Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds

Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds

Show other versions (2)

The effect on the biochemical characteristics of Ibérico semi-hard cheese supplemented with Himanthalia elongata (HE), Laminaria ochroleuca (LO), Porphyra umbilicalis (PU), Ulva lactuca (UL) or Undaria pinnatifida (UP) seaweeds was investigated. Addition of 1% dehydrated seaweed to curd increased total free amino acids in LO cheese and decreased them in HE and UP cheeses at 60 days with respect to control cheese. Lipolysis was markedly enhanced in UL cheese, which showed on day 60 a 6.0-fold higher concentration of total free fatty acids than control cheese. Seventy-six volatile compounds were detected in cheeses with seaweeds and 54 in control cheese. Aldehydes and alcohols reached higher levels in the control cheese, esters and ketones in PU cheese, acids and sulphur compounds in UL cheese, hydrocarbons in HE and PU cheeses, and furans in HE and UP cheeses.

Saved in:
Bibliographic Details
Main Authors: del Olmo, A., López Pérez, Olga, Picón Gálvez, Antonia María, Gaya Sicilia, María Pilar, Núñez Gutiérrez, Manuel
Format: artículo biblioteca
Language:English
Published: Elsevier 2019
Online Access:http://hdl.handle.net/20.500.12792/848
http://hdl.handle.net/10261/290845
Tags: Add Tag
No Tags, Be the first to tag this record!
id dig-inia-es-10261-290845
record_format koha
spelling dig-inia-es-10261-2908452023-02-17T12:30:02Z Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds del Olmo, A. López Pérez, Olga Picón Gálvez, Antonia María Gaya Sicilia, María Pilar Núñez Gutiérrez, Manuel The effect on the biochemical characteristics of Ibérico semi-hard cheese supplemented with Himanthalia elongata (HE), Laminaria ochroleuca (LO), Porphyra umbilicalis (PU), Ulva lactuca (UL) or Undaria pinnatifida (UP) seaweeds was investigated. Addition of 1% dehydrated seaweed to curd increased total free amino acids in LO cheese and decreased them in HE and UP cheeses at 60 days with respect to control cheese. Lipolysis was markedly enhanced in UL cheese, which showed on day 60 a 6.0-fold higher concentration of total free fatty acids than control cheese. Seventy-six volatile compounds were detected in cheeses with seaweeds and 54 in control cheese. Aldehydes and alcohols reached higher levels in the control cheese, esters and ketones in PU cheese, acids and sulphur compounds in UL cheese, hydrocarbons in HE and PU cheeses, and furans in HE and UP cheeses. 2023-02-17T12:30:02Z 2023-02-17T12:30:02Z 2019 artículo International Dairy Journal 90: 104-113 (2019) 0958-6946 http://hdl.handle.net/20.500.12792/848 http://hdl.handle.net/10261/290845 10.1016/j.idairyj.2018.11.012 en none Elsevier
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
description The effect on the biochemical characteristics of Ibérico semi-hard cheese supplemented with Himanthalia elongata (HE), Laminaria ochroleuca (LO), Porphyra umbilicalis (PU), Ulva lactuca (UL) or Undaria pinnatifida (UP) seaweeds was investigated. Addition of 1% dehydrated seaweed to curd increased total free amino acids in LO cheese and decreased them in HE and UP cheeses at 60 days with respect to control cheese. Lipolysis was markedly enhanced in UL cheese, which showed on day 60 a 6.0-fold higher concentration of total free fatty acids than control cheese. Seventy-six volatile compounds were detected in cheeses with seaweeds and 54 in control cheese. Aldehydes and alcohols reached higher levels in the control cheese, esters and ketones in PU cheese, acids and sulphur compounds in UL cheese, hydrocarbons in HE and PU cheeses, and furans in HE and UP cheeses.
format artículo
author del Olmo, A.
López Pérez, Olga
Picón Gálvez, Antonia María
Gaya Sicilia, María Pilar
Núñez Gutiérrez, Manuel
spellingShingle del Olmo, A.
López Pérez, Olga
Picón Gálvez, Antonia María
Gaya Sicilia, María Pilar
Núñez Gutiérrez, Manuel
Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds
author_facet del Olmo, A.
López Pérez, Olga
Picón Gálvez, Antonia María
Gaya Sicilia, María Pilar
Núñez Gutiérrez, Manuel
author_sort del Olmo, A.
title Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds
title_short Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds
title_full Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds
title_fullStr Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds
title_full_unstemmed Cheese supplementation with five species of edible seaweeds Effect on proteolysis, lipolysis and volatile compounds
title_sort cheese supplementation with five species of edible seaweeds effect on proteolysis, lipolysis and volatile compounds
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/20.500.12792/848
http://hdl.handle.net/10261/290845
work_keys_str_mv AT delolmoa cheesesupplementationwithfivespeciesofedibleseaweedseffectonproteolysislipolysisandvolatilecompounds
AT lopezperezolga cheesesupplementationwithfivespeciesofedibleseaweedseffectonproteolysislipolysisandvolatilecompounds
AT picongalvezantoniamaria cheesesupplementationwithfivespeciesofedibleseaweedseffectonproteolysislipolysisandvolatilecompounds
AT gayasiciliamariapilar cheesesupplementationwithfivespeciesofedibleseaweedseffectonproteolysislipolysisandvolatilecompounds
AT nunezgutierrezmanuel cheesesupplementationwithfivespeciesofedibleseaweedseffectonproteolysislipolysisandvolatilecompounds
_version_ 1767603142731497472

Similar Items