Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage

International Dairy Journal

Volumn 16, Issue 12, 2006, Pages 1490-1497

  Karoui, Romdhane ^a   Dufour, Éric ^a  

^a ENITA de Clermont Ferrand   (France)

Author keywords

Front face fluorescence spectroscopy; Partial least square; Rheology; Riboflavin; Ripening; Semi hard cheese; Tryptophan

Indexed keywords

AMINO ACIDS; FLUORESCENCE; RHEOLOGY; VISCOSITY OF LIQUIDS; VITAMINS;

DYNAMIC OSCILLATORY ANALYSIS; FRONT-FACE FLUORESCENCE SPECTROSCOPY; PARTIAL LEAST SQUARE; SEMI-HARD CHEESE;

DAIRY PRODUCTS;

EID: 33748313288     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.07.010     Document Type: Article

References (32)

1. Bachmann H.P., Bütikofer U., and Meyer J. Prediction of flavour and texture development in Swiss-type cheeses. Lebensmittel-Wissenschaft und Technologie 32 (1999) 284-289
2. Bertrand D., and Scotter C.N.G. Application of multivariate analyses to NIR spectra of gelatinized starch. Applied Spectroscopy 46 (1992) 1420-1425
3. Bouton Y., Guyot P., Dasen A., and Grappin R. Activité protéolytique de souches de lactobacilles thermophiles isolées de levain et de Comté. II-Applications en sites industriels. Le Lait 74 (1994) 33-46
4. Christensen J., Povlsen V.T., and Sørensen J. Application of fluorescence spectroscopy and chemometrics in the evaluation of processed cheese during storage. Journal of Dairy Science 86 (2003) 1101-1107
5. Dufour E., Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., and Mouhous Riou N. Phase transition of triglycerides during semi-hard cheese ripening. International Dairy Journal 10 (2000) 81-93
6. Dufour E., and Riaublanc A. Potentiality of spectroscopic methods for the characterisation of dairy products. I-Front-face fluorescence study of raw, heated and homogenised milks. Le Lait 77 (1997) 657-670
7. Elmadfa I., and Leitzmann C. Ernährung des Menschen (Vol. 3). Auflage (1998), Verlag Eugen Ulmer, Stuttgart, Germany
8. Fox J.B., and Thayer D.W. Radical oxidation of riboflavin. International Journal of Vitamin Research 68 (1998) 174-180
9. Fox P.F. The milk protein system. In: Fox P.F. (Ed). Developments in dairy chemistry (1989), Elsevier Applied Science, New York, USA 1-54
10. Guinee T.P., Auty M.A.E., and Fenelon M.A. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal 10 (2000) 277-288
11. Hansen E., and Skibsted L.H. Light-induced oxidative changes in a model dairy spread. Wavelength dependence of quantum yields. Journal of Agricultural and Food Chemistry 48 (2000) 3090-3094
12. Herbert S., Mouhous Riou N., Devaux M.F., Riaublanc A., Bouchet B., Gallant J.D., and Dufour E. Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy. Le Lait 80 (2000) 621-634
13. Karoui R., Laguet A., and Dufour E. Fluorescence spectroscopy: A tool for the investigation of cheese melting-Correlation with rheological characteristics. Le Lait 83 (2003) 251-264
14. Kikugawa K., and Beppu M. Involvement of lipid oxidation products in the formation of fluorescent and cross-linked proteins. Chemistry and Physics of Lipids 44 (1987) 277-296
15. Konstance R.P., and Holsinger V.H. Development of rheological test methods for cheese. Journal of Food Technology 46 (1992) 105-109
16. Kulmyrzaev A., Dufour E., Noël Y., Hanafi M., Karoui R., Qannari E.M., and Mazerolles G. Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics-Relations with rheology properties. International Dairy Journal 15 (2005) 669-678
17. Lakowicz J.R. Fluorophores. In: Lakowicz J.R. (Ed). Principles of fluorescence spectroscopy (1983), Plenum Press, New York, USA 63-93
18. Lobato-Calleros C., Velázquez J., Sánchez-García J., and Vernon-Carter E.J. Dynamic rheology of Mexico Manchego cheese-like products containing canola oil and emulsifier blends. Food Research International 36 (2003) 81-90
19. Luis M.L., Fraga J.M.G., Jiménez A.I., Jiménez F., Hernández O., and Arias J.J. Application of PLS regression to fluorimetric data for the determination of furosemide and triamterene in pharmaceutical preparations and triamterene in urine. Talanta 62 (2004) 307-316
20. Martens H., and Næs T. Multivariate calibration (1989), Wiley, London, UK
21. Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Mouhous Riou N., and Dufour E. Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening. Le Lait 81 (2001) 509-527
22. Miquel Becker E., Christensen J., Frederiksen C.S., and Haugaard V.K. Front-face fluorescence spectroscopy and chemometrics in analysis of yogurt: Rapid analysis of riboflavin. Journal of Dairy Science 86 (2003) 2508-2515
23. Mounsey J.S., and O'Riordan E.D. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. Journal of Food Science 64 (1999) 701-703
24. Poveda J.M., García A., Martín-Alvarez P.J., and Cabezas L. Application of partial least square (PLS) regression to predict the ripening time of Manchego cheese. Journal of Food Chemistry 84 (2004) 29-33
25. Rampon V., Genot C., Riaublanc A., Anton M., Axelos M.A.V., and McClements D.J. Front-face spectroscopy study of globular proteins in emulsions: Displacement of BSA by a nonionic surfactant. Journal of Agricultural and Food Chemistry 51 (2003) 2482-2489
26. Rosenberg M., Wang Z., Chuang S.L., and Shoemaker C.F. Viscoelastic property changes in Cheddar cheese during ripening. Journal of Food Science 60 (1995) 640-644
27. Subramanian R., and Gunasekaran S. Small amplitude oscillatory shear studies on Mozzarella cheese Part I. Region of linear viscoelasticity. Journal of Texture Studies 28 (1997) 633-642
28. Veraverbeke E.A., Irudayaraj J., and Lammertyn J. Fast aroma profiling to detect invert sugar adulteration with znose. Journal of the Science of Food and Agriculture 85 (2005) 243-250
29. Visser J. Factors affecting the rheological and fracture properties of hard and semi-hard cheese. Bulletin of the International Dairy Federation 268 (1991) 49-61
30. Wasylewski M. Binding study of riboflavin-binding protein with riboflavin and its analogues by differential scanning calorimetry. Journal of Protein Chemistry 19 (2000) 523-528
31. Wold J.P., Jørgensen K., and Lundby F. Non-destructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging. Journal of Dairy Science 85 (2002) 1693-1704
32. Wold J.P., Veberg A., Nilsen A., Iani V., Juzenas P., and Moan J. The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis. International Dairy Journal 15 (2005) 343-353