Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese

Autores
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of freezing at -30 ºC, frozen storage at -22 ºC for 30 days and thawing at 5 1C on proteolysis during ripening of Port Salut Argentino cheese was studied. Cheeses were sampled at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central andexternal). Moisture content, salt concentration andRP-HPLC of the nitrogenous fractions (water-insoluble fraction, water-soluble fraction and free amino acids in the sulfosalicylic acid-soluble fraction) were analysed. The freezing process did not affect moisture and salt contents at the beginning of the ripening period nor moisture and salt redistribution during the ripening period studied. However, the freezing process affected proteolysis during ripening of Port Salut Argentino cheeses that had been frozen prior to ripening. There was increasedbreakd own of as1-casein and as1-I-casein, and increased breakdown of peptides of the water-soluble fraction (including as1-CN (f1-23)) along with an early development of free amino acids.
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/26638
Acceder
id CONICETDig_8cdb78fade42b9e44b0abbcab1b9303a
oai_identifier_str oai:ri.conicet.gov.ar:11336/26638
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheeseVerdini, Roxana AndreaZorrilla, SusanaRubiolo, Amelia Catalinahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of freezing at -30 ºC, frozen storage at -22 ºC for 30 days and thawing at 5 1C on proteolysis during ripening of Port Salut Argentino cheese was studied. Cheeses were sampled at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central andexternal). Moisture content, salt concentration andRP-HPLC of the nitrogenous fractions (water-insoluble fraction, water-soluble fraction and free amino acids in the sulfosalicylic acid-soluble fraction) were analysed. The freezing process did not affect moisture and salt contents at the beginning of the ripening period nor moisture and salt redistribution during the ripening period studied. However, the freezing process affected proteolysis during ripening of Port Salut Argentino cheeses that had been frozen prior to ripening. There was increasedbreakd own of as1-casein and as1-I-casein, and increased breakdown of peptides of the water-soluble fraction (including as1-CN (f1-23)) along with an early development of free amino acids.Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2005-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/26638Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese; Elsevier; International Dairy Journal; 15; 4; 12-2005; 363-3700958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2004.08.002info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694604001906info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:15Zoai:ri.conicet.gov.ar:11336/26638instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:15.783CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
title Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
spellingShingle Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
Verdini, Roxana Andrea
title_short Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
title_full Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
title_fullStr Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
title_full_unstemmed Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
title_sort Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese
dc.creator.none.fl_str_mv Verdini, Roxana Andrea
Zorrilla, Susana
Rubiolo, Amelia Catalina
author Verdini, Roxana Andrea
author_facet Verdini, Roxana Andrea
Zorrilla, Susana
Rubiolo, Amelia Catalina
author_role author
author2 Zorrilla, Susana
Rubiolo, Amelia Catalina
author2_role author
author
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of freezing at -30 ºC, frozen storage at -22 ºC for 30 days and thawing at 5 1C on proteolysis during ripening of Port Salut Argentino cheese was studied. Cheeses were sampled at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central andexternal). Moisture content, salt concentration andRP-HPLC of the nitrogenous fractions (water-insoluble fraction, water-soluble fraction and free amino acids in the sulfosalicylic acid-soluble fraction) were analysed. The freezing process did not affect moisture and salt contents at the beginning of the ripening period nor moisture and salt redistribution during the ripening period studied. However, the freezing process affected proteolysis during ripening of Port Salut Argentino cheeses that had been frozen prior to ripening. There was increasedbreakd own of as1-casein and as1-I-casein, and increased breakdown of peptides of the water-soluble fraction (including as1-CN (f1-23)) along with an early development of free amino acids.
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The effect of freezing at -30 ºC, frozen storage at -22 ºC for 30 days and thawing at 5 1C on proteolysis during ripening of Port Salut Argentino cheese was studied. Cheeses were sampled at different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central andexternal). Moisture content, salt concentration andRP-HPLC of the nitrogenous fractions (water-insoluble fraction, water-soluble fraction and free amino acids in the sulfosalicylic acid-soluble fraction) were analysed. The freezing process did not affect moisture and salt contents at the beginning of the ripening period nor moisture and salt redistribution during the ripening period studied. However, the freezing process affected proteolysis during ripening of Port Salut Argentino cheeses that had been frozen prior to ripening. There was increasedbreakd own of as1-casein and as1-I-casein, and increased breakdown of peptides of the water-soluble fraction (including as1-CN (f1-23)) along with an early development of free amino acids.
publishDate 2005
dc.date.none.fl_str_mv 2005-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/26638
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese; Elsevier; International Dairy Journal; 15; 4; 12-2005; 363-370
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/26638
identifier_str_mv Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Effects of the freezing process on the proteolysis during the ripening of Port Salut Argentino cheese; Elsevier; International Dairy Journal; 15; 4; 12-2005; 363-370
0958-6946
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2004.08.002
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694604001906
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268653427359744
score 13.13397

Publicaciones similares