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Effect of frozen storage time on the proteolysis of soft cheeses studied by principal component analysis of proteolytic profiles.

Author(s) : VERDINI R. A., RUBIOLO A. C.

Type of article: Article

Summary

Port Salut Argentino cheeses were frozen, stored at -22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed phase high-performance liquid chromatograms were compared. The information obtained from the chromatograms was summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 °C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis from 1 to 60 days.

Details

  • Original title: Effect of frozen storage time on the proteolysis of soft cheeses studied by principal component analysis of proteolytic profiles.
  • Record ID : 2003-1462
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 3
  • Publication date: 2002/04
  • Document available for consultation in the library of the IIR headquarters only.

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