Changes in chosen properties of soft cheeses with chilli pepper during storage
Abstract
The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-free-substance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1st, 7th and 14th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste.
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