FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation. Several studies have shown the negative impact of high sodium chloride content from processed cheeses on the consumers health. The most common additive used to decrease the levels of sodium chloride without affecting the cheese quality is potassium chloride.The effectof total or partial substitution of sodium chloride by potassium chloride on the characteristics of Telemea cheese was evaluated. Proximate composition, sensory evaluation and texture profile were analyzed during ripening at 4°C for 28 days. Telemea cheese was salted using 4 brine solutions (20%, wt/wt) with different concentrations made from different NaCl/KCl combinations as follows: (NaCl (A), KCl (B), 1NaCl:1KCl (C) and 1NaCl:2KCl(D)). The obtained results indicate that potassium chloride is a viable alternative to total or partial replacement of the sodium chloride in Telemea cheese

THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT

Ohmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale had been undergone to the ohmic heating process using different voltage gradients (15/17/17.5/20V/cm) and different processing time intervals (0/3/5/10 min). It were measured the electrical conductivity, the temperature, electric current intensity, pear puree viscosity in order to determine the ohmic heating influence over some process and sample properties. After the purpose of study was reached that was found the proportional link between the temperature and electric conductivity increase, which also depends on the processing time. The bubbling temperature was established above the 60°C value for all the voltage gradients

The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (<i>Solanum lycopersicum</i> L.)

Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl2 on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial properties of fresh and pickled green tomatoes during 28 days of fermentation. By the means of physicochemical composition, the NaCl addition induced the most stable characteristics for the pickles compared to the other two types of salts. The content of total flavonoids in green pickled tomatoes with NaCl (34.72 ± 0.43 mg CE/g DW) was significantly lower compared with the control sample (63.80 ± 0.55 mg CE/g DW). The total number of lactic acid bacteria (LAB) at the final stage of fermentation varied between 4.11 and 4.63 log CFU for all variants. The textural analysis revealed that the NaCl has the lowest influence on the textural parameters. Finally, the overall acceptance of green pickled tomatoes containing KCl and MgCl2 was found to be proper to be consumed as a substitute for pickles with NaCl

THE GREEN FUTURE TECHNOLOGY APPLIED OVER POMES FRUIT

Ohmic heating takes its name from Ohm’s law. Ohmic heating is an alternative heating technique, using an electrical current passing through the food product. The food material switched between electrodes has a role of resistance in the circuit. In this study the pear puree made at laboratory scale had been undergone to the ohmic heating process using different voltage gradients (15/17/17.5/20V/cm) and different processing time intervals (0/3/5/10 min). It were measured the electrical conductivity, the temperature, electric current intensity, pear puree viscosity in order to determine the ohmic heating influence over some process and sample properties. After the purpose of study was reached that was found the proportional link between the temperature and electric conductivity increase, which also depends on the processing time. The bubbling temperature was established above the 60°C value for all the voltage gradients

INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE

The aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. The firmness of the curd was determined by sensorial and instrumental methods and there was established a high correlation between the results. A series of other textural properties were determined by sensorial method. There were also determined some physical and chemical parameters. The best conditions of texturising curd involve the use of a 12% water-whey brine

INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE

The aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. The firmness of the curd was determined by sensorial and instrumental methods and there was established a high correlation between the results. A series of other textural properties were determined by sensorial method. There were also determined some physical and chemical parameters. The best conditions of texturising curd involve the use of a 12% water-whey brine

A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (&minus;15 &deg;C) and cooking at 95 &deg;C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of &beta;-carotene content were attributed to pumpkin puree (P &minus;5.34 &plusmn; 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 &minus;3.78 &plusmn; 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact

The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower) and walnuts on the chemical composition, texture profile and sensory characteristics of meatloaves. The dry matter and ash content of meatloaf with vegetable oils and walnuts were higher than the control sample (P < 0.05). The cooking loss, energy values and lipid oxidation for the samples with walnuts and vegetable oils were lower than the control sample. The meatloaf sample containing walnuts and sea buckthorn oil had the highest total antioxidant capacity. The partial substitution of pork back fat showed a positive effect on textural and sensorial characteristics. Results reveal that the incorporation of vegetable oils and walnuts has successfully reduced the animal fat content in the finite products while improving the quality characteristics

Ohmic Treatment of Pear Purées (cv. ‘Conference’) in Terms of Some Quality Related Attributes

<p class="Continutabstract">The effect of ohmic treatment on some quality related characteristics of pear purée (cv. ‘Conference’) such as color, reducing sugars, total phenols, rheological behavior and microbial counts, was analyzed. The inactivation kinetics of pectin methyl esterase (PME) in pear crude extract and purée were studied by conventional thermal and ohmic treatments. Thermal inactivation of PME in crude extract was described by a first-order kinetic model. The activation energy values suggested the presence of two isoenzymes with different thermostability. The ohmic heating reduced PME activity by 96% at 25 V·cm^-1. Minimal changes induced by ohmic heating on above quality related aspects were observed. Supporting this statement, there were no significant changes in the nutritional and sensorial attributes. It was reported an increase of 3% of reducing sugar content for the ohmic heated samples. The phenolic content of the treated samples registered a reduction of 59% in comparison with fresh pear purée. The pear purée presented a non-Newtonian pseudoplastic behaviour. The Ostwald de Waele model was fitted to rheograms and the consistency coefficient (<em>m</em>) and flow behavior index (<em>n</em>) were determined. Results obtained for the microbial charge were higher in the control samples. Thus, microbial counts showed complete inactivation of yeast and mold at voltage gradient higher than 17.5 V·cm^-1.</p