Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese
Mahon cheeses were brined in the presence of an ultrasonic field and ripened during 75 d at 12 °C and 85% relative humidity. Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent sl...
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| Veröffentlicht in: | Journal of food science 2001-08, Vol.66 (6), p.892-896 |
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| container_title | Journal of food science |
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| creator | Sánchez, E.S. Simal, S. Femenia, A. Benedito, J. Rosselló, C. |
| description | Mahon cheeses were brined in the presence of an ultrasonic field and ripened during 75 d at 12 °C and 85% relative humidity. Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent slight lipolysis during ripening, resulting in the production of mostly medium‐ and long‐chain FFAs. Acoustically brined cheeses exhibited higher concentrations of FFA throughout the ripening period. Through discriminant and descriptive sensory analyses it was concluded that the type of brining affected the sensorial characteristics of the final product. Acoustically brined cheeses exhibited a higher degree of firmness and a more intense aroma, odor and flavor. |
| doi_str_mv | 10.1111/j.1365-2621.2001.tb15192.x |
| format | Article |
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Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent slight lipolysis during ripening, resulting in the production of mostly medium‐ and long‐chain FFAs. Acoustically brined cheeses exhibited higher concentrations of FFA throughout the ripening period. Through discriminant and descriptive sensory analyses it was concluded that the type of brining affected the sensorial characteristics of the final product. Acoustically brined cheeses exhibited a higher degree of firmness and a more intense aroma, odor and flavor.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2001.tb15192.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; brining ; Cheese ; Fatty acids ; Food industries ; Food processing industry ; Fundamental and applied biological sciences. Psychology ; lipolysis ; Mahon cheese ; Milk and cheese industries. 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Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent slight lipolysis during ripening, resulting in the production of mostly medium‐ and long‐chain FFAs. Acoustically brined cheeses exhibited higher concentrations of FFA throughout the ripening period. Through discriminant and descriptive sensory analyses it was concluded that the type of brining affected the sensorial characteristics of the final product. Acoustically brined cheeses exhibited a higher degree of firmness and a more intense aroma, odor and flavor.</description><subject>Biological and medical sciences</subject><subject>brining</subject><subject>Cheese</subject><subject>Fatty acids</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lipolysis</subject><subject>Mahon cheese</subject><subject>Milk and cheese industries. Ice creams</subject><subject>sensory evaluation</subject><subject>Sensory perception</subject><subject>ultrasound</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNqVkMtuGyEUhlGVSHXSvsMoUpcz4cDc6CZKHNtp5bSV0rpLhJlDjePMODBWPG8fkK1mHVgg0H85fIRcAM0grMt1BrwsUlYyyBilkPVLKECwbP-BjKAqaMrrHE7IiFLGUoC8-kjOvF_TeOfliCwmxqDuk84k17rb-d7q5MbZ1rb_kq5N5nbbbQZvfaLaJj48YOs7NyTjlXJK9-hstPjov1erIBivED1-IqdGbTx-Pp7n5M908nt8l85_zr6Nr-epziEMVEONRUUbVTFaohC4bDhdUgy7ZmLJmpw2ptamLoRSJRpsqqIuSyN4lAng5-TikLt13fMOfS_X3c61oVKCyMPfA4wg-noQadd579DIrbNPyg0SqIwY5VpGjDJilBGjPGKU-2D-cmxQXquNcarV1r8l5MDzMGzQXR10L3aDwzsa5Pfp7UMtYkJ6SAhIcf8_QblHWVa8KuTfHzMp2K-KLhZMzvkri5SVfw</recordid><startdate>200108</startdate><enddate>200108</enddate><creator>Sánchez, E.S.</creator><creator>Simal, S.</creator><creator>Femenia, A.</creator><creator>Benedito, J.</creator><creator>Rosselló, C.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200108</creationdate><title>Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese</title><author>Sánchez, E.S. ; Simal, S. ; Femenia, A. ; Benedito, J. ; Rosselló, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4122-818e570da7206e99ebd30b0e0e0829b2d40df8cf859aa6efed75866f9330b0913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Biological and medical sciences</topic><topic>brining</topic><topic>Cheese</topic><topic>Fatty acids</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lipolysis</topic><topic>Mahon cheese</topic><topic>Milk and cheese industries. Ice creams</topic><topic>sensory evaluation</topic><topic>Sensory perception</topic><topic>ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sánchez, E.S.</creatorcontrib><creatorcontrib>Simal, S.</creatorcontrib><creatorcontrib>Femenia, A.</creatorcontrib><creatorcontrib>Benedito, J.</creatorcontrib><creatorcontrib>Rosselló, C.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sánchez, E.S.</au><au>Simal, S.</au><au>Femenia, A.</au><au>Benedito, J.</au><au>Rosselló, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese</atitle><jtitle>Journal of food science</jtitle><date>2001-08</date><risdate>2001</risdate><volume>66</volume><issue>6</issue><spage>892</spage><epage>896</epage><pages>892-896</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Mahon cheeses were brined in the presence of an ultrasonic field and ripened during 75 d at 12 °C and 85% relative humidity. Evolution of free fatty acids (FFAs) during ripening was investigated and compared to that obtained for conventionally brined cheeses. Both types of Mahon cheeses underwent slight lipolysis during ripening, resulting in the production of mostly medium‐ and long‐chain FFAs. Acoustically brined cheeses exhibited higher concentrations of FFA throughout the ripening period. Through discriminant and descriptive sensory analyses it was concluded that the type of brining affected the sensorial characteristics of the final product. Acoustically brined cheeses exhibited a higher degree of firmness and a more intense aroma, odor and flavor.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2001.tb15192.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 2001-08, Vol.66 (6), p.892-896 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences brining Cheese Fatty acids Food industries Food processing industry Fundamental and applied biological sciences. Psychology lipolysis Mahon cheese Milk and cheese industries. Ice creams sensory evaluation Sensory perception ultrasound |
| title | Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese |
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