Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage

Autores
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl-casein and αsl-I-casein hydrolysis. This process may affect the susceptibility of αsl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10-2day-1 (control cheeses, central zone), 8.48 10-2 day-1 (control cheeses, external zone), 4.52 10-2 day-1 (frozen cheeses, central zone), and 11.43 10-2 day-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.
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: 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: 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
Changes in Equilibrium Modulus
As1-Casein Breakdown
Port Salut Argentino Cheese
Frozen Storage
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:11336/28558
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28558
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storageVerdini, Roxana AndreaZorrilla, SusanaRubiolo, Amelia CatalinaChanges in Equilibrium ModulusAs1-Casein BreakdownPort Salut Argentino CheeseFrozen Storagehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl-casein and αsl-I-casein hydrolysis. This process may affect the susceptibility of αsl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10-2day-1 (control cheeses, central zone), 8.48 10-2 day-1 (control cheeses, external zone), 4.52 10-2 day-1 (frozen cheeses, central zone), and 11.43 10-2 day-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.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: 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: 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, Inc2003-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28558Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 34; 12-2003; 331-3460022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2003.tb01065.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 Técnicas2025-09-03T09:47:49Zoai:ri.conicet.gov.ar:11336/28558instacron: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 09:47:49.875CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
title Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
spellingShingle Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
Verdini, Roxana Andrea
Changes in Equilibrium Modulus
As1-Casein Breakdown
Port Salut Argentino Cheese
Frozen Storage
title_short Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
title_full Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
title_fullStr Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
title_full_unstemmed Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
title_sort Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage
dc.creator.none.fl_str_mv Verdini, Roxana Andrea
Zorrilla, Susana
Rubiolo, Amelia Catalina
author Verdini, Roxana Andrea
author_facet Verdini, Roxana Andrea
Zorrilla, Susana
Rubiolo, Amelia Catalina
author_role author
author2 Zorrilla, Susana
Rubiolo, Amelia Catalina
author2_role author
author
dc.subject.none.fl_str_mv Changes in Equilibrium Modulus
As1-Casein Breakdown
Port Salut Argentino Cheese
Frozen Storage
topic Changes in Equilibrium Modulus
As1-Casein Breakdown
Port Salut Argentino Cheese
Frozen Storage
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 effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl-casein and αsl-I-casein hydrolysis. This process may affect the susceptibility of αsl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10-2day-1 (control cheeses, central zone), 8.48 10-2 day-1 (control cheeses, external zone), 4.52 10-2 day-1 (frozen cheeses, central zone), and 11.43 10-2 day-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.
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: 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: 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 The effect of the freezing, frozen storage and thawing on textural parameters and αsl-casein breakdown during the ripening of Port Salut Argentino cheese was studied. Moisture content, salt concentration, casein profiles and asymptotic equilibrium modulus were monitored in control cheeses ripened at 5C and in cheeses, stored at -22C for 30 days, thawed and ripened at 5C, for different ripening times (1, 6, 13, 27 and 56 days) and two sampling zones (central and external). The freezing process significantly increased the rate of αsl-casein and αsl-I-casein hydrolysis. This process may affect the susceptibility of αsl-casein to chymosin attack and also the availability of hydrolytic enzymes released by damaged microorganisms, which may contribute to the faster hydrolysis of αsl-I-casein. The freezing process did not significantly affect the decay rates of asymptotic equilibrium modulus. First order kinetics constants for decay of the asymptotic equilibrium modulus were 3.71 10-2day-1 (control cheeses, central zone), 8.48 10-2 day-1 (control cheeses, external zone), 4.52 10-2 day-1 (frozen cheeses, central zone), and 11.43 10-2 day-1 (frozen cheeses, external zone). Significant differences in the decay rates of asymptotic equilibrium modulus were found between central and external zones in control and frozen cheeses primarily due to differences in moisture contents of the sampling zones.
publishDate 2003
dc.date.none.fl_str_mv 2003-12
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/11336/28558
Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 34; 12-2003; 331-346
0022-4901
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28558
identifier_str_mv Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina; Changes in equilibrium modulus and as1-casein breakdown during the ripening of Port Salut Argentino cheese by frozen storage; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 34; 12-2003; 331-346
0022-4901
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.1745-4603.2003.tb01065.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_ 1842268884181188608
score 13.13397

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