EFFECT OF YARROWIA LIPOLYTICA ENZYMES ON SELECTED QUALITATIVE FEATURES OF RIPENING, LOW-FAT CHEESES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 5
Abstract
In the research, it was attempted to improve sensory features of ripening, low-fat cheeses by adding an enzymatic, proteolytic-lipolytic preparation obtained from Yarrowia lipolytica yeast. The cheeses with an amount of fat in dry mass reduced to a level of 30 % were produced from milk with the enzymatic yeast preparation added. Two variants of cheeses were produced: with a standard content of NaCl (1.5 %) and with an increased content of NaCl (3.3 %). During an 8-week period of ripening, the basic chemical composition of the cheeses was analysed as was the biodegradation level of proteins and fats. It was proved that with the enzymatic preparation added to the cheeses under production, the degradation processes of proteins and fats were intensified compared to the control cheeses. The level of biodegradation processes was higher in the cheeses having a standard content of NaCl (1.5 %) than in the cheeses with a 3.3 % concentration of NaCl. The yeast enzymes added contributed to a considerable accumulation of lowmolecular- weight nitrogen compounds and free fatty acids. Moreover, it was shown that the yeast hydrolases added to the cheeses significantly enriched them with volatile aromatic compounds, and this fact was confirmed during a chromatographic analysis and, also, by a sensory assessment.
Authors and Affiliations
Marta Pokora, Joanna Niedbalska, Marek Szołtysik
Keywords
Related Articles
- EP ID EP158163
- DOI 10.15193/zntj/2010/72/146-158
- Views 65
- Downloads 0
Wpływ czasu przechowywania w warunkach zamrażalniczych na teksturę chleba słonecznikowego z odroczonego wypieku
Celem pracy było określenie wpływu czasu przechowywania w warunkach zamrażalniczych chleba słonecznikowego z odroczonego wypieku na zmiany zachodzące w jego teksturze. Badaniom poddano półwypieczony chleb słonecznikowy:...
Zastosowanie komputerowej analizy obrazu do wykrywania wady PSE mięsa
Celem pracy było określenie możliwości wykorzystania komputerowej analizy obrazu (CVS – ang. computer vision systems) do wykrywania wady PSE mięsa wieprzowego. Materiał badawczy stanowiły 42 wieprzowe mięśnie najdłuższe...
APPLYING DETERMINED RATIOS OF STABLE ISOTOPES RATIOS IN SELECTED ELEMENTS TO EVALUATE AUTHENTICITY OF ORGANICALLY GROWN PRODUCTS
In the paper, the current state of research is presented with reference to carbon and nitrogen stable isotopes ratios (δ) in various food products (vegetables, fruits, meat, and milk) produced using conventional and or...
JAKOŚĆ MIODÓW IMPORTOWANYCH DOSTĘPNYCH NA RYNKU PODKARPACKIM
W ostatnich latach rynek miodów importowanych rozwija się intensywnie, a ze względu na atrakcyjną cenę produkty importowane stanowią konkurencję dla miodów krajowych. W niniejszej pracy przeprowadzono ocenę jakości miodó...
Impact of solvent type on some selected biological properties of parsley Petroselinum crispum (Mill) leaf extracts
Parsley (Petroselinum crispum Mill) is used as a raw material in the food industry because it has, among other things, a high content of phenolics. Under the research study presented, the impact of solvents on the conten...