Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of gorgonzola-type cheese

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dc.creatorGisela de Magalhães Machado Moreira
dc.creatorRenata Golin Bueno Costa
dc.creatorVanessa Aglaê Martins Teodoro
dc.creatorJunio César Jacinto de Paula
dc.creatorDenise Sobral
dc.creatorChristian Fernandes
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-04-07T20:35:18Z
dc.date.accessioned2025-09-09T01:06:43Z
dc.date.available2022-04-07T20:35:18Z
dc.date.issued2018-12
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2018.09.026
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/40901
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectQueijos
dc.subjectGorgonzola
dc.subject.otherTyramine
dc.subject.otherHistamine
dc.subject.otherSafety
dc.subject.otherSerine
dc.subject.otherCohesiveness
dc.titleEffect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of gorgonzola-type cheese
dc.typeArtigo de periódico
local.citation.epage590
local.citation.spage583
local.citation.volume98
local.description.resumoThe effect of ripening time on Gorgonzola-type cheeses at 12 ± 2 °C was investigated. Proteolysis indexes, free amino acids and bioactive amines increased throughout ripening. However, cohesiveness and lactic acid bacteria counts decreased; whereas pH, total protein, total mesophilic aerobic bacteria counts, and other instrumental texture parameters did not change. Valine, lysine, leucine and phenylalanine were the most abundant free amino acids throughout ripening. Glycine, histidine and isoleucine were first detected on the 21st day and aspartic acid and glutamine on the 28th after perforation. The levels of most amino acids increased, except serine that decreased and tyrosine remained constant. Among amines formed during ripening, tyramine and agmatine were first detected on the 21st day, serotonin on the 42nd and histamine and tryptamine on the 49th. On the 21st day, tyramine reached contents which could be of health concern for individuals taking classical monoamine oxidase inhibitor drugs. Principal Component Analysis and Hierarchical Cluster Analysis showed that proteolysis (extend and depth indexes) and free amino acid profile are suitable markers for ripening assessment of Gorgonzola-type cheese. They were also able to assess cheese characteristics, quality and safety.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643818307588

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