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Helen Bunker Thesis [final draft 1].pdf (2.62 MB)

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The Effect of Freezing Rate on Quality Attributes of Low-Moisture Part-Skim Mozzarella

Bunker, Helen Sarah
http://orcid.org/0000-0003-4185-9164
http://rave.ohiolink.edu/etdc/view?acc_num=osu1468872007

Abstract Details

2016, Master of Science, Ohio State University, Food Science and Technology.
Low-moisture part-skim (LMPS) Mozzarella cheese has a long shelf-life, firm body, and high meltability. Despite LMPS Mozzarella’s enormous market presence, knowledge of the effects of freezing, in particular time-to-freeze (TTF), is limited. The objective of this study was to measure the effect of TTF on four important LMPS quality attributes: browning, free oil formation, meltability and texture. TTF is defined as the time, in minutes, for the center temperature of a LMPS Mozzarella slab to decrease from room temperature, 21 °C, to frozen storage temperature, -18 °C. Thin LMPS Mozzarella slabs (thickness: 4.00 ± 0.02) were frozen using four freezing methods: 1) still air freezer at -22 °C, 2) non-isothermal laboratory blast freezer, 3) temperature controlled bath at -30 °C, and 4) ethanol-dry ice bath at -70 °C. TTF using these methods ranged from 0.4 to 95 minutes. After freezing, samples were stored in the still air freezer at -22 ± 0.5 °C for 15 - 18 hours to equilibrate, and then thawed to room temperature (20.5 ± 0.5 °C). Unfrozen cheese was used as a control to compare analytical quality attributes. Cylindrical subsamples (diameter: 20 ± 0.02 mm) were cut from the thawed slabs and were used for quality attribute analyses. Browning was measured with reflectance spectrophotometry after heating for 9 minutes in a forced air oven preheated to 232 °C. Free oil formation (liquidation and separation of fat) and meltability (spreading during cooking) were measured simultaneously using the modified Schreiber test. Meltability was also evaluated with rheological temperature sweeps. Texture was analyzed using large deformation via texture profile analysis (TPA) and small deformation via rheological strain sweeps. Free oil formation and meltability, as measured by the modified Schreiber test, were unaffected by freezing. Browning decreased slightly with increasing TTF. TPA determined that freezing significantly decreased hardness, chewiness, and springiness, and increased stickiness. The strain sweep determined that the blast freezer method caused a decrease in storage modulus (elasticity) and complex modulus (resistance to shear force). The temperature sweep determined that, compared to the unfrozen control, the lowest time-to-freeze increased meltability and the two highest time-to-freeze had decreased meltability. Overall, texture, browning, and meltability were affected by TTF.
Dennis Heldman (Advisor)
Farnaz Maleky (Advisor)
Yael Vodovotz (Committee Member)
161 p.
Food Science
Freezing; Freezing Rate; Time-to-Freeze; Mozzarella; Low-Moisture Part Skim Mozzarella; Quality Attributes; Browning; Meltability; Free Oil Formation; Rheology; Texture Profile Analysis

Recommended Citations

Citations

  • Bunker, H. S. (2016). The Effect of Freezing Rate on Quality Attributes of Low-Moisture Part-Skim Mozzarella [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468872007

    APA Style (7th edition)

  • Bunker, Helen. The Effect of Freezing Rate on Quality Attributes of Low-Moisture Part-Skim Mozzarella. 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1468872007.

    MLA Style (8th edition)

  • Bunker, Helen. "The Effect of Freezing Rate on Quality Attributes of Low-Moisture Part-Skim Mozzarella." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468872007

    Chicago Manual of Style (17th edition)

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