| Autor: |
J. R. Møller, Line Holler Mielby, Hanne Christine Bertram, Santosh Lamichhane, U. Kidmose, Christian Clement Yde, M. Hammershøj |
| Jazyk: |
angličtina |
| Rok vydání: |
2015 |
| Předmět: |
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| Zdroj: |
Lamichhane, S, Yde, C C, Mielby, L H, Kidmose, U, Møller, J R, Hammershøj, M & Bertram, H C S 2015, High-Resolution Magic Angle Spinning Studies of Semi-Hard Danbo (30+) Cheese-Impact of Processing Condition and Relation to Sensory Perception . in Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance . pp. 171-180 . https://doi.org/10.1039/9781782622741-00190 |
| DOI: |
10.1039/9781782622741-00190 |
| Popis: |
Danbo is a semi-hard, matured Danish cheese made from cow's milk, buffalo's milk, or their mixture. It is one of the most commonly consumed cheeses in Denmark. Due to the proclaimed health benefits of eating a low salt (NaCl) diet, WHO recommends consuming less than 5g salt/day. The fact that higher fat varieties of Danbo contain 1.8% salt, it is of public concern to reduce the salt content of the cheese. However this reduction might have an effect on the taste, texture, and microbial flora development of the cheese and it is therefore important to study how technologies, ingredients, and new cultures can work as alternatives for salt and how these parameters relate in low-salt cheese production. High-resolution NMR spectroscopy-based metabolomics is emerging as a powerful approach in agricultural and food science. However, this methodology has certain limitations for semi-solid foods such as cheese. To overcome these limitations, high-resolution magic-angle spinning (HRMAS) NMR spectroscopy could be an appealing technique, as the analysis is performed directly on the sample (semi-solid foods) without any prior extraction. The aim of the present study was to elucidate the potential use of proton HRMAS NMR spectroscopy for metabolite profiling of Danbo (30+) cheese and to investigate the effects of different rennet and starter culture combinations and extent of brine-salting period. Furthermore, the HRMAS NMR analysis was combined with sensory profiling in order to elucidate possible relations between the cheese metabolite profile and its sensory attributes. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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