Determining Effects of Freezing on Pasta Filata and Non-Pasta Filata Mozzarella Cheeses by Nuclear Magnetic Resonance Imaging

The formation of ice during freezing of pasta filata and non-pasta filata Mozzarella cheeses, and the spatial redistribution of water T2 relaxation time and the changes of water self-diffusion coefficient (D) within the unfrozen and frozen-stored cheese samples were observed by nuclear magnetic reso...

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Bibliographic Details
Published in:Journal of dairy science 2003-08, Vol.86 (8), p.2525-2536
Main Authors: Kuo, M.-I., Anderson, M.E., Gunasekaran, S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheese - analysis
Chemical Phenomena
Chemistry, Physical
Food industries
Food Preservation
Freezing
Frozen Foods - analysis
Fundamental and applied biological sciences. Psychology
Magnetic Resonance Spectroscopy - methods
Milk and cheese industries. Ice creams
Mozzarella cheese
MRI
self-diffusion coefficient
T2 relaxation
Time Factors
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Summary:The formation of ice during freezing of pasta filata and non-pasta filata Mozzarella cheeses, and the spatial redistribution of water T2 relaxation time and the changes of water self-diffusion coefficient (D) within the unfrozen and frozen-stored cheese samples were observed by nuclear magnetic resonance imaging. Images of water spin number density and water T2 relaxation time were obtained using spin-echo imaging pulse sequence. The water self-diffusion coefficient was measured by pulsed-field gradient spin-echo technique. The ice formation was accompanied by loss of signal intensity in the affected areas of the cheese sample. There was a significant change in T2 and D values of water following freezing-thawing, which can be used to characterize the effect of freezing on cheeses. The D values of the frozen-stored pasta filata Mozzarella cheese samples were higher than those for the unfrozen samples. Such a difference was not observed for the non-pasta filata Mozzarella cheese samples. The T2 distributions of frozen-stored pasta filata Mozzarella cheese samples were narrower, and those for the non-pasta filata Mozzarella cheese samples were broader T2. This may be attributed to the microstructure differences between the two cheeses.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(03)73847-8