Influencia de las enzimas coagulantes de la leche sobre la composición lipídica y propiedades organolépticas de quesos semi-madurados
Resumen
Las enzimas coagulantes de la leche utilizadas en la producción de quesos semi-madurados y madurados pueden influir en los procesos metabólicos que se producen durante la maduración. Este estudio evaluó el impacto de la quimosina recombinante y enzimas microbianas en la composición lipídica y las propiedades organolépticas del Queso Paipa, un producto colombiano artesanal semi-madurado. Se evaluó el contenido de bacterias ácido lácticas en la leche y el queso Paipa, la actividad coagulante y lipolítica de las enzimas, la composición lipídica así como el perfil lipídico del producto, ácidos grasos libres totales y análisis sensorial. Los resultados indicaron una mayor lipólisis en los quesos elaborados con enzimas coagulantes microbianas, los cuales se asociaron con una mayor actividad lipolítica y una mayor percepción de sabores ácidos, rancios y jabonosos. No obstante, los panelistas prefirieron el queso preparado con quimosina recombinante, con menor lipólisis y actividad lipolítica. Independientemente del tipo de precipitante proteico que pueda utilizar en la elaboración de quesos semi-madurados y madurados, el queso Paipa presenta un alto contenido de ácidos grasos saturados y omega 3, 6 y 9; lo que da cuenta de las características organolépticas y nutricionales, que podrían impactar favorablemente su actividad comercial.
Descargas
Disciplinas:
Food Chemistry, Agroindustria alimentariaLenguajes:
InglesReferencias bibliográficas
AMIRA, AMAL; BLECKER, CHRISTOPHE; RICHEL, AURORE; ARGÜELLES-ARIAS, ANTHONY; FICKERS, PATRICK; FRANCIS, FRÉDÉRIC; BESBES, SOUHAIL; ATTIA, HAMADI. Influence of the ripening stage and the lyophilization of wild cardoon flowers on their chemical composition, enzymatic activities of extracts and technological properties of cheese curds. Food Chemistry, v. 245, 2018, p. 919–925.https://doi.org/10.1016/j.foodchem.2017.11.082
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC). Official Methods of Analysis.
Maryland (USA): 1990, 700 p.
BERTUZZI, ANDREA S.; McSWEENEY, PAUL L.H.; REA, MARY C.; KILCAWLEY, KIERAN N. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Comprehensive Reviews in Food Science and Food Safety, v. 17, n. 2, 2018, p. 371–390. https://doi.org/10.1111/1541-4337.12332
BEVILACQUA, ANTONIO; SPERANZA, BARBARA; SANTILLO, ANTONELLA; ALBENZIO, MARZIA; GALLO, MARIANGELA; SINIGAGLIA, MILENA; CORBO, MARIA ROSARIA. Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet. LWT-Food Science and Technology, v. 113, 2019, p. 1-6.https://doi.org/10.1016/j.lwt.2019.108349
CÂMARA, SANDRA P.A.; DAPKEVICIUS, AIRIDAS; ROSA, HENRIQUE J.D.; SILVA, CÉLIA C.G.; MALCATA, XAVIER; ENES-DAPKEVICIUS, MARIA L.N. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. International Journal of Dairy Technology, v. 70, n. 4, 2017, p. 542–555. https://doi.org/10.1111/1471-0307.12424
CASTELLANOS-ROZO, JOSÉ; PÉREZ-PULIDO, RUBÉN; GRANDE, MARÍA-JOSÉ; LUCAS, ROSARIO; GÁLVEZ, ANTONIO. Analysis of the bacterial diversity of Paipa cheese (a traditional raw cow’s milk cheese from Colombia) by high-throughput sequencing. Microorganisms, v. 8, n. 218, 2020, p. 2–12.https://doi.org/10.3390/microorganisms8020218
CASTRO, R.D; DE OLIVEIRA, LETICIA G.; SANT’ANNA, FELIPE M.; PINHEIRO-LUIZ, LIVIA- MARÍA; SANDES, SAVIO; SILVA, C.I.F.; SILVA, A.M; NUNES, ALVARO C.; PENNA, CLAUDIA; SOUZA, M.R. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons. Journal of Dairy Science, v. 99, n. 8, 2016, p. 6086–6096.https://doi.org/10.3168/jds.2015-10579
COLOMBIA. SUPERINTENDENCIA DE INDUSTRIA Y COMERCIO (SIC). Resolución N° 70802. Bogotá (Colombia): 2011, 12 p.
