INVESTIGADORES
MERCANTI Diego Javier
artículos
Título:
THE INFLUENCE OF RIPENING TEMPERATURE AND SAMPLING SITE ON THE LIPOLYSIS IN REGGIANITO ARGENTINO CHEESE
Autor/es:
SIHUFE, GUILLERMO A.; ZORRILLA, SUSANA E.; MERCANTI, DIEGO JAVIER; PEROTTI, MARÍA CRISTINA; ZALAZAR, CARLOS ANTONIO; RUBIOLO, AMELIA C.
Revista:
FOOD RESEARCH INTERNATIONAL
Editorial:
Elsevier Ltd.
Referencias:
Lugar: Amsterdam; Año: 2007 vol. 40 p. 1220 - 1226
ISSN:
0963-9969
Resumen:
The effect of ripening temperature elevation and sampling site on lipolysis in Reggianito Argentino cheese was evaluated. Cheeses ripened at 12 or 18 °C and 85% relative humidity were assayed at 2, 4 and 6 months at 2 sampling zones (central and external). Samples were analysed to determine physicochemical parameters and the concentration of 9 free fatty acids (FFAs) (C6:0 - C18:2). Myristic, palmitic, stearic and oleic acids were found in higher concentration. While ripening time and temperature significantly affected the concentrations of the 9 FFAs analysed, sampling zone significantly affected only 2 FFAs. Ripening temperature increased the lipolytic process, but it seems to have no effect on the pathways of lipolysis in Reggianito Argentino cheese.
