Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles

Autores
Verdini, Roxana Andrea; Rubiolo, Amelia Catalina
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.
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: 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
Materia
Frozen Storage Time
Cheese
Proteolysis
Rp-Hplc
Principal Component Analysis
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:11336/28557
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, Roxana AndreaRubiolo, Amelia CatalinaFrozen Storage TimeCheeseProteolysisRp-HplcPrincipal Component Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.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: 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; ArgentinaWiley Blackwell Publishing, Inc2002-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28557Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 67; 12-2002; 963-9670022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2002.tb09436.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:30Zoai:ri.conicet.gov.ar:11336/28557instacron: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 09:48:31.471CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
title Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
spellingShingle Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
Verdini, Roxana Andrea
Frozen Storage Time
Cheese
Proteolysis
Rp-Hplc
Principal Component Analysis
title_short Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
title_full Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
title_fullStr Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
title_full_unstemmed Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
title_sort Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
dc.creator.none.fl_str_mv Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author Verdini, Roxana Andrea
author_facet Verdini, Roxana Andrea
Rubiolo, Amelia Catalina
author_role author
author2 Rubiolo, Amelia Catalina
author2_role author
dc.subject.none.fl_str_mv Frozen Storage Time
Cheese
Proteolysis
Rp-Hplc
Principal Component Analysis
topic Frozen Storage Time
Cheese
Proteolysis
Rp-Hplc
Principal Component Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.
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: 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 Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.
publishDate 2002
dc.date.none.fl_str_mv 2002-12
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/11336/28557
Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 67; 12-2002; 963-967
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28557
identifier_str_mv Verdini, Roxana Andrea; Rubiolo, Amelia Catalina; Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles; Wiley Blackwell Publishing, Inc; Journal Of Food Science; 67; 12-2002; 963-967
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2002.tb09436.x
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1842268928168951808
score 13.13397

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