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Influence of storage temperature on the texture profile and colour characteristics of UHT Requeijão cremoso.

Author(s) : GALLINA D. A., DENDER A. G. F. van, YOTSUYANAGI K., et al.

Type of article: Article

Summary

This paper evaluates the physical-chemical changes in UHT-processed Requeijão cremoso (RCUHT) during 180 days storage at 5 and 25°C. RCUHT was produced from directly acidified heated skim milk with added cream, emulsifying salts and sodium chloride. The product was subsequently UHT sterilized (143°C/3-5 s), cooled (55°C), aseptically packaged and stored at 5 and 25°C for 180 days. Samples were evaluated and compared for their texture profile and instrumental colour after 1, 30, 60, 90, 120, 150 and 180 days storage (lightness, yellowness and whiteness index). No significant differences (p higher than 0.05) were found in the texture and colour parameters between the RCUHT samples stored at 5 and 25°C throughout the 180-day-storage period, with the exception of elasticity after 150 days. No significant interactions could be observed between the samples and storage time, i.e. the storage temperatures (5 and 25°C) did not significantly affect the texture and colour parameters of RCUHT, these findings indicate that RCUHT does not require refrigerated storage (5°C) and may be kept at 25°C without impairing the texture characteristics and/or colour (browning) of the product during 180 days. However, a detailed shelf life study of RCUHT with respect to its sensory analysis is indispensable for determining the "best before" date.

Details

  • Original title: Influence of storage temperature on the texture profile and colour characteristics of UHT Requeijão cremoso.
  • Record ID : 2009-1727
  • Languages: English
  • Source: Braz. J. Food Technol. - vol. 11 - n. 3
  • Publication date: 2008/07

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