Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen Storage |
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| Authors: | RA Verdini SE Zorrilla AC Rubiolo |
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| Affiliation: | Authors Verdini, Zorrilla, and Rubiolo are with Inst. de Desarrollo Tecnológico para la Industria Química (INTEC)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Univ. Nacional del Litoral (UNL) -Güemes 3450, (3000) Santa Fe, República Argentina. Author Verdini is with Univ. Nacional de Rosario (UNR), Suipacha 531, (2000) Rosario, República Argentina. Direct inquires to author Rubiolo (E-mail: ). |
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| Abstract: | ABSTRACT: Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) were studied. Derivatization with o-phtaldialdehyde and a C18 column were used for chromatographic separations. Principal component analysis reduced data to 2 dimensions where unripened cheeses (1 to 13 d) were grouped independently of ripening time, sampling zone, and storage condition. Ripened cheeses (27 and 56 d) showed scattering according to ripening time. The contribution of free amino acid profiles to quality in cheeses preserved by frozen storage may be considered similar to that in traditionally ripened cheeses. |
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| Keywords: | free amino acids in cheese principal component analysis HPLC cheese proteolysis cheese frozen storage |
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