Application of multivariate methods to identify the indices of secondary proteolysis for Trappist cheese maturity and quality

被引：8
作者：
Bara-Herczegh, O
Horváth-Almássy, K
Örsi, F
机构：
[1] Univ Szeged, Coll Food Ind, Dept Food Sci, H-6724 Szeged, Hungary
[2] Tech Univ Budapest, Dept Biochem & Food Technol, H-1111 Budapest, Hungary
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2002年 / 214卷 / 06期
关键词：
Hungarian Trappist cheese; ripening index; secondary proteolysis; proteolytic parameters; multivariate methods;
D O I：
10.1007/s00217-002-0532-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Secondary proteolytic data (size-exclusion chromatography and spectrophotometric values) were utilised to characterise the degree of ripening of Hungarian Trappist cheese. The proteolytic parameters were determined during the ripening period and shelf life in a search for a correlation between the changes in the proteolytic parameters and the age or sensory properties of the product. The investigated Trappist cheese samples, originating from five different manufacturing processes, were graded by means of chemical composition and sensory tests. The proteolytic data were evaluated with statistical methods (single-valued and multivariate analysis). Some proteolytic parameters were found to be Useful as ripening indices to characterise the maturity of Hungarian Trappist cheese.
引用
收藏
页码：516 / 520
页数：5
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