In this study,the viscoelastic properties and liquidity of curd were analyzed by microrheology. During the fermentation of Cheddar cheese,the texture properties,rheological properties and moisture distribution changes were studied to explore the mechanism of the transglutaminase effects on the cheese quality. The results indicated that addition of TGase reduced the Elasticity Index and Fluidity Index of curd and improved Macroscopic Viscosity Index significantly with the extension of curd time. TGase increased the hardness,chewiness and firmness,simultaneously improved elastic modulus( G'),loss modulus( G″) and viscoelasticity of the cheese. Results from NMR showed that TGase reduced the relaxation time of bound water,resulting in a significantly difference in free water.
LIU He
,
LI Jun
,
GE Ping
,
ZHU Dan-shi
,
HUI Li-juan
,
WANG Be
,
HE Yu-tang
,
MA Tao
. Effects of transglutaminase treatment on mechanical properties of Cheddar cheeses[J]. Food and Fermentation Industries, 2014
, 40(06)
: 70
-75
.
DOI: 10.13995/j.cnki.11-1802/ts.2014.06.022
