Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

Silva, H.L.A.; Balthazar, Celso F.; Esmerino, Erick A.; Vieira, A.H.; Cappato, Leandro P.; Neto, Roberto P.C.; Verruck, Silvani; Cavalcanti, R. M.; Portela, Jéssica B.; Andrade, M.M.; Moraes, Jeremias; Franco, Róbson Maia; Tavares, Maria Inês B.; Prudencio, E S; Freitas, Mônica Q.; Nascimento, Janaína Santos; Silva, M.C.; Raices, Renata S.L.; Cruz, Adriano G.

doi:10.1016/j.foodres.2017.05.018

Cited by 57 publications

(30 citation statements)

References 40 publications

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“…The authors suggested that this may possibly be because of the increase in plasmin activity with the addition of KCl. In the same way, Silva et al (2017) noted higher degree of proteolysis in probiotic Prato cheese on KCl substitution with added flavor enhancer compared to standard cheese. For Minas cheese, Gomes et al (2011) reported higher degree of proteolysis on fractional substitution of NaCl with KCl.…”

Section: Proteolysismentioning

confidence: 62%

“…In the same way, Silva et al. () noted higher degree of proteolysis in probiotic Prato cheese on KCl substitution with added flavor enhancer compared to standard cheese. For Minas cheese, Gomes et al.…”

Section: Physicochemical Propertiesmentioning

confidence: 72%

“…Akawi cheese No significant changes in the flavor profile of cheese compared to control Ayyash et al, 2012 Cheddar Substitution with CaCl 2 or MgCl 2 causes increase in bitterness with metallic flavor, whereas the texture of cheeses were greasy with crumbly and flaky body Fitzgerald and Buckley, 1985;Grummer et al, 2012 Halloumi cheese Acceptability characteristics did not differs significantly, though sensory scores decreases with an increase of KCl substitution Kamleh et al, 2012 Processed cheese Cheese prepared by partial substation of NaCl with KCl (1:1) exhibited high bitterness and low saltiness with soft body Patel et al, 2013 Salt substitution with flavor enhancer and or bitter blocker Cheddar Type of flavor enhancers significantly affected sensory characteristics of cheese; some seems to affect positively, whereas others have negative effect Grummer et al, 2013 Cheddar Cheese with 75% NaCl replacement, 2 g/L HVP and 300 mg/L AMP yielded the best sensory properties as par with the control Khetra et al, 2016 Prato Decline in overall acceptability of the cheese prepared with arginine as flavor enhancer Silva et al, 2017 Process modification Cheddar HHP treatment of RSCs prepared with fortification of UF retentate did not significantly affected the bitterness compared to control Ozturk et al, 2015…”

Section: Mozzarellamentioning

confidence: 99%

“…Nevertheless, Silva et al. () reported lower overall acceptability of Prato cheese prepared with arginine as flavor enhancer and 50% NaCl replacement with KCl. They suggested that the decrease in visual appearance scores with arginine may be associated with water retention in the cheese, which significantly resulted in decrease of liking scores.…”

Section: Reduced‐sodium Cheesesmentioning

confidence: 99%

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Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

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Section: Proteolysismentioning

confidence: 62%

Section: Physicochemical Propertiesmentioning

confidence: 72%

Section: Mozzarellamentioning

confidence: 99%

Section: Reduced‐sodium Cheesesmentioning

confidence: 99%

See 2 more Smart Citations

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…They concluded that reducing of sodium level and adding arginine can be developed from of probiotic dairy foods industry. Silva et al [6] showed that Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this Rayeb milk is one of the most prevalent fermented dairy products in Middle East. In many villages, the used method of Rayeb milk preparation depends on activity of microorganisms in raw milk to induce natural fermentation.…”

Section: Introductionmentioning

confidence: 99%