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Evolution des profils en acides aminés libres lors de la maturation du fromage argentin Port Salut après entreposage à l'état congelé.

Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage.

Auteurs : VERDINI R. A., ZORRILLA S. E., RUBIOLO A. C.

Type d'article : Article

Résumé

Free amino acid profiles of Port Salut Argentino cheeses under different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 days), and cheese zones (central and external) were studied. Principal component analysis reduced data to 2 dimensions where unripened cheeses (1 to 13 days) were grouped independently of ripening time, sampling zone, and storage condition. Ripened cheeses (27 and 56 days) showed scattering according to ripening time. The contribution of free amino acid profiles to quality in cheeses preserved by frozen storage may be considered similar to that in traditionally ripened cheeses.

Détails

  • Titre original : Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage.
  • Identifiant de la fiche : 2003-2913
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 9
  • Date d'édition : 11/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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