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Estrada O, Ariño A, Juan T. Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis. Foods 2019; 8:foods8030100. [PMID: 30884887 PMCID: PMC6462923 DOI: 10.3390/foods8030100] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 11/23/2022] Open
Abstract
The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution.
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Affiliation(s)
- Olaia Estrada
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain.
| | - Agustín Ariño
- Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Facultad de Veterinaria, 50013 Zaragoza, Spain.
| | - Teresa Juan
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain.
- Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Facultad de Veterinaria, 50013 Zaragoza, Spain.
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Sihufe GA, De Piante Vicín DA, Marino F, Ramos EL, Nieto IG, Karlen JG, Zorrilla SE. Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Silva RA, Bezerra VS, Pimentel MDCB, Porto ALF, Cavalcanti MTH, Filho JLL. Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4337-4344. [PMID: 26801736 DOI: 10.1002/jsfa.7640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 01/13/2016] [Accepted: 01/16/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Artisanal 'Coalho' cheese is a product typically popular in the Brazilian north-eastern region. Production of this cheese represents about 9.2% of the internal crude product of Pernambuco State. Several peptides are generated from hydrolysis of αS1 -, αS2 -, β-, and κ-caseins during manufacture of this cheese. The commercial importance of Brazilian artisanal 'Coalho' cheese justifies the examination of both the protein and peptide profiles of cheeses from six cities of the semi-arid region of Pernambuco State, Brazil. RESULTS SDS-PAGE of the aqueous extracts of 'Coalho' cheeses (WSP) showed bands of lactoferrin, β-lactoglobulin, β-lactoglobulin (dimer), α-lactoalbumin, bovine serum albumin, α-casein, β-casein, κ-casein and para-κ-casein. A total of 57 to 72 peptides were confirmed by mass spectra in the different samples of 'Coalho' cheese which 32 known peptides (11 from αS1 -casein, three from αS2 -casein, 15 from β-casein and three from κ-casein), comprising seven caseinphosphopeptides. Among the unidentified peptides, three showed high intensity peaks in all 'Coalho' cheeses studied (with molecular weights of 1597, 1725/1726, 2778/2779 Da). CONCLUSION The proteomic studies revealed peptides that may represent molecular markers or fingerprints for investigating the quality control and regional characterisation of these 'Coalho' cheeses. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Roberto A Silva
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - Vilma S Bezerra
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - Maria do Carmo B Pimentel
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- Departamento de Bioquímica, Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, 1235 Cidade Universitária, 50670-901, Recife, Pernambuco, Brazil
| | - Ana Lúcia F Porto
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - Maria Taciana H Cavalcanti
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - José Luiz L Filho
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- Departamento de Bioquímica, Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, 1235 Cidade Universitária, 50670-901, Recife, Pernambuco, Brazil
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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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Ceruti RJ, Zorrilla SE, Sabbag NG, Costa SC, Sihufe GA. Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Roberto J Ceruti
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional del Litoral (UNL); Güemes 3450 S3000GLN Santa Fe Argentina
| | - Susana E Zorrilla
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional del Litoral (UNL); Güemes 3450 S3000GLN Santa Fe Argentina
| | - Nora G Sabbag
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química (FIQ); Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
| | - Silvia C Costa
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química (FIQ); Universidad Nacional del Litoral (UNL); Santiago del Estero 2829 S3000AOM Santa Fe Argentina
| | - Guillermo A Sihufe
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Universidad Nacional del Litoral (UNL); Güemes 3450 S3000GLN Santa Fe Argentina
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Mikulec N, Habuš I, Antunac N, Vitale L, Havranek J. Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nataša Mikulec
- Dairy Science Department; Faculty of Agriculture; University of Zagreb; Svetošimunska 25; 10000; Zagreb; Croatia
| | - Ivan Habuš
- Ruđer Bošković Institute; Bijenička c. 54; P.O. Box 180; 10002; Zagreb; Croatia
| | - Neven Antunac
- Dairy Science Department; Faculty of Agriculture; University of Zagreb; Svetošimunska 25; 10000; Zagreb; Croatia
| | - Ljubinka Vitale
- Ruđer Bošković Institute; Bijenička c. 54; P.O. Box 180; 10002; Zagreb; Croatia
| | - Jasmina Havranek
- Dairy Science Department; Faculty of Agriculture; University of Zagreb; Svetošimunska 25; 10000; Zagreb; Croatia
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