A preliminary study of soft cheese degradation in different packaging conditions by 1H-NMR.
This preliminary work deals with the influence of packaging on the degradation of an Italian soft cheese studied by NMR. The NMR profiles of aqueous cheese extracts were acquired as a function of time during storage of cheese inside and outside the original package. From the NMR spectra 15 metabolites are quantified and used in a kinetic degradation model and in a multivariate algorithm in order to evaluate the changes in the metabolic composition of cheese stored under different conditions.
Lamanna
Raffaele
R
Department BAS-Biotec-Agro, ENEA Research Centre Trisaia, SS 106 Ionica Km 419.5, 75026 Rotondella (Mt), Italy. raffaele.lamanna@trisaia.enea.it
Piscioneri
Ilario
I
Romanelli
Valeria
V
Sharma
Neeta
N
D000388:Air; D000465:Algorithms; D002611:Cheese / Q000032:analysis*; D018857:Food Packaging; D007700:Kinetics; D009682:Magnetic Resonance Spectroscopy / Q000379:methods* / Q000592:standards; D008956:Models, Chemical; D015999:Multivariate Analysis; D011522:Protons; D012015:Reference Standards; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000737:chemistry
D011522:Protons; D014867:Water