Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance

Baptista, Débora Parra; Araújo, Francisca Diana da Silva; Eberlin, Marcos N.; Gigante, Mirna Lúcia

doi:10.1016/j.idairyj.2017.08.001

Cited by 32 publications

(19 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Analysis of the peptides in Na‐reduced Edam by LC‐MS revealed a complex peptide pattern depending on the maturation stage of cheese samples, but showed no effect of brine composition or brining time. Bitterness in cheese is commonly associated with the accumulation of hydrophobic peptides formed through the hydrolysis of α s1 ‐ and β‐caseins (Baptista et al ). Two large, hydrophobic peptides released from β‐casein (β‐CN) could be identified by their fragmentation patterns of the MS 2 ‐spectra.…”

Section: Resultsmentioning

confidence: 99%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

View full text Add to dashboard Cite

As a potential measure to improve public health, this study aimed to reduce the sodium (Na) content of film-ripened, semihard Edam cheese to ≤0.4 g Na/100 g (≤1 g NaCl/100 g), while retaining typical quality and safety characteristics. For this, mineral salt substitutions containing potassium (K) were compared with simple NaCl reduction in brine, alongside an adjustment of starter cultures in an effort to enhance taste. Desired Na and K values were achieved, and microbial quality was not compromised in Na-reduced Edam after six weeks of ripening. However, all Na-reduced cheeses tasted bitter and were therefore organoleptically unsatisfactory.

show abstract

Section: Resultsmentioning

confidence: 99%

Salt reduction in film‐ripened, semihard Edam cheese

Hoffmann

Luzzi

Steffens

et al. 2019

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…These results also agreed with previous observations in Cheddar cheese, where a decrease in NaCl content has significantly enhanced proteolysis [ 17 , 33 , 34 , 35 ]. By contrast, in Prato cheese, NaCl reduction does not affect proteolysis [ 36 ]. Increased salt content has enhanced the activity of LAB CEPs and some peptidases, such as PepX and PepI, in Lactobacillus lactis [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese

Solieri

Baldaccini

Martini

et al. 2020

Biology

View full text Add to dashboard Cite

Proteolysis degree, biological activities, and water-soluble peptide patterns were evaluated in 12 month-ripened Parmigiano Reggiano (PR) cheeses collected in different dairy farms and showing different salt and fat content. Samples classified in high-salt and high-fat group (HH) generally showed lower proteolysis degree than samples having low-salt and low-fat content (LL). This positive correlation between salt/fat reduction and proteolysis was also confirmed by the analysis of biological activities, as the LL group showed higher average values of angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. UHPLC/HR-MS allowed the identification of 805 unique peptides: LL and HH groups shared 59.3% of these peptides, while 20.9% and 19.9% were LL and HH specific, respectively. Frequency analysis of peptides identified a core of 183 peptides typical of 12-month ripened PR cheeses (corresponding to the 22.7% of total peptides), but no significant differences were detected in peptide patterns between LL and HH groups. Forty bioactive peptides, including 18 ACE-inhibitors and 12 anti-microbial peptides, were identified, of which 25 firstly found in PR cheese. Globally, this work contributed to unraveling the potentially healthy benefits of peptides fraction in PR cheese and provided prior evidence that PR with reduced fat/salt content showed the highest antihypertensive and antioxidant activities.

show abstract

“…Proteolysis and lipolysis are the most complex biochemical changes that occur during cheese ripening. A reduced salt content in cheese has been related to increased proteolysis and sensory defects such as reduction of firmness, excessive acidity, and bitter taste [4,5]. Lipolysis seems to have less correlation with the salt content of cheese; free fatty acids released during ripening were not modified by salt reduction in Cheddar cheese [6].…”

Section: Introductionmentioning

confidence: 99%

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

Estrada

Ariño

Juan

2019

Foods

View full text Add to dashboard Cite

The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution.

show abstract

Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance

Cited by 32 publications

References 34 publications

Salt reduction in film‐ripened, semihard Edam cheese

Salt reduction in film‐ripened, semihard Edam cheese

Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

Contact Info

Product

Resources

About