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Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy

Published online by Cambridge University Press:  24 January 2006

Carmen Blazquez ,
Gerard Downey ,
Donal O'Callaghan ,
Vincent Howard ,
Conor Delahunty ,
Elizabeth Sheehan ,
Colm Everard  and
Colm P O'Donnell
Carmen Blazquez
Affiliation:
Teagasc, The National Food Centre, Ashtown, Dublin 15, Republic of Ireland
Gerard Downey
Affiliation:
Teagasc, The National Food Centre, Ashtown, Dublin 15, Republic of Ireland
Donal O'Callaghan
Affiliation:
Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Republic of Ireland
Vincent Howard
Affiliation:
Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Republic of Ireland
Conor Delahunty
Affiliation:
Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand
Elizabeth Sheehan
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland
Colm Everard
Affiliation:
Department of Biosystems Engineering, University College Dublin, Dublin 2, Republic of Ireland
Colm P O'Donnell
Affiliation:
Department of Biosystems Engineering, University College Dublin, Dublin 2, Republic of Ireland
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Abstract

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This study investigated the application of near infrared (NIR) reflectance spectroscopy to the measurement of texture (sensory and instrumental) in experimental processed cheese samples. Spectra (750 to 2498 nm) of cheeses were recorded after 2 and 4 weeks storage at 4 °C. Trained assessors evaluated 9 sensory properties, a texture profile analyser (TPA) was used to record 5 instrumental parameters and cheese ‘meltability’ was measured by computer vision. Predictive models for sensory and instrumental texture parameters were developed using partial least squares regression on raw or pre-treated spectral data. Sensory attributes and instrumental texture measurements were modelled with sufficient accuracy to recommend the use of NIR reflectance spectroscopy for routine quality assessment of processed cheese.

Keywords

Cheddar cheesenear infraredtexturesensory analysis
Type
Research Article
Information
Journal of Dairy Research , Volume 73 , Issue 1 , February 2006 , pp. 58 - 69
Copyright
Proprietors of Journal of Dairy Research 2006