Resumen

TORRES-SALAS, Verenice; HERNANDEZ-MONTES, Arturo  y  HERNANDEZ-RODRIGUEZ, Blanca E.. Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening. Biotecnia [online]. 2023, vol.25, n.2, pp.204-213.  Epub 25-Ago-2023. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v25i2.1897.

Proteolysis during cheese ripening contributes to biopeptides generation and changes in sensory and textural characteristics. The aim of this work was to determine antioxidant capacity, as well as changes in the sensorial and textural characteristics of cheese from Zacazonapan, during ripening (0, 30, 95 and 180 d). At 95 d, the extracts of evaluated cheeses presented the highest soluble protein content. The degree of protein hydrolysis stood out at 95 (7.43 ± 0.34) and 180 d of ripening (6.44 ± 0.31 %). The DPPH free radical uptake was higher at 30 and 180 d (18.70 ± 0.48 and 19.92 ± 0.48 %, respectively), while the highest oxygen radical absorption capacity (ORAC) was recorded at 180 d. Concerning the sensory characteristics, cheeses with 180 d presented attributes such as bitter residual taste, foot odor, hardness, pungency, ripened cheese flavor and porous appearance; in addition to a hard and less cohesive texture.

Palabras llave : Zacazonapan; antioxidant activity; flash profile; texture; ripening.

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