Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

Renes, Erica; Fernández, Domingo; Abarquero, Daniel; Ladero, Víctor; Álvarez, Miguel A.; Tornadijo, M.E.; Fresno, J.M.

doi:10.3168/jds.2020-19036

Cited by 11 publications

(6 citation statements)

References 57 publications

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“…The increase was the highest between the 3 rd and the 7 th day of storage and was mainly caused by an abrupt increase in the concentration of tyramine and cadaverine during this period. The value of this indicator, comparable with the values presented in the literature for various sausages [71] and other food products [72,73], clearly shows that the biogenic amines present in dry sausage snacks should not pose a risk.…”

supporting

confidence: 85%

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

Majcherczyk

Maciejaszek

Surówka

2022

International Journal of Food Science

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A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4 ± 1 °C and 20 ± 1 °C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters were caused by drying the sausage rather than during subsequent storage of the produced snacks. Although total viable count increased and reached a maximum value of 6.5 log CFU g−1 after 70 days of storage at 20 ± 1 °C, Enterobacteriaceae were not detected. The histamine level was approx. 18 mg kg-1, while the average content of the other biogenic amines after 70 days of storage ranged from 4.4 mg kg-1 (cadaverine) to 32.1 mg kg-1 (tyramine). The biogenic amine index was small and varied from 34.5 mg kg-1 (in the sausage before drying) to 73.4 mg kg-1 (at the end of the snack storage at 20 ± 1 °C). The lipid hydrolysis and oxidation proceeded slowly and did not pose a threat to the product quality. The combination of drying and modified atmosphere packaging maintains good quality and safety of sausage snack during 70 days at refrigerated storage and/or 4 weeks at room temperature.

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confidence: 85%

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

Majcherczyk

Maciejaszek

Surówka

2022

International Journal of Food Science

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“…This could indicate that the identified BAs in Idiazabal cheese were mainly produced by bacterial decarboxylation [ 24 ]. It is well known that during cheese ripening there is an accumulation of FAAs as a result of secondary proteolysis [ 18 ], which has been observed for Idiazabal cheese [ 85 , 121 ] and other ewe milk-derived cheeses [ 110 , 122 ]. These FAAs serve as substrates for bacterial and/or endogenous decarboxylases, leading to an accumulation of BAs [ 123 , 124 , 125 ].…”

Section: Discussionmentioning

confidence: 99%

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Santamarina-García

Amores

Armentia

et al. 2022

Animals

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This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3–V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria Lactobacillus, Enterococcus and Streptococcus were reported as positively related to the evolution of gross composition and FFAs release, while only Lactobacillus was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, Obesumbacterium and Chromohalobacter were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.

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“…Furthermore, it supports a consistent, diverse, and complex microbiome involved in the initiation/facilitation of fermentation and metabolome, both of which make multifaceted contributions to human health and the control of spoilage and disease-causing microorganisms [ 6 , 7 ]. Most of the sheep milk produced is used to manufacture cheese, which represents a significant percentage of world agricultural trade [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

The “Crosstalk” between Microbiota and Metabolomic Profile of Kefalograviera Cheese after the Innovative Feeding Strategy of Dairy Sheep by Omega-3 Fatty Acids

Tzora

Nelli

Kritikou

et al. 2022

Foods

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The purpose of this study was to examine the effects of two different feeding systems, a control or a flaxseed and lupin diet (experimental), for a sheep flock, on the microbiota and metabolome of Kefalograviera cheese samples produced by their milk. In particular, the microbiota present in Kefalograviera cheese samples was analyzed using 16S rRNA gene sequencing, while ultra-high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) was applied to investigate the chemical profile of the cheeses, considering the different feeding systems applied. The metagenomic profile was found to be altered by the experimental feeding system and significantly correlated to specific cheese metabolites, with Streptococcaceae and Lactobacillaceae establishing positive and negative correlations with the discriminant metabolites. Overall, more than 120 features were annotated and identified with high confidence level across the samples while most of them belonged to specific chemical classes. Characteristic analytes detected in different concentrations in the experimental cheese samples including arabinose, dulcitol, hypoxanthine, itaconic acid, L-arginine, L-glutamine and succinic acid. Therefore, taken together, our results provide an extensive foodomics approach for Kefalograviera cheese samples from different feeding regimes, investigating the metabolomic and metagenomic biomarkers that could be used to foresee, improve, and control cheese ripening outcomes, demonstrating the quality of the experimental Kefalograviera cheese.

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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

Cited by 11 publications

References 57 publications

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

The “Crosstalk” between Microbiota and Metabolomic Profile of Kefalograviera Cheese after the Innovative Feeding Strategy of Dairy Sheep by Omega-3 Fatty Acids

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