Catalogo Articoli (Spogli Riviste)

OPAC HELP

Titolo:
PROTEOLYTIC AND LIPOLYTIC CHANGES DURING THE RIPENING OF A SPANISH CRAFT GOAT CHEESE (ARMADA VARIETY)
Autore:
FRESNO JM; TORNADIJO ME; CARBALLO J; BERNARDO A; GONZALEZPRIETO J;
Indirizzi:
UNIV LEON,DEPT HIGIENE & TECNOL ALIMENTOS E-24071 LEON SPAIN UNIV LEON,DEPT HIGIENE & TECNOL ALIMENTOS E-24071 LEON SPAIN UNIV VIGO,FAC CIENCIAS ORENSE,AREA TECNOL ALIMENTOS ORENSE SPAIN
Titolo Testata:
Journal of the Science of Food and Agriculture
fascicolo: 2, volume: 75, anno: 1997,
pagine: 148 - 154
SICI:
0022-5142(1997)75:2<148:PALCDT>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Soggetto:
FREE FATTY-ACIDS; PERFORMANCE LIQUID-CHROMATOGRAPHY; STREPTOCOCCUS-CREMORIS AM2; FREE AMINO-ACIDS; MILK CHEESE; CHEDDAR CHEESE; BIOCHEMICAL CHARACTERISTICS; PROTEINASES; ENZYMES; CASEIN;
Keywords:
PROTEOLYSIS; LIPOLYSIS; GOAT CHEESE; CHEESE RIPENING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
48
Recensione:
Indirizzi per estratti:
Citazione:
J.M. Fresno et al., "PROTEOLYTIC AND LIPOLYTIC CHANGES DURING THE RIPENING OF A SPANISH CRAFT GOAT CHEESE (ARMADA VARIETY)", Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 148-154

Abstract

The proteolytic and lipolytic changes during the ripening process were investigated in four batches of Armada goat's milk cheese (an artisanal variety produced in the North of Spain), by determining the classical nitrogen fractions, caseins and their degradation products, free amino acids, as well as the acidity of the fat, thiobarbituric acid (TEA) number and free fatty acids. Values obtained for the nitrogen fractions and for caseins and their degradation products show that this cheese undergoes very little protein degradation. A low free amino acids content was observed throughout the ripening process with a predominance of Pro followed by Leu + Ile, Glu acid, Phe, His + Lys and Val. Thelipid degradation was very intense from the second month of ripening,only comparable to that reported for cheeses ripened by moulds. The average free fatty acids content increased 20-fold during ripening, reaching final values of 44.5 g kg(-1). All the free fatty acids increased considerably during ripening, resulting in a predominance of saturated and unsaturated long-chain acids, followed by medium-chain acids, C-10 principally. Short-chain fatty acid content by the end of ripeningwas higher than that presented in other cheese varieties with a similar high degree of lipolysis.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 24/11/20 alle ore 11:17:07