Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

Tavaria, Freni K.; Franco, Inmaculada; Carballo, Javier; Malcata, F. Xavier

doi:10.1016/s0958-6946(03)00060-8

Cited by 61 publications

(64 citation statements)

References 24 publications

(26 reference statements)

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“…The result might be due to the mutual protection among the complex components, since RJ is a complex matrix containing carbohydrates, protein, lipids and so on. Similar results were obtained on other kind of foods, such as bee pollen (Human and Nicolson, 2006), sufu (Bei-Zhong et al, 2004), cheese (Tavaria et al, 2003) and so on.…”

Section: Taa Content Of Rj and Their Changes During Storagesupporting

confidence: 81%

Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Zhou

Xue

et al. 2009

Journal of Food Composition and Analysis

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Section: Taa Content Of Rj and Their Changes During Storagesupporting

confidence: 81%

Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Zhou

Xue

et al. 2009

Journal of Food Composition and Analysis

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“…The WSN content in Serra da Estrela cheese increased from 1% (on the day of manufacture) up to 43 %TN by 180 days of ripening, thus reflecting the intense proteolytic activity of the enzymes contributed by the plant coagulant utilized. The TCA-SN %TN was also found to be high in this cheese by the end of ripening (16-20%), which suggests a high extent of free amino acids released throughout maturation (Tavaria et al, 2003). The reasons of moderate intensity of proteolysis in Livanjski cheese could be found in the fact that this cheese is produced from cow's and mixed cow's and ewe's milk as well as because of the low moisture content of Livanjski cheese (on average 33.84%; Matić et al, 2014), which is lower than the moisture content of Istrian cheese (on average 37.97%; Magdić et al, 2013) and cheese ripened in a lamb skin sack (on average 35.03%; Tudor .…”

Section: Resultsmentioning

confidence: 69%

Proteolysis of Livanjski cheese during ripening

Kalit¹,

Matić²,

Salajpal³

et al. 2016

JCEA

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Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively. The aim of this paper was to determine its proteolytic changes during the different stages of ripening. Five Livanjski cheeses (from raw cow's or a mixture of sheep's and cow's milk) were observed during the ripening to evaluate its typical proteolytic profile. An electophoretic profile of Livanjski cheese was determined by Urea-polyacrylamide gel electrophoresis (urea-PAGE) and a densitometric evaluation of the urea-PAGE gels was performed using a densitometer. The water-soluble nitrogen fraction in the total nitrogen (WSN %TN) and the 12%-TCA-soluble nitrogen fraction in the total nitrogen (TCA-SN %TN) of the cheese were determined using the Kjeldahl method. Degradation of α s1 -casein by chymosin caused a significant decrease (P < 0.05) of relative content of this protein in Livanjski cheese at the sixth week point of ripening. Due to the activity of chymosin on αs1-casein, αs1-I-casein and αs1-II-casein developed, which caused a significant increase (P < 0.05) of Index alpha. The relative ratio of β-casein significantly decreased (P < 0.05) during ripening leading to a significant accumulation (P < 0.05) of degraded product (sum γ 1 -casein, γ 2 -casein and γ 3 -casein). These proteolytic changes caused a significant increase (P < 0.05) of Index betta. Accumulation of medium, small peptides and amino acids caused a significant (P < 0.05) increase of the relative content of WSN %TN and TCA-SN %TN. In general, proteolysis of Livanjski cheese during ripening was moderate probably due to the low moisture content and low water activity, although it was produced from raw milk. Taking into account that the ratio β-casein : α s1 -casein at the end of ripening was 1.46, it could be concluded that degradation of α s1 -casein could be the indicator of the maturity of Livanjski cheese. Due to that Livanjski cheese could be classified as "α-type of ripening" cheese.

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“…Both a w and pH affect the activity of the hydrolytic enzymes responsible for casein breakdown; these include indigenous milk proteinases, rennet enzymes, and proteolytic enzymes produced by either the indigenous milk bacteria or the post-process contaminating microflora. Typically, rennet enzymes play an important role in the initial hydrolysis of casein molecules into large peptides; these subsequently serve as substrates for proteinases and peptidases released by said microflora (Sousa, Ardo¨, & McSweeney, 2001;Tavaria, Franco, Carballo, & Malcata, 2003).…”

Section: Soluble Nitrogen Fractionsmentioning

confidence: 99%

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

Pintado

Pinho

Ferreira

et al. 2008

International Dairy Journal

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Terrincho is a Portuguese traditional cheese, bearing a protected denomination of origin (PDO) status, which is manufactured from raw ewes' milk and ripened for a minimum period of 30 d. The objectives of this research effort were to characterize the microbiological and biochemical profiles of this cheese, manufactured in several dairy farms during the winter cheesemaking season (December through March), and establish tentative correlations between these profiles and formation of biogenic amines. For this goal, 29 cheeses from five batches, manufactured in as many dairy farms located throughout the PDO region, were analysed. The viable numbers of the total (mesophilic) microflora, enterococci, lactococci, lactobacilli, enterobacteria, staphylococci, pseudomonads, yeasts and moulds were determined by 30 d, following classical plate counting on specific media. Free amino acid and biogenic amine contents were determined by reverse-phase high-pressure liquid chromatography. The concentration of biogenic amines correlated well with microbial viable numbers, in both qualitative and quantitative terms; significant correlations were observed between enterococci and phenylethylamine (r ¼ 0.868, po0.0001), and between lactococci and cadaverine (r ¼ 0.646, p ¼ 0.002) and tyramine (r ¼ 0.868, po0.0001). On the other hand, 220 g of Terrincho cheese would have to be consumed at a given time if the threshold of worst case risk was to be attained, which appears unrealistic for a typically single-doses meal ingredient. This study has contributed to deepen the knowledge on the microbiological and biochemical features of a unique Portuguese cheese throughout ripening, and to rationalize its safe consumption in terms of biogenic amines. r

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Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

Cited by 61 publications

References 24 publications

Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Proteolysis of Livanjski cheese during ripening

Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms

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