Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSulejmani, Erhan/0000-0001-5940-3566
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorBoran, O. S.
dc.contributor.authorSulejmani, E.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:53:23Z
dc.date.available2024-08-04T20:53:23Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate ripening, improve biological activity and flavour development in a model cheese in terms of proteolysis and volatile compounds. Response surface methodology (RSM) was employed for the model cheese to determine higher proteolysis and volatile development level during ripening as a function of Kuflu cheese slurry addition level (0-5 %), salt concentration (1-3 %) and ripening temperature (5-15 C-?). The highest aminopeptidase activities (0.140 and 0.187 OD/g per hour) were determined in 15-day-old samples containing 3 % and 5 % Kuflu cheese slurry, respectively. Also, the use of Kuflu cheese slurry, regardless of ripening, caused an increase in ABTS(*+) antioxidants, angiotensin-converting enzyme (ACE)-inhibition activity and volatile compounds in model cheeses. The sensory evalua-tion indicated that the use of 3 % (w/w) Kuflu cheese slurry, storage temperature 10 ?C for 15 days provided better flavour, odour, texture, colour, appearance and overall acceptability. In conclusion, using Kuflu cheese slurry for model cheese production enhanced the level of proteolysis and volatile flavour composition with shortened ripening time.en_US
dc.description.sponsorshipScientific and Research Unit (BAP) (Inonu University, Malatya, Turkey) [FDK-2018-967]en_US
dc.description.sponsorshipThis work was financially supported by the Scientific and Research Unit (BAP) (Inonu University, Malatya, Turkey) with project number FDK-2018-967. The authors thank Prof. Thom Huppertz for critically reading the manuscript.en_US
dc.identifier.doi10.1016/j.foodchem.2023.135495
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid36731232en_US
dc.identifier.scopus2-s2.0-85147191127en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.135495
dc.identifier.urihttps://hdl.handle.net/11616/101142
dc.identifier.volume412en_US
dc.identifier.wosWOS:000931602100001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheese slurryen_US
dc.subjectModel cheeseen_US
dc.subjectProteolysisen_US
dc.subjectAntioxidant activityen_US
dc.subjectAngiotensin-converting enzyme (ACE)-inhibitionen_US
dc.subjectVolatilesen_US
dc.subjectSensory characteristicsen_US
dc.titleAcceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation studyen_US
dc.typeArticleen_US

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