The use of truffles in food is primarily based on their pleasant smell to the consumer,to achieve this effect,artificial flavours are usually added.Considering that truffles have not only a hedonistic effect on consum...The use of truffles in food is primarily based on their pleasant smell to the consumer,to achieve this effect,artificial flavours are usually added.Considering that truffles have not only a hedonistic effect on consumers,this work aims to investigate the characteristics of semi hard cheese,using fresh or for three months frozen truffles without adding artificial flavours,as well as their influence on proteolytic changes during ripening and the sensory quality.Six experimental Gouda type cheeses were prepared:control without truffles;with fresh truffles sterilized in autoclave;with fresh truffles flamb´eed on burner;with frozen truffles sterilized in autoclave;with frozen truffles flamb´eed on burner;with addition of artificial flavoring agents.The chemical composition and proteolytic changes of the cheese,microbiological status and sensory evaluation during the three months of ripening were studied.The chemical composition did not differ significantly,but truffles significantly affect the biochemical processes of cheeses ripening.Addition of flamb´eed fresh or frozen truffles in cheeses,accelerate ripening processes,where the ripening index(25.03%-25.16%)was significantly higher in these cheeses than in the others(14.25%-15.81%).A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08%and 95.41%of the maximum possible quality.It was shown that addition of flamb´eed fresh or frozen truffles,can be used,resulting in a completely natural cheese with pleasant odor,without the addition of artificial flavours.展开更多
基金the contract on the implementation and financing of scientific research in 2023,between the Faculty of Agriculture,University of Belgrade and Ministry of Education,Science and Technological Development of the Republic of Serbia,contract number:451-03-47/2023-01/200116.
文摘The use of truffles in food is primarily based on their pleasant smell to the consumer,to achieve this effect,artificial flavours are usually added.Considering that truffles have not only a hedonistic effect on consumers,this work aims to investigate the characteristics of semi hard cheese,using fresh or for three months frozen truffles without adding artificial flavours,as well as their influence on proteolytic changes during ripening and the sensory quality.Six experimental Gouda type cheeses were prepared:control without truffles;with fresh truffles sterilized in autoclave;with fresh truffles flamb´eed on burner;with frozen truffles sterilized in autoclave;with frozen truffles flamb´eed on burner;with addition of artificial flavoring agents.The chemical composition and proteolytic changes of the cheese,microbiological status and sensory evaluation during the three months of ripening were studied.The chemical composition did not differ significantly,but truffles significantly affect the biochemical processes of cheeses ripening.Addition of flamb´eed fresh or frozen truffles in cheeses,accelerate ripening processes,where the ripening index(25.03%-25.16%)was significantly higher in these cheeses than in the others(14.25%-15.81%).A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08%and 95.41%of the maximum possible quality.It was shown that addition of flamb´eed fresh or frozen truffles,can be used,resulting in a completely natural cheese with pleasant odor,without the addition of artificial flavours.
