Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

Guerra-Martinez, J. A.; Montejano, J. G.; Campo, Sandra T. Martín del

doi:10.1080/19476337.2011.653791

Cited by 19 publications

(27 citation statements)

References 27 publications

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“…These tendencies obtained for TPA parameters are also similar to the results reported by Guerra‐Martínez et al. ().…”

Section: Resultssupporting

confidence: 91%

“…Guerra‐Martínez et al. () analyzed Panela cheese made from cow milk in order to determine the relationship between its physicochemical properties and textural changes during storage for 15d, and they found significant differences in all the evaluated physicochemical parameters as well as in cohesiveness and springiness values. Queiroga et al.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Vélez‐Ruiz¹

2018

Journal of Food Science

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Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratios on the physicochemical, textural, rheological, and sensory properties over 15 d of storage. Significant differences in protein (14.6% to 18.5%), fat (13.0% to 19.4%), and moisture contents (51.7% to 61.3%), pH (6.38 to 6.67), color (L > 64.4, a > 1.06, b > 5.14), textural (σ > 14.8 kPa, ε : 0.77 to 0.79, elasticity modulus > 13.5 kPa), and rheological parameters (G' > G'', G': 10.6 to 31.9 kPa, G'': 2.39 to 7.31 kPa, tan δ: 0.21 to 0.24) were detected as a function of the milks ratio, as well as a function of the storage time. The incorporation of goat milk improved the overall quality in the formulation of Panela cheese, enhancing the texture, flavor and aroma, commonly associated with hand-crafted cheeses when they are used in the proper ratio. Furthermore, the nutritional value of the cheese is increased with the incorporation of goat milk, which can contribute to a better consumer health.

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“…These tendencies obtained for TPA parameters are also similar to the results reported by Guerra‐Martínez et al. ().…”

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Vélez‐Ruiz¹

2018

Journal of Food Science

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“…Springiness can be defined as the recuperation of the original dimension of and object after applying a deforming force (Guerra‐Martínez and others ); in this case, the distance that the sample regained in the time between the end of the 1st compression and the beginning of the 2nd compression in a TPA test. As shown in Figure , springiness was similar for all cheeses.…”

Section: Resultsmentioning

confidence: 99%

“…The curds obtained with this milk are cut, salted, and molding. This cheese has a soft texture and a sweet‐and‐sour aroma (ONN ) and is manufactured with little or no starter culture acidification (Guerra‐Martínez and others ). The final product contains a high percentage of water (up to 60%) and has a low yield (around 10% of the initial raw material weight, Apango‐Ortiz ).…”

Section: Introductionmentioning

confidence: 99%

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Salinas-Valdés

Millán

Serna‐Saldívar

et al. 2015

Journal of Food Science

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The study evaluated panela cheeses made from dairy-plant protein blends, using soybean or peanut protein isolates, supplemented with transglutaminase (TG). Plant proteins were isolated using an alkaline extraction method followed by acid precipitation, and added to the dairy system in order to increase 50% or 100% the protein concentration. The total protein extraction for peanut and soybean isolates was 30.3% and 54.6%, respectively (based on initial protein content of sources), and no impairment of their essential amino acid profile was detected. Cheeses supplemented with TG and soybean showed the highest moisture and crude yield (>67.8% and 20.7%, respectively), whereas protein content was higher in the peanut isolate--added samples without TG (>67.4%). Cheese solids yield (ratio between final and initial solids) was higher for treatments with TG and 100% of plant protein addition (>50.7%). Regarding texture, 4 parameters were measured: hardness, cohesiveness, chewiness, and springiness. All cheeses containing soybean isolates and TG presented the highest chewiness and cohesiveness values, similar to those of the control treatment. Springiness was similar for all treatments, but hardness was higher in cheeses prepared with the peanut protein isolate added with TG. From these results it can be concluded that panela cheeses can be elaborated following a traditional procedure, but with the addition of soybean or peanut protein to the dairy ingredients. Cheeses containing these protein isolates showed higher protein than the milk control cheese and similar textural characteristics.

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“…Cotija cheese extracts for total nitrogen (TN), acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and 70 % ethanol soluble (EtOH-SN) and insoluble nitrogen (EtOH-NSN) were determined according to Guerra-Martínez et al (2012). Where ASN is a mixture of long, medium and short size peptides, NPN is a mixture of medium and short size peptides.…”

Section: Nitrogen Fractionsmentioning

confidence: 99%

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Hernández-Galán¹,

Cardador‐Martínez²,

Picque³

et al. 2016

JFR

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Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2-diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.

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Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

Cited by 19 publications

References 27 publications

Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

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