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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/770 |
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| author | Cecilia Loffi Elena Bortolazzo Anna Garavaldi Valeria Musi Paolo Reverberi Gianni Galaverna Stefano Sforza Tullia Tedeschi |
| author_facet | Cecilia Loffi Elena Bortolazzo Anna Garavaldi Valeria Musi Paolo Reverberi Gianni Galaverna Stefano Sforza Tullia Tedeschi |
| author_sort | Cecilia Loffi |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T12:37:47Z |
| format | Article |
| id | doaj.art-89196d0ce15e417588bd3afa37647fe3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:37:47Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-89196d0ce15e417588bd3afa37647fe32023-11-21T14:09:48ZengMDPI AGFoods2304-81582021-04-0110477010.3390/foods10040770Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory PropertiesCecilia Loffi0Elena Bortolazzo1Anna Garavaldi2Valeria Musi3Paolo Reverberi4Gianni Galaverna5Stefano Sforza6Tullia Tedeschi7SITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalyCRPA, CRPA Lab, Viale Timavo 43/2, 42121 Reggio Emilia, ItalyCRPA, CRPA Lab, Viale Timavo 43/2, 42121 Reggio Emilia, ItalyCRPA, CRPA Lab, Viale Timavo 43/2, 42121 Reggio Emilia, ItalyParmigiano Reggiano Cheese Consortium, Via J.F. Kennedy 18, 42124 Reggio Emilia, ItalySITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalySITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalySITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, ItalyBrine 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.https://www.mdpi.com/2304-8158/10/4/770cheesepeptidomicsamino acidsripeningbrining time |
| spellingShingle | Cecilia Loffi Elena Bortolazzo Anna Garavaldi Valeria Musi Paolo Reverberi Gianni Galaverna Stefano Sforza Tullia Tedeschi Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties Foods cheese peptidomics amino acids ripening brining time |
| 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 | cheese peptidomics amino acids ripening brining time |
| url | https://www.mdpi.com/2304-8158/10/4/770 |
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