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Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties

Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturi...

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Autores principales: Loffi, Cecilia, Bortolazzo, Elena, Garavaldi, Anna, Musi, Valeria, Reverberi, Paolo, Galaverna, Gianni, Sforza, Stefano, Tedeschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066690/
https://www.ncbi.nlm.nih.gov/pubmed/33916822
http://dx.doi.org/10.3390/foods10040770
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author Loffi, Cecilia
Bortolazzo, Elena
Garavaldi, Anna
Musi, Valeria
Reverberi, Paolo
Galaverna, Gianni
Sforza, Stefano
Tedeschi, Tullia
author_facet Loffi, Cecilia
Bortolazzo, Elena
Garavaldi, Anna
Musi, Valeria
Reverberi, Paolo
Galaverna, Gianni
Sforza, Stefano
Tedeschi, Tullia
author_sort Loffi, Cecilia
collection PubMed
description Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times.
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spelling pubmed-80666902021-04-25 Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties Loffi, Cecilia Bortolazzo, Elena Garavaldi, Anna Musi, Valeria Reverberi, Paolo Galaverna, Gianni Sforza, Stefano Tedeschi, Tullia Foods Article Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times. MDPI 2021-04-03 /pmc/articles/PMC8066690/ /pubmed/33916822 http://dx.doi.org/10.3390/foods10040770 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Loffi, Cecilia
Bortolazzo, Elena
Garavaldi, Anna
Musi, Valeria
Reverberi, Paolo
Galaverna, Gianni
Sforza, Stefano
Tedeschi, Tullia
Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
title Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
title_full Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
title_fullStr Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
title_full_unstemmed Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
title_short Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
title_sort reduction in the brining time in parmigiano reggiano cheese production minimally affects proteolysis, with no effect on sensory properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066690/
https://www.ncbi.nlm.nih.gov/pubmed/33916822
http://dx.doi.org/10.3390/foods10040770
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