Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese
Proteolysis during cheese ripening contributes to generation of biopeptides, and changes in sensory and textural characteristics. The aim of this work was to determine antioxidant capacity, as well as the changes in the sensorial and textural characteristics of cheese from Zacazonapan, during ripeni...
Gorde:
| Egile Nagusiak: | , , |
|---|---|
| Formatua: | Online |
| Hizkuntza: | spa |
| Argitaratua: |
Universidad de Sonora
2023
|
| Sarrera elektronikoa: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
| Gaia: | Proteolysis during cheese ripening contributes to generation of biopeptides, and changes in sensory and textural characteristics. The aim of this work was to determine antioxidant capacity, as well as the changes in the sensorial and textural characteristics of cheese from Zacazonapan, during ripening (0, 30, 95 and 180 d). At 95 days, the extracts of evaluated cheeses presented the highest content of soluble protein. The degree of hydrolysis stood out at 95 (7.43 ± 0.34%) and 180 d (6.44 ± 0.31%). The DPPH free radical uptake was higher at 30 and 180 d (18.70 ± 0.48 and 19.92 ± 0.48%, respectively), while the highest oxygen radical absorption capacity (ORAC) was recorded at 180 d. Concerning the sensory characteristics, cheeses with 180 d presented attributes such as bitter residual taste, foot odor, hardness, pungency, ripened cheese flavor and porous appearance; its texture was hard and less elastic. |
|---|
