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Influence de la durée de conservation sous forme congelée sur la protéolyse des fromages à pâte molle : analyse des principaux composants de l'évolution de la protéolyse.

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

Auteurs : VERDINI R. A., RUBIOLO A. C.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of frozen storage time on the proteolysis of soft cheeses studied by principal component analysis of proteolytic profiles.
  • Identifiant de la fiche : 2003-1462
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 3
  • Date d'édition : 04/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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