Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese

Autores
Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2x10x10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4ºC, 90 min; frozen samples: -15ºC, 180 min). Half of the frozen samples were immediately thawed at 4ºC. The other half was stored at -20ºC for 2 months and then was thawed at 4ºC (frozen-stored samples). Samples were stored at 4ºC and assayed at 1, 7, 14, 20, 27, 34, and 41 days. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001£g0£0.1) at 20, 40, and 60ºC, and temperature sweeps were run from 20 to 65ºC (1.33ºC min-1, g0=0.005). Similar crossover temperatures were observed after 20 days of ripening. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values of 15.9±0.4, 14.1±0.5 and 13.8±0.6 Kcal mol-1 were obtained at 41 days for control, frozen and frozen-stored samples, respectively. Although the immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.
Fil: Ribero, Gustavo Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Immersion Freezing
Mozzarella Cheese
Rheology
Salting
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:11336/23066
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23066
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella CheeseRibero, Gustavo GabrielRubiolo, Amelia CatalinaZorrilla, SusanaImmersion FreezingMozzarella CheeseRheologySaltingThe freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2x10x10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4ºC, 90 min; frozen samples: -15ºC, 180 min). Half of the frozen samples were immediately thawed at 4ºC. The other half was stored at -20ºC for 2 months and then was thawed at 4ºC (frozen-stored samples). Samples were stored at 4ºC and assayed at 1, 7, 14, 20, 27, 34, and 41 days. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001£g0£0.1) at 20, 40, and 60ºC, and temperature sweeps were run from 20 to 65ºC (1.33ºC min-1, g0=0.005). Similar crossover temperatures were observed after 20 days of ripening. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values of 15.9±0.4, 14.1±0.5 and 13.8±0.6 Kcal mol-1 were obtained at 41 days for control, frozen and frozen-stored samples, respectively. Although the immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.Fil: Ribero, Gustavo Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaWiley Blackwell Publishing, Inc2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23066Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 72; 12-2007; 301-3070022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2007.00373.xinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00373.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:39Zoai:ri.conicet.gov.ar:11336/23066instacron: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 09:55:39.927CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
title Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
spellingShingle Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
Ribero, Gustavo Gabriel
Immersion Freezing
Mozzarella Cheese
Rheology
Salting
title_short Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
title_full Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
title_fullStr Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
title_full_unstemmed Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
title_sort Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
dc.creator.none.fl_str_mv Ribero, Gustavo Gabriel
Rubiolo, Amelia Catalina
Zorrilla, Susana
author Ribero, Gustavo Gabriel
author_facet Ribero, Gustavo Gabriel
Rubiolo, Amelia Catalina
Zorrilla, Susana
author_role author
author2 Rubiolo, Amelia Catalina
Zorrilla, Susana
author2_role author
author
dc.subject.none.fl_str_mv Immersion Freezing
Mozzarella Cheese
Rheology
Salting
topic Immersion Freezing
Mozzarella Cheese
Rheology
Salting
dc.description.none.fl_txt_mv The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2x10x10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4ºC, 90 min; frozen samples: -15ºC, 180 min). Half of the frozen samples were immediately thawed at 4ºC. The other half was stored at -20ºC for 2 months and then was thawed at 4ºC (frozen-stored samples). Samples were stored at 4ºC and assayed at 1, 7, 14, 20, 27, 34, and 41 days. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001£g0£0.1) at 20, 40, and 60ºC, and temperature sweeps were run from 20 to 65ºC (1.33ºC min-1, g0=0.005). Similar crossover temperatures were observed after 20 days of ripening. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values of 15.9±0.4, 14.1±0.5 and 13.8±0.6 Kcal mol-1 were obtained at 41 days for control, frozen and frozen-stored samples, respectively. Although the immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.
Fil: Ribero, Gustavo Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because combines conveniently salting and freezing processes. In this work, the influence of this type of freezing method and of the frozen storage of samples on the viscoelastic behavior of Mozzarella cheese was studied. Slabs (2x10x10 cm3) were immersed in 23% w/w NaCl solutions (control samples: 4ºC, 90 min; frozen samples: -15ºC, 180 min). Half of the frozen samples were immediately thawed at 4ºC. The other half was stored at -20ºC for 2 months and then was thawed at 4ºC (frozen-stored samples). Samples were stored at 4ºC and assayed at 1, 7, 14, 20, 27, 34, and 41 days. Rheological tests were carried out in oscillatory mode (parallel-plate geometry, diameter: 20 mm, gap: 1 mm, frequency: 1 Hz). Strain sweeps were run (0.001£g0£0.1) at 20, 40, and 60ºC, and temperature sweeps were run from 20 to 65ºC (1.33ºC min-1, g0=0.005). Similar crossover temperatures were observed after 20 days of ripening. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values of 15.9±0.4, 14.1±0.5 and 13.8±0.6 Kcal mol-1 were obtained at 41 days for control, frozen and frozen-stored samples, respectively. Although the immersion freezing of Mozzarella cheese affects some of the studied parameters, the differences observed between frozen and frozen-stored samples with control samples were small. Therefore, it was considered that the immersion freezing might be useful for the manufacture and commercialization of Mozzarella cheese.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
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/11336/23066
Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 72; 12-2007; 301-307
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23066
identifier_str_mv Ribero, Gustavo Gabriel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 72; 12-2007; 301-307
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2007.00373.x
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00373.x/abstract
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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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