Camembert干酪成熟过程中的质构和流变学特性

Texture and Rheological Properties of Camembert Cheeses During Ripening

【目的】研究Camembert干酪成熟过程中质构和流变学特性随成熟期的变化。【方法】利用TPA(Texture Profile Analysis)分析干酪不同部位的质构特性,包括硬度、黏着性、弹性、内聚性、咀嚼性和胶性等功能特性的变化,利用流变仪测定干酪成熟过程中的弹性模量G’、黏性模量G’’以及损失角δ的变化,利用SAS统计软件分析结果。【结果】成熟时间对Camembert干酪的pH和水分活度影响显著(P<0.05),对水分含量影响不显著(P>0.05);在成熟期内,干酪表面和芯部的质构和流变学特性存在显著差异(P<0.05);随成熟期延长,干酪表面的硬度、胶性和咀嚼性呈现下降趋势,而黏着性则呈现增长趋势;干酪芯部的硬度呈先增加后降低的趋势,胶性和咀嚼性呈下降趋势,而黏着性则呈上升趋势;干酪不同位置的G’和G’’差异显著(P<0.05),干酪芯部的G’和G’’大于干酪表面;干酪芯部的G’和G’’在成熟过程中先增加后降低。【结论】干酪成熟过程中的质构和流变学特性变化与成熟时间密切相关。

【Objective】 Changes of textural and rheological properties of camembert cheeses were studied during their ripening. 【Method】 Textural properties of different parts of camembert cheeses, including hardness, adhesiveness, springiness, cohesiveness, chewiness and gumminess, were analyzed using Texture Profile Analysis method. Rheological properties including elastic modulus （G’）, viscous modulus （G’’） and loss angle （δ）, were measured by rheometer and the results were statistically analyzed by SAS software. 【Result】 Water activity and pH of camembert cheeses were significantly affected by ripening time （P＜0.05）, but the effect of moisture content was not significant （P＞0.05）. During ripening, textural and rheological properties of inner parts of camembert cheeses were significantly different from that of the rind. Hardness, chewiness and gumminess of inner parts decreased with ripening time, but adhesiveness increased. Hardness of the rind increased first but then decreased with ripening time, chewiness and gumminess decreased, but adhesiveness increased. The G’ and G’’ were significantly different among different parts of cheeses （P＜0.05）, and the G’ and G’’ of inner parts were bigger than those of the rind. The G’ and G’’ of inner parts increased first but then decreased with ripening time. 【Conclusion】 The textural and rheological properties of camembert cheeses during ripening were mostly correlated with ripening time.