The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese

Autores
Arboatti, Ainelén Soledad; Olivares, María Laura; Sabbag, Nora G.; Costa, Silvia C.; Zorrilla, Susana; Sihufe, Guillermo Adrian
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing the NaCl level in cheese may adversely affect its characteristics. Our objective was to evaluate the influence of different levels of salt reduction on the physicochemical, biochemical, rheological, and sensory characteristics of Mozzarella cheese. Samples were brine-salted for different periods to obtain cheeses with different levels of salt reduction (C: control cheese; S1: cheese with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were analysed during 43 days of ripening. As expected, salt flavour intensity decreased with a decrease in NaCl levels. Small differences between control and experimental cheeses due to salting condition were observed in moisture content, water activity, maturation index, αs1-casein, αs1-I-casein, crossover temperature (when the elastic component equals the viscous component) and in some sensory attributes (aroma, colour, global flavour and creaminess). No significant differences due to salting condition were observed in pH, γ-casein, β-casein degradation, activation energy (parameter that quantifies the matrix degradation with heating), residual flavour, acidity and bitter taste. Taking into account the minor differences observed after the significant salt reduction analysed, it is considered that decreasing NaCl may not jeopardise the standard Mozzarella cheese quality.
Fil: Arboatti, Ainelén Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sabbag, Nora G.. Universidad Nacional del Litoral; Argentina
Fil: Costa, Silvia C.. Universidad Nacional del Litoral; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Materia
Salt Reduction
Mozzarella Cheese
Characteristics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9252
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheeseArboatti, Ainelén SoledadOlivares, María LauraSabbag, Nora G.Costa, Silvia C.Zorrilla, SusanaSihufe, Guillermo AdrianSalt ReductionMozzarella CheeseCharacteristicshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing the NaCl level in cheese may adversely affect its characteristics. Our objective was to evaluate the influence of different levels of salt reduction on the physicochemical, biochemical, rheological, and sensory characteristics of Mozzarella cheese. Samples were brine-salted for different periods to obtain cheeses with different levels of salt reduction (C: control cheese; S1: cheese with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were analysed during 43 days of ripening. As expected, salt flavour intensity decreased with a decrease in NaCl levels. Small differences between control and experimental cheeses due to salting condition were observed in moisture content, water activity, maturation index, αs1-casein, αs1-I-casein, crossover temperature (when the elastic component equals the viscous component) and in some sensory attributes (aroma, colour, global flavour and creaminess). No significant differences due to salting condition were observed in pH, γ-casein, β-casein degradation, activation energy (parameter that quantifies the matrix degradation with heating), residual flavour, acidity and bitter taste. Taking into account the minor differences observed after the significant salt reduction analysed, it is considered that decreasing NaCl may not jeopardise the standard Mozzarella cheese quality.Fil: Arboatti, Ainelén Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Sabbag, Nora G.. Universidad Nacional del Litoral; ArgentinaFil: Costa, Silvia C.. Universidad Nacional del Litoral; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaEdp Sciences2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9252Arboatti, Ainelén Soledad; Olivares, María Laura; Sabbag, Nora G.; Costa, Silvia C.; Zorrilla, Susana; et al.; The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese; Edp Sciences; Dairy Science & Technology; 94; 4; 4-2014; 373-3861958-5586enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-014-0169-2info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-014-0169-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:48Zoai:ri.conicet.gov.ar:11336/9252instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:55:48.579CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
title The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
spellingShingle The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
Arboatti, Ainelén Soledad
Salt Reduction
Mozzarella Cheese
Characteristics
title_short The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
title_full The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
title_fullStr The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
title_full_unstemmed The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
title_sort The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese
dc.creator.none.fl_str_mv Arboatti, Ainelén Soledad
Olivares, María Laura
Sabbag, Nora G.
Costa, Silvia C.
Zorrilla, Susana
Sihufe, Guillermo Adrian
author Arboatti, Ainelén Soledad
author_facet Arboatti, Ainelén Soledad
Olivares, María Laura
Sabbag, Nora G.
Costa, Silvia C.
Zorrilla, Susana
Sihufe, Guillermo Adrian
author_role author
author2 Olivares, María Laura
Sabbag, Nora G.
Costa, Silvia C.
Zorrilla, Susana
Sihufe, Guillermo Adrian
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Salt Reduction
Mozzarella Cheese
Characteristics
topic Salt Reduction
Mozzarella Cheese
Characteristics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing the NaCl level in cheese may adversely affect its characteristics. Our objective was to evaluate the influence of different levels of salt reduction on the physicochemical, biochemical, rheological, and sensory characteristics of Mozzarella cheese. Samples were brine-salted for different periods to obtain cheeses with different levels of salt reduction (C: control cheese; S1: cheese with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were analysed during 43 days of ripening. As expected, salt flavour intensity decreased with a decrease in NaCl levels. Small differences between control and experimental cheeses due to salting condition were observed in moisture content, water activity, maturation index, αs1-casein, αs1-I-casein, crossover temperature (when the elastic component equals the viscous component) and in some sensory attributes (aroma, colour, global flavour and creaminess). No significant differences due to salting condition were observed in pH, γ-casein, β-casein degradation, activation energy (parameter that quantifies the matrix degradation with heating), residual flavour, acidity and bitter taste. Taking into account the minor differences observed after the significant salt reduction analysed, it is considered that decreasing NaCl may not jeopardise the standard Mozzarella cheese quality.
Fil: Arboatti, Ainelén Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sabbag, Nora G.. Universidad Nacional del Litoral; Argentina
Fil: Costa, Silvia C.. Universidad Nacional del Litoral; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
description Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing the NaCl level in cheese may adversely affect its characteristics. Our objective was to evaluate the influence of different levels of salt reduction on the physicochemical, biochemical, rheological, and sensory characteristics of Mozzarella cheese. Samples were brine-salted for different periods to obtain cheeses with different levels of salt reduction (C: control cheese; S1: cheese with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were analysed during 43 days of ripening. As expected, salt flavour intensity decreased with a decrease in NaCl levels. Small differences between control and experimental cheeses due to salting condition were observed in moisture content, water activity, maturation index, αs1-casein, αs1-I-casein, crossover temperature (when the elastic component equals the viscous component) and in some sensory attributes (aroma, colour, global flavour and creaminess). No significant differences due to salting condition were observed in pH, γ-casein, β-casein degradation, activation energy (parameter that quantifies the matrix degradation with heating), residual flavour, acidity and bitter taste. Taking into account the minor differences observed after the significant salt reduction analysed, it is considered that decreasing NaCl may not jeopardise the standard Mozzarella cheese quality.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/9252
Arboatti, Ainelén Soledad; Olivares, María Laura; Sabbag, Nora G.; Costa, Silvia C.; Zorrilla, Susana; et al.; The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese; Edp Sciences; Dairy Science & Technology; 94; 4; 4-2014; 373-386
1958-5586
url http://hdl.handle.net/11336/9252
identifier_str_mv Arboatti, Ainelén Soledad; Olivares, María Laura; Sabbag, Nora G.; Costa, Silvia C.; Zorrilla, Susana; et al.; The influence of sodium chloride reduction on physicochemical, biochemical, 1 rheological and sensory characteristics of Mozzarella cheese; Edp Sciences; Dairy Science & Technology; 94; 4; 4-2014; 373-386
1958-5586
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-014-0169-2
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13594-014-0169-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Edp Sciences
publisher.none.fl_str_mv Edp Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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