The Dynamic Texture Analysis of Mozzarella Cheese: Evaluating the Rate…
Food Analysis
by | IFT 1998 | Publications, Food Analysis
The Dynamic Texture Analysis of Mozzarella Cheese: Evaluating the Rate of Texture Change (ROTC)
J.C. CONTI, E.R. Strope, Dynatek Dalta Scientific Instruments, PO Box 254, Galena, MO, E. Jones, SMSU, Springfield, MO and F. Schmidt, Branson West, MO
IFT 1998 (Not Accepted)
A dynamic approach to texture profile analysis has been used to address poor sensory panel/instrument correlations. It has been demonstrated that a multiple chewing test using appropriately shaped mock teeth and synthetic cheek material is effective in generating data that shows expected changes in the hardness, cohesiveness, and other textural parameters that one might expect from mozzarella cheese. We have used the dynamic texture analyzer to evaluate the changing properties of mozzarella cheese with multiple chews and have developed a new approach to the analysis of these changing properties. Instead of simply looking at the absolute values of the textural properties of the cheese, we have looked at the rate of textural change of the material versus chew. Samples of Kraft part skim mozzarella cheese were subject to multiple chew testing and the peak hardness values were plotted as a function of chew or time. The results indicate that a half value analysis (the number of chews to reduce the a particular parameter by one half) is an effective way of determining the ROTC properties of this cheese. Table 1 is a data summary that indicates that the hardness parameters of these cheese samples is reduced by half for each two chews. An expected increase in adhesiveness is also observed.
Table 1
|
Chew
|
Hardness
|
Hardness (normalized)
|
Halvings
|
|
1
|
44
|
16
|
|
|
2
|
37
|
9
|
1
|
|
3
|
34.5
|
6.5
|
|
|
4
|
32.5
|
4.5
|
2
|
|
5
|
31.5
|
3.5
|
|
|
6
|
30.5
|
2.5
|
3
|
|
7
|
29.5
|
1.5
|
|
|
8
|
28.5
|
0.5
|
|
|
9
|
28.7
|
0.7
|
|
|
10
|
28
|
0
|
We are developing testing protocols to evaluate other materials including meat and potato chips. Our preliminary findings indicate that it is not simply the absolute value of the textural properties that seems to be correlated with sensory panel acceptance, but more so the rate of change of these properties with each chew.
Keywords
Texture analysis, dynamic, textural change
Dynatek Labs, Inc.
105 East 4th Street
Galena, MO 65656
417.357.6155
fax 417.357.6327
