Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth

Abstract

Sensory analysis for stuffed cheese with Penicillium nalgiovense superficial growth using a descriptive analysis was performed. Cheeses were manufactured in a pilot plant. Penicillium nalgiovense was superficially inoculated and the cheeses were ripened at 12 °C and 90% relative humidity until packaged using a microperforated polyethylene film on day 14. The ripening process continued at either 5 °C or 12 °C for 21 days. Results showed that P. nalgiovense not only confers the external desirable appearance but also has a protective effect against dehydration process. Inoculated cheeses showed descriptors of odour and flavour associated with moulds. Ammonia notes were perceived only for inoculated cheeses on day 35 being more pronounced at 12 °C than 5 °C. The high fat content of the cheeses and the transparent and microperforated packaging might affect the oxidative stability of cheeses at the end of the ripening.

A Chemiresistor Sensor Array Based on Graphene Nanostructures: From the Detection of Ammonia and Possible Interfering VOCs to Chemometric Analysis

“…Indeed, ammonia is recognized as one of the precursors of fine particulate matter, whose inhalation can provoke severe damage to human and animal respiratory systems [ 44 ]. Spoiled food, especially cheese and meat, releases small quantities of ammonia [ 45 , 46 ], while concentrations around 1 ppm of ammonia in the exhaled breath of a patient can be related to liver or kidney malfunctioning [ 47 , 48 ], and a very low concentration indicates chronic obstructive pulmonary diseases [ 49 ]. Recently, ethanol has started to be largely exploited in biofuel, due to its lower emission of carbon dioxide when compared to fossil fuels, but since it is not completely combusted in the car engines, it contributes to an increase in the smog [ 50 ].…”