This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without (control) coating, and then ripened for 60 d. During this period the physicochemical properties, color, proteolysis, texture profile, and sensory acceptance were performed. The early-ripening cheeses differed from the others in terms of color and moisture content. Multivariate statistical analysis separated chesses in groups differentiated by the effects of heat treatment of milk and ripening period. The ripened cheeses obtained from raw milk were sensorially more preferred. The coating gave the final products higher moisture content and favored color and texture characteristics. Consumer testing showed that the cheese obtained from raw milk and coated with lard and rosemary was the most preferred (acceptance of 82%) due to the specific coating of rosemary (aroma and flavor). This product has potential to add value and to diversify the production of semihard cheeses.

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Recently study highlighted histidine beyond effects on protein synthesis by improving flesh quality attributes (Wu et al., 2020). This assertion is supported by the fact that histidine has potent antioxidant properties and extends the shelf-life of fillets (Wu et al., 2020; Xu et al., 2018). In the same way, lysine controls collagen formation and support to muscle tissue (Cai et al., 2017). Collagen provides support to the muscle (Liu et al., 2017; Oliveira et al., 2017) and improves muscle integrity of the muscle tissue and texture properties of fillets attributes (Cai et al., 2017; Xu et al., 2018) and (Jiang et al., 2016). In particular, lysine controls collagen formation, and consequently texture attributes of muscle tissue (Liu et al., 2017; Oliveira et al., 2017). Regardless texture attributes are widely accepted to evaluate flesh quality in fish (Brinker & Reiter, 2011; Wu et al., 2020), the effects of lysine and histidine on flesh quality of Nile tilapia in poorly documented in the literature. Lysine and histidine are limiting amino acids in plant-based diets for Nile tilapia (Vidal et al., 2015). Among the essential amino acids, lysine is present in high proportion in Nile tilapia muscle tissue (Michelato, de Oliveira Vidal, et al., 2016). Lysine is known to participate in a single metabolic pathway directed to muscle growth by hyperplasia or recruitment and subsequent increase in muscle fibres by hypertrophy and muscle deposition of fish (Prabu et al., 2019). Prior studies have assessed the benefits of lysine on growth (Cheng

a b s t r a c tThe Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TGeDSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and 1 H NMR, and kinetic parameters were calculated using thermogravimetry. The samples were divided into three portions: (a) cheeses 24 h after manufacture; (b) cheeses after 60 days of ripening; (c) cheeses covered with lard and rosemary after 60 days of ripening. It was observed that the fat from samples treated with rosemary leaves showed higher decomposition temperatures (TG), higher resistance to the oxidation process (T p ¼ 310.2 C) and enthalpy (1228.5 J g À1 ). The FTIR spectroscopy of the gaseous products of decomposition obtained simultaneously with TGeDSC curves revealed that the main bands could be attributed to eC-H, eCOOH stretching with the formation of CO, CO 2 and tetradecanoicacid-7-oxomethylester compounds. An increase in the value of the activation energy in cheese covered with rosemary leaves was associated with antioxidant activity.

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