dairy Technology, vol. 69, no. 2, p. 243-253. https://doi.org/10.1111/1471-0307.12250

Fox, P. F., McSweeney, P. L. H., Cogan, T. M., Guinee, T. P. 2004. Cheese Chemistry, Physics and Microbiology. 3rd ed.London, England: Elsevier Ltd. 617 p. ISBN 0-1226-3652-X

Ghanimah, M., Hanafy, N., Hassanein, A., Hashim, M. 2018. Utilisation of water extract of green chilli pepper in the manufacture of low-fat fresh cheese. International Journal of Dairy Technology, vol. 71, p. 1-6. https://doi.org/10.1111/1471-0307.12505

Hailu, Y., Hansen, E. B., Seifu, E., Eshetu, M., Petersen, M. A., Lametsch, R., Rattray, F., Ipsen, R. 2018. Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. International Dairy Journal, vol. 81, p. 122-130. https://doi.org/10.1016/j.idairyj.2018.01.007

Hort, J., Le Grys, G. 2001. Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal, vol. 11, no. 4-7, p. 475-481. https://doi.org/10.1016/s0958-6946(01)00074-7

Chen, B., Lewis, M. J., Grandison, A. S. 2015. Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK. International Journal of Dairy Technology, vol. 68, no. 1, p. 30-37. https://doi.org/10.1111/1471-0307.12181

ISO 5534:2004. Cheese and processed cheese - Determination of the total solids content.

Kothari, S. L., Joshi, A., Kachhwaha, S., Ochoa-Alejo, N. 2010. Chilli peppers - A review on tissue culture and transgenesis. Biotechnology Advances, vol. 28, no. 1, p. 35-48. https://doi.org/10.1016/j.biotechadv.2009.08.005

Nedomová, Š., Kilián, L., Pytel, R., Kumbár, V. 2017. Effect of ripening time on colour and texture properties in cheese. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 296-301. https://doi.org/10.5219/744

Peter, K. V. 2001. Handbook of herbs and spices. Cambridge, England, UK : Woodhead Publishing limited. 365 p.

RegulationNo 343/2016 of the Ministry of Agriculture and Rural Development of the Slovak Republic of 8thDecember 2016 on certain dairy products. 1.4.2017, p. 1-16.

Remeňová, Z., Čanigová, M., Kročko, M., Ducková, V., Šimková, A. 2017. Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage. Potravinarstvo, vol. 11, no. 1, p. 436-440. https://doi.org/10.5219/760

Sricharoen, P., Lamaiphan, N., Patthawaro, P., Limchoowong, N., Techawongstien, S., Chanthai, S. 2017. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. Ultrasonics Sonochemistry, vol. 38, p. 629-639. https://doi.org/10.1016/j.ultsonch.2016.08.018

Tunde-Akintunde, T. Y. 2010. Effect of pretreatment on drying time and quality of chilli pepper. Journal of Food Processing and Preservation, vol. 34, p. 595-608. https://doi.org/10.1111/j.1745-4549.2008.00360.x

Westling, M., Danielsson-Tham, M. L., Jass, J., Nilsen, A., Ӧstrӧm, A., Tham, W. 2016. Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk. Procedia Food Science, vol. 7, p. 17-20. https://doi.org/10.1016/j.profoo.2016.02.075

Downloads

Published

2018-09-18

How to Cite

Čanigová, M. ., Kaločaiová, V. ., Remeňová, Z. ., Ducková, V. ., Kročko, M. ., & Nagyová, Ľudmila . (2018). Changes in chosen properties of soft cheeses with chilli pepper during storage. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 628–633. https://doi.org/10.5219/971

Most read articles by the same author(s)

1 2 3 4 5 > >> 

Similar Articles

You may also start an advanced similarity search for this article.