Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses
| Autor: | Roxana Beatriz Medina, Soledad López Alzogaray, Carina Van Nieuwenhove, Natalia Taboada |
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| Rok vydání: | 2015 |
| Předmět: |
Otras Ingenierías y Tecnologías
Otras Ciencias Biológicas Conjugated linoleic acid GOAT MILK INGENIERÍAS Y TECNOLOGÍAS SENSORY PROFILE OF FOODS Biology Esterase Sensory analysis Ciencias Biológicas Alimentos y Bebidas chemistry.chemical_compound Lipolysis Food science chemistry.chemical_classification FOOD COMPOSITION FOOD ANALYSIS Fatty acid Food composition data ESTERASE ACTIVITY CONJUGATED LINOLEIC ACID FATTY ACID COMPOSITION ARTISANAL GOAT CHEESES Conjugated fatty acid chemistry AUTOCHTHONOUS STARTER CULTURES CIENCIAS NATURALES Y EXACTAS ATHEROGENICITY INDEX Food Science Polyunsaturated fatty acid |
| Zdroj: | Journal of Food Composition and Analysis. 40:86-94 |
| ISSN: | 0889-1575 |
| DOI: | 10.1016/j.jfca.2014.12.013 |
| Popis: | In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of cheeses obtained with or without addition of autochthonous cultures reported statistically significant differences in the fatty acid profile and estersase activity that could be due to a different degree of lipolysis in the cheeses, but did not significantly affect the gross composition of cheeses. Short chain and polyunsaturated fatty acid content was higher in products with autochthonous than commercial cultures. The inclusion of these cultures into the artisanal cheese manufacture improves the conjugated fatty acid content, flavour and the atherogenicity index of the final product. Though, conjugated linoleic acid (CLA) level, increased during ripening time in cheese containing autochthonous cultures from 0.6 to 1.0 g/100 g of fatty acids, offering for human consumers among 417?427 mg/100 g of cheese. Differences on esterase activity and atherogenicity index were also observed among cheeses, representing cheeses manufactured with autochthonous bacteria a healthier product than those elaborated with commercial cultures. Fil: Taboada, Natalia Verónica. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Lopez Alzogaray, Maria Soledad. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina |
| Databáze: | OpenAIRE |
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