Evaluation of biochemical changes occuring in "nasal" cheese during the ripening stages
"Nasal" cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing o...
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| Veröffentlicht in: | Studia Universitatis Babeș-Bolyai. Chemia 2015-12, p.85 |
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| creator | Tabaran, Alexandru-Flaviu Dan, Sorin Daniel Tabaran, Alexandra Bele, Constantin Catoi, Cornel Borzan, Mihai Valasutean, Gabriel Mihaiu, Marian |
| description | "Nasal" cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing out its nutritional value. This type of cheese is characterized by a high total solids (45.92%), fat (40.3%) and protein (19.3%) contents at the end of the ripening process. All these biochemical compounds increased during the ripening process, starting from day 20 until day 60, the values being statistically different (p |
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This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing out its nutritional value. This type of cheese is characterized by a high total solids (45.92%), fat (40.3%) and protein (19.3%) contents at the end of the ripening process. All these biochemical compounds increased during the ripening process, starting from day 20 until day 60, the values being statistically different (p<0.05). The increase in values was noticed also in the fatty acids profiles, the most abundant saturated fatty acids being C14:0, C16:0 and C18:0. The most statistically significant increase (p<0.001) in quantity during the three stages of ripening analysed, was noticed in case of C4:0, C8:0, C14:0. The ripening applied influences significantly the concentrations of unsaturated fatty acids, favouring the increase in C16:1, C18:1, C18:2, C18:3n3. We concluded that "Nasal" cheese holds a great nutritional value, the ripening period having a strong influence on the amounts of biochemical compounds. Compared to other type of not-ripened cheese, this type stands out by its higher amount of unsaturated fatty acids, essential in human diet. Keywords: fatty acids, ripen, unsaturated, protein, total solids.</description><identifier>ISSN: 1224-7154</identifier><language>eng</language><publisher>Universitatea Babes-Bolyai. Chemia</publisher><subject>Cheese ; Chemical properties ; Chemical reactions ; Identification and classification ; Observations</subject><ispartof>Studia Universitatis Babeș-Bolyai. Chemia, 2015-12, p.85</ispartof><rights>COPYRIGHT 2015 Universitatea Babes-Bolyai. 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Chemia</title><description>"Nasal" cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing out its nutritional value. This type of cheese is characterized by a high total solids (45.92%), fat (40.3%) and protein (19.3%) contents at the end of the ripening process. All these biochemical compounds increased during the ripening process, starting from day 20 until day 60, the values being statistically different (p<0.05). The increase in values was noticed also in the fatty acids profiles, the most abundant saturated fatty acids being C14:0, C16:0 and C18:0. The most statistically significant increase (p<0.001) in quantity during the three stages of ripening analysed, was noticed in case of C4:0, C8:0, C14:0. The ripening applied influences significantly the concentrations of unsaturated fatty acids, favouring the increase in C16:1, C18:1, C18:2, C18:3n3. We concluded that "Nasal" cheese holds a great nutritional value, the ripening period having a strong influence on the amounts of biochemical compounds. Compared to other type of not-ripened cheese, this type stands out by its higher amount of unsaturated fatty acids, essential in human diet. Keywords: fatty acids, ripen, unsaturated, protein, total solids.