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Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

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Abstract

 The influence of traditional smoking on the triglyceride (TG) composition of Idiazabal cheese during ripening was studied using HPLC. The partition numbers (PNs) of the TGs ranged between 22 and 53, the groupings of TG peaks with PN values of 36, 34, and 38 being the main contributors. Statistically significant differences between the smoked and the unsmoked cheeses were recorded during the ripening period. Smoking had a significant effect on certain groups of TGs at different ripening times and no effect on others. The differences in the TG profiles of the cheeses were the result of differing levels of lipolytic activity, which was heightened by smoking.

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Authors and Affiliations

  1. Tecnología de los Alimentos, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Paseo de la Universidad 7, E-01006 Vitoria-Gasteiz, Spain e-mail: knprobal@vc.ehu.es, , , , , , ES

    Ana Isabel Nájera & L. J. R. Barron

  2. Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadía s/n, E-31006 Pamplona, Spain, , , , , , ES

    Yolanda Barcina

  3. Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Vitoria-Gasteiz, Spain, , , , , , ES

    Mercedes de Renobales

Authors
  1. Ana Isabel Nájera
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  2. Yolanda Barcina
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  3. Mercedes de Renobales
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  4. L. J. R. Barron
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Received: 29 December 1997 / Revised version: 9 March 1998

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Nájera, A., Barcina, Y., de Renobales, M. et al. Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese. Z Lebensm Unters Forsch 207, 197–201 (1998). https://doi.org/10.1007/s002170050318

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  • DOI: https://doi.org/10.1007/s002170050318

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