Physicochemical and sensory characteristics of soft cheese as affected by different salt levels

Cheese, a nutrient-dense dairy food is very rich in protein and calcium. Salting during cheese production is an important step because its concentration is the major factor that influences the organoleptic quality especially flavour. In order to accommodate increasing demands for reduced-sodium cheese without compromising palatability and safety, it is therefore imperative to assess the effect of different salt levels that will produce good quality cheese. Raw milk was obtained from Gudali, Mali and Burkina cows at the Cattle and Dairy Research Station-Bodi, Ashanti, Ghana. There were five treatments and each consists of 1000 mL of milk, 2.5 mL of juice from Calotropis procera as coagulant and graded levels of salt (0, 4, 8, 12, 16g). Cheese was produced using standard procedure. Yield (%), proximate composition (%) mineral contents (sodium, chlorine, calcium, phosphorus) and texture profile analysis (adhesiveness, chewiness, cohesiveness elasticity, firmness, gumminess resilience was assessed on freshly prepared cheese. The result revealed that cheese pH slightly increased as salt concentration increased. The moisture of T (59.47) and T (58.70) 2 3 were not significantly (P>0.05) different but these were different from T (54.67), T (56.60), 1 4 T (50.37). The crude protein contents of T (16.36) and T (15.68) were significantly higher 5 3 1 (P<0.05) than T2 (13.90), T4 (10.77) and T5 (10.32). The fat contents of T4 (14.41) and T5 (17.28) were significantly higher (P<0.05) compared with others. The yield (33.64) and calcium content (1.49) of T and phosphorus content (2.35) of T were significantly higher 3 5 (P<0.05) than others. The texture profile analysis indicated that the adhesiveness, cohesiveness and resilience of cheese T and T were significantly lower (P<0.05); while the 4 5 chewiness, elasticity, firmness and gumminess of T and T were significantly higher 4 5 (P<0.05). The study revealed that cheese with salt inclusion level of 8g (T ) possesses the 3 characteristics of a good quality cheese. Le fromage, un aliment laitier riche en nutriments, est très riche en protéines et en calcium. Le salage lors de la fabrication du fromage est une étape importante car sa concentration est le facteur majeur qui influence la qualité organoleptique en particulier la saveur. Afin de répondre à la demande croissante de fromages à faible teneur en sodium sans compromettre l'appétence et la sécurité, il est donc impératif d'évaluer l'effet des différents niveaux de sel qui produiront un fromage de bonne qualité. Le lait cru a été obtenu à partir de vaches Gudali, Mali et Burkina à la Bovin et Station de recherche laitière-Bodi, Ashanti, Ghana. Il y avait cinq traitements et chacun se compose de 1000 ml de lait, 2,5 ml de jus de Calotropisprocera comme coagulant et des niveaux gradués de sel (0, 4, 8, 12, 16 g). Le fromage a été produit en utilisant une procédure standard. L'analyse du rendement (%), de la composition approximative (%) des teneurs en minéraux (sodium, chlore, calcium, phosphore) et du profil de texture (adhésivité, mastication, cohésion, élasticité, fermeté, résistance à la gomme a été évaluée sur du fromage fraîchement préparé. Le résultat a révélé que le pH du fromage légèrement augmenté avec l'augmentation de la concentration en sel. L'humidité de T2 (59,47) et T3 (58,70) n'étaient pas significativement différentes (P>0,05) mais elles étaient différentes de T1 (54,67), T4 (56,60), T5 (50,37). les teneurs en protéines de T3 (16,36) et T1 (15,68) étaient significativement plus élevées (P<0,05) que celles de T2 (13,90), T4 (10,77) et T5 (10,32) Les teneurs en graisses de T4 (14,41) et T5 (17,28) étaient significativement plus élevé (P<0,05) par rapport aux autres. Le rendement (33,64) et la teneur en calcium (1,49) de T3 et la teneur en phosphore (2,35) de T5 étaient significativement plus élevés (P<0,05) que les autres. L'analyse du profil de texture a indiqué que le l'adhésivité, la cohésion et la résilience des fromages T4 et T5 étaient significativement plus faibles (P<0,05 ); tandis que la mastication, l'élasticité, la fermeté et la gomme des T4 et T5 étaient significativement plus élevées (P < 0,05). L'étude a révélé que le fromage avec un taux d'inclusion de sel de 8g (T3) possède les caractéristiques d'un fromage de bonne qualité.

