RT info:eu-repo/semantics/article
T1 Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
A1 Abarquero, Daniel
A1 Duque, Cristina
A1 Bodelón Macías, Raquel
A1 López, Inés
A1 Muñoz, Julio
A1 Fresno Baro, José María
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Queso De Oveja
K1 Bacterias De Ácido Láctico
K1 Fracciones De Nitrógeno
K1 Aminoácidos Libres
K1 Microestructura
K1 Análisis Del Perfil De Textura.
K1 3309 Tecnología de Los Alimentos
AB [EN] The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous lactobacilli and or Leuconostoc, and were compared with each other and with a control batch, that used only a commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble nitrogen and 12 % trichloroacetic acid soluble nitrogen, polypeptide nitrogen and casein nitrogen), levels of free amino acids and biogenic amines were assessed. Texture and microstructure of cheeses were also evaluated. Significant differences in nitrogen fractions were observed between batches at different stages of ripening. The free amino acid content increased throughout the cheese ripening process, with a more significant increase occurring after the first 30 days. Cheeses containing non-starter lactic acid bacteria exhibited the highest values at the end of the ripening period. Among the main amino acids, GABA was particularly abundant, especially in three of the cheese batches at the end of ripening. The autochthonous lactic acid bacteria were previously selected as non-producers of biogenic amines and this resulted in the absence of these compounds in the cheeses. Analysis of the microstructure of the cheese reflected the impact of proteolysis. Additionally, the texture profile analysis demonstrated that the cheese's hardness intensified as the ripening period progressed. The inclusion of autochthonous non-starter lactic acid bacteria in Castellano cheese production accelerated the proteolysis process, increasing significantly the free amino acids levels and improving the sensory quality of the cheeses.
PB Elsevier
SN 0963-9969
LK https://hdl.handle.net/10612/19917
UL https://hdl.handle.net/10612/19917
NO Abarquero, D., Duque, C., Bodelón, R., López, I., Muñoz, J., María Fresno, J., & Eugenia Tornadijo, M. (2024). Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening. Food Research International, 114306. https://doi.org/10.1016/j.foodres.2024.114306
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 30-jun-2024