Abstract
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.
Highlights
The chemical composition, physical, organoleptic, and nutritional properties of cheeses result from the influence of many factors, such as raw material quality (Delgado et al 2011), technological processes involved in the production (Fuentes et al 2015; Kondyli et al 2016; Sulejmani and Hayaloglu 2016; Masotti et al 2017), and some biochemical changes (McSweeney and Sousa 2000; Wang et al 2011; Hong-Xin et al 2015).Proteins in cheeses undergo proteolysis evoked by native milk proteases, coagulum enzymes; proteases, peptidases, decarboxylases, deaminases, and other enzymes of microbiological origin
The size of proteolysis range is described by the proportion of water soluble nitrogen in total nitrogen content in cheeses (WSN/TN) and the proportion of ammonium nitrogen in total nitrogen content (AN/TN)
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in selected rennet- and acid-curd cheeses available on the Polish market
Summary
The chemical composition, physical, organoleptic, and nutritional properties of cheeses result from the influence of many factors, such as raw material (milk) quality (Delgado et al 2011), technological processes involved in the production (Fuentes et al 2015; Kondyli et al 2016; Sulejmani and Hayaloglu 2016; Masotti et al 2017), and some biochemical changes (McSweeney and Sousa 2000; Wang et al 2011; Hong-Xin et al 2015). The proteolytic processes change the composition of cheeses, and enhance formation of bioactive peptides, free amino acids, aroma substances, and of other compounds influencing the flavour of cheeses and change the nutritional value of cheeses This process leads to the increase of the concentration of the substances harmful to human health, i.e., biogenic amines (Wang et al 2011; Nega and Moatsou 2012; Hong-Xin et al 2015). The consumption of cheeses in Poland concerns mainly tvorogs—not ripened acidified curd (over 60% of consumption), and other cheeses like: rennet-curd cheeses with eyes; moulded (with surface and marbling moulds); hard cheeses (parmesan and cheddar); smear-ripened; and acidified and ripened (fried, harzer) The aim of this experiment was to assess the range of proteolysis and biogenic amine content in selected rennet- and acid-curd cheeses available on the Polish market. The data were processed with licensed software Statistica v.11.0 (Statsoft Poland)
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