EVALUATION OF BIOCHEMICAL CHANGES OCCURING IN “NĂSAL” CHEESE DURING THE RIPENING STAGES
Keywords:
fatty acids, ripen, unsaturated, protein, total solidsAbstract
“Năsal” cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing out its nutritional value. This type of cheese is characterized by a high total solids (45.92%), fat (40.3%) and protein (19.3%) contents at the end of the ripening process. All these biochemical compounds increased during the ripening process, starting from day 20 until day 60, the values being statistically different (p<0.05). The increase in values was noticed also in the fatty acids profiles, the most abundant saturated fatty acids being C14:0, C16:0 and C18:0. The most statistically significant increase (p<0.001) in quantity during the three stages of ripening analysed, was noticed in case of C4:0, C8:0, C14:0. The ripening applied influences significantly the concentrations of unsaturated fatty acids, favouring the increase in C16:1, C18:1, C18:2, C18:3n3. We concluded that “Năsal” cheese holds a great nutritional value, the ripening period having a strong influence on the amounts of biochemical compounds. Compared to other type of not-ripened cheese, this type stands out by its higher amount of unsaturated fatty acids, essential in human diet.
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