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Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools

Fagan, C. C., Everard, C., O'Donnell, C. P., Downey, G., Sheehan, E. M., Delahunty, C. M., O'Callaghan, D. J. and Howard, V. (2007) Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools. Journal of Food Engineering, 80 (4). pp. 1068-1077. ISSN 0260-8774

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To link to this article DOI: 10.1016/j.jfoodeng.2006.04.068

Abstract/Summary

The objective of this study was to determine the potential of mid-infrared spectroscopy coupled with multidimensional statistical analysis for the prediction of processed cheese instrumental texture and meltability attributes. Processed cheeses (n = 32) of varying composition were manufactured in a pilot plant. Following two and four weeks storage at 4 degrees C samples were analysed using texture profile analysis, two meltability tests (computer vision, Olson and Price) and mid-infrared spectroscopy (4000-640 cm(-1)). Partial least squares regression was used to develop predictive models for all measured attributes. Five attributes were successfully modelled with varying degrees of accuracy. The computer vision meltability model allowed for discrimination between high and low melt values (R-2 = 0.64). The hardness and springiness models gave approximate quantitative results (R-2 = 0.77) and the cohesiveness (R-2 = 0.81) and Olson and Price meltability (R-2 = 0.88) models gave good prediction results. (c) 2006 Elsevier Ltd. All rights reserved..

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:24080
Uncontrolled Keywords:Processed cheese; Mid-Infrared spectroscopy; Texture profile analysis; Meltability; Chemometrics
Publisher:Elsevier

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