Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

Main Article Content

Serena Niro
Alessandra Fratianni
Annacristina D'Agostino
Ivan Notardonato
Gianfranco Panfili

Keywords

free amino acids, lipolysis, Pecorino di Farindola, pig rennet

Abstract

This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order to assess effectively the peculiar features of this product, the evolution of proteolysis and lipolysis, together with that of free amino acids (FAAs), was studied throughout ripening. A marked proteolysis of Pecorino di Farindola was found. At the end of ripening, FAAs with the highest content were glutamic acid, valine, leucine and lysine. Long-ripened cheeses had a light spicy feature that distinguishes them from other Italian Pecorino cheeses.

Abstract 59 | PDF Downloads 64 XML Downloads 12 HTML Downloads 20

References

Alichanidis E. and Polychroniadou A. 2008. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review. Dairy Sci. Technol. 88:495–510. https://doi.org/10.1051/dst:2008023

Aquilanti L., Silvestri G., Zannini A., Osimani S., Santarelli S. and Clementi F. 2007. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy. J. Appl. Microbiol. 103:948. https://doi.org/10.1111/j.1365-2672.2007.03513.x

Association of Official Analytical Chemists (AOAC). 2000. Official Methods of Analysis. Vol. 2, 17th Ed. AOAC, Washington, DC. ISBN-13 978-093558467-7

Barcina Y., Ibanez F.C. and Ordonez A.I. 1995. Evolution of free amino acids during Idiazabal cheese ripening. Food Contr. 6:161. https://doi.org/10.1016/0956-7135(94)00007-Z

Bellocci M., Stramenga A., Marchegiani F., Cianciavicchia S., D’Aloise A., Melai V. and Migliorati G. 2018. Caratteristiche chimiche e valore nutrizionale del Pecorino di Farindola. In: “Il Pecorino di Farindola. Indagine fisica, chimica e microbiologica. Riferimenti di territorialità”, p 85-97. IZSAM-Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale". Teramo, Italia.

Bozzetti V., Morara B. and Zannoni M. 2004. ETANA: un modello per definire il profilo organolettico di tutti i formaggi. Il Latte 11:66. http://dx.doi.org/ 10.3168/jds.2013-7550

Chiavari C., Nanni M., Ferri G., Morara B. and Qualizza G. 2006. Formare assaggiatori per la valutazione sensoriale della Mozzarella di bufala. Il Latte 11:66.

Coda R., Brechany E., De Angelis M., De Candia S., Di Cango R. and Gobetti M. 2006. Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheese. J Dairy Sci. 89:4126. https://doi.org/10.3168/jds.S0022-0302(06)72458-4

Corradini C. 1995. Chimica e tecnologia del latte. Tecniche Nuove. ISBN 13: 978884810005

Corsetti A., M. R. Corbo, M. Albenzio, R. Di Cagno, M. Gobetti, and P. F. Fox. 2001. Microbiology and biochemistry of Caciocavallo silano cheese. Ital. J. Food Sci. 3:297. ISSN : 1120-1770

De Angelis M., Corsetti A., Tosti N., Rossi J., Corbo M.R. and Gobbetti M. 2001. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analysis. Appl Environ Microbiol. 67:2011. https://dx.doi.org/10.1128%2FAEM.67.5.2011-2020.2001

Deeth H.C. and Fitz-Gerald C.H. 1976. Lipolysis in dairy products: a review. Aust J Dairy Technol. 31:53.

Di Cagno R., Buchin S., de Candia S., De Angelis M., Fox P.F. and Gobetti M. 2007. Characterization of Italian cheeses ripened under nonconventional conditions. J Dairy Sci. 90:2689. https://doi:10.3168/jds.2006-654

Di Cagno R. and Gobetti M. 2011. Hard Italian cheese. In: "Encyclopedia of Dairy Science." Roginski H., Fox P.F. and Fuquay J.W. (Eds.). Elsevier Cambridge, MA. https://doi.org/10.1016/B978-0-12-374407-4.00087-X

Diana M., Rafecas M., Arco C. and Quílez J. 2014. Free amino acid profile of Spanish artisanal cheeses: importance of gamma-aminobutyric acid (GABA) and ornithine content. J Food Compos Anal. 35:94–100. https://doi.org/10.3168/jds.2017-13308

Di Giacomo F., Del Signore A. and Giaccio M. 2013. Pig rennet in making Farindola ewe cheese. Prog. Nut. 15:226. https://mattioli1885journals.com/index.php/progressinnutrition/article/view/3480

