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2007 | 57 | 1 |

Tytuł artykułu

Changes of selected quality attributes of Edam cheese with various fat contents during storage

Treść / Zawartość

Warianty tytułu

PL
Zmiany wybranych cech jakosciowych sera Edam o roznej zawartosci tluszczu w czasie jego przechowywania

Języki publikacji

EN

Abstrakty

EN
Changes of selected quality attributes of Edam cheese with different fat contents were analysed during its six-week storage at 5±1°C. The subject of the analysis was reduced-fat (28% of fat in dry matter) and full-fat (50% of fat in dry matter) Edam cheese produced by a domestic manufacturer. The sensory assessment of the experimental cheese was performed and the following attributes were determined: total water and fat content, titratable acidity, pH, and total nitrogen content, water soluble nitrogen and amino acid nitrogen contents. It was shown that the full-fat Edam cheese had more intensive colour, tenderer consistence and definitely better taste than the reduced-fat cheese. Also, it was proved that fat content did not have any significant influence on titratable acidity nor pH of the cheese analysed, but it significantly differentiated cheeses with respect to contents of water soluble nitrogen. The full-fat Edam cheese had higher contents of this form of nitrogen. The content of amino acid nitrogen was not dependent on fat content.
PL
Przebadano średniotłusty (28% tłuszczu w Sm) i pełnotłusty (50% tłuszczu w Sm) ser Edam podczas 6 tygodni przechowywania w temp. 5°C±1°C. Ser poddano ocenie organoleptycznej oraz oznaczono w nim zawartość wody, tłuszczu, kwasowość miareczkową, pH oraz zawartość azotu ogólnego, rozpuszczalnego i aminowego. Stwierdzono, że ser Edam pełnotłusty charakteryzował się intensywniejszą barwą, bardziej miękką konsystencją oraz zdecydowanie lepszym smakiem niż ser średniotłusty. Wykazano, że zawartość tłuszczu nie miała istotnego wpływu na kształtowanie się kwasowości potencjalnej i pH analizowanych serów. Stwierdzono również, że zawartość tłuszczu istotnie różnicowała sery pod względem zawartosci azotu rozpuszczalnego a wyższą jego zawartość w całym okresie badawczym wykazywał ser Edam pełnotłusty. Zawartość azotu aminowego nie była zależna od udziału tłuszczu w serze.

Wydawca

-

Rocznik

Tom

57

Numer

1

Opis fizyczny

p.31-37,fig.,ref.

Twórcy

autor
  • Agricultural University, Papieza Pawla VI/3, 71-459 Szczecin, Poland
autor

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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