凝乳加热对卡什卡瓦奶酪蛋白水解和挥发物的影响。
Influence of curd heating on proteolysis and volatiles of Kashkaval cheese.
机构信息
Department of Food Technology, University of Tetova, 1200 Tetovo, Macedonia; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
出版信息
Food Chem. 2016 Nov 15;211:160-70. doi: 10.1016/j.foodchem.2016.05.054. Epub 2016 May 10.
Kashkaval is the most popular hard cheese in Macedonia and other countries of Balkan peninsula. The aim of this research is to assess the differences of heat treatments effect (60, 70 and 90°C for 5min) in several biochemical and technological characteristics of Kashkaval cheese. Proteolysis was observed to take place at a faster rate in the Kashkaval cheeses made using the lower heat treatment. The residual enzyme activity of cheeses averaged 67.7, 43.7 and 8.4% for the cheeses heated at 60, 70 and 90°C, respectively. Acids and esters constituted the main chemical class of the cheeses during ripening (mean abundances of these were 57.1% and 26.8% w/w of total volatiles, respectively). The colour (L(∗)) and meltability values decreased significantly during ripening. In conclusion, powerful correlations were observed between extents of the heat treatment and levels of residual coagulant activity, breakdown of proteins and formation of volatiles.
卡什卡瓦尔奶酪是马其顿和巴尔干半岛其他国家最受欢迎的硬质奶酪。本研究旨在评估不同热加工处理（60、70 和 90°C 分别处理 5min）对卡什卡瓦尔奶酪几个生化和工艺特性的影响。研究发现，在较低热处理条件下生产的卡什卡瓦尔奶酪中的蛋白质分解速度更快。在 60、70 和 90°C 加热的奶酪中，残留酶活性分别平均为 67.7%、43.7%和 8.4%。在成熟过程中，酸和酯构成奶酪的主要化学类别（这些物质的平均丰度分别为总挥发物的 57.1%和 26.8%）。颜色（L(∗)）和可融化性值在成熟过程中显著下降。总之，热处理程度与残留凝固酶活性水平、蛋白质分解和挥发性物质形成之间存在很强的相关性。
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