Non-destructive analysis of Manchego cheese texture using impact force-deformation and acoustic impulse-response techniques

摘要

The use of two different non-destructive impact techniques for cheese texture assessment was evaluated. The textural properties measured using a texture analyxer increased linearly throughout curing time showing a characteristic pattern that was also found for the impact parameters. A good relationship was found between the textural parameters and the impact force-deformation and acoustic impulse-response ones. The best correlation coefficient corresponded to the relationship between the maximum impact force (MIF) and the maximum force (MF) for the spherical probes used in the textural analysis (avg. R = 0.965). The energy content of the 70-400 Hz frequency spectrum also allowed for an accurate prediction of the textural parameters like MF (R = 0.844). Multiple regression significantly improved the assessment of all the textural parameters using the non-destructive impact measurements. Consequently, nondestructive impact tests could be used to predict Manchego cheese texture. These systems are inexpensive, very fast and could be installed on-line.