Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening

Abstract

SummaryThe effect of simultaneous transglutaminase (TGase) treatment with pectic fat mimetics (PFM) addition on regularity of protein and fat degradation and flavour compound variations in Cheddar cheese during ripening was investigated. In the early stages of fermentation, the cheese with 20% PFM and 15 U/L TGase had a higher amino acid content. In the middle stage of fermentation, cheese with high concentration of TGase hydrolysed more proteins. Cheese supplemented with PFM and TGase showed increased content of long‐chain polyunsaturated fatty acids, especially linoleic acid (C18:2). In addition, PFM and TGase compensated the flavour deficiencies of low‐fat cheeses and had positive effects on volatile compounds such as alcohols, acids and methyl ketones. Overall, the characteristics and flavours of Cheddar cheese with the addition of PFM and TGase were superior to the control group, which could provide a theoretical basis for the application of PFM and TGase in cheese production.