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Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat...

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Autores principales: Mezo-Solís, Jesús Alberto, Moo-Huchin, Víctor Manuel, Sánchez-Zarate, Adriana, Gonzalez-Ronquillo, Manuel, Estrada-León, Raciel Javier, Ibáñez, Rodrigo, Toro-Mujica, Paula, Chay-Canul, Alfonso J., Vargas-Bello-Pérez, Einar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697642/
https://www.ncbi.nlm.nih.gov/pubmed/33203078
http://dx.doi.org/10.3390/foods9111666
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author Mezo-Solís, Jesús Alberto
Moo-Huchin, Víctor Manuel
Sánchez-Zarate, Adriana
Gonzalez-Ronquillo, Manuel
Estrada-León, Raciel Javier
Ibáñez, Rodrigo
Toro-Mujica, Paula
Chay-Canul, Alfonso J.
Vargas-Bello-Pérez, Einar
author_facet Mezo-Solís, Jesús Alberto
Moo-Huchin, Víctor Manuel
Sánchez-Zarate, Adriana
Gonzalez-Ronquillo, Manuel
Estrada-León, Raciel Javier
Ibáñez, Rodrigo
Toro-Mujica, Paula
Chay-Canul, Alfonso J.
Vargas-Bello-Pérez, Einar
author_sort Mezo-Solís, Jesús Alberto
collection PubMed
description The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.
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spelling pubmed-76976422020-11-29 Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk Mezo-Solís, Jesús Alberto Moo-Huchin, Víctor Manuel Sánchez-Zarate, Adriana Gonzalez-Ronquillo, Manuel Estrada-León, Raciel Javier Ibáñez, Rodrigo Toro-Mujica, Paula Chay-Canul, Alfonso J. Vargas-Bello-Pérez, Einar Foods Article The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes. MDPI 2020-11-15 /pmc/articles/PMC7697642/ /pubmed/33203078 http://dx.doi.org/10.3390/foods9111666 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mezo-Solís, Jesús Alberto
Moo-Huchin, Víctor Manuel
Sánchez-Zarate, Adriana
Gonzalez-Ronquillo, Manuel
Estrada-León, Raciel Javier
Ibáñez, Rodrigo
Toro-Mujica, Paula
Chay-Canul, Alfonso J.
Vargas-Bello-Pérez, Einar
Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
title Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
title_full Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
title_fullStr Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
title_full_unstemmed Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
title_short Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
title_sort physico-chemical, sensory and texture properties of an aged mexican manchego-style cheese produced from hair sheep milk
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7697642/
https://www.ncbi.nlm.nih.gov/pubmed/33203078
http://dx.doi.org/10.3390/foods9111666
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