The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

被引：22

作者：

Ceruti, Roberto J. ^{[1
]}

Zorrilla, Susana E. ^{[1
]}

Sihufe, Guillermo A. ^{[1
]}

机构：

[1] Univ Nacl Litoral, Consejo Nacl Invest Cient & Tecn, Inst Desarrollo Tecnol Ind Quim, Santa Fe, Argentina

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 48卷 / 01期

关键词：

Reggianito; Cheese; Proteolysis; Ripening; Elevated temperature; ARGENTINO CHEESE; CHEDDAR CHEESE; SENSORY CHARACTERISTICS; FLAVOR; LIPOLYSIS; STORAGE;

D O I：

10.1016/j.foodres.2012.02.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature-time combinations. Control cheeses stored at 12 degrees C for 6 months and experimental cheeses stored at 20 degrees C for 2 or 4 weeks then at 12 degrees C up to 6 months, were analysed at 61, 124, and 180 days of ripening by physicochemical analysis, urea-PAGE analysis of the urea-soluble fraction, RP-HPLC analysis on the water-soluble fraction at pH 4.6, and free amino acid analysis. In general, increasing ripening temperature and time resulted in increases of proteolysis products, notably higher levels being observed in experimental cheeses initially stored at 20 degrees C for 4 weeks. Principal component analysis showed that those cheeses at 124 days of ripening had similar levels of proteolysis products to the control cheeses at 180 days of ripening. In conclusion, promising results related to the proteolysis event in Reggianito cheese were obtained. which may help in the selection of a convenient elevated temperature-time combination for accelerating its ripening. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：34 / 40

页数：7

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