Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes
The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feret<sub>max</sub>, Geo<sub>diam</sub>, and τ and the cheese type influenced the parameters Feret<sub>max</sub>, Geo<sub>diam</sub>, and Geo<sub>elong</sub>. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feret<sub>max</sub>, Geo<sub>diam</sub>, Geo<sub>elong</sub>, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes.
Authors
- Norma Leticia Hernández‐Chaparro (ORCID: https://orcid.org/0000-0001-7802-7981)
- Emmanuel de Jesús Ramírez‐Rivera (ORCID: https://orcid.org/0000-0002-3865-1314)
- José Andrés Herrera‐Corredor (ORCID: https://orcid.org/0000-0002-2392-2521)
- Julio Enrique Oney‐Montalvo (ORCID: https://orcid.org/0000-0002-6119-9311)
- Luis Alfonso Can‐Herrera (ORCID: https://orcid.org/0000-0001-7926-0320)
- Jesús Rodríguez‐Miranda (ORCID: https://orcid.org/0000-0002-1290-5670)
- Rosa Isela Castillo‐Zamudio (ORCID: https://orcid.org/0000-0001-7063-1543)
- Juan Cristóbal Hernández Arzaba (ORCID: https://orcid.org/0000-0002-0646-1794)
- Jasiel Valdivia Sánchez (ORCID: https://orcid.org/0000-0002-3347-5227)
- Adán Cabal‐Prieto (ORCID: https://orcid.org/0000-0002-2267-7915)
- Lucía Sánchez‐Arellano (ORCID: https://orcid.org/0000-0002-0933-5961)
- Witoon Prinyawiwatkul (ORCID: https://orcid.org/0000-0001-5270-8957)
Institutions
- Louisiana State University Agricultural Center (US)
- Tecnológico Nacional de México (MX)
- Colegio de Postgraduados (MX)
- Instituto Tecnológico de Tuxtepec (MX)
Publication Details
- Journal
- Journal of Texture Studies
- Published
- 2024-09-08
- DOI
- https://doi.org/10.1111/jtxs.12865
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.68