Journal
JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 9, Pages 7775-7790Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2020-18396
Keywords
frozen storage; mozzarella cheese; proteolysis; oxidation
Funding
- MIUR (Italian Ministry of Education, University and Research)
- iFOOD center of Aarhus University
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High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its quality is affected by storage. Freezing is regarded as a solution to decrease product waste, extend market reach, and increase con-venience, but its effect on quality has to be estimated. In this study, the details related to proteolysis, physico-chemical properties, and sensory quality parameters of high-moisture mozzarella as a function of frozen storage (1, 3, and 4 mo) and subsequent refrigerated storage after thawing (1, 3, and 8 d) were evaluated. Frozen cheeses stored at -18 degrees C showed a higher extent of pro-teolysis, as well as different colorimetric and sensory properties, compared with the fresh, nonfrozen control. Sensory evaluation showed the emergence of oxidized and bitter taste after 1 mo of frozen storage, which supports the proteolysis data. The extent of proteolysis of frozen-stored cheese after thawing was greater than that measured in fresh cheese during refrigerated stor-age. These results help better understand the changes occurring during frozen storage of high-moisture moz-zarella cheese and evaluate possible means to decrease the effect of freezing on the cheese matrix.
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