AVALIAÇÃO DAS PROPRIEDADES QUÍMICAS, TÉRMICAS, TECNOLÓGICAS E SENSORIAIS DE QUEIJOS AZUIS

Abstract

The production of blue cheese is increasing every year due to the interest and potential use in the gastronomy. The current legislation on the standard of identity and quality of blue cheese is limited, since it is a class of cheeses still considered recent in the country. Therefore, information on technological aspects, chemical composition and sensorial quality are scarce. The objective of this research was to evaluate, compare and discuss the chemical, thermal, technological and sensorial characteristics of national (n = 20) and international (n = 10) blue cheeses. The samples were evaluated in relation to the type of packaging, label information, validity, price per pound, defects and dimensions. The analyzes included moisture, pH, acidity, fat, protein, tyrosine, sodium chloride, sodium, ash, differential scanning calorimetry (DSC), color parameters and texture profile. The sensory attributes appearance, odor, taste, texture, mold, salty taste, residual bitter and overall acceptability were evaluated by hedonic scale by selected evaluators. Blue cheeses were purchased in 4 types of packaging: aluminum foil (56.6%), PVC plastic film (13.3%), rigid plastic (16.6%) and aluminum foil and PVC plastic film (13.3%). Natamycin and chlorophyll dye were discriminated on the national cheeses label, 46.6 and 30.0%, respectively. The validity of the international cheeses was three times (365 days) of the national cheeses. Only 13 samples showed no defects in appearance, 54% of which were international samples. National and international samples presented significant differences (p < 0.01) in most of the evaluated parameters, except for pH, acidity, fat and protein contents. The national cheeses presented greater amplitude of the results in the evaluated parameters. The mean hardness was higher in the national cheeses and all other texture parameters were lower than the international cheeses. The international cheeses showed a higher maturation index and mycelial intensity. However, some national samples showed a high maturation index. In the sensorial evaluation the parameter acceptability of the samples was influenced mainly by the cheese appearance, residual taste, taste, texture and odor. In the DSC analysis it was observed that the more matured the cheese the greater the resistance of the lipids to oxidation. In the PCA a grouping of the majority of the samples, both national (70%) and international (90%), can be observed, being influenced by these attributes. Samples that were not well evaluated had some type of defect, in most cases contamination and / or presented minimum values and in some cases maximum values, observed in the physicochemical composition, color and texture profile. These results will be useful for the production, academic and research sector as they provide detailed data and discussion on the technological and sensory aspects of blue cheeses.