Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Kendirci, Perihan; Salum, Pelin; Baş, Deniz; Erbay, Zafer

doi:10.1016/j.fbp.2020.05.010

Cited by 38 publications

(20 citation statements)

References 29 publications

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“…Moreover, n-butanoic acid and n-hexanoic acid were the main acid compounds. Acids accounted for 87.2% of total volatile compounds in EMC2 and EMC6, and there are very close values that support these results available in EMC studies in the literature [ 14 ]. Butanoic acid plays an important role in the flavor of many cheese types such as Cheddar, Swiss [ 20 ].…”

Section: Resultssupporting

confidence: 74%

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Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Gao

Zhang

et al. 2022

Gels

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(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of incubating substrates with proteases and different lipases on cheese ripening index and aroma compounds. (2) Methods: two-stage processing was adopted; proteolysis followed by lipolysis. (3) Results: results showed that the usage of Flavourzyme may improve the value of pH 4.6-WSN/TN%. Butanoic acid and hexanoic acid have a significant influence on the overall flavor of EMCs. In particular, the ethenyl acetate compound was detected in all products and was perceived as a fruity and sweet aroma, which has not been reported in previous literature. The concentration of short-chain fatty acids of EMCs made by Lipase MER was higher than EMCs made by Palatase, while the total content of medium and long-chain fatty acids of EMCs made by Lipase MER was lower than EMCs made by Palatase. The percentage of esters compounds in EMCs made by Lipase AY 30G was higher than the other two lipases, except EMC1. (4) Conclusions: Flavourzyme may be used to speed up the ripening of cheeses that need extensive proteolysis. The ability of Lipase MER to hydrolyze short-chain fatty acids was stronger than that of Palatase, while the ability of Lipase MER to hydrolyze medium and long-chain fatty acids was weaker than that of Palatase. The use of Lipase AY 30G was accompanied by the production of some other flavor esters, which made the final hydrolysates more fragrant and may be a good choice to produce fruity cheese flavor EMC. While Lipase MER may barely contain ester activity. This study may provide a reference for the selection of incubated enzymes for specific flavor EMC.

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Section: Resultssupporting

confidence: 74%

“…Similar research for EMC with cheesy flavor was developed [ 5 ]. There have also been reports aimed at obtaining EMC with the flavor of ripened Turkish white cheese [ 14 , 15 ]. These studies provide a systematic approach for producing specific EMCs with specific cheese flavors.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Gao

Zhang

et al. 2022

Gels

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“…Many papers have reported that lipases are associated with the formation of characteristic food flavors. For example, the lipolysis of lipase is essential for the characteristic flavor of food, such as that in the mature white cheese flavor [5]. Researchers found out that lipase addition improved the desirable dairy volatile compounds, such as butyric acid, hexanoic acid, 2-nonanone, and hexanal resulting from lipolysis in milk [6].…”

Section: Introductionmentioning

confidence: 99%

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

Jiang

Yan

et al. 2021

Foods

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This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.

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“…Starter enzymes throughout ripening link the ester bonds between glycerol and fatty acids in the triacylglycerides. Esterases analyse short acyl ester chains, whereas the longer acyl ester chains which are contained of more than 10 carbons were hydrolysed by lipases (Kendirci et al 2020 ; Rani et al 2019 ). In addition, the reduction in moisture value of Cheddar cheeses in the ripening period may be because of the biochemical variations and development of lactic acid which resulted in contraction of curd and which put an end to the aqueous stage of cheese.…”

Section: Discussionmentioning

confidence: 99%

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

et al. 2021

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Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

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Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

Cited by 38 publications

References 29 publications

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product

Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

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