title: Proteolysis in Manchego-type cheese salted by brine vacuum impregnation.
abstract: A new salting procedure based on the brine vacuum impregnation of porous products was tested on Manchego-type cheese and compared with conventional brine immersion. Its effect on cheese proteolysis throughout a 90-d ripening period was determined. Three cheese regions were evaluated (the rind, the middle, and the internal regions). The parameters analyzed were total N, water-soluble N, soluble N in trichloroacetic acid and soluble N in phosphotungstic acid by using the Kjeldahl method, casein profile by urea-PAGE, and peptide profile of the water soluble nitrogen extract by reverse-phase HPLC. Free amino acid formation was monitored with a spectrophotometric method by using a Cd-ninhydrin reagent. Globally, proteolysis was significantly affected by ripening stage (increasing throughout all the maturation period studied) and cheese region (rind showed a proteolysis pattern different from the middle and internal regions). The salting procedure only affected cheese proteolysis in the rind, whereas conventional brine-salted cheeses showed lower proteolysis than vacuum-impregnated cheeses.
authors.affiliation: Tecnologia dels Aliments, Centre de Referència en Tecnologia dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Pavia
authors.forename: A J
authors.initials: AJ
authors.lastname: Trujillo
authors.forename: B
authors.initials: B
authors.lastname: Guamis
authors.forename: V
authors.initials: V
authors.lastname: Ferragut
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002364:Caseins / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D010450:Endopeptidases / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D009584:Nitrogen / Q000032:analysis; D010772:Phosphotungstic Acid; D012756:Sheep; D012965:Sodium Chloride; D012995:Solubility; D013053:Spectrophotometry; D014238:Trichloroacetic Acid; D014508:Urea; D014618:Vacuum; D014867:Water
chemical_list: D000596:Amino Acids; D002364:Caseins; D014867:Water; D010772:Phosphotungstic Acid; D012965:Sodium Chloride; D014238:Trichloroacetic Acid; D014508:Urea; D010450:Endopeptidases; D009584:Nitrogen