TY - JOUR
T1 - Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage
AU - Yildiz, Gulcin
AU - Rababah, Taha M.
AU - Feng, Hao
N1 - Funding Information:
This study was partially supported by the Ministry of National Education , Republic of Turkey through a Graduate Fellowship to Gulcin Yildiz, and by the Illinois Agricultural Experiment Station . Special thanks are given to Sonics & Materials, Inc. for providing the ultrasonic knife.
Publisher Copyright:
© 2016 Elsevier Ltd
Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.
PY - 2016/10/1
Y1 - 2016/10/1
N2 - This study was conducted to investigate the effects of ultrasound-assisted cutting (UAC) on surface topography and quality of selected cheese products (cheddar, mozzarella, and Swiss). All cheese samples were cut without (control) and with ultrasound at three amplitudes (30%, 40%, and 50%) with an ultrasonic knife. Quality attributes such as color, pH, peroxide values, surface topography, and sensory characteristics (color, taste, odor, off-flavor, and overall acceptability) of the cheeses were compared. With the set up used in this study, all cheeses cut with UAC exhibited a relatively shining and smooth surface appearance compared with the relatively dull and rough surfaces of the samples cut without ultrasound (control). A better quality was observed when the ultrasound amplitude was increased from 30% to 50%. The cheeses cut with ultrasound exhibited lower peroxide values compared to the control indicating less lipid degradation. UAC showed promise for cutting of foods with improved quality and thus will benefit consumers and the food industry. Industrial relevance Ultrasound-assisted cutting (UAC) has a potential to replace traditional cutting methods due to advantages such as high accuracy, low product lost, less deformation, reduced friction, less down time, and being able to handle sticky or brittle foods, among others. This study provided evidence that UAC improved product quality immediately after cutting and during storage. This will help decision makers in the food industry to apply UAC in their production lines to improve product quality.
AB - This study was conducted to investigate the effects of ultrasound-assisted cutting (UAC) on surface topography and quality of selected cheese products (cheddar, mozzarella, and Swiss). All cheese samples were cut without (control) and with ultrasound at three amplitudes (30%, 40%, and 50%) with an ultrasonic knife. Quality attributes such as color, pH, peroxide values, surface topography, and sensory characteristics (color, taste, odor, off-flavor, and overall acceptability) of the cheeses were compared. With the set up used in this study, all cheeses cut with UAC exhibited a relatively shining and smooth surface appearance compared with the relatively dull and rough surfaces of the samples cut without ultrasound (control). A better quality was observed when the ultrasound amplitude was increased from 30% to 50%. The cheeses cut with ultrasound exhibited lower peroxide values compared to the control indicating less lipid degradation. UAC showed promise for cutting of foods with improved quality and thus will benefit consumers and the food industry. Industrial relevance Ultrasound-assisted cutting (UAC) has a potential to replace traditional cutting methods due to advantages such as high accuracy, low product lost, less deformation, reduced friction, less down time, and being able to handle sticky or brittle foods, among others. This study provided evidence that UAC improved product quality immediately after cutting and during storage. This will help decision makers in the food industry to apply UAC in their production lines to improve product quality.
KW - Cheddar cheese
KW - Mozzarella cheese
KW - Peroxide values
KW - Quality
KW - Surface topography
KW - Swiss cheese
KW - Ultrasonic cutting
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U2 - 10.1016/j.ifset.2016.07.013
DO - 10.1016/j.ifset.2016.07.013
M3 - Article
AN - SCOPUS:84979982325
SN - 1466-8564
VL - 37
SP - 1
EP - 9
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
ER -