Influence of Stretching Temperature on the Physicochemical Properties of String Cheese Based on Principal Component Analysis
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Abstract:
String cheeses were prepared using a single-screw extruder, and principal component analysis (PCA) was used to investigate the influence of the stretching temperature on their physicochemical properties. The results showed that both cheese curd and string cheese stretched at 70 ℃ had a high expressible serum content; strong mobility in bound, occluded, and free waters; a high proportion of occluded and free water components; high L* and a* values; a low proportion of bound water component; and low hardness, gumminess, chewiness, and resilience. Compared with the cheeses prepared at other stretching temperatures, string cheese prepared at a stretching temperature of 90 ℃ had a lower expressible serum content; weaker mobility in bound, occluded, and free waters; lower proportions of occluded and free water components; lower L* and a* values; higher proportion of bound water component; and higher hardness, gumminess, chewiness, and resilience. The elasticity, b*, and c values of string cheese were not significantly influenced by the stretching temperature (p > 0.05). The comprehensive assessment model of the stretching temperature and physicochemical properties of string cheese was established based on the PCA. The principal component score indicated that good physicochemical properties of string cheese could be obtained at 80 ℃ with a screw speed of 45 r/min.
