The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening |
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| Affiliation: | 1. Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, County Cork, Ireland;2. Department of Food Science & Technology, University College Cork, Cork Ireland;1. College of Life Science, Guangxi Normal University, Guilin 541004, China;2. Biophysics Laboratory, Guangxi Academy of Sciences, Nanning 530007, China;3. Guangxi Vocational and Technical College, Nanning, 530226, China;1. Department of Agricultural and Food Science (DISTAL), Alma Mater Studiorum – University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena, FC, Italy;2. Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), Alma Mater Studiorum – University of Bologna, Piazza G. Goidanich 60, 47521 Cesena, FC, Italy;1. Lehrstuhl für Technische Thermodynamik (LTT), Friedrich-Alexander-Universitaet Erlangen-Nuernberg (FAU), Am Weichselgarten 8, 91058 Erlangen, Germany;2. Erlangen Graduate School in Advanced Optical Technologies (SAOT), Friedrich-Alexander-Universitaet Erlangen-Nuernberg (FAU), Paul-Gordan-Straße 6, 91052 Erlangen, Germany;3. Department of Industrial Engineering, University of Padova, via Marzolo 9, 35131 Padova, Italy;1. Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Italy;2. Dipartimento di Agraria, Università degli Studi di Napoli “Federico II”, via Università 100, Parco Gussone, I-80055 Portici, Italy;1. Massey Institute of Food Science and Technology, Massey University, Riddet Rd, Palmerston North, New Zealand;2. Fonterra Research and Development Centre (FRDC), Fitzherbert Dairy Farm Road, Palmerston North, New Zealand |
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| Abstract: | The possibility of acceleration of commercial Cheddar cheese ripening by exposure to a high pressure (HP) treatment of 50 MPa for 3 days at 25°C at different stages of ripening was investigated. Proteolysis was examined in the treated and untreated cheeses by measurement of pH 4.6 water soluble nitrogen, expressed as g/100 g total N (pH 4.6 SN/TN), urea-PAGE, reverse phase (RP) HPLC, analysis of molecular mass distribution by gel permeation and measurement of free amino acids (FAA) in the pH 4.6 SN. There was an immediate increase in pH 4.6 SN/TN and FAA in cheese HP-treated at 2 days of age, although this effect decreased with cheese age. Urea-PAGE analysis of cheese samples indicated that HP treatment accelerated degradation of αs1-casein and accumulation of αs1-I-casein (f 24-199). RP-HPLC profiles indicated quantitative but not qualitative differences between treated and non-treated samples. Confocal laser scanning microscopy did not indicate any gross structural changes in the cheese matrix as a result of exposure to 50 MPa for 3 days at 25°C. It was concluded that the enhancement of proteolysis observed may be attributed to a combination of the temperature and pressure used in the treatment. |
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