Free fatty acid profile of Parmigiano-Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

被引：44
|
作者：
Malacarne, M. [1 ]
Summer, A. [1 ]
Franceschi, P. [1 ]
Formaggioni, P. [1 ]
Pecorari, M. [2 ]
Panari, G. [2 ]
Mariani, P. [1 ]
机构：
[1] Univ Parma, Dipartimento Prod Anim Biotecnol Vet Qual & Sicur, Sez Sci & Tecnol Lattiero Casearie, I-43100 Parma, Italy
[2] Consorzio Formaggio Parmigiano Reggiano, I-42100 Reggio Emilia, Italy
来源：
INTERNATIONAL DAIRY JOURNAL | 2009年 / 19卷 / 10期
关键词：
LIPOLYTIC-ACTIVITIES; LACTOBACILLUS-CASEI; BACTERIA; VARIETIES; ESTERASE;
D O I：
10.1016/j.idairyj.2009.04.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
From each of twenty wheels of Parmigiano-Reggiano cheese of different ages (1-24 months), samples representative ofthe inner part (1. 10 cm from the round side and 7 cm from the flat side) and of the outer part (0, the rest of the cheese after removing the rind) were collected. For each sample, free fatty acids (FFAs, expressed as mg kg(-1) cheese fat) were determined by quantitative capillary gas chromatography. In 18- and 24-month-old cheese, total levels of FFAs (as sum of individual FFAs) were significantly (P <= 0.05) higher in 0 than 1, whereas no differences between regions were observed in 1-, 6- and 12-month-old cheeses. In terms of short (C4-C8) and medium (C10-04) chain FFAs, levels in the outer regions were higher (P <= 0.05) than inner regions for cheeses from 6-to 24-month-old. The content of long-chain FFAs (C16-C18:2) was higher in 0 than 1 in 18-and 24-month-old cheeses. (C) 2009 Elsevier Ltd. All rights reserved.
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页码：637 / 641
页数：5
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