Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen Storage

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 u...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2002-11, Vol.67 (9), p.3264-3270
Main Authors: Verdini, R.A, Zorrilla, S.E, Rubiolo, A.C
Format: Article
Language:English
Subjects:
amino acid composition
Amino acids
Biological and medical sciences
Cheese
cheese frozen storage
cheese proteolysis
cheeses
derivatization
Food industries
Food science
free amino acids in cheese
frozen storage
Fundamental and applied biological sciences. Psychology
HPLC
Milk and cheese industries. Ice creams
principal component analysis
Storage
storage conditions
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 (1 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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb09576.x