Naslov
Consumers' sensory assessment in relation to free fatty acids content throughout ripening of cheese in a sack

Autori
Tudor Kalit Milna ; Delaš, Ivančica ; Kalit Samir ; Havranek, Jasmina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Days of veterinary medicine 2013 / Mitrov, D., Pendovski, L., Percinic, F. - Skopje : Faculty of Veterinary Medicine, University, 2013, 119-119

ISBN
978-9989-774-25-6

Skup
4th International Scietific Meeting "Days of veterinary medicine 2013"

Mjesto i datum
Struga, Sjeverna Makedonija, 06.09.2013. - 08.09.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cheese in a sack; free fatty acids; sensory assessment

Sažetak
Introduction: Cheese in a sack (local name: sir iz mišine) is one of Croatia’s traditional cheeses, produced on family farms in central Dalmatia. The main specificity of this cheese is ripening in a sack made of lamb skin for a period of 2-3 months. The leading process during cheese ripening in an animal skin, which is responsible for the cheese unique strong and piquant flavour and aroma, is lipolysis. Therefore, the aim of this paper was to study sensory properties throughout ripening of cheese in a sack in relation to free fatty acids (FFA) content. Methods: The production and ripening of 25 batches of raw ovine milk cheeses ripened in lamb sack were observed at five family sheep farms. Samples of cheese at 30, 45 and 60 days of ripening were taken for lipolysis analysis as well as for the sensory evaluation by a group of local consumers (n=29). The relationship between sensory scores (odour, taste and total) and free fatty acids content was done by calculation of Pearson correlation coefficients. Results: The concentration of fatty acids C 14:0, C 14:1, C 17:0, C 18:0, C 18:2n-6 and C23:0 in 45 days matured cheese resulted in significantly positive correlation (p<0.05) with cheese odour. After 60 days of ripening, as a result of the ripening time, accumulation of C 4:0, C 6:0 and C 8:0 fatty acids, which directly affect the taste and aroma of cheese, have led to a negative correlation between C 4:0 and odour (p <0.05), C 6:0 and taste (p <0.05) and C 8:0 and taste, aroma and total sensory scores (p <0.01, p <0.01, 0.05). Accumulation of polyunsaturated FFA (> C18), with the exception of C 18:2tt, C 20:2 and C 22:6 n-3, had a positive impact on the sensory properties of cheese. As unsaturated fatty acids are precursors for synthesis of acids and alcohols, it is possible that the larger amounts of the above three fatty acids adversely affect the sensory properties of cheese, indirectly through reactions of catabolism. Conclusion: Extensive lipolysis led to a fact that the fully ripened cheese (60 days) was not well accepted by consumers. In terms of sensory quality the optimal ripening time of cheese in a sack was determined to be 45 days. The study clearly showed that cheese ripening for too long, commonly practiced by cheese makers, is not recommended.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Poljoprivreda (agronomija), Prehrambena tehnologija

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