Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese

Autores
Sihufe, Guillermo Adrian; de Piante Vicin, Daniel Alberto; Marino, Fernanda; Ramos, Elisabet L.; Nieto, Ivana G.; Karlen, Joselina G.; Zorrilla, Susana
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Tybo cheeses with different salt contents (0.46, 0.91, 1.28 g NaCl 100 g−1 cheese) at different ripening times (1, 14, 26, 40 days of ripening) were evaluated for the effect of salt reduction on physicochemical, biochemical, rheological, structural and sensory characteristics. Reducing salt (from 1.28 g NaCl 100 g−1 cheese; cheese C3) by 30% (cheese C2) or 65% (cheese C1) resulted in a significant increase in moisture content, maturation index, αS1-I-casein degradation, chromatographic area of water-soluble fraction at pH 4.6; the level of total intact caseins decreased significantly. Rheological parameters significantly decreased with salt reduction; cheeses C3 had smaller voids than those of samples C1 and C2. Generally, flavour and texture attributes showed similar profiles for the different salting conditions; salty, acid and overall persistence significantly decreased with salt content. Overall, the reduction of 30% salt content resulted in a cheese similar to a typical Tybo cheese in most respects.
Fil: Sihufe, Guillermo Adrian. 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: de Piante Vicin, Daniel Alberto. 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: Marino, Fernanda. 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: Ramos, Elisabet L.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Nieto, Ivana G.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Karlen, Joselina G.. Instituto Nacional de Tecnología Industrial; 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
Materia
SALT REDUCTION
TYBO CHEESE
CHARACTERISTICS
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:11336/86815
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/86815
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheeseSihufe, Guillermo Adriande Piante Vicin, Daniel AlbertoMarino, FernandaRamos, Elisabet L.Nieto, Ivana G.Karlen, Joselina G.Zorrilla, SusanaSALT REDUCTIONTYBO CHEESECHARACTERISTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Tybo cheeses with different salt contents (0.46, 0.91, 1.28 g NaCl 100 g−1 cheese) at different ripening times (1, 14, 26, 40 days of ripening) were evaluated for the effect of salt reduction on physicochemical, biochemical, rheological, structural and sensory characteristics. Reducing salt (from 1.28 g NaCl 100 g−1 cheese; cheese C3) by 30% (cheese C2) or 65% (cheese C1) resulted in a significant increase in moisture content, maturation index, αS1-I-casein degradation, chromatographic area of water-soluble fraction at pH 4.6; the level of total intact caseins decreased significantly. Rheological parameters significantly decreased with salt reduction; cheeses C3 had smaller voids than those of samples C1 and C2. Generally, flavour and texture attributes showed similar profiles for the different salting conditions; salty, acid and overall persistence significantly decreased with salt content. Overall, the reduction of 30% salt content resulted in a cheese similar to a typical Tybo cheese in most respects.Fil: Sihufe, Guillermo Adrian. 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: de Piante Vicin, Daniel Alberto. 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: Marino, Fernanda. 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: Ramos, Elisabet L.. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Nieto, Ivana G.. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Karlen, Joselina G.. Instituto Nacional de Tecnología Industrial; 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; ArgentinaElsevier2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86815Sihufe, Guillermo Adrian; de Piante Vicin, Daniel Alberto; Marino, Fernanda; Ramos, Elisabet L.; Nieto, Ivana G.; et al.; Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese; Elsevier; International Dairy Journal; 82; 7-2018; 11-180958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0958694618300530info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2018.02.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:01Zoai:ri.conicet.gov.ar:11336/86815instacron: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:34982025-09-29 09:45:01.74CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
title Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
spellingShingle Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
Sihufe, Guillermo Adrian
SALT REDUCTION
TYBO CHEESE
CHARACTERISTICS
title_short Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
title_full Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
title_fullStr Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
title_full_unstemmed Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
title_sort Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese
dc.creator.none.fl_str_mv Sihufe, Guillermo Adrian
de Piante Vicin, Daniel Alberto
Marino, Fernanda
Ramos, Elisabet L.
Nieto, Ivana G.
Karlen, Joselina G.
Zorrilla, Susana
author Sihufe, Guillermo Adrian
author_facet Sihufe, Guillermo Adrian
de Piante Vicin, Daniel Alberto
Marino, Fernanda
Ramos, Elisabet L.
Nieto, Ivana G.
Karlen, Joselina G.
Zorrilla, Susana
author_role author
author2 de Piante Vicin, Daniel Alberto
Marino, Fernanda
Ramos, Elisabet L.
Nieto, Ivana G.
Karlen, Joselina G.
Zorrilla, Susana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv SALT REDUCTION
TYBO CHEESE
CHARACTERISTICS
topic SALT REDUCTION
TYBO CHEESE
CHARACTERISTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Tybo cheeses with different salt contents (0.46, 0.91, 1.28 g NaCl 100 g−1 cheese) at different ripening times (1, 14, 26, 40 days of ripening) were evaluated for the effect of salt reduction on physicochemical, biochemical, rheological, structural and sensory characteristics. Reducing salt (from 1.28 g NaCl 100 g−1 cheese; cheese C3) by 30% (cheese C2) or 65% (cheese C1) resulted in a significant increase in moisture content, maturation index, αS1-I-casein degradation, chromatographic area of water-soluble fraction at pH 4.6; the level of total intact caseins decreased significantly. Rheological parameters significantly decreased with salt reduction; cheeses C3 had smaller voids than those of samples C1 and C2. Generally, flavour and texture attributes showed similar profiles for the different salting conditions; salty, acid and overall persistence significantly decreased with salt content. Overall, the reduction of 30% salt content resulted in a cheese similar to a typical Tybo cheese in most respects.
Fil: Sihufe, Guillermo Adrian. 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: de Piante Vicin, Daniel Alberto. 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: Marino, Fernanda. 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: Ramos, Elisabet L.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Nieto, Ivana G.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Karlen, Joselina G.. Instituto Nacional de Tecnología Industrial; 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
description Tybo cheeses with different salt contents (0.46, 0.91, 1.28 g NaCl 100 g−1 cheese) at different ripening times (1, 14, 26, 40 days of ripening) were evaluated for the effect of salt reduction on physicochemical, biochemical, rheological, structural and sensory characteristics. Reducing salt (from 1.28 g NaCl 100 g−1 cheese; cheese C3) by 30% (cheese C2) or 65% (cheese C1) resulted in a significant increase in moisture content, maturation index, αS1-I-casein degradation, chromatographic area of water-soluble fraction at pH 4.6; the level of total intact caseins decreased significantly. Rheological parameters significantly decreased with salt reduction; cheeses C3 had smaller voids than those of samples C1 and C2. Generally, flavour and texture attributes showed similar profiles for the different salting conditions; salty, acid and overall persistence significantly decreased with salt content. Overall, the reduction of 30% salt content resulted in a cheese similar to a typical Tybo cheese in most respects.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
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/11336/86815
Sihufe, Guillermo Adrian; de Piante Vicin, Daniel Alberto; Marino, Fernanda; Ramos, Elisabet L.; Nieto, Ivana G.; et al.; Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese; Elsevier; International Dairy Journal; 82; 7-2018; 11-18
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86815
identifier_str_mv Sihufe, Guillermo Adrian; de Piante Vicin, Daniel Alberto; Marino, Fernanda; Ramos, Elisabet L.; Nieto, Ivana G.; et al.; Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese; Elsevier; International Dairy Journal; 82; 7-2018; 11-18
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/url/http://linkinghub.elsevier.com/retrieve/pii/S0958694618300530
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2018.02.006
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
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
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score 13.069144

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