Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese
Hongjuan Li,
Yumeng Zhang,
Hongyu Cao,
Yuchen Zhang,
Junna Wang,
Yumeng Zhang,
Xiaoyang Pang,
Jiaping Lv,
Shuwen Zhang,
Jinghua Yu
Affiliations
Hongjuan Li
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
Yumeng Zhang
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
Hongyu Cao
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
Yuchen Zhang
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
Junna Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Yumeng Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Xiaoyang Pang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Jiaping Lv
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Shuwen Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Jinghua Yu
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality.
