TY - JOUR
T1 - Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation
AU - McCarthy, Catherine M.
AU - Kelly, Phil M.
AU - Wilkinson, Martin G.
AU - Guinee, Timothy P.
N1 - Publisher Copyright:
© 2017 Elsevier Inc.
PY - 2017/6/1
Y1 - 2017/6/1
N2 - The study investigated the effects of reducing fat content from 33 (full-fat, FF) to 22 (reduced-fat, RF) or 16 (half-fat, HF) % on the concentrations of total and individual free amino acids (FAA) and free fatty acids (FFA) in Cheddar-style cheeses with 1.9 (full-salt, FS), 1.2 (reduced-salt, RS) or 0.9 (half-salt, HS) % NaCl over a 270 d maturation period at 8 °C. Both FAA and FFA increased continuously during ripening, from ∼1200 and 230 mg/kg at 30 d to 5500 and 1593 mg/kg, respectively, in FFFS at 270 d. Reducing fat content resulted in higher concentrations of FAA (e.g., from 5500 mg/kg in FFFS to 6400 mg/kg in HFFS at 270 d) and lower levels of FFA (e.g., from 1593 mg/kg in FFFS to 1140 mg/kg in the HFFS cheese at 270 d). Reducing salt content from 1.9 to 1.2 or 0.9 % resulted in a significant decrease in FAA in the FF cheese, from 5500 mg/kg in FFFS to 4000 mg/kg in FFHS at 270 d. Salt content did not significantly affect the concentration of FAA in RF or HF cheeses, or the concentration of total or individual FFA in the FF, RF or HF cheeses.
AB - The study investigated the effects of reducing fat content from 33 (full-fat, FF) to 22 (reduced-fat, RF) or 16 (half-fat, HF) % on the concentrations of total and individual free amino acids (FAA) and free fatty acids (FFA) in Cheddar-style cheeses with 1.9 (full-salt, FS), 1.2 (reduced-salt, RS) or 0.9 (half-salt, HS) % NaCl over a 270 d maturation period at 8 °C. Both FAA and FFA increased continuously during ripening, from ∼1200 and 230 mg/kg at 30 d to 5500 and 1593 mg/kg, respectively, in FFFS at 270 d. Reducing fat content resulted in higher concentrations of FAA (e.g., from 5500 mg/kg in FFFS to 6400 mg/kg in HFFS at 270 d) and lower levels of FFA (e.g., from 1593 mg/kg in FFFS to 1140 mg/kg in the HFFS cheese at 270 d). Reducing salt content from 1.9 to 1.2 or 0.9 % resulted in a significant decrease in FAA in the FF cheese, from 5500 mg/kg in FFFS to 4000 mg/kg in FFHS at 270 d. Salt content did not significantly affect the concentration of FAA in RF or HF cheeses, or the concentration of total or individual FFA in the FF, RF or HF cheeses.
KW - Cheddar
KW - Cheese
KW - Fat
KW - Food analysis
KW - Food composition
KW - Free amino acids
KW - Free fatty acids
KW - Salt
UR - http://www.scopus.com/inward/record.url?scp=85015095683&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2017.01.007
DO - 10.1016/j.jfca.2017.01.007
M3 - Article
AN - SCOPUS:85015095683
SN - 0889-1575
VL - 59
SP - 132
EP - 140
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
ER -