Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese.

Autor: Nájera, Ana Isabel, Barcina, Yolanda, de Renobales, Mercedes, Barron, L. J. R.
Zdroj: Zeitschrift für Lebensmitteluntersuchung und -forschung A; Sep1998, Vol. 207 Issue 3, p197-201, 5p
Abstrakt: The influence of traditional smoking on the triglyceride (TG) composition of Idiazabal cheese during ripening was studied using HPLC. The partition numbers (PNs) of the TGs ranged between 22 and 53, the groupings of TG peaks with PN values of 36, 34, and 38 being the main contributors. Statistically significant differences between the smoked and the unsmoked cheeses were recorded during the ripening period. Smoking had a significant effect on certain groups of TGs at different ripening times and no effect on others. The differences in the TG profiles of the cheeses were the result of differing levels of lipolytic activity, which was heightened by smoking. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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