Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F024
DOI: https://doi.org/10.24326/ICDSUPL3.F024
Published online: 24 April 2024
ICDSUPL, 3, F024 (2024)
The influence of proteins and milk fat functional hydrolysates on the flavour and aroma profile of processed cheeses
Marek Szołtysik1*, Anna Dąbrowska1, Anna Mandecka1
1 Department of Functional Food Products Development, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland
* Corresponding author: marek.szoltysik@upwr.edu.pl
Abstract
The study was conducted to assess the influence of milk protein and fat functional hydrolysates (enzymatically modified cheese – EMC) on the flavour and aroma profile of a model processed cheese. The EMS used in the research was obtained as a result of a 7 hour degradation of a high-fat calcium paracaseinate at 37°C and pH 8 by enzymatic preparation with proteolytic-lipolytic activity obtained from Yarrowia lipolytica yeast. Proteolytic changes were monitored by determining the degree of hydrolysis and protein-peptide separation using high-performance liquid chromatography in the reversed phase RP-HPLC system, while lipolytic changes were analysed by determining the content of free fatty acids. The freeze-drying method was used to preserve the obtained enzymatically modified cheese, the preserved EMC was used in the production of model processed cheese at doses of 2% and 4%. The control sample was cheese without the addition of EMS. The impact of the technological usefulness of EMC in the production of processed cheese was assessed based on the analysis of volatile aroma compounds using the SPME method and sensory evaluation. As a result of the conducted research, the highest increase in the content of free fatty acids and volatile aroma compounds, which have a significant impact on the taste and aroma of produced processed cheese, was demonstrated in samples with 4% EMS addition. The highest increase was recorded for long-chain acids: palmitic (C16), stearic (C18:0), oleic (C18:1); the share of these acids was in the range of 562–1121 mg/kg, however, an increase in the content of short-chain acids (i.e. butyric acid (C4), caproic acid (C6)) and medium-chain acids (caprylic acid (C8), capric acid (C10), lauric acid (C12), myristic acid (C14) was also significant and ranged from 147 to 367 mg/kg. In the obtained EMC preparation, as well as in the obtained processed cheese samples, the main groups of identified compounds were acids, esters and ketones. The pool of analyzed compounds was dominated by: caprylic acid, 2-heptanone, 4-methyl-3-hexanone, acetic acid ethyl ester for the EMC preparation and butyric acid, caproic acid, caprylic acid, 2-nonanone, acetic acid ethyl ester for the processed cheese samples. The sensory analysis showed a significant improvement in the taste and aroma of the analyzed processed cheese, and the addition of EMC also had a positive effect on the saltiness and noticeability of the cheese aroma. As a result of the conducted research, the highest technological usefulness in the of processed cheese production was found in samples with 4% addition of freeze-dried EMC.
Keywords: proteins and milk fat hydrolyses, enzymatically modified cheese, aroma compounds
How to cite
M. Szołtysik, A. Dąbrowska, A. Mandecka, 2024. The influence of proteins and milk fat functional hydrolysates on the flavour and aroma profile of processed cheeses. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F024