Naslov
Effect of salt in moisture content on proteolysis and texture development in Brački cheeses during ripening

Autori
Rako, Ante ; Tudor Kalit, Milna ; Kalit, Samir

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

Izvornik
Conference abstract book / - , 2019, 30-30

Skup
10th International Conference on Biotechnology and Food Science

Mjesto i datum
Barcelona, Španjolska, 08.04.2019. - 10.04.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
proteolysis, texture, salt in moisture, Brački cheese, hard cheese

Sažetak
Texture characteristics of cheese are influenced by the chemical composition of milk, technological processes during cheese production and microclimate conditions during ripening. As casein forms the base of cheese structure in which other compounds are incorporated, proteolysis is considered as the most important process, which contributes to the formation of characteristic cheese texture. The objective of this study was to determine the effect of salt in moisture content on proteolytic and textural changes during ripening of Brački cheese, Croatian traditional hard ewe’s milk cheese, over a ripening period of 120 days. Fifteen cheese batches were manufactured according to the traditional manufacturing procedures and sampling were performed every 30 days. The content of salt in moisture (P<0.01) significantly increased during cheese ripening. As a result, of primary proteolysis αs1-casein and β-casein content significantly decreased (P<0.01 ; P<0.05) which is accompanied by a significant (P<0.05) accumulation of αs1-I-casein and γ-casein (P<0.01) during secondary proteolysis in cheese throughout ripening. The increase of salt in moisture in cheese had higher effect on degradation of αs1 (r = -0.53, P < 0.01) than β-casein (r = -0.21, P < 0.01). Due to the extensive proteolysis, TCA-SN (P<0.01), WSN (P<0.05) and total free amino acids (TFAA ; P<0.01) significantly increased throughout ripening time. Nevertheless, the increase of salt in moisture significantly (P<0.01) stimulated accumulation of αs1-I (r = 0.34) and γ-casein (r = 0.64) as well as TCA-SN (r = 0.65), WSN (r = 0.64) and TFAA (r = 0.61) content in Brački cheese. Results showed significant (P<0.01) increase of stress at break and parallel decrease (P<0.01) of strain at break during ripening which indicated that increase of salt in moisture content developed a significantly (P < 0.01) harder (r = 0.73) and short- textured (r =-0.87) Brački cheese.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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