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

• Autorzy: Jasinska M. , Dmytrow I. , Stradomski A.

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.

Słowa kluczowe

EN

nitrogen compound; Edam cheese; various fat content; acidity; human nutrition; food; quality; storage; food quality; fat content; cheese

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 1
• Opis fizyczny: p.31-37,fig.,ref.

Twórcy

autor

Jasinska M.

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

autor

Dmytrow I.

autor

Stradomski A.

Bibliografia

• 1. Altemueller A.G., Rosenberg M., Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheese by reverse-phase HPLC. J. Food Sci., 1996, 61, 295–298.
• 2. Ardö Y., Characterizing ripening in low-fat, semi-hard cheese made with undefined mesophilic DL - starter. Int. Dairy J., 1993, 3, 343–357.
• 3. Ardö Y., Larsson P., Mansson L., Hedelberg A., Studies on peptidolysis during early maturation and its influence on low-fat cheese quality. Milchwissenschaft, 1989, 44, 485–490.
• 4. Banks J.M., Brechany Y.E., Christie W.W., The production of low fat Cheddar cheese. Int. J. Soc. Dairy Technol., 1989, 42, 6–9.
• 5. Cichosz G., Rymaszewski J., Kujawski M., Metabolism of lactose during production of Edam cheese. Acta Acad. Agricult. Tech. Olsztyn, Technologia Alimentarium, 1995, 27, 61–69 (in Polish).
• 6. Dziuba J., Kostyra H., Biochemia żywności. Ćwiczenia i metody. 1992. ART. Olsztyn, pp. 89-90 (in Polish).
• 7. Emmons D.B., Kalab M., Larmond E., Lowrie R.J., Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low – fat milk. J. Texture Stud., 1995, 11, 15–34.
• 8. Farkye N.Y., Kiely L.J., Allshouse D.R., Kindstedt P.S., Proteolysis in Mozzarella cheese during refrigerated storage. J. Dairy Sci., 1991, 74, 1433–1438.
• 9. Fenelon M.A., Connor P.O., Guinee T.P., The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening. J. Dairy Sci., 2000a, 83, 2173–2183.
• 10. Fenelon M.A., Guinee T.P., Delahunty C., Murray J., Crowe F., Composition and sensory attributes of retail Cheddar cheese with different fat contents. J. Food Comp. Anal., 2000b, 13, 13–26.
• 11. Fenelon M.A., Guinee T.P., The effect of milk fat on Cheddar yield and its prediction using modifications of the van Slyke cheese formula. J. Dairy Sci., 1999, 82, 1–13.
• 12. Fenelon M.A., Guinee T.P., Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat content. Int. Dairy J., 2000, 10, 3,151–158.
• 13. Fife R.L., Mc Mahon D.J., Oberg C.J., Functionality of low fat Mozzarella cheese. J. Dairy Sci., 1996, 79, 1903–1910.
• 14. Guinee T.P, Auty M.A.E., Fenelon M.A., The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Int. Dairy J., 2000, 10, 4, 277–288.
• 15. Guinee T.P, Fenelon M.A., Mulholland E.O., O’Kennedy B.T., O’Brien N., Reville W.J., The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat Cheddar cheese. Int. J. Soc. Dairy Technol., 1997, 50, 1–10.
• 16. Guo M.R., Kindstedt P.S., Age-related changes in the water phase of Mozzarella cheese. J. Dairy Sci., 1995, 78, 2099–2107.
• 17. Jaros D., Ginzinger W., Tschager E., Mayer H.K., Rohm H., Effects of water addition on composition and fracture properties of Emmental cheese. Lait, 1997, 77, 467–477.
• 18. Kurpisz W., Organoleptic assessment of dairy products. 1984, Wyd. Spół., Warszawa, pp. 52–65, 103–134 (in Polish).
• 19. Lau K.Y., Barbano D.M., Rasmussen R.R., Influence of pasteurization of milk on protein breakdown in Cheddar cheese during aging. J. Dairy Sci., 1991, 74, 727–740.
• 20. Madsen J.S., Ardö Y., Exploratory study of proteolysis, rheology and sensory properties of Danbo cheese with different fat content. Int. Dairy J., 2001, 11, 423–431.
• 21. Mayer H.K., Rockenbauer Ch., Mlcak H., Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC. Lait, 1998, 48, 425–438.
• 22. Mc Mahon D.J., Oberg C.J., Mc Manus W., Functionality of Mozzarella cheese. Austr. J. Dairy Technol., 1993, 48, 99–104.
• 23. Merrill R.K., Oberg C.J., Mc Mahon D.J., A method for manufacturing reduced fat Mozzarella cheese. J. Dairy Sci., 1994, 77, 1783–1788.
• 24. Mistry V.V., Kasperson M., Influence of salt on the quality of reduced fat cheddar cheese. J. Dairy Sci., 1998, 81, 1214–1221.
• 25. Paulson B., Mc Mahon D.J., Oberg C.J., Influence of NaCl on appearance, functionality and protein arrangements in non-fat Mozzarella cheese. J. Dairy Sci., 1998, 81, 2053–2064.
• 26. Polish Standard PN-73/A-86232, Milk and dairy products. Cheeses. Methods of analyses 1973 (in Polish).
• 27. Polish Standard PN-ISO 6658, Sensory assessment. Methodology. General guidelines, 1998 (in Polish).
• 28. Polish Standard PN-ISO 4121, Sensory assessment. Methodology. Assessment of food products by means of scaling methods, 1998 (in Polish).
• 29. Prentice J.H., Gilles J., Composition and grade of cheddar cheese manufactured over three seasons. New Zeal. J. Dairy Sci. Technol., 1993, 14, 63–71.
• 30. Rodriguez J., Recent advances in the development of low-fat cheeses. Trends Food Sci. Technol., 1998, 9, 249–254.
• 31. Rudan M.A., Barbano D.M., Yun J.J., Kindstadt P.S., Effect of fat reduction on composition, proteolysis, functionality and yield of mozzarella cheese. J. Dairy Sci., 1999, 82, 661–672.
• 32. Shakeel-Ur-Rehman, Farkye N.Y., Considine T., Schaffner A., Drake M.A., Effects of standardization of whole milk with dry protein concentrate on the yield and ripening of reduced-fat cheddar cheese. J. Dairy Sci., 2003, 86,1608–1615.
• 33. Tungjaroenchai W., Drake M.A., White C.H., Influence of adjunct cultures on ripening of reduced fat Edam cheeses. J. Dairy Sci., 2001, 84, 2117–2124.
• 34. Tunick M.H., Mackey K.L, Shieh J.J., Smith P.W.P., Cooke P., Malin E.L., Rheology and microstructure of low-fat Mozzarella cheese. Int. Dairy J., 1993, 3, 649–662.