0000000000217065
AUTHOR
Juan A. Cárcel
Application of low intensity ultrasonics to cheese manufacturing processes.
Ultrasound has been used to non-destructively assess the quality of many foods such as meat, fish, vegetables and dairy products. This paper addresses the applications of low intensity ultrasonics in the cheese manufacturing processes and highlights the areas where ultrasonics could be successfully implemented in the future. The decrease of ultrasonic attenuation during the renneting process can be used to determine the optimum cut time for cheese making. The ultrasonic velocity increases during maturation for those types of cheese that become harder during this manufacturing stage, thus being an indicator of the maturity degree. Moreover, ultrasonic measurements could be linked to sensory …
PREDICTION OF INSTRUMENTAL AND SENSORY TEXTURAL CHARACTERISTICS OF MAHON CHEESE FROM ULTRASONIC MEASUREMENTS
Ultrasonic velocity was related to sensory and instrumental texture measurements. A semi-logarithmic model (Weber-Fechner) was used to relate the sensory and instrumental texture measurements. The ultrasonic velocity ranged from 1650 to 1723 m/s for the softest and hardest cheese, respectively. As expected from theoretical equations, the ultrasonic velocity was related to the square root of the instrumental measurements. The deformability modulus (r 2 =0.93) and the slope in puncture (r 2 =0.85) were the most closely related parameters. A model developed from the relationship between sensory and instrumental texture and the relationship between ultrasonic velocity and instrumental texture, …
Review: the Use of Electromyography on Food Texture Assessment
Sensory evaluation (SE) involves evoking, measuring and interpreting human responses to the properties of foods. Among these properties texture is an important one for food acceptability. Texture is mainly perceived through mastication, a process that changes food characteristics throughout time by comminuting and salivation. Electromyography (EMG) has emerged as a new tool in sensory evaluation mainly for assessing texture characteristics. Thus, it is interesting to analyze the knowledge so far generated and the procedures employed. Bipolar surface electrodes are placed on the four main masticatory muscles (masseter right-left and temporalis right-left) and their electric activity recorded…
CHEESE HARDNESS ASSESSMENT BY EXPERTS AND UNTRAINED JUDGES
Although expert assessment of food characteristics is recognized as a key step in product development, the use of consumer based measurements is sometimes recommended as an equivalent to the experts. From cognitive psychology, support of the role of perceptual learning is found in some instances, although this could not be relevant in others. To address this point performance analysis of experts and untrained panelists in cheese texture evaluation was carried out. Neither the untrained panelists nor the experts were familiar with either the scales or the kind of cheese. The same Cheddar cheese was given to 44 untrained subjects in three trials to assess hardness. The results showed that the…