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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/86815
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T09:50:20Zoai: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:34982025-09-03 09:50:20.349CONICET 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 |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.13397 |