Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage

被引：18
|
作者：
Verdini, RA
Zorrilla, SE
Rubiolo, AC
机构：
[1] UNL, CONICET, INTEC, RA-3000 Santa Fe, Argentina
[2] Univ Nacl Rosario, RA-2000 Rosario, Santa Fe, Argentina
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 09期
关键词：
free amino acids in cheese; principal component analysis; HPLC; cheese proteolysis; cheese frozen storage;
D O I：
10.1111/j.1365-2621.2002.tb09576.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) were studied. Derivatization with o-phtaldialdehyde and a C-18 column were used for chromatographic separations. Principal component analysis reduced data to 2 dimensions where unripened cheeses (I to 13 d) were grouped independently of ripening time, sampling zone, and storage condition. Ripened cheeses (27 and 56 d) showed scattering according to ripening time. The contribution of free amino acid profiles to quality in cheeses preserved by frozen storage may be considered similar to that in traditionally ripened cheeses.
引用
收藏
页码：3264 / 3270
页数：7
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