Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage
Brie cheeses were high pressure (HP)-treated at 400 or 600MPa on days 14 or 21 after manufacture to prevent over-ripening. Lactic acid bacteria and Penicillium camemberti numbers declined markedly after HP treatment. In control cheese pH increased 2.0 units from day 21 to day 60, but less than 0.3 units in HP-treated cheeses. Cheeses treated at 600MPa showed the maximum concentrations of residual caseins during refrigerated storage and control cheese the minimum concentrations. A 7.6-fold increase in hydrophobic peptides was recorded from day 21 to day 60 in control cheese and 0.8-1.6-fold increases in HP-treated cheeses. The maximum aminopeptidase activity was detected in control cheese, the highest free amino acid concentrations in cheeses treated at 400MPa. The firmest texture was recorded for cheeses treated on day 14 at 400 or 600MPa. HP-treated cheeses showed higher flavour quality scores than control cheese from day 60 onwards. © 2014 Elsevier Ltd.
| Main Authors: | , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://hdl.handle.net/20.500.12792/5599 http://hdl.handle.net/10261/290235 |
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