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Titre du document / Document title

Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening

Auteur(s) / Author(s)

PRIETO B. (1) ; URDIALES R. (1) ; FRANCO I. (1) ; TORNADIJO M. E. (2) ; FRESNO J. M. (1) ; CARBALLO J. (2) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Departamento de Higiene y Tecnología de los Alimentos. Universidad de León, 24071 León, ESPAGNE
(2) Area de Tecnología de los Alimentos. Facultad de Ciencias de Orense, Universidad de Vigo, 32004 Orense, ESPAGNE

Résumé / Abstract

The changes in the gross chemical composition, physico-chemical parameters, nitrogen fractions, caseins and their degradation products, and some fat characteristics were studied during the ripening process of 10 batches of Picón Bejes-Tresviso cheese, a traditional blue-veined variety made in the north of Spain. The values of the different compositional and physico-chemical parameters at the end of ripening did not differ very much from those found in other Spanish and European blue-veined cheeses. The total soluble nitrogen and the non-protein nitrogen increased by factors of 5.4 and 8, respectively, at the end of ripening compared to the values found in cheese curd after salting. The final values of all the nitrogen fractions showed that Picón Bejes-Tresviso cheese undergoes extensive and in depth proteolysis. The intense degradation of the caseins during ripening was confirmed when the caseins and their degradation products were quantified using PAGE techniques. The autooxidation of the fat does not seem very important during the ripening of this cheese. Nevertheless, lipolysis was very intense; the acidity index of the fat values (free fatty acid contents) increased by a factor of about 20 during ripening.

Revue / Journal Title

Food chemistry    ISSN  0308-8146   CODEN FOCHDJ 

Source / Source

1999, vol. 67, no4, pp. 415-421 (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1976) (Revue)

Mots-clés anglais / English Keywords

Quality criterion

;

Physicochemical properties

;

Experimental study

;

Comparative study

;

Biochemical analysis

;

Cheese ripening

;

Spain

;

Proteolysis

;

Lipolysis

;

Casein

;

Degradation product

;

Penicillium roqueforti

;

PROXIMATE COMPOSITION

;

Europe

;

Blue cheese

;

Milk protein

;

Fungi Imperfecti

;

Fungi

;

Thallophyta

;

Mots-clés français / French Keywords

Critère qualité

;

Propriété physicochimique

;

Etude expérimentale

;

Etude comparative

;

Analyse biochimique

;

Affinage fromage

;

Espagne

;

Protéolyse

;

Lipolyse

;

Caséine

;

Produit dégradation

;

Penicillium roqueforti

;

Picon Bejes-Tresviso

;

COMPOSITION GLOBALE

;

Europe

;

Fromage à pate bleue

;

Protéine lait

;

Fungi Imperfecti

;

Fungi

;

Thallophyta

;

Mots-clés espagnols / Spanish Keywords

Criterio calidad

;

Propiedad fisicoquímica

;

Estudio experimental

;

Estudio comparativo

;

Análisis bioquímico

;

Curación queso

;

España

;

Proteolisis

;

Lipólisis

;

Caseina

;

Producto degradación

;

Penicillium roqueforti

;

COMPOSICION APROXIMADA

;

Europa

;

Queso de pasta azul

;

Proteína leche

;

Fungi Imperfecti

;

Fungi

;

Thallophyta

;

Localisation / Location

INIST-CNRS, Cote INIST : 17810, 35400008047673.0120

Nº notice refdoc (ud4) : 1193380



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