Publicação
Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data
| Resumo: | Raw ewes' milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude oscillatory shear (SAOS). Rheological data was complemented with other physical and chemical parameters, that were monitored during ripening, in order to estimate Serpa cheese ripening time using multiple linear regression (MLR). Mechanical spectra indicated a relatively strong structure, comparable to a gel, with a low dependence on frequency at the beginning of ripening and a weak structure, comparable to a concentrated suspension, with a crossing point (G″=G′) at the left of the graphic and with both moduli highly dependent on frequency, at the end of ripening. Good correlations (P<0·05) were obtained between structural (hardness and storage modulus) and proteolysis indicators. Using a combination of chemical, colour and rheological parameters we were able to obtain a multiple linear regression (MLR) which allows the estimation of Serpa cheese ripening time with an estimation error of 1·7 d (adjusted R2=0·98, P<0·0001). |
|---|---|
| Autores principais: | Silva, Paula |
| Outros Autores: | Rodriguez Garcia, José; Sousa, Isabel; Alvarenga, Nuno |
| Assunto: | Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| Ano: | 2008 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Beja |
| Idioma: | inglês |
| Origem: | Repositório Institucional do IPBeja |
| _version_ | 1866902665233956864 |
|---|---|
| author | Silva, Paula |
| author2 | Rodriguez Garcia, José Sousa, Isabel Alvarenga, Nuno |
| author2_role | author author author |
| author_facet | Silva, Paula Rodriguez Garcia, José Sousa, Isabel Alvarenga, Nuno |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Silva, Paula\"},{\"Person.name\":\"Rodriguez Garcia, José\"},{\"Person.name\":\"Sousa, Isabel\"},{\"Person.name\":\"Alvarenga, Nuno\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Silva, Paula Rodriguez Garcia, José Sousa, Isabel Alvarenga, Nuno |
| datacite.date.Accepted.fl_str_mv | 2008-05-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-11-13T14:24:18Z 2008-05-01T00:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| datacite.titles.title.fl_str_mv | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| dc.creator.none.fl_str_mv | Silva, Paula Rodriguez Garcia, José Sousa, Isabel Alvarenga, Nuno |
| dc.date.Accepted.fl_str_mv | 2008-05-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-11-13T14:24:18Z 2008-05-01T00:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/20.500.12207/558 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Cambridge |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| dc.title.fl_str_mv | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Raw ewes' milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude oscillatory shear (SAOS). Rheological data was complemented with other physical and chemical parameters, that were monitored during ripening, in order to estimate Serpa cheese ripening time using multiple linear regression (MLR). Mechanical spectra indicated a relatively strong structure, comparable to a gel, with a low dependence on frequency at the beginning of ripening and a weak structure, comparable to a concentrated suspension, with a crossing point (G″=G′) at the left of the graphic and with both moduli highly dependent on frequency, at the end of ripening. Good correlations (P<0·05) were obtained between structural (hardness and storage modulus) and proteolysis indicators. Using a combination of chemical, colour and rheological parameters we were able to obtain a multiple linear regression (MLR) which allows the estimation of Serpa cheese ripening time with an estimation error of 1·7 d (adjusted R2=0·98, P<0·0001). |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ripb_20f9ff599f6736bb600d89a47fa8b7f8 |
| identifier.url.fl_str_mv | http://hdl.handle.net/20.500.12207/558 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Beja |
| instname_str | Instituto Politécnico de Beja |
| language | eng |
| network_acronym_str | ripb |
| network_name_str | Repositório Institucional do IPBeja |
| oai_identifier_str | oai:repositorio.ipbeja.pt:20.500.12207/558 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Silva, Paula Rodriguez Garcia, José Sousa, Isabel Alvarenga, Nuno |
| publishDate | 2008 |
| publisher.none.fl_str_mv | Cambridge |
| reponame_str | Repositório Institucional do IPBeja |
| repository_id_str | urn:repositoryAcronym:ripb |
| service_str_mv | urn:repositoryAcronym:ripb |
| spelling | porRaw ewes' milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude oscillatory shear (SAOS). Rheological data was complemented with other physical and chemical parameters, that were monitored during ripening, in order to estimate Serpa cheese ripening time using multiple linear regression (MLR). Mechanical spectra indicated a relatively strong structure, comparable to a gel, with a low dependence on frequency at the beginning of ripening and a weak structure, comparable to a concentrated suspension, with a crossing point (G″=G′) at the left of the graphic and with both moduli highly dependent on frequency, at the end of ripening. Good correlations (P<0·05) were obtained between structural (hardness and storage modulus) and proteolysis indicators. Using a combination of chemical, colour and rheological parameters we were able to obtain a multiple linear regression (MLR) which allows the estimation of Serpa cheese ripening time with an estimation error of 1·7 d (adjusted R2=0·98, P<0·0001).application/pdfengCambridgeporEstimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical dataSilva, PaulaRodriguez Garcia, JoséSousa, IsabelAlvarenga, NunoHandlehttp://hdl.handle.net/20.500.12207/558ISSNIsPartOf1469-76292013-11-13T14:24:18Z2008-05-01T00:00:00Z2008-05-01T00:00:00Z2008-05http://purl.org/coar/access_right/c_abf2open accessporEwe cheeseporMultiple linear regressionporEstimationporRipeningporRheologyporProteolysis504903 byteshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipbeja.pt/bitstreams/0141bd05-de12-435b-bff8-4431efe002be/downloadliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data Silva, Paula Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| status | SINGLETON |
| subject.fl_str_mv | Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| title | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| title_full | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| title_fullStr | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| title_full_unstemmed | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| title_short | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| title_sort | Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data |
| topic | Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| topic_facet | Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis |
| url | http://hdl.handle.net/20.500.12207/558 |
| visible | 1 |