</description><subject>Cheese</subject><subject>Chemical properties</subject><subject>Chemical reactions</subject><subject>Identification and classification</subject><subject>Observations</subject><issn>1224-7154</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNotT01rwzAU82GDlq7_wfSeYTt2nBxL6T6gsMvGjuP5-TlxyewRp_v9S-nQQUhCAt2xtVRKV1YavWLbUs5CCCmV0Y1Ys8_jL4wXmGNOPAfuYsaBviPCyHGA1FPhGfEyxdTzmPguQYFxt2REhbi_BfNAfIo_lK6izLC0Hth9gLHQ9p837OPp-H54qU5vz6-H_anqZafnCoP3hrS0rQuhFd54gaSoMVagaVCQCxBsa1tNHnTta7SOjAudh6ZR1tUb9njb7WGkr5hCnifABf76IicKcfH3WtfadFLZ-g9KCFLY</recordid><startdate>20151201</startdate><enddate>20151201</enddate><creator>Tabaran, Alexandru-Flaviu</creator><creator>Dan, Sorin Daniel</creator><creator>Tabaran, Alexandra</creator><creator>Bele, Constantin</creator><creator>Catoi, Cornel</creator><creator>Borzan, Mihai</creator><creator>Valasutean, Gabriel</creator><creator>Mihaiu, Marian</creator><general>Universitatea Babes-Bolyai. Chemia</general><scope/></search><sort><creationdate>20151201</creationdate><title>Evaluation of biochemical changes occuring in "nasal" cheese during the ripening stages</title><author>Tabaran, Alexandru-Flaviu ; Dan, Sorin Daniel ; Tabaran, Alexandra ; Bele, Constantin ; Catoi, Cornel ; Borzan, Mihai ; Valasutean, Gabriel ; Mihaiu, Marian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g194t-cfdd5e4178bff80d5d0ce2e6570c56c0ebfaf78784eda43d3c7be5bf9da6627b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Cheese</topic><topic>Chemical properties</topic><topic>Chemical reactions</topic><topic>Identification and classification</topic><topic>Observations</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tabaran, Alexandru-Flaviu</creatorcontrib><creatorcontrib>Dan, Sorin Daniel</creatorcontrib><creatorcontrib>Tabaran, Alexandra</creatorcontrib><creatorcontrib>Bele, Constantin</creatorcontrib><creatorcontrib>Catoi, Cornel</creatorcontrib><creatorcontrib>Borzan, Mihai</creatorcontrib><creatorcontrib>Valasutean, Gabriel</creatorcontrib><creatorcontrib>Mihaiu, Marian</creatorcontrib><jtitle>Studia Universitatis Babeș-Bolyai. Chemia</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tabaran, Alexandru-Flaviu</au><au>Dan, Sorin Daniel</au><au>Tabaran, Alexandra</au><au>Bele, Constantin</au><au>Catoi, Cornel</au><au>Borzan, Mihai</au><au>Valasutean, Gabriel</au><au>Mihaiu, Marian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of biochemical changes occuring in "nasal" cheese during the ripening stages</atitle><jtitle>Studia Universitatis Babeș-Bolyai. Chemia</jtitle><date>2015-12-01</date><risdate>2015</risdate><spage>85</spage><pages>85-</pages><issn>1224-7154</issn><abstract>"Nasal" cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing out its nutritional value. This type of cheese is characterized by a high total solids (45.92%), fat (40.3%) and protein (19.3%) contents at the end of the ripening process. All these biochemical compounds increased during the ripening process, starting from day 20 until day 60, the values being statistically different (p<0.05). The increase in values was noticed also in the fatty acids profiles, the most abundant saturated fatty acids being C14:0, C16:0 and C18:0. The most statistically significant increase (p<0.001) in quantity during the three stages of ripening analysed, was noticed in case of C4:0, C8:0, C14:0. The ripening applied influences significantly the concentrations of unsaturated fatty acids, favouring the increase in C16:1, C18:1, C18:2, C18:3n3. We concluded that "Nasal" cheese holds a great nutritional value, the ripening period having a strong influence on the amounts of biochemical compounds. Compared to other type of not-ripened cheese, this type stands out by its higher amount of unsaturated fatty acids, essential in human diet. Keywords: fatty acids, ripen, unsaturated, protein, total solids.</abstract><pub>Universitatea Babes-Bolyai. Chemia</pub></addata></record> |
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| ispartof | Studia Universitatis Babeș-Bolyai. Chemia, 2015-12, p.85 |
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| language | eng |
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| source | Free E-Journal (出版社公開部分のみ） |
| subjects | Cheese Chemical properties Chemical reactions Identification and classification Observations |
| title | Evaluation of biochemical changes occuring in "nasal" cheese during the ripening stages |
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