Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions
Joint Authors
Andrade, Jonathan
Pereira, Cristina Guimarães
Ranquine, Thamiris
Azarias, Cosme Antonio
Bell, Maria José Valenzuela
de Carvalho dos Anjos, Virgilio
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-03-25
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
The ripening changes over time of special cheeses (Pecorino, ewes’ ripe, and Gouda) made with ewes’ milk were evaluated using FTIR/ATR spectroscopy during approximately one year.
The midinfrared FTIR/ATR analyses were carried out in different ripening times between the cheese varieties and processed by means of multivariate statistical approaches.
Overall, during the maturation, we observed a downward trend of the absorbance intensity of the amide group peaks (1700 to 1500 cm−1), which is linked to the breakdown of peptide bonds.
Similar behavior was obtained for the lipidic region (3000 to 2800 cm−1 and 1765 to 1730 cm−1).
Hierarchical cluster analysis and principal component analysis allowed the evaluation of the physicochemical changes of the cheeses.
The proteolysis occurs in a fast pace during the first trimester of the ripening process, and the lipids are converted to smaller species as the times goes by.
Our results indicate that infrared spectroscopy can be a useful tool in determining optimal temporal parameters in stages involving the development, production, and even a possible estimation of shelf life of cheeses.
American Psychological Association (APA)
Andrade, Jonathan& Pereira, Cristina Guimarães& Ranquine, Thamiris& Azarias, Cosme Antonio& Bell, Maria José Valenzuela& de Carvalho dos Anjos, Virgilio. 2018. Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions. Journal of Spectroscopy،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1202413
Modern Language Association (MLA)
Andrade, Jonathan…[et al.]. Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions. Journal of Spectroscopy No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1202413
American Medical Association (AMA)
Andrade, Jonathan& Pereira, Cristina Guimarães& Ranquine, Thamiris& Azarias, Cosme Antonio& Bell, Maria José Valenzuela& de Carvalho dos Anjos, Virgilio. Long-Term Ripening Evaluation of Ewes’ Cheeses by Fourier-Transformed Infrared Spectroscopy under Real Industrial Conditions. Journal of Spectroscopy. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1202413
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1202413