INFLUENCE OF TRADITIONAL SMOKING ON THE TRIGLYCERIDE COMPOSITION DURING THE RIPENING OF IDIAZABAL CHEESE

Authors
NAJERA AI BARCINA Y DERENOBALES M BARRON LJR
Citation
Ai. Najera et al., INFLUENCE OF TRADITIONAL SMOKING ON THE TRIGLYCERIDE COMPOSITION DURING THE RIPENING OF IDIAZABAL CHEESE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 197-201
Citations number
21
Categorie Soggetti
Food Science & Tenology
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY → ACNP
ISSN journal
14314630
Volume
207
Issue
3
Year of publication
1998
Pages
197 - 201
Database
ISI
SICI code
1431-4630(1998)207:3<197:IOTSOT>2.0.ZU;2-O
Abstract
The influence of traditional smoking on the triglyceride (TG) composit ion of Idiazabal cheese during ripening was studied using HPLC. The pa rtition numbers (PNs) of the TGs ranged between 22 and 53, the groupin gs of TG peaks with PN values of 36, 34, and 33 being the main contrib utors. Statistically significant differences between the smoked and th e unsmoked cheeses were recorded during the ripening period. Smoking h ad a significant effect on certain groups of TGs at different ripening times and no effect on others. The differences in the TG profiles of the cheeses were the result of differing levels of lipolytic activity, which was heightened by smoking.