Acta Univ. Agric. Silvic. Mendelianae Brun. 2007, 55(5), 51-58 | DOI: 10.11118/actaun200755050051

Vliv přídavku vybraných karagenanů na viskoelastické vlastnosti modelových tavených sýrů

Michaela Černíková1, František Buňka1, Vladimír Pavlínek2, Pavel Březina1, Jan Hrabě1, Stanislav Kráčmar1
1 Ústav potravinářského inženýrství, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika
2 Centrum polymerních materiálů, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

Vliv přídavku 0,25 % w/w κ-karagenanu a ι-karagenanu na viskoelastické vlastnosti tavených sýrů byl sledován u modelových vzorků s 40 % w/w sušiny a 45 % w/w, resp. 50 % w/w tuku v sušině. Tavené sýry byly hodnoceny po 14 dnech skladování při teplotě 6 ± 2 °C. Sledované tavené sýry se nelišily v základních parametrech - sušině a pH (P ≥ 0,05). Nebyly zjištěny statisticky významné rozdíly hodnot elastického modulu pružnosti G' [Pa], ztrátového modulu pružnosti G'' [Pa] a tangentu úhlu fázového posunu tan δ [-] pro referenční frekvenci 1 Hz mezi tavenými sýry s aplikací κ-karagenanu v práškové formě a ve formě disperze ve vodě (P ≥ 0,05). V důsledku přídavku 0,25 % w/w κ-karagenanu i ι-karagenanu (v práškové formě) byl zaznamenán nárůst elastického G' a ztrátového G'' modulu pružnosti a pokles hodnot tan δ (P < 0,05). Tavené sýry se staly tužšími ve srovnání s kontrolními vzorky bez přídavku karagenanů. Iota-karagenan přidaný v práškové formě byl pro koncentraci 0,25 % w/w při zvyšování tuhosti sledovaných tavených sýrů účinnější než κ-karagenan (P < 0,05).

tavený sýr, tuk v sušině, kappa-karagenan, iota-karagenan, reologie

The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads

The effect of 0.25% w/w κ-carrageenan and ι-carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperature of 6 ± 2 °C. Basic parameters of processed cheese samples under study (i.e. their dry matter content and pH) were not different (P ≥ 0.05). There were no statistically significant differences in values of storage modulus G' [Pa], loss modulus G'' [Pa] and tangent of phase shift angle tan δ [-] for the reference frequency of 1 Hz between processed cheese with κ-carrageenan applied in the form of powder and in the form of aqueous dispersion (P ≥ 0.05). The addition of 0.25% w/w κ-carrageenan and ι-carrageenan (in the powder form) resulted in an increase in storage (G') and loss (G'') moduli and a decrease in values of tan δ (P < 0.05). As compared with control (i.e. without added carrageenans), samples of processed cheese became firmer. Iota-carrageenan added in the powder form in concentration of 0.25% w/w showed a more intensive effect on the increase in firmness of processed cheese under study than κ-carrageenan (P < 0.05).

Keywords: processed cheese, fat in dry matter, kappa-carrageenan, iota-carrageenan, rheology
Grants and funding:

This work was kindly supported by a project of Czech Ministry of Education, Youth and Sports (Grant No. MSM 7088352101).

Received: May 20, 2007; Published: November 26, 2014  Show citation

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Černíková, M., Buňka, F., Pavlínek, V., Březina, P., Hrabě, J., & Kráčmar, S. (2007). The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 55(5), 51-58. doi: 10.11118/actaun200755050051
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