Freitas A.C., Fresno J.M., Prietro B., Franco I., Xavier Malcata F. and Carballo J. 1998. Influence of milk source and ripening time on free amino acid profile of Picante cheese. Food Contr. 9:187.
https://doi.org/10.1016/S0956-7135(97)00073-X

Fox P.F. and Stepaniak L. 1993. Enzymes in cheese technology. Int. Dairy J. 3:509. https://doi.org/10.1016/0958-6946(93)90029-Y

Georgala A., Moschopoulou E., Aktypis A., Massouras T., Zoidou E., Kandarakis I. and Anifantakis E. 2005. Evolution of lipolysis during the ripening of traditional Feta cheese. Food Chem. 93:73. https://doi.org/10.1016/j.foodchem.2004.09.007

Gobbetti M. 2016. “Hard Italian Cheese. Reference Module in Food Science.” Elsevier, New York, NY. https://doi.org/10.1016/B978-0-08-100596-5.00671-5

Kindstedt P., Caric M. and Milanovic S. 2004. Pasta-filata cheeses. In: ”Cheese: Chemistry, Physics and Microbiology”. Vol. 2, 3th Edition. P. Fox F., McSweeney P. L. H., Cogan T. M. and Guinee T. P. (Eds), p 251–277. Elsevier Academic Press, London, UK. ISBN: 9780122636530

Mangia N.P., Murgia M.A., Garau G., Sanna M.G. and Deiana P. 2008. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening. Food Microbiol. 25:366. https://doi.org/10.1016/j.fm.2007.09.009

McSweeney P.L.H. and Sousa M.J. 2000. Biochemical pathways for the production of flavor compounds in cheese during ripening: a review. Lait 80:293–324. https://doi.org/10.1051/lait:2000127

Niro S., Succi M., Tremonte P., Sorrentino E., Coppola R., Panfili G. and Fratianni A. 2017a. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks. J Dairy Sci. 100:9521. https://doi.org/10.3168/jds.2017-13308

Niro S., Fratianni A., Colavita G., Galassi L., Zanazzi M. and Salimei E. 2017b. Technological use of donkey milk in cheesemaking. Int J Dairy Technol. 70:1. https://doi.org/10.1111/1471-0307.12342

Niro S., Fratianni A., Tremonte P., Sorrentino E., Tipaldi L., Panfili G. and Coppola R. 2014. Innovative caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. J Dairy Sci. 100:1.
https://doi.org/10.3168/jds.2013-7550

Pappa E.C. and Sotirakoglou K. 2008. Changes of free amino acid content of Teleme cheese made with different types of milk and culture. Food Chem. 111:606. https://doi.org/10.1016/j.foodchem.2008.04.027

Redruello B., Zwengiel A., Madero V., del Rio B. and Alvarez M.A. 2020. Identification of technological/metabolic/environmental profiles of cheeses with high GABA contents. Food Sci Technol (LWT) 130:1. https://doi.org/10.1016/j.lwt.2020.109603

Schirone M., Tofalo R., Mazzone G., Corsetti A. and Suzzi G. 2011. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiol. 28:128. https://doi.org/10.1016/j.fm.2010.09.005

Succi M., Aponte M., Tremonte P., Niro S., Sorrentino E., Iorizzo M., Tipaldi L., Pannella G., Panfili G., Fratianni A. and Coppola R. 2016. Variability in chemical and microbiological profiles of long ripened Caciocavallo cheeses. J Dairy Sci. 99:9521. https://doi.org/10.3168/jds.2016-11585

Suzzi G., Sacchetti G., Patrignani F., Corsetti A., Tofalo R., Schirone M., Fasoli G., Gardini F., Perpetuini G. and Lanciotti R. 2014. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. J Sci Food Agr. 95(11):2252. https://doi.org/10.1002/jsfa.6944

Tavaria F., Franco K.I., Carballo F.J. and Malcata F.X. 2003. Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. Int Dairy J. 13:537. https://doi:10.1016/S0958-6946(03)00060-8

Tofalo R., Perpetuini G., Battistelli N., Pepe A., Ianni A., Martino G. and Suzzi G. 2019. Accumulation ?-aminobutyric acid and biogenic amines in a traditional raw milk ewe's cheese. Foods. 8:401. https://doi:10.3390/foods809040.1

Tofalo R., Schirone M., Fasoli G., Perpetuini G., Patrignani F., Manetta A.C., Lanciotti R., Corsetti A., Martino G. and Suzzi G. 2015. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Food Chem. 175:121. https://doi.org/10.1016/j.foodchem.2014.11.088

Yvon M. and Rijnen L. 2001. Cheese flavour formation by amino acid catabolism. Int Dairy J. 11:185. http://doi.org/10.1016/s0958-6946(01)00049-8