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Article: The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

TitleThe effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese
Authors
KeywordsEnvironmental scanning electron microscope
Halloumi cheese
Microstructure
Texture profile
Issue Date2011
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2011, v. 94 n. 1, p. 37-42 How to Cite?
AbstractThe effect of partial substitution of NaCl with KCl on texture profile and microstructure of Halloumi cheese was investigated. Four batches of Halloumi cheese were made and kept in 4 different brine solutions (18%, wt/wt), including A) NaCl only, B) 3NaCl:1KCl, C) 1NaCl:1KCl, and D) 1NaCl:3KCl and then stored at 4°C for 56 d. The texture profile was analyzed using an Instron universal machine, whereas an environmental scanning electron microscope was used to investigate the effect of NaCl substitution on the microstructure of cheeses. No significant difference was found in hardness, cohesiveness, adhesiveness, and gumminess among experimental cheeses at the same storage day. Hardness, cohesiveness, and gumminess decreased significantly during storage period with the same salt treatment, whereas adhesiveness significantly increased. Environmental scanning electron microscope micrographs showed a compact and closed texture for cheeses at the same storage period. The microstructure of all cheeses became more closed and compact with storage period. Calcium content negatively correlated with hardness and Na and K contents during storage with the same salt treatment. © 2011 American Dairy Science Association.
Persistent Identifierhttp://hdl.handle.net/10722/160592
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_HK
dc.contributor.authorSherkat, Fen_HK
dc.contributor.authorFrancis, Pen_HK
dc.contributor.authorWilliams, RPen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-08-16T06:14:50Z-
dc.date.available2012-08-16T06:14:50Z-
dc.date.issued2011en_HK
dc.identifier.citationJournal Of Dairy Science, 2011, v. 94 n. 1, p. 37-42en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/160592-
dc.description.abstractThe effect of partial substitution of NaCl with KCl on texture profile and microstructure of Halloumi cheese was investigated. Four batches of Halloumi cheese were made and kept in 4 different brine solutions (18%, wt/wt), including A) NaCl only, B) 3NaCl:1KCl, C) 1NaCl:1KCl, and D) 1NaCl:3KCl and then stored at 4°C for 56 d. The texture profile was analyzed using an Instron universal machine, whereas an environmental scanning electron microscope was used to investigate the effect of NaCl substitution on the microstructure of cheeses. No significant difference was found in hardness, cohesiveness, adhesiveness, and gumminess among experimental cheeses at the same storage day. Hardness, cohesiveness, and gumminess decreased significantly during storage period with the same salt treatment, whereas adhesiveness significantly increased. Environmental scanning electron microscope micrographs showed a compact and closed texture for cheeses at the same storage period. The microstructure of all cheeses became more closed and compact with storage period. Calcium content negatively correlated with hardness and Na and K contents during storage with the same salt treatment. © 2011 American Dairy Science Association.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectEnvironmental scanning electron microscopeen_HK
dc.subjectHalloumi cheeseen_HK
dc.subjectMicrostructureen_HK
dc.subjectTexture profileen_HK
dc.subject.meshCheese - analysis-
dc.subject.meshFood Handling - methods-
dc.subject.meshPhysicochemical Phenomena-
dc.subject.meshPotassium Chloride - chemistry - pharmacology-
dc.subject.meshSodium Chloride, Dietary - pharmacology-
dc.titleThe effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheeseen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-0302&volume=94&spage=37&epage=42&date=2011&atitle=The+effect+of+NaCl+substitution+with+KCl+on+texture+profile+and+microstructure+of+Halloumi+cheese.en_US
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.3168/jds.2010-3407en_HK
dc.identifier.pmid21183014-
dc.identifier.scopuseid_2-s2.0-78650377796en_HK
dc.identifier.hkuros205677en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-78650377796&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume94en_HK
dc.identifier.issue1en_HK
dc.identifier.spage37en_HK
dc.identifier.epage42en_HK
dc.identifier.isiWOS:000285447400004-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridAyyash, MM=16202006000en_HK
dc.identifier.scopusauthoridSherkat, F=6602248294en_HK
dc.identifier.scopusauthoridFrancis, P=7202154310en_HK
dc.identifier.scopusauthoridWilliams, RP=9246795800en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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