Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging
| Autor: | Daniel Picque, Caroline Chatelard-Chauvin, P. Bouchard, Marie-Christine Montel, C. Gayard, B. Pollet, S. Hulin, Etienne Rifa, P. Duval, Armelle Delile |
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| Přispěvatelé: | Pôle Fromager AOP du Massif Central, ESEPAC, Unité Mixte de Recherche sur le Fromage (UMRF), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Laboratoire Microorganismes : Génome et Environnement (LMGE), Centre National de la Recherche Scientifique (CNRS)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), Laboratoire de Biophotonique et Pharmacologie - UMR 7213 (LBP), Centre National de la Recherche Scientifique (CNRS)-Réseau nanophotonique et optique, Centre National de la Recherche Scientifique (CNRS)-Université de Strasbourg (UNISTRA)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Centre National de la Recherche Scientifique (CNRS)-Université de Strasbourg (UNISTRA)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA)), Génie et Microbiologie des Procédés Alimentaires (GMPA), AgroParisTech-Institut National de la Recherche Agronomique (INRA), Conseil Regional Auvergne [1130], France Agrimer [2013-0513], Organisms of Protection and Management for PDO cheeses Fourme d'Ambert and Bleu d'Auvergne, Unité Mixte de Recherche Fromagère (UMRF), Institut National de la Recherche Agronomique (INRA), Laboratoire Microorganismes : Génome et Environnement - Clermont Auvergne (LMGE), Université Clermont Auvergne (UCA)-Centre National de la Recherche Scientifique (CNRS), Université de Strasbourg (UNISTRA)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Centre National de la Recherche Scientifique (CNRS)-Université de Strasbourg (UNISTRA)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Pungency
milk flavor formation Chemistry smear cheese 04 agricultural and veterinary sciences surface-ripened cheese 040401 food science Applied Microbiology and Biotechnology [SDV.MP.PRO]Life Sciences [q-bio]/Microbiology and Parasitology/Protistology [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology Ammonia production 0404 agricultural biotechnology brevibacterium Aluminium foil debaryomyces-hansenii [SDV.IDA]Life Sciences [q-bio]/Food engineering lipolysis [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Food science volatile compounds acid catabolism ComputingMilieux_MISCELLANEOUS Food Science dairy-products |
| Zdroj: | International Dairy Journal International Dairy Journal, Elsevier, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩ International Dairy Journal, 2018, 77, pp.89-99. ⟨10.1016/j.idairyj.2016.10.004⟩ |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2016.10.004⟩ |
| Popis: | International audience; The effects of packaging on the biochemical and sensory characteristics of industrial blue-veined cheese (pieces of cheeses pre-packaged in materials of different permeability and whole cheeses traditionally wrapped in aluminium foil) were evaluated over 43 days of storage. In cheese pieces in reduced-O-2 packaging, less ammonia production and lower proteolysis were observed. Packaged cheese pieces were distinguished from controls by higher levels of (a) methyl ketones and their corresponding alcohols and acids, (b) methyl acids derived from branched chain amino acids and (c) esters. This may be due to less oxidation. Packaged cheese pieces were also more acid, with more pungency, creaminess and milky odour and less bitterness than the control cheeses. They have high moisture content, owing to the low water vapour permeability of the films. Fourme d'Ambert cheese pieces wrapped in permeable film behaved similarly to the corresponding control throughout storage. |
| Databáze: | OpenAIRE |
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