Karamoko Gaoussou, Karoui Romdhane
University Artois, University Lille, University Littoral Côte d'Opale, University Picardie Jules Verne, University Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France.
Foods. 2024 Sep 27;13(19):3086. doi: 10.3390/foods13193086.
The investigation of the central and external zones of ten industrial and artisanal Maroilles cheeses showed differences in their physicochemical parameters, namely fat, pH, moisture content, ash, and color. This difference significantly impacted the rheological properties of the investigated cheeses, which depended on the protein network englobing lipid and water and its interaction with the other components. Overall, Maroilles cheeses had an elastic-like behavior, with the central zones exhibiting the greatest viscoelastic modules (G' and G″). The mid-infrared (MIR) spectra highlighted the presence of lipids, proteins, and sugars. A significant difference in α-helix and β-sheet levels in the central zones was noted between artisanal and industrial Maroilles cheeses. It is suggested that the difference between artisanal and industrial Maroilles cheeses observed at the macroscopic level, due to the cheese-making procedure and ripening stage, affects the structure at the molecular level, which can be determined by MIR spectroscopy. This trend was confirmed by the FDA when applied to the MIR spectra, since 96.67% correct classification was noted between artisanal and industrial cheeses. The present study indicates that MIR spectroscopy can be used successfully to study Maroilles cheese samples belonging to different production chains.
对十种工业生产和手工制作的马鲁瓦耶奶酪的中心区域和外部区域进行的调查显示，它们在物理化学参数方面存在差异，即脂肪、pH值、水分含量、灰分和颜色。这种差异对所研究奶酪的流变学特性产生了显著影响，流变学特性取决于包裹脂质和水的蛋白质网络及其与其他成分的相互作用。总体而言，马鲁瓦耶奶酪具有类似弹性的行为，中心区域表现出最大的粘弹性模量（G'和G″）。中红外（MIR）光谱突出了脂质、蛋白质和糖的存在。在手工制作和工业生产的马鲁瓦耶奶酪之间，中心区域的α-螺旋和β-折叠水平存在显著差异。有人认为，由于奶酪制作过程和成熟阶段，在宏观层面观察到的手工制作和工业生产的马鲁瓦耶奶酪之间的差异会影响分子水平的结构，这可以通过MIR光谱法来确定。当将其应用于MIR光谱时，美国食品药品监督管理局（FDA）证实了这一趋势，因为在手工制作和工业生产的奶酪之间观察到96.67%的正确分类。本研究表明，MIR光谱法可成功用于研究属于不同生产链的马鲁瓦耶奶酪样品。