DE SOUZA, RUSSELL J.; MENTE, ANDREW; MAROLEANU, ADRIANA; COZMA, ADRIAN I.; HA, VANESSA; KISHIBE, TERUKO; ULERYK, ELIZABETH; BUDYLOWSKI, PATRICK; SCHÜNEMANN, HOLGER; BEYENE, JOSEPH; ANAND, SONIA S. Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: Systematic review and meta-analysis of observational studies. The BMJ, v. 351, 2015, p. 1–16. https://doi.org/10.1136/bmj.h3978
DOLCI, PAOLA; ALESSANDRIA, VALENTINA; RANTSIOU, KALLIOPI; BERTOLINO, MARTA; COCOLIN, LUCA; Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. International Journal of Food Microbiology, v. 143, n. 1–2, 2010, p. 71–75.https://doi.org/10.1016/j.ijfoodmicro.2010.07.007
FLEMING, JENNIFER A.; KRIS-ETHERTON, PENNY M. The evidence for α-Linolenic acid and cardiovascular disease benefits: Comparisons with eicosapentaenoic acid and docosahexaenoic acid. Advances in Nutrition, v. 5, n. 6, 2014, p. 863S-876S. https://doi.org/10.3945/an.114.005850
GÜLER, ZEHRA. Quantification of free fatty acids and flavor characteristics of Kasar Cheeses. Journal of Food Lipids, v. 12, 2005, p. 209–221. https://doi.org/10.1111/j.1745-4522.2005.00018.x
HANUŠ, OTO; SAMKOVÁ, EVA; KŘÍŽOVÁ, LUDMILA; HASOŇOVÁ, LUCIE; KALA, ROBERT. Role of fatty acids in milk fat and the influence of selected factors on their variability—a review. Molecules, v. 23, n. 7, 2018, p. 1–32.https://doi.org/10.3390/molecules23071636
SUIZA. ORGANIZACIÓN INTERNACIONAL DE NORMALIZACIÓN (ISO). ISO 13299: Análisis sensorial. Metodología. Guía general para establecer un perfil sensorial: Ginebra (Suiza): 2016, 48 p.
KAMIMURA, BRUNA A.; CABRAL, LUCÉLIA; NORONHA, MELLINE F.; BAPTISTA, RAFAELA C.; NASCIMENTO, HENRY M.; SANT’ANA, ANDERSON S. Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms. Food Microbiology, v. 89, 2020, p. 1–12.https://doi.org/10.1016/j.fm.2020.103453
LOPEZ, CHRISTELLE; MAILLARD, MARIE-BERNADETTE; BRIARD-BION, VALERIE; CAMIER, BENEDICTE; HANNON, JOHN A. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria. Journal of Agricultural and Food Chemistry, v. 54, n. 16, 2006, p. 5855–5867.https://doi.org/10.1021/jf060214l
LOUDIYI, MOHAMMED; RUTLEDGE, DOUGLAS-NEIL; AÏT-KADDOUR, ABDERRAHMANE. ComDim for explorative multi-block data analysis of Cantal-type cheeses: Effects of salts, gentle heating and ripening. Food Chemistry, v. 264, 2018, p. 401–410.https://doi.org/10.1016/j.foodchem.2018.05.039
MURGIA, MARCO A.; DEIANA, PIETRINO; NUDDA, ANNA; CORREDDU, FABIO; MONTANARI, LUIGI; MANGIA, NICOLETTA P. Assessment of microbiological quality and physicochemical parameters of fruhe made by Ovine and Goat Milk: A sardinian (Italy) cheese. Fermentation, v. 6, n. 4, 2020, p. 2-10. doi:10.3390/fermentation6040119. https://doi.org/10.3390/fermentation6040119
NIÑO DE ONSHUUS, YOLANDA. Manual de elaboración de queso Paipa. Bogotá (Colombia): Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, 1998, 45 p.
