Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022052

M. Rosenberg, Y. Rosenberg

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引用次数: 1

Abstract

The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The accumulation of the cheese N fractions that are soluble at pH 4.6 (4.6SN), soluble in 12% tri-chloroacetic acid (12TCASN), and soluble in 5% phospho-tungstic acid (5PTASN) was quantified along with the accumulation of free L-Glutamic acid (L-Glu). Results indicated that both FF and RF cheeses exhibited very significant among-cheeses differences in accumulation of the investigated fractions (p < 0.05). These significant differences were related to both the concentration of the fractions and the rate at which they accumulated. The results thus reflected significant among-cheeses differences in the inherent proteolytic potential of the cheeses as well as in its manifestation during aging. Results clearly indicated that the chronological age of the investigated cheeses did not reflect their proteolytic age. The results highlighted the need to market Cheddar cheese based on some proteolysis-related quantitative parameters.

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相同年龄的商用全脂和脱脂切达奶酪陈化过程中的蛋白质水解

切达奶酪的风味和质地的演变高度依赖于它的蛋白质水解状态，然而，切达奶酪的销售是基于它的实际年龄。关于某一特定年代的商业切达奶酪的蛋白质水解年龄的信息几乎不存在。目前的研究挑战了根据切达奶酪的实际年龄来营销它的优点。选取实足年龄相同的全脂(FF)和降脂(RF)切达奶酪，在5℃条件下陈化180 d，并对蛋白水解级联过程进行了研究和量化。测定了pH为4.6 (4.6 sn)、12%三氯乙酸(12TCASN)和5%磷钨酸(5PTASN)可溶性干酪N组分的积累量和游离l -谷氨酸(L-Glu)的积累量。结果表明，FF奶酪和RF奶酪中所研究组分的积累量差异极显著(p < 0.05)。这些显著的差异与馏分的浓度和它们积累的速度有关。因此，结果反映了奶酪内在蛋白质水解潜力的显著差异，以及其在老化过程中的表现。结果清楚地表明，所调查奶酪的实际年龄并不能反映其蛋白质水解年龄。研究结果强调了基于一些蛋白质水解相关定量参数的切达奶酪市场的必要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.