The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

Autores
Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental cheeses stored at 20 °C for 2 or 4 weeks then at 12 °C up to 6 months, were analysed at 61, 124, and 180 days of ripening by physicochemical analysis, urea-PAGE analysis of the urea-soluble fraction, RP-HPLC analysis on the water-soluble fraction at pH 4.6, and free amino acid analysis. In general, increasing ripening temperature and time resulted in increases of proteolysis products, notably higher levels being observed in experimental cheeses initially stored at 20 °C for 4 weeks. Principal component analysis showed that those cheeses at 124 days of ripening had similar levels of proteolysis products to the control cheeses at 180 days of ripening. In conclusion, promising results related to the proteolysis event in Reggianito cheese were obtained, which may help in the selection of a convenient elevated temperature–time combination for accelerating its ripening.
Fil: Ceruti, Roberto Julio. 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: 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
Materia
Reggianito
Cheese
Proteolysis
Ripening
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:11336/18836
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheeseCeruti, Roberto JulioZorrilla, SusanaSihufe, Guillermo AdrianReggianitoCheeseProteolysisRipeninghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental cheeses stored at 20 °C for 2 or 4 weeks then at 12 °C up to 6 months, were analysed at 61, 124, and 180 days of ripening by physicochemical analysis, urea-PAGE analysis of the urea-soluble fraction, RP-HPLC analysis on the water-soluble fraction at pH 4.6, and free amino acid analysis. In general, increasing ripening temperature and time resulted in increases of proteolysis products, notably higher levels being observed in experimental cheeses initially stored at 20 °C for 4 weeks. Principal component analysis showed that those cheeses at 124 days of ripening had similar levels of proteolysis products to the control cheeses at 180 days of ripening. In conclusion, promising results related to the proteolysis event in Reggianito cheese were obtained, which may help in the selection of a convenient elevated temperature–time combination for accelerating its ripening.Fil: Ceruti, Roberto Julio. 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: 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; ArgentinaElsevier Science2012-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18836Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese; Elsevier Science; Food Research International; 48; 1; 8-2012; 34-400963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912000889info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.02.011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:12Zoai:ri.conicet.gov.ar:11336/18836instacron: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 09:58:13.042CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
title The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
spellingShingle The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
Ceruti, Roberto Julio
Reggianito
Cheese
Proteolysis
Ripening
title_short The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
title_full The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
title_fullStr The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
title_full_unstemmed The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
title_sort The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese
dc.creator.none.fl_str_mv Ceruti, Roberto Julio
Zorrilla, Susana
Sihufe, Guillermo Adrian
author Ceruti, Roberto Julio
author_facet Ceruti, Roberto Julio
Zorrilla, Susana
Sihufe, Guillermo Adrian
author_role author
author2 Zorrilla, Susana
Sihufe, Guillermo Adrian
author2_role author
author
dc.subject.none.fl_str_mv Reggianito
Cheese
Proteolysis
Ripening
topic Reggianito
Cheese
Proteolysis
Ripening
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 effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental cheeses stored at 20 °C for 2 or 4 weeks then at 12 °C up to 6 months, were analysed at 61, 124, and 180 days of ripening by physicochemical analysis, urea-PAGE analysis of the urea-soluble fraction, RP-HPLC analysis on the water-soluble fraction at pH 4.6, and free amino acid analysis. In general, increasing ripening temperature and time resulted in increases of proteolysis products, notably higher levels being observed in experimental cheeses initially stored at 20 °C for 4 weeks. Principal component analysis showed that those cheeses at 124 days of ripening had similar levels of proteolysis products to the control cheeses at 180 days of ripening. In conclusion, promising results related to the proteolysis event in Reggianito cheese were obtained, which may help in the selection of a convenient elevated temperature–time combination for accelerating its ripening.
Fil: Ceruti, Roberto Julio. 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: 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
description The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental cheeses stored at 20 °C for 2 or 4 weeks then at 12 °C up to 6 months, were analysed at 61, 124, and 180 days of ripening by physicochemical analysis, urea-PAGE analysis of the urea-soluble fraction, RP-HPLC analysis on the water-soluble fraction at pH 4.6, and free amino acid analysis. In general, increasing ripening temperature and time resulted in increases of proteolysis products, notably higher levels being observed in experimental cheeses initially stored at 20 °C for 4 weeks. Principal component analysis showed that those cheeses at 124 days of ripening had similar levels of proteolysis products to the control cheeses at 180 days of ripening. In conclusion, promising results related to the proteolysis event in Reggianito cheese were obtained, which may help in the selection of a convenient elevated temperature–time combination for accelerating its ripening.
publishDate 2012
dc.date.none.fl_str_mv 2012-08
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/11336/18836
Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese; Elsevier Science; Food Research International; 48; 1; 8-2012; 34-40
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/18836
identifier_str_mv Ceruti, Roberto Julio; Zorrilla, Susana; Sihufe, Guillermo Adrian; The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese; Elsevier Science; Food Research International; 48; 1; 8-2012; 34-40
0963-9969
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://www.sciencedirect.com/science/article/pii/S0963996912000889
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2012.02.011
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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