OTENG, ANTWI-BOASIAKO; KERSTEN, SANDER. Mechanisms of Action of trans Fatty Acids. Advances in Nutrition, v. 11, n. 3, 2020, p. 697–708. https://doi.org/10.1093/advances/nmz125
PAZZOLA, MICHELE; STOCCO, GIORGIA; DETTORI, MARIA L.; BITTANTE, GIOVANNI; VACCA, GIUSEPPE M. Effect of goat milk composition on cheesemaking traits and daily cheese production. Journal of Dairy Science, v. 102, n. 5, 2019, p. 3947–3955. https://doi.org/10.3168/jds.2018-15397
REPS, ARNOLD; JEDRYCHOWSKI, LUCJAN; WIŚNIEWSKA, KRYSTYNA; JANKOWSKA, AGNIESZKA. Application of a coagulating preparation obtained with Rhizomucor Miehei N in cheese-making. Pakistan Journal of Nutrition, v. 5, n. 2, 2006, p. 97–101.https://doi.org/10.3923/pjn.2006.97.101
ROMERO DEL CASTILLO-SHELLY, ROSER; MESTRES-LAGARRIGA, JOSEP. Productos lácteos. Tecnología. 1 ed. Barcelona (España): Edicions UPC, 2004, 228 p.
SANTILLO, ANTONELLA; FIGLIOLA, LUCIA; CILIBERTI, MARIA G.; CAROPRESE, MARIANGELA; MARINO, ROSARIA; ALBENZIO, MARZIA. Focusing on fatty acid profile in milk from different species after in vitro digestion. Journal of Dairy Research, v. 85, n. 2, 2018, p. 257–262. https://doi.org/10.1017/S0022029918000274
SHI, YONGQI; QI, LIANG; XUEMEI, SONG; YAN, ZHANG. Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese. Shipin Kexue, v. 41, n. 20, 2020, p. 14–19.10.7506/spkx1002-6630-20190617-181
SOKOŁA-WYSOCZAŃSKA, EWA; WYSOCZAŃSKI, TOMASZ; WAGNER, JOLANTA; CZYŻ, KATARZYNA; BODKOWSKI, ROBERT; LOCHYŃSKI, STANISŁAW; PATKOWSKA-SOKOŁA, ANDBOŻENA. Polyunsaturated fatty acids and their potential therapeutic role in cardiovascular system disorders. Nutrients, v. 10, n. 1, 2018, p. 1–21.https://doi.org/10.3390/nu10101561
THIERRY, ANNE; COLLINS, YVONNE F.; ABEIJÓN MUKDSI, M.C.; MCSWEENEY, PAUL L.H.; WILKINSON, MARTIN G.; SPINNLER, HENRI E. In: Cheese: Chemistry, Physics and Microbiology. Lipolysis and Metabolism of Fatty Acids in cheese. 4 ed. Saint Louis (USA): Academic Press, 2017, p. 423-444.
TRMCIC, ALJOSA; CHAUHAN, KHUSHBOO; KENT, DAVID J.; RALYEA, ROBERT D.; MARTIN, NICOLE H.; BOOR, KATHRYN J.; WIEDMANN, MARTIN. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. Journal of Dairy Science, v. 99, n. 8, 2016, p. 6105–6120. https://doi.org/10.3168/jds.2016-11112
ZEPPA, GIUSEPPE; GIORDANO, MANUELA; GERBI, VINCENZO; ARLORIO, MARCO. Fatty acid composition of Piedmont “Ossolano” cheese. Le Lait, v. 83, n. 2, 2003, p. 167–173. doi:10.1051/lait:2003007.https://doi.org/10.1051/lait:2003007
Español
Inglés
.png)
