Título
Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
Food Research International
Datos de la obra
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
Editor
Elsevier
Fecha
2024
ISSN
0963-9969
Abstract
[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.
Materia
Palabras clave
Queso De Oveja
Bacterias De Ácido Láctico
Fracciones De Nitrógeno
Aminoácidos Libres
Microestructura
Análisis Del Perfil De Textura.
Bacterias De Ácido Láctico
Fracciones De Nitrógeno
Aminoácidos Libres
Microestructura
Análisis Del Perfil De Textura.
Idioma
eng
Tipo documental
info:eu-repo/semantics/article
Peer review
SI
URI
DOI
Collections
- Untitled [5567]