The Influence of Transglutaminase Treatment on Physicochemical, Rheological and Organoleptical Attributes of Low-Fat Ultrafiltered Cheese Incorporated with Whey Proteins During Shelf Life

Subject Areas : Microbiology

E. Danesh ¹ (دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم دام و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز، ایران)
H. Jooyandeh ² (دانشیار گروه علوم و صنایع غذایی، دانشکده علوم دام و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان، اهواز، ایران)
M. Godarzi ³ (دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده بیوسیستم، دانشگاه تهران، کرج، ایران)

Received: 2017-09-05 Accepted : 2017-09-05 Published : 2017-09-23

Keywords:

Abstract :

Introduction: Ultrafiltered (UF) Iranian white cheese has the highest per capita consumptionin Iran. Optimizing the formulation of transglutaminase -treated ultrafiltered milk makes itpossible to develop a low-fat UF cheese with desired textural and sensory properties.However, persistence of active transglutaminase in cross-linking the cheese proteins duringstorage may adversely affect the product quality before it reaches the consumer. Thus, thepresent study aimed to monitor the changes in rheological and sensory properties oftransglutaminase –treated low-fat UF cheese during shelf-life.Materials and Methods: A control full-fat (16% fat), a control low-fat (5.95% fat) and anenzyme-treated low-fat (5.95% fat, 0.56 U transglutaminase/g protein, 8.79% retentatereplacement with whey protein concentrate) ultrafiltered cheese were produced and theirphysicochemical, rheological and sensory properties were studied after 3, 20, 40 and 60 daysResults: Throughout the storage period, the lowest hardness parameters (fracture stress andYoung’s, storage and lost moduli) belonged to the control full-fat sample, followed by theenzyme-treated and the control low-fat cheese samples. Hardness indices increasedcontinuously during storage for all the samples among which the enzyme-treated cheeseshowed the highest rate of firming. This in turn led to significant difference (P<0.05) betweenthe control full-fat and the enzyme-treated low-fat cheese samples after 40 days of storage interms of hardness parameters. Increased texture hardness during storage was accompanied bysignificant reduction (P<0.05) in consumer acceptance of enzyme-treated low-fat cheese but itwas still significantly more appreciated by consumers than the control low-fat sample.Conclusion: Transglutaminase treatment of ultrafiltered milk results increase in hardness andthus decrease in texture desirability of the resultant low-fat cheese during storage.

References:

دانش، ع.، جوینده، ح.، سمواتی، و. و گودرزی، م. (1396). بهینه سازی تولید پنیر فراپالایش کم چرب با استفاده از تلفیق پروتئین­های آب پنیر و تیمار آنزیمی ترانس گلوتامیناز به روش سطح پاسخ. پژوهش­های علوم و صنایع غذایی ایران، ]در دست چاپ[.‎

AOAC. (2000). Official Methods of Analysis. 17th ed, Association of Official Analytical Chemists, Gaithersburg, Maryland, USA.

Broadbent, J. R., McMahon, D. J., Oberg, C. J. & Welker, D. L. (2001). Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese. International Dairy Journal, 11 (4), 433-439.

Cooke, D. R., Khosrowshahi, A. & McSweeney, P. L. (2013). Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese. Dairy Science & Technology, 93 (1), 45-62.

El-Sheikh, M. M., Farrag, A. F., Shahein, N. M. & El-Shibiny, S. (2001). Low fat Domiati cheese with particulated whey protein concentrate (PWPC). Egyptian Journal of Dairy Science, 29 (2), 331-342.

Gaspar, A. L. C. & de Góes-Favoni, S. P. (2015). Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food chemistry, 171, 315-322.

Kahyaoglu, T. & Kaya, S. (2003). Effects of heat treatment and fat reduction on the

 

rheological and functional properties of Gaziantep cheese. International Dairy Journal, 13, 867-875.

Karami, M., Ehsani, M. R., Mousavi, S. M., Rezaei, K. & Safari, M. (2009). Changes in the rheological properties of Iranian UF-Feta cheese during ripening. Food chemistry, 112 (3), 539-544.

Katsiari, M. C., Voutsinas, L. P., Kondyli, E. & Alichanidis, E. (2002). Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture. Food chemistry, 79 (2), 193-198.

Kavas, G., Oysun, G., Kinik, O. & Uysal, H. (2004). Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese. Food chemistry, 88 (3), 381-388.

Kuchroo, C. N. & Fox, P. F. (1982). Soluble nitrogen in cheddar cheese:  comparison  of  extraction procedures. Milchwissenschaft, 37, 331-335.

Lo, C. G. & Bastian, E. D. (1998). Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced fat, Havarti-type cheese. Journal of dairy science, 81 (1), 16-24.

Lobato‐Calleros, C., Robles‐Martinez, J. C., Caballeor‐Perez, J. F., Vernon‐Carter, E. J. & Aguirre‐Mandujano, E. (2001). Fat Replacers in Low‐Fat Mexican Manchego Cheese. Journal of Texture Studies, 32 (1), 1-14.

Madadlou, A., Khosroshahi, A. & Mousavi, M. E. (2005). Rheology, microstructure and functionality of low-fat Iranian White cheese made with different concentrations of rennet. Journal of Dairy Science, 88, 3052–3062.

Michaelidou, A., Katsiari, M. C., Kondyli, E., Voutsinas, L. P. & Alichanidis, E. (2003). Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese. International dairy journal, 13 (2), 179-189.

Mleko, S., Gustaw, W., Glibowski, P. & Pielecki, J. (2004). Stress relaxation study of UF-milk cheese with transglutaminase. Egyptian Journal of Dairy Science, 32, 237-244.

Özer, B., Adnan Hayaloglu, A., Yaman, H., Gürsoy, A. & Sener, L. (2013). Simultaneous use of transglutaminase and rennet in white-brined cheese production. International Dairy Journal, 33, 129-134.

Rahimi, J., Khosrowshahi, A., Madadlou, A. & Aziznia, S. (2007). Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer. Journal of Dairy Science, 90, 4058–4070.

Romeih, E. A., Michaelidou, A., Biliaderis, C. G. & Zerfiridis, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12 (6), 525-540.

Rudan, M. A., Barbano, D. M., Yun, J. J. & Kindstedt, P. S. (1999). Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. Journal of Dairy Science, 82 (4), 661-672.

Sayadi, A., Madadlou, A. & Khosrowshahi, A. (2013). Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. International Dairy Journal. 29, 88-92.

Skeie, S., Alseth, G. M., Østlie, H., Abrahamsen, R. K., Johansen, A. G. & Øyaas, J. (2013). Improvement of the quality of low-fat cheese using a two-step strategy. International Dairy Journal, 33 (2), 153-162.

Zalazar, C. A., Zalazar, C. S., Bernal, S., Bertola, N., Bevilacqua, A. & Zaritzky, N. (2002). Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. International Dairy Journal, 12 (1), 45-50.