PENGARUH BERBAGAI FORMULASI SURIMI IKAN LELE SANGKURIANG (Clarias gariepsinus) TERHADAP KADAR PROTEIN DAN TEKSTUR PEMPEK

Salah satu komoditas ikan air tawar yang melimpah di Indonesia adalah lele Sangkuriang (Clarias gariepinus). Diversifikasi olahan ikan lele sangkuriang saat ini berkembang seiring dengan kenaikan produksinya. Ikan lele Sangkuriang (Clarias gariepinus) berpotensi menjadi bahan baku surimi. Penelitian ini dilakukan untuk mengetahui pengaruh berbagai formulasi surimi ikan lele Sangkuriang (Clarias gariepsinus) terhadap kadar protein dan tekstur pempek yang dihasilkan, dengan metode eksperimen menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara Non Faktorial dengan satu perlakuan berbagai formulasi surimi ikan lele Sangkuriang (Clarias gariepsinus) yang terdiri dari enam faktor dan diulang sebanyak empat kali. Parameter yang diamati dalam penelitian ini adalah untuk uji kimia yaitu kadar protein dan uji fisik meliputi tekstur (kekenyalan) dengan uji Texture Profile Analysis (TPA). Data uji kimia dan uji fisik dihitung menggunakan analisis keragaman Rancangan Acak Kelompok (RAK) non faktorial. Hasil pengamatan kadar protein pada berkisar antara 3,69% hingga 6,27%. Hasil pengamatan tekstur (tingkat kekenyalan) pada pempek berkisar antara 275,7gf sampai 1038,7gf. Kadar protein tertinggi terdapat pada perlakuan L6 (surimi ikan lele sangkuriang 1,50 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 6,27% dan kadar protein terendah pada perlakuan L1 (surimi ikan lele sangkuriang 0,25 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 3,69%. Tekstur (kekenyalan) pempek tertinggi terdapat pada perlakuan L1 (surimi ikan lele sangkuriang 0,25 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 1038,7gf dan tekstur (kekenyalan) pempek terendah pada perlakuan L6 (surimi ikan lele sangkuriang 1,50 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 275,7gf.

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

Effect of the Addition Red Ginger Extract (Zingiber officinale Var Rubrum) on the Physical and Microbiological Characteristics of Seaweed Jelly Candy

Seaweed jelly candy is a popular food product with a characteristic chewy texture and sweet taste, but it is very susceptible to quality degradation because it is semi-wet so it is easy for microorganisms to grow. This research aims to determine the effect of adding red ginger extract on the physical and microbiological characteristics of seaweed jelly candy. The research method used is an experimental method with four treatments with three replications adding concentration of red ginger extract (0%, 20%, 35% and 50%) based on the weight of the seaweed used. The parameters observed in this research are physical characteristics (Texture Profile Analysis / TPA) and microbiological characteristics which include, gumminess, gel strength, adhesiveness, springiness, cohesiveness, chewiness and total mold. Total mold testing was carried out using the duplo method and referring to SNI 2332.07 in 2009. Texture Profile Analysis/ TPA testing was carried out using Completely Randomized Design (CRD). Based on the research results, it can be concluded that the addition of red ginger extract has an effect on the physical and microbiological characteristics of seaweed jelly candy. The best treatment with addition of red ginger extract to the physical and microbiological characteristics of seaweed jelly candy is treatment D (addition of red ginger extract 50%), with gumminess value of 128.87%, gel strength 468.26 gforce, adhesiveness -0.053%, springiness 0 .83%, cohesiveness 0.16%, and chewiness 107.75%, and the total value of mold is 2.46.

Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese

Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.