Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical physicochemical sensorial and fluorescence spectroscopy techniques coupled with chemometric tools

Abbas K. A., . and Abdelmontaleb H. S., . and Hamdy S. M., . and Aït-Kaddour A., . Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical physicochemical sensorial and fluorescence spectroscopy techniques coupled with chemometric tools. pp. 648-659. ISSN 2231-7546

The objective of the present work was to investigate by different analytical techniques the impact of incorporating matured Domiati Ras and Cheddar cheeses on UF-soft white cheeses sensorial physicochemical biochemical and molecular structure (fluorescence spectroscopy) features. Results showed that adding matured cheeses to UF-soft white cheese increased soluble nitrogen free amino and total volatile fatty acids thus resulting in modifications of the cheeses' sensorial characteristics. It was demonstrated that cheese flavour was differently enhanced depending on the added matured cheese. The best sensorial properties were obtained up to 20 d of storage with added Cheddar then Ras and finally Domiati cheeses. Moreover fluorescence spectroscopy provided relevant information related to the modification of protein and fat structures depending on the cheese incorporated. Joint analysis of the experimental data by PLSDA and ComDim demonstrated the interest of those chemometrics tools for providing a global overview of the impact of adding matured cheeses on UF-soft white cheese quality features.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(04)%202020/DONE%2...

Abstract

The objective of the present work was to investigate by different analytical techniques the impact of incorporating matured Domiati Ras and Cheddar cheeses on UF-soft white cheeses sensorial physicochemical biochemical and molecular structure (fluorescence spectroscopy) features. Results showed that adding matured cheeses to UF-soft white cheese increased soluble nitrogen free amino and total volatile fatty acids thus resulting in modifications of the cheeses' sensorial characteristics. It was demonstrated that cheese flavour was differently enhanced depending on the added matured cheese. The best sensorial properties were obtained up to 20 d of storage with added Cheddar then Ras and finally Domiati cheeses. Moreover fluorescence spectroscopy provided relevant information related to the modification of protein and fat structures depending on the cheese incorporated. Joint analysis of the experimental data by PLSDA and ComDim demonstrated the interest of those chemometrics tools for providing a global overview of the impact of adding matured cheeses on UF-soft white cheese quality features.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Biochemistry
AGROVOC Term:	Fluorescence
AGROVOC Term:	Monitoring
AGROVOC Term:	Processing
AGROVOC Term:	analysis
AGROVOC Term:	Analytical techniques
AGROVOC Term:	Spectroscopy
AGROVOC Term:	Volatile fatty acids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9234

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