Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese

Autores
Salaberría, Florencia; Marzocchi, Silvia; Bortolazzo, Elena; Carrin, Maria Elena; Caboni, Maria Fiorenza
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodiumchloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determinedfor two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accountedfor approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups.
Fil: Salaberría, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
Fil: Marzocchi, Silvia. Universidad de Bologna; Italia
Fil: Bortolazzo, Elena. Centro Ricerche Produzioni Animali Reggio Emilia; Italia
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
Fil: Caboni, Maria Fiorenza. Universidad de Bologna; Italia
Materia
PARMIGIANO REGGIANO
LIPOLYSIS
FREE FATTY ACID
DIGLYCERIDE
NACL CONTENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139952
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano CheeseSalaberría, FlorenciaMarzocchi, SilviaBortolazzo, ElenaCarrin, Maria ElenaCaboni, Maria FiorenzaPARMIGIANO REGGIANOLIPOLYSISFREE FATTY ACIDDIGLYCERIDENACL CONTENThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodiumchloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determinedfor two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accountedfor approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups.Fil: Salaberría, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Marzocchi, Silvia. Universidad de Bologna; ItaliaFil: Bortolazzo, Elena. Centro Ricerche Produzioni Animali Reggio Emilia; ItaliaFil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaFil: Caboni, Maria Fiorenza. Universidad de Bologna; ItaliaAmerican Chemical Society2020-12-16info: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/11336/139952Salaberría, Florencia; Marzocchi, Silvia; Bortolazzo, Elena; Carrin, Maria Elena; Caboni, Maria Fiorenza; Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese; American Chemical Society; Food Science & Technology; 1; 1; 16-12-2020; 54-592692-19442692-1944CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acsfoodscitech.0c00025info:eu-repo/semantics/altIdentifier/doi/10.1021/acsfoodscitech.0c00025info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:39:29Zoai:ri.conicet.gov.ar:11336/139952instacron: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:34982025-11-12 09:39:29.498CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
title Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
spellingShingle Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
Salaberría, Florencia
PARMIGIANO REGGIANO
LIPOLYSIS
FREE FATTY ACID
DIGLYCERIDE
NACL CONTENT
title_short Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
title_full Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
title_fullStr Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
title_full_unstemmed Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
title_sort Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese
dc.creator.none.fl_str_mv Salaberría, Florencia
Marzocchi, Silvia
Bortolazzo, Elena
Carrin, Maria Elena
Caboni, Maria Fiorenza
author Salaberría, Florencia
author_facet Salaberría, Florencia
Marzocchi, Silvia
Bortolazzo, Elena
Carrin, Maria Elena
Caboni, Maria Fiorenza
author_role author
author2 Marzocchi, Silvia
Bortolazzo, Elena
Carrin, Maria Elena
Caboni, Maria Fiorenza
author2_role author
author
author
author
dc.subject.none.fl_str_mv PARMIGIANO REGGIANO
LIPOLYSIS
FREE FATTY ACID
DIGLYCERIDE
NACL CONTENT
topic PARMIGIANO REGGIANO
LIPOLYSIS
FREE FATTY ACID
DIGLYCERIDE
NACL CONTENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodiumchloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determinedfor two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accountedfor approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups.
Fil: Salaberría, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
Fil: Marzocchi, Silvia. Universidad de Bologna; Italia
Fil: Bortolazzo, Elena. Centro Ricerche Produzioni Animali Reggio Emilia; Italia
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
Fil: Caboni, Maria Fiorenza. Universidad de Bologna; Italia
description Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodiumchloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determinedfor two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accountedfor approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-16
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/11336/139952
Salaberría, Florencia; Marzocchi, Silvia; Bortolazzo, Elena; Carrin, Maria Elena; Caboni, Maria Fiorenza; Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese; American Chemical Society; Food Science & Technology; 1; 1; 16-12-2020; 54-59
2692-1944
2692-1944
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139952
identifier_str_mv Salaberría, Florencia; Marzocchi, Silvia; Bortolazzo, Elena; Carrin, Maria Elena; Caboni, Maria Fiorenza; Study of the Effect of NaCl on Lipolysis in Parmigiano Reggiano Cheese; American Chemical Society; Food Science & Technology; 1; 1; 16-12-2020; 54-59
2692-1944
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acsfoodscitech.0c00025
info:eu-repo/semantics/altIdentifier/doi/10.1021/acsfoodscitech.0c00025
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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 13.25334

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