切达奶酪成熟过程中微观结构变化及其对质构的影响  

Effects of Microstructure Change on the Texture of Cheddar Cheese During Ripening

作　　者：郑远荣[1] 刘振民[1] 莫蓓红[1] 高红艳[1] 孙克杰[1] 

机构地区：[1]光明乳业股份有限公司研究院/乳业生物技术国家重点实验室,上海200436

出　　处：《中国农业科学》2012年第3期503-508,共6页Scientia Agricultura Sinica

基　　金：上海市科委浦江人才计划项目(08PJ1431500)

摘　　要：【目的】研究切达奶酪12个月成熟过程中的微观结构变化及其对质构以及功能特性的影响。【方法】利用扫描电子显微镜观察切达奶酪成熟过程中微观结构的变化,利用TPA(Texture Profile Analysis)分析奶酪质构特性,包括硬度、黏性、回复性、耐咀性和内聚性等功能特性的变化,并且利用SAS统计软件分析结果。【结果】随着成熟的进行,奶酪微观结构上的空穴变小,脂肪球变小,蛋白质长链结构变短,酪蛋白网络结构逐渐降解,表面粗糙变得不连续。硬度、黏性和耐咀性呈上升趋势,平均上升速度分别为22%、17%和28%,差异显著(P<0.05);回复性呈下降趋势,下降速度为-12%,差异显著(P<0.05)。【结论】切达奶酪成熟过程中微观结构变化是质地变化的主要影响因子。[Objective] The influence of microstructure during 12 months ripening on the textural and functional characteristics of cheddar cheeses was investigated. [Method] Scanning electron microscopy （SEM） was used to visualize the changes in the microstructure of Cheddar cheese during the ripening. The textural characteristics including hardness, adhesiveness, resilience, chewiness and cohesiveness were assessed by instrumental Texture Profile Analysis （TPA）. [Result] Scanning electron microscopy revealed that the size of the empty holes in the protein matrix and fat globule became smaller, and long chain of protein was shorter. Moreover, the protein matrix had a coarser and less continuous appearance with a higher level of primary proteolysis during the period of ripening. The results showed that the hardness, adhesiveness and chewiness rose averagely by 22%, 17% and 28% per 3 months during ripening, respectively, and had a significant difference （P〈0.05）. The resilience declined averagely by -12% per 3 months, and had a significant difference （P〈0.05）. [ Conclusion] The microstructure contributed positively to all the textural characteristics of the cheeses.

关 键 词：切达奶酪 质构剖面分析(TPA) 扫描电子显微镜 功能特性 微观结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]