THE EFFECT OF RAW MATERIAL PRE MATURING ON PARENICA STEAMED CHEESE QUALITY

Abstract

The aim of the present study was to analyse the quality of the Parenica cheese (steamed shaped cheese) made of cheese aged one and three weeks. MDA (malondialdehyde) contents were similar in both Parenica cheese (0.32 mg.kg-1 resp. 0.30 mg.kg-1). Content of MDA was higher in the lump cheese-raw materials (0.44 resp. 0.59 mg.kg-1) than in the Parenica cheese (0.32 mg.kg-1 resp. 0.30 mg.kg-1). MDA content can be probably reduced in the processing to the hot water. The concentration of tyramine in the lump cheese on the 1st week of maturing was 1.37 mg.kg-1, and in the 3rd week of maturing increased to 4.48 mg.kg1. Tyramine content in the Parenica cheese made from lump cheese after 1st week of maturing was lower (0.49 mg.kg-1) than the lump cheese after 3rd week of maturing (2.47 mg.kg-1). The detected concentration of cadaverine was detected only in the lump cheese 3rd week of maturing (4.66 mg.kg-1) and in the Parenica cheese made from lump cheese after 3rd week of maturing (3.10 mg.kg-1). The sensory quality was performed by 5 points system. Parenica cheese made from lump cheese after 3rd week of maturing (4.91 points) in comparison with Parenica cheese made from lump cheese after 1st week of maturing (4.17 points). Overall acceptability was significantly higher for Parenica cheese made from lump cheese after 3rd week of maturing (4.83 points) in comparison with Parenica cheese made from lump cheese after 1st week of maturing (4.50 points). Higher sensorial quality of Parenica cheese made from lump cheese after 3rd week of maturing was caused by longer time of maturing. The longer time of maturing positively affected all sensory and physico-chemical parameters, but biogenic amines (mainly cadaverine and tyramine) content increased, because of maturing.