Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
Main Article Content
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.
References
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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. 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. 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. 10.1111/1471-0307.12342
Niro S., Fratianni A., Tremonte P., Sorrentino E., Tipaldi L., Panfili G., et al. 2014. Innovative caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. J Dairy Sci. 100:1. 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. 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. 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. 10.1016/j.fm.2010.09.005
Succi M., Aponte M., Tremonte P., Niro S., Sorrentino E., Iorizzo M., et al. 2016. Variability in chemical and microbiological profiles of long ripened Caciocavallo cheeses. J Dairy Sci. 99:9521. 10.3168/jds.2016-11585
Suzzi G., Sacchetti G., Patrignani F., Corsetti A., Tofalo R., Schirone M., et al. 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. 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. 10.1016/S0958-6946(03)00060-8
Tofalo R., Perpetuini G., Battistelli N., Pepe A., Ianni A., Martino G., et al. 2019. Accumulation γ-aminobutyric acid and biogenic amines in a traditional raw milk ewe’s cheese. Foods. 8:401. 10.3390/foods809040.1
Tofalo R., Schirone M., Fasoli G., Perpetuini G., Patrignani F., Manetta A.C., et al. 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. 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. 10.1016/s0958-6946(01)00049-8
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. 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. 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. 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. 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. 10.1128/FAEM.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. 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. 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. 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. 10.1016/S0956-7135(97)00073-X
Fox P.F. and Stepaniak L. 1993. Enzymes in cheese technology. Int. Dairy J. 3:509. 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. 10.1016/j.foodchem.2004.09.007
Gobbetti M. 2016. “Hard Italian Cheese. Reference Module in Food Science.” Elsevier, New York, NY. 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, 3rd 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 13: 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. 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. 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. 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. 10.1111/1471-0307.12342
Niro S., Fratianni A., Tremonte P., Sorrentino E., Tipaldi L., Panfili G., et al. 2014. Innovative caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. J Dairy Sci. 100:1. 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. 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. 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. 10.1016/j.fm.2010.09.005
Succi M., Aponte M., Tremonte P., Niro S., Sorrentino E., Iorizzo M., et al. 2016. Variability in chemical and microbiological profiles of long ripened Caciocavallo cheeses. J Dairy Sci. 99:9521. 10.3168/jds.2016-11585
Suzzi G., Sacchetti G., Patrignani F., Corsetti A., Tofalo R., Schirone M., et al. 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. 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. 10.1016/S0958-6946(03)00060-8
Tofalo R., Perpetuini G., Battistelli N., Pepe A., Ianni A., Martino G., et al. 2019. Accumulation γ-aminobutyric acid and biogenic amines in a traditional raw milk ewe’s cheese. Foods. 8:401. 10.3390/foods809040.1
Tofalo R., Schirone M., Fasoli G., Perpetuini G., Patrignani F., Manetta A.C., et al. 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. 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. 10.1016/s0958-6946(01)00049-8
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Feb 1, 2021
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Niro, S., Fratianni, A., D'Agostino, A., Notardonato, I., & Panfili, G. (2021). Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening. Italian Journal of Food Science, 33(1), 46-51. https://doi.org/10.15586/ijfs.v33i1.1964
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How to Cite
Niro, S., Fratianni, A., D'Agostino, A., Notardonato, I., & Panfili, G. (2021). Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening. Italian Journal of Food Science, 33(1), 46-51. https://doi.org/10.15586/ijfs.v33i1.1964