Effect of high-pressure treatment on microbiology,proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese |
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| Authors: | Daniela D Voigt François Chevalier Michael C Qian Alan L Kelly |
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| Affiliation: | 1. Department of Food and Nutritional Sciences, University College Cork, Ireland;2. Plateforme de Protéomique, Institut de Radiobiologie Cellulaire et Moléculaire, CEA - DSV, 18, route du panorama, 92265 Fontenay-aux-Roses Cedex, France;3. Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;1. INRA UR Fromagères 545, 20, Côte de Reyne, 15000, Aurillac, France;2. Pôle fromager AOP Massif central 20, Côte de Reyne, 15000, Aurillac, France;3. ESEPAC, Ecole Supérieure Européenne de Packaging, France;4. Laboratoire Microorganismes: génomes et environnement, UMR CNRS 6023, Université Blaise Pascal Clermont-ferrand 2, France;5. INRA/AgroParisTech UMR GMPA 782, Génie et microbiologie des procédés alimentaires, 78850, Thiverval-Grignon, France;1. Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy;2. CasArrigoni srl, Frazione Peghera 575, Valtaleggio, Italy;3. Consorzio per la Tutela dello Strachitunt Valtaleggio, Piazza Don Angelo Arrigoni 7, IT-24010, Vedeseta, Italy;4. Improvelab srl, Via V. Veneto, 9/A, 25020, San Paolo, Italy;1. Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain;2. CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain |
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| Abstract: | The effect of high-pressure (HP) treatment (400 MPa, 600 MPa) on ripening of mature 42-day-old Irish blue-veined cheese was studied. Counts of non-starter lactic acid bacteria, lactococci, yeasts, moulds, enterococci and total aerobic bacteria significantly decreased due to HP, with moulds being most sensitive and 600 MPa the most effective treatment. The levels of pH 4.6-soluble nitrogen and (12%) trichloroacetic acid-soluble nitrogen increased immediately after both HP treatments; however, after 28 days of storage, values were lower in HP-treated cheeses than in the control cheese. Urea-polyacrylamide gel electrophoresis showed increased breakdown of β-casein due to HP treatment at both 400 MPa and 600 MPa. Levels of free fatty acids were lower in HP-treated cheese than in the control, but not significantly so, and no significant changes could be observed in the level of flavour compounds of blue-veined cheese. Overall, HP treatment of blue-veined cheese reduced microbiological activity and decelerated proteolysis, with no statistically significant effects on development of flavour compounds.Industrial relevanceHigh-pressure treatment has been studied for the past 100 years; nevertheless, it was not applied in dairy industry, until recently, for a cheese spread. In this study, HP-induced inactivation of microbes and enzymes, which could arrest the ripening of high-quality mature (i.e., ripened) Irish farmhouse blue-veined cheese and thus extend shelf-life at optimal quality, was examined. |
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