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 acidswere 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 accumulationof free fatty acidsover ripening time.Volatiledata permitted thedifferentiation of cheese samples ripened from30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet fromthose 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.
Suzzi, G., Sacchetti, G., Patrignani, F., Corsetti, A., Tofalo, R., Schirone, M., et al. (2015). Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 95(11), 2252-2263 [10.1002/jsfa.6944].
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese
PATRIGNANI, FRANCESCA;GARDINI, FAUSTO;PERPETUINI, GIORGIA;LANCIOTTI, ROSALBA
2015
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 acidswere 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 accumulationof free fatty acidsover ripening time.Volatiledata permitted thedifferentiation of cheese samples ripened from30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet fromthose 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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
