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1、JournalofDairyResearch(2011)7880–87.©ProprietorsofJournalofDairyResearch201080doi:10.1017/S0022029910000841Effectoffreezingontherheological,chemicalandcolourpropertiesofSerpacheese112NunoAlvarenga*,JoãoCanadaandIsabelSousa1PolytechnicInstituteofBeja,EscolaSuperiorAgrária,AD
2、CTA,RuaPedroSoares,Apartado6158,7801-908Beja,Portugal2TechnicalUniversityofLisbon,InstitutoSuperiordeAgronomia.TapadadaAjuda,1349-017Lisboa,PortugalReceived8February2010;acceptedforpublication24September2010Theeffectoffreezingonthepropertiesofarawewes’-milksemi-softcheese(S
3、erpacheese)wasstudiedusingsmallamplitudeoscillatory(SAOS)andtexturemeasurements,colourandchemicalparameters.Thefreezingwasintroducedatthreedifferentstagesoftheripeningprocess(28,35and42days),andthecheesesweremaintainedfrozenfor12months.Cheesesweresubmittedtoasloworfastfreez
4、ingmethod,andtodifferentstoragetemperatures:10and20°C(threereplicatesforeachsetconditions).Chemicaldatashowedthatonlytheproteolysisindicatorsexhibiteddifferencesbetweenfrozenandnon-frozensamples;frozensamplesshowedhighervaluesofNPNthanthenon-frozensamples,indicatingthatth
5、efreezingprocessdidnotpreventthesecondaryproteolysisofcheese.Frozensamplesshowedasignificantly(P<0·05)strongerstructurethanthenon-frozen,asindicatedbyhardness.However,thedifferencesbetweenthefrozenandnon-frozensampleswerenotsignificantlyforstoragemodulus(G′1Hz)andlosstangen
6、t(tanδ1Hz)(P>0·05).Freezingaffectedmainlycolourparameters:frozensamplesweremoreluminous,andmoreyellow-green.Theresultsallowedustoconcludethatthedamagescausedbyfreezingtocheesepropertiescouldbeminimizedifthistypeofstorageisintroducedattheendofripening(42d)usingafreezingtempe
7、ratureof20°C.Keywords:Serpacheese,ewe,freezing,rheologicalproperties,proteolysis.Theseasonalnatureofsheepmilkproductionforthemanu-1993;Tejadaetal.2002;Pradosetal.2006),themicro-factureoftraditionalcheeses,andthehightemperaturesbiologicalevaluation(Tejadaetal.2002;Pradoseta
8、l.2006),recordedinsouthernEuropeanMediterraneancountries,thetextureanalysis(Bertol
