Evolution during three ripening stages of Évora cheese

Detalhes bibliográficos
Autor(a) principal: Carvalho, Graça P.
Data de Publicação: 2020
Outros Autores: Santos, Rute, Fino, Anabela, Ferreira, Paulo, Rodrigues, Francisco M., Dias, João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/121026
Resumo: ALT20-03-0145-FEDER-023356 UIDP/04035/2020 UIDB/05064/2020
id RCAP_7138c23c0e27750342b54756a6cc3b93
oai_identifier_str oai:run.unl.pt:10362/121026
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Evolution during three ripening stages of Évora cheeseCheeseRipeningSensory analysisFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceALT20-03-0145-FEDER-023356 UIDP/04035/2020 UIDB/05064/2020The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 ◦C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, aw, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNCarvalho, Graça P.Santos, RuteFino, AnabelaFerreira, PauloRodrigues, Francisco M.Dias, João2021-07-14T22:21:59Z2020-092020-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/121026engPURE: 32543902https://doi.org/10.3390/foods9091140info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:03:21Zoai:run.unl.pt:10362/121026Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:44:29.609645Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evolution during three ripening stages of Évora cheese
title Evolution during three ripening stages of Évora cheese
spellingShingle Evolution during three ripening stages of Évora cheese
Carvalho, Graça P.
Cheese
Ripening
Sensory analysis
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Evolution during three ripening stages of Évora cheese
title_full Evolution during three ripening stages of Évora cheese
title_fullStr Evolution during three ripening stages of Évora cheese
title_full_unstemmed Evolution during three ripening stages of Évora cheese
title_sort Evolution during three ripening stages of Évora cheese
author Carvalho, Graça P.
author_facet Carvalho, Graça P.
Santos, Rute
Fino, Anabela
Ferreira, Paulo
Rodrigues, Francisco M.
Dias, João
author_role author
author2 Santos, Rute
Fino, Anabela
Ferreira, Paulo
Rodrigues, Francisco M.
Dias, João
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
RUN
dc.contributor.author.fl_str_mv Carvalho, Graça P.
Santos, Rute
Fino, Anabela
Ferreira, Paulo
Rodrigues, Francisco M.
Dias, João
dc.subject.por.fl_str_mv Cheese
Ripening
Sensory analysis
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic Cheese
Ripening
Sensory analysis
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description ALT20-03-0145-FEDER-023356 UIDP/04035/2020 UIDB/05064/2020
publishDate 2020
dc.date.none.fl_str_mv 2020-09
2020-09-01T00:00:00Z
2021-07-14T22:21:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/121026
url http://hdl.handle.net/10362/121026
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv PURE: 32543902
https://doi.org/10.3390/foods9091140
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799138052572971008

Registros relacionados