Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCIENCE INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Monitoring the ripening process by prevalent analytic methods is laborious, expensive, and time consuming. Our objective was to develop a rapid and simple method based on vibrational spectroscopic techniques to understand the biochemical changes occurring during the ripening process of Turkish white cheese and to generate predictive algorithms for the determination of the content of key cheese quality and ripening indicator compounds. Turkish white cheese samples were produced in a pilot plant scale and ripened for 100 d, and samples were analyzed at 20 d intervals during storage. The collected spectra (Fourier-transform infrared, Raman, and near-infrared) correlated with major composition characteristics (fat, protein, and moisture) and primary products of the ripening process and analyzed by pattern recognition to generate prediction (partial least squares regression) and classification (soft independent analysis of class analogy) models. The soft independent analysis of class analogy models classified cheese samples based on the unique biochemical changes taking place during the ripening process. partial least squares regression models showed good correlation (RPre = 0.87 to 0.98) between the predicted values by vibrational spectroscopy and the reference values, giving low standard errors of prediction (0.01 to 0.57). Portable and handheld vibrational spectroscopy units can be used as a rapid, simple, and in situ technique for monitoring the quality of cheese during aging and provide real-time tools for addressing deviations in manufacturing.
Açıklama
This research did not receive any specific grant from funding agencies in the public, commercial, or not-forprofit sectors. The author Hulya Yaman thanks The Scientific and Technological Research Council of Turkey (TUBITAK) for supporting her research at The Ohio State University. The authors have not stated any conflicts of interest.
Anahtar Kelimeler
Mid-Infrared Spectroscopy, Near-Infrared Spectroscopy, Raman Spectroscopy, Turkish White Cheese, Ripening, Fatty-Acid-Composition
Kaynak
Journal of Dairy Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
105
Sayı
1
Künye
Yaman, H., Aykas, D. P., Jiménez-Flores, R., & Rodriguez-Saona, L. E. (2022). Monitoring the ripening attributes of Turkish white cheese using miniaturized vibrational spectrometers. Journal of Dairy Science, 105(1), 40-55.
