脂肪含量对Halloumi干酪品质的影响研究

Effect of Fat Content on the Quality of Halloumi Cheese

通过设定不同脂肪含量,探究脂肪含量对Halloumi干酪理化指标、质构、融化性、色度、微观结构及感官的影响。结果表明,Halloumi干酪的得率随脂肪含量的减少而降低,与全脂Halloumi干酪(30%)相比,低脂Halloumi干酪(9%)得率下降近37%;硬度、弹性、内聚性和咀嚼性随脂肪含量的减少而增加;脂肪含量越低,抗融性越强;脂肪含量与L^(*)、a^(*)、b^(*)值呈正相关;使用激光共聚焦显微镜观察干酪微观结构,全脂Halloumi干酪中脂肪球易汇聚呈带状分布,且随着脂肪含量减少,脂肪球逐渐分散;全脂干酪感官最佳,减脂1(25%)和减脂2(20%)干酪的品质在接受范围之内。脂肪含量低于20%时,Halloumi干酪品质明显降低。

The effects of fat content on the physical and chemical indicator,texture,meltability,color,microstructure and sensory of Halloumi cheese was investigated by setting different fat content.The results showed that the yield of Halloumi cheese decreases as the fat content decreases.The yield of low-fat Halloumi cheese(9%)had dropped by 37%compared to full-fat cheese(30%).The Hardness,Springiness,Cohesiveness and Chewiness of Halloumi cheese increased with the decrease of fat content.The lower the fat content,the stronger the melting resistance.The fat content was positively correlated with the values of L^(*),a^(*),b^(*).The microstructure of cheese was observed by laser confocal microscope.The fat globules of full-fat Halloumi cheese tend to gather in ribbons,and the fat globules gradually disperse as the fat content decreases.Full-fat cheese had the best sensory quality,and the quality of reduced-fat 1(25%)and reduced-fat 2(20%)cheeses is within the acceptable range.