Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms

The functionality changes of processed cheese analogue with stretchability during refrigerated storage (0–60 d) at 4 °C were explored and the possible mechanisms were investigated. The results showed that stretchability, meltability, and free oil release of the cheese analogue decreased during refrigerated storage, and stretch length decreased from >270 cm to 130.63 ± 8.24 cm after refrigerated storage. Furthermore, the pH 4.6-soluble nitrogen fractions, soluble calcium and phosphorus, and the fraction of bound water of the cheese analogue significantly increased during refrigerated storage, while the β-casein and the fraction of free water decreased. The microstructure results showed that the whey channel disappeared while the proteins were swollen and squeezed and deformed the fat globules over refrigerated time. In conclusion, the functionality changes of the cheese analogue during refrigerated storage occurred under the compound effects of proteolysis and hydration of protein as well as dissolution of bound calcium.