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...
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Universidad de Sonora
2023
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biotecnia-article-18972023-06-22T17:10:31Z Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración: Analisis del queso añejo de Zapopan Torres-Salas, Verenice Hernández-Montes, Arturo Hernández-Rodríguez, Blanca E. antimicrobial; antioxidant; flash profile; texture; ripening. actividad antioxidante; perfil flash; textura; maduración. 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. La proteólisis durante la maduración de los quesos contribuye a la generación de biopéptidos, y a cambios en las características sensoriales y texturales. El objetivo de este trabajo fue determinar la capacidad antioxidante, así como los cambios en las características sensoriales y texturales del queso añejo de Zacazonapan, durante la maduración (0, 30, 95 y 180 d). A los 95 días los extractos de los quesos evaluados presentaron el mayor contenido de proteína soluble. El grado de hidrólisis de proteínas obtenido a los 95 y 180 días de maduración fue 7.43 ± 0.34 y 6.44 ± 0.31 %, respectivamente. La captación del radical libre DPPH fue mayor a los 30 y 180 días (18.70 ± 0.48 y 19.92 ± 0.48 %, respectivamente), mientras que la mayor capacidad de absorción de radicales de oxígeno (ORAC) se registró a los 180 días. Con respecto a las características sensoriales, los quesos con 180 días presentaron atributos como sabor residual amargo, olor a pies, dureza, pungencia, sabor a queso madurado y apariencia porosa; además de una textura dura y baja elasticidad. Universidad de Sonora 2023-05-18 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/html image/jpeg text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897 10.18633/biotecnia.v25i2.1897 Biotecnia; Vol. 25 No. 2 (2023): May - August; 204 - 213 Biotecnia; Vol. 25 Núm. 2 (2023): Mayo - Agosto; 204 - 213 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897/845 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897/846 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897/847 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897/895 Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Torres-Salas, Verenice Hernández-Montes, Arturo Hernández-Rodríguez, Blanca E. |
| spellingShingle |
Torres-Salas, Verenice Hernández-Montes, Arturo Hernández-Rodríguez, Blanca E. Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese |
| author_facet |
Torres-Salas, Verenice Hernández-Montes, Arturo Hernández-Rodríguez, Blanca E. |
| author_sort |
Torres-Salas, Verenice |
| title |
Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese |
| title_short |
Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese |
| title_full |
Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese |
| title_fullStr |
Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese |
| title_full_unstemmed |
Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening: Analysis of añejo Zacazonapan cheese |
| title_sort |
sensory, textural analysis and antioxidant activity of añejo zacazonapan cheese during ripening: analysis of añejo zacazonapan cheese |
| description |
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. |
| publisher |
Universidad de Sonora |
| publishDate |
2023 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1897 |
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