Velasco De Diego, RaquelOrdóñez Pereda, Juan AntonioCabeza Briales, María ConcepciónCambero Rodríguez, María Isabel2024-01-302024-01-302016Velasco R, Ordóñez JA, Cabeza MC, Cambero MI. Effect of E-beam Sanitation of Surface Mould Cheese on Texture and Sensory Attributes. LWT Food Sci Technol. 2016; 70: 1-80023-643810.1016/j.lwt.2016.02.020https://hdl.handle.net/20.500.14352/96751The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences (p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences (p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the food safety objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/j.lwt.2016.02.020restricted accessSoft mould-ripened cheeseE-beam radiationSensory qualityTextural attributesResponse surface methodolgyTecnología de los alimentos3309.09 Productos lácteos3309.13 Conservación de Alimentos3309.20 Propiedades de Los Alimentos3309.99 Otras1209.09 Análisis Multivariante