契达干酪成熟过程中游离钙、游离磷与其他指标的相关性研究

Study on the Relationships between Free Calcium or Free Phosphorus and Other Partmeters in Cheddar Cheeses During Ripening

研究了契达干酪成熟过程中游离钙/总钙、游离磷/总磷的变化,并与干酪成熟的标志性指标——蛋白质水解和质地(包括剪切力和硬度)变化的相关性进行了初步研究。研究结果表明:在干酪成熟过程中,游离钙/总钙与WSN/TN在P<0.001水平下正相关,与剪切力和硬度在P<0.001水平下负相关;游离磷/总磷与WSN/TN在P<0.001水平下负相关,与剪切力和硬度分别在P<0.001和P<0.01水平下正相关。

Two ratio changes （free calcium to total calcium and free phosphorus to total phosphorus） in cheddar cheeses during ripening were monitored. These changes were related to the proteolysis and texture change during ripening. The results show that ratio of free calcium to total calcium had a positive linear relationship with WSN/TN but a negative linear relationship with shearing or hardness when P（0. 001. （P〈0. 001） ; the ratio of free phosphorus to total phosphorus had a negative linear relationship with WSN/TN （P 〈0. 001）, a positive linear relationship with shearing or hardness （P〈0. 001 or P〈0. 01）. The ratio of free calcium to total calcium or free phosphorus to total phosphorus can be used as one of the parameters in ripening assessment.