| Title: | "Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese" |
| Author(s): | Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R; |
| Address: | "Faculty of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via Carlo R. Lerici 1, I-64023, Mosciano Sant'Angelo (TE), Italy. Department of Agricultural and Food Sciences, University of Bologna, P.zza Goidanich 60, I-47521, Cesena (FC), Italy" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening. RESULTS: The rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME-GC/MS showed that Pecorino from calf rennet, at the end of ripening, was the least 'evolved' in terms of volatile profile. SPME-GC/MS analysis revealed that cheeses from calf rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet from those made with kid rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of rennet type, and cheeses made with pig rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities. CONCLUSION: Pig rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses" |
| Keywords: | "Animals Cheese/*analysis/classification/standards *Chymosin *Elasticity Fatty Acids/*analysis Fatty Acids, Nonesterified/analysis Flavoring Agents/analysis Food Handling/*methods Humans Ruminants Swine *Taste Volatile Organic Compounds/*analysis Pecorino;" |
| Notes: | "MedlineSuzzi, Giovanna Sacchetti, Giampiero Patrignani, Francesca Corsetti, Aldo Tofalo, Rosanna Schirone, Maria Fasoli, Giuseppe Gardini, Fausto Perpetuini, Giorgia Lanciotti, Rosalba eng Comparative Study Research Support, Non-U.S. Gov't England 2014/10/02 J Sci Food Agric. 2015 Aug 30; 95(11):2252-63. doi: 10.1002/jsfa.6944. Epub 2014 Oct 28" |
