The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

B Tremlová,F Buňka,J Hrabě,Z Gistingrová,P Štarha

doi:10.2754/avb200675030419

Abstract

Model cheese samples from 4 independent productions were heat sterilized (117 °C, 20 minutes) after the melting process and packing with an aim to prolong their durability. The objective of the study was to assess changes in the size and shape of fat globules due to heat sterilization by using image analysis methods. The study included a selection of suitable methods of preparation mounts, taking microphotographs and making overlays for automatic processing of photographs by image analyser, ascertaining parameters to determine the size and shape of fat globules and statistical analysis of results obtained. The results of the experiment suggest that changes in shape of fat globules due to heat sterilization are not unequivocal. We found that the size of fat globules was significantly increased (p < 0.01) due to heat sterilization (117 °C, 20 min), and the shares of small fat globules (up to 500 μm2, or 100 μm2) in the samples of heat sterilized processed cheese were decreased. The results imply that the image analysis method is very useful when assessing the effect of technological process on the quality of processed cheese quality.

Highlights

IntroductionH r ab û: The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples
We found that the size of fat globules was significantly increased (p < 0.01) due to heat sterilization (117 °C, 20 min), and the shares of small fat globules in the samples of heat sterilized processed cheese were decreased
The importance and interest in the use of computer controlled image analysis is growing because it facilitates obtaining quantitative characteristics from images and their objective explanation

Summary

Introduction

H r ab û: The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples. The objective of the study was to assess changes in the size and shape of fat globules due to heat sterilization by using image analysis methods. The measurement of different parameters using image analysis is associated with important sensoric and technological properties of food materials when it comes to food samples. Caccamo et al (2004) compared the formation of gases in different kinds of cheese, focusing on the measurement of gas holes size in the section area. These methods provide a considerable potential for the evaluation of processed cheese quality, mainly in association with sensoric analysis. It is possible to estimate structural changes due to different heat treatments that affect the compact nature of protein matrix or fat particle distribution, which are the factors unequivocally influencing the texture of processed cheeses (Caric and Kaláb 1997; Guinee 2003)

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Methods

Conclusion