Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese
Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made fr...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/9/1855 |
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| author | Dina A. Amer Abdinn A. M. Albadri Hanaa A. El-Hamshary Yasser Nehela Mohamed Y. El-Hawary Abeer H. Makhlouf Sameh A. Awad |
| author_facet | Dina A. Amer Abdinn A. M. Albadri Hanaa A. El-Hamshary Yasser Nehela Mohamed Y. El-Hawary Abeer H. Makhlouf Sameh A. Awad |
| author_sort | Dina A. Amer |
| collection | DOAJ |
| description | Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow’s milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period. |
| first_indexed | 2024-03-11T04:19:43Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T04:19:43Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f585dcebb6854cd1b7f416fd7764e7cb2023-11-17T22:55:45ZengMDPI AGFoods2304-81582023-04-01129185510.3390/foods12091855Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras CheeseDina A. Amer0Abdinn A. M. Albadri1Hanaa A. El-Hamshary2Yasser Nehela3Mohamed Y. El-Hawary4Abeer H. Makhlouf5Sameh A. Awad6Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptDepartment of Biology, College of Science, King Khalid University, Abha 62529, Saudi ArabiaDepartment of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptDepartment of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptDepartment of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, EgyptDepartment of Agricultural Botany, Faculty of Agriculture, Minufiya University, Shibin El-Kom 32511, EgyptDairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, EgyptRas cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow’s milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period.https://www.mdpi.com/2304-8158/12/9/1855Ras cheesesaltingripeningvolatile compoundsGC-MSmilk |
| spellingShingle | Dina A. Amer Abdinn A. M. Albadri Hanaa A. El-Hamshary Yasser Nehela Mohamed Y. El-Hawary Abeer H. Makhlouf Sameh A. Awad Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese Foods Ras cheese salting ripening volatile compounds GC-MS milk |
| title | Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese |
| title_full | Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese |
| title_fullStr | Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese |
| title_full_unstemmed | Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese |
| title_short | Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese |
| title_sort | impact of salting techniques on the physio chemical characteristics sensory properties and volatile organic compounds of ras cheese |
| topic | Ras cheese salting ripening volatile compounds GC-MS milk |
| url | https://www.mdpi.com/2304-8158/12/9/1855 |
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