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Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic

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Abstract

Physicochemical, proteolysis and textural changes during the refrigerated storage of mature Torta del Casar cheese (a raw ewe milk cheese) subjected to high-pressure treatment (200 or 600 MPa for 5 or 20 min) were studied. Cheeses were analysed after processing at day 60 and after 60, 120 and 180 days of refrigerated storage (days 120, 180 and 240, respectively). High-pressure processing (HPP) had a negligible effect on physicochemical parameters analysed. Nevertheless, nitrogen fractions were significantly affected by HPP. Soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen ratios decreased during storage in cheeses treated at 600 MPa compared with control ones. In the same way, proteolysis of casein fractions (para-κ-casein; αs1-CN I, II, III, αs2-CN: αs-caseins; and β1-CN, β2-CN: β-caseins) at day 240 was significantly reduced by HPP at 600 MPa. The levels of αs-caseins and β-caseins found in cheeses treated at 600 MPa and analysed at the end of storage (day 240) were similar to those obtained in control cheeses at day 120 and 180, respectively. Firmness (N) and consistency (Ns) were affected by pressurisation just after HP treatment (day 60), but these changes were reduced during the storage. Therefore, HP treatments at 600 MPa could be a useful tool to delay the Torta del Casar over-ripening associated with an excess of proteolysis during long storage periods.

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Acknowledgments

This study has been financed by the project RITECA II and cofinanced by the Consejería de Empleo, Empresa e Innovación of the Gobierno de Extremadura, by the European Regional Development Fund (ERDF) and by the Programa Operativo de Cooperación Transfronteriza España-Portugal (POCTEP; 2007–2013). R. Ramírez thanks Extremadura Government for her Grant (DOE 22/07/2014).

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Avda. Adolfo Suárez s.n., 06071, Badajoz, Spain

    Francisco José Delgado, Joaquín Rodríguez-Pinilla, Gracia Márquez, Isidro Roa & Rosario Ramírez

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  1. Francisco José Delgado
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  2. Joaquín Rodríguez-Pinilla
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  3. Gracia Márquez
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  4. Isidro Roa
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  5. Rosario Ramírez
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Correspondence to Francisco José Delgado.

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Delgado, F.J., Rodríguez-Pinilla, J., Márquez, G. et al. Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic. Eur Food Res Technol 240, 1167–1176 (2015). https://doi.org/10.1007/s00217-015-2420-3

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  • DOI: https://doi.org/10.1007/s00217-015-2420-3

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