ABSTRACT
The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6 ± 0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169 mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste-taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.
Subject(s)
Cheese/analysis , Sensation , Sodium Chloride/analysis , Water/analysis , Adult , Amino Acid Sequence , Amino Acids/analysis , Carbohydrates/analysis , Carboxylic Acids/analysis , Caseins/analysis , Chemical Phenomena , Female , Food Technology , Humans , Hydrogen-Ion Concentration , Male , Minerals/analysis , Molecular Sequence Data , Peptides/analysis , Peptides/chemistry , Rheology , TasteABSTRACT
Part-skim Mozzarella cheese was manufactured from milk hydrolyzed with fungal phospholipase A1 prior to renneting. The phospholipase treatment reduced fat losses in whey and cooking water and increased cheese yield as a result of improved fat and moisture retention in the cheese curd. The amount of phospholipids in the whey was reduced because of improved retention of lysophospholipids in the cheese curd. Water binding in the fresh curds and young cheeses up to 3 wk of storage was investigated by a 1H nuclear magnetic resonance spin-spin relaxation technique. In the fresh curds, 2 dominant water fractions were present, characterized by average spin-spin relaxation times (T2) of 14 and 86 to 89 ms, respectively. These 2 fractions of low- and high-molecular-mobility water were similar in all cheeses and presumed to represent water associated with the casein matrix and water present in the pores. A few hours after manufacture, cheeses made with phospholipase showed decreased T2 of the high-mobility fraction, indicating improved water-holding capacity. It is suggested that lysophospholipids released from the fat globule membranes act as surface-active agents in the cheese curd, helping emulsification of water and fat during processing and reducing syneresis. During 3 wk of storage after manufacture, the mobility of both water fractions increased in all cheeses, but was highest in the cheeses made with phospholipase. The increase in mobility during the first weeks of storage has earlier been ascribed to structural changes in the protein matrix, which in principle could be accelerated because of the higher moisture content. However, the microstructure of phospholipase-treated cheese was investigated by confocal laser scanning microscopy and found to be very similar to the control cheese during processing and up to 28 d of storage. In addition, flowability, stretchability, and browning were acceptable and similar in all the manufactured cheeses. Thus, phospholipase hydrolysis of cheese milk improved the cheese yield without changing the cheese microstructure, and resulted in cheese with functional properties that were identical to traditional Mozzarella cheese.
Subject(s)
Cheese/analysis , Dairying/methods , Food Technology/methods , Phospholipases A1/metabolism , Animals , Cheese/standards , Food Handling/methods , Fusarium/enzymology , Hydrolysis , Magnetic Resonance Spectroscopy/methods , Milk/chemistry , Milk/metabolism , Milk Proteins/analysis , Phospholipids/analysis , Time Factors , Water/analysis , Water/metabolism , Whey ProteinsABSTRACT
During Caenorhabditis elegans vulval development, a signal from the anchor cell stimulates the RTK/RAS/MAPK (receptor tyrosine kinase/RAS/mitogen-activated protein kinase) signaling pathway in the closest vulval precursor cell P6.p to induce the primary fate. A lateral signal from P6.p then activates the Notch signaling pathway in the neighboring cells P5.p and P7.p to prevent them from adopting the primary fate and to specify the secondary fate. The MAP kinase phosphatase LIP-1 mediates this lateral inhibition of the primary fate. LIN-12/NOTCH up-regulates lip-1 transcription in P5.p and P7.p where LIP-1 inactivates the MAP kinase to inhibit primary fate specification. LIP-1 thus links the two signaling pathways to generate a pattern.
Subject(s)
Caenorhabditis elegans Proteins , Caenorhabditis elegans/growth & development , Cell Cycle Proteins , Helminth Proteins/metabolism , MAP Kinase Signaling System , Membrane Proteins/metabolism , Protein Serine-Threonine Kinases/metabolism , Protein Tyrosine Phosphatases/genetics , Protein Tyrosine Phosphatases/metabolism , ras Proteins/metabolism , Amino Acid Motifs , Amino Acid Sequence , Animals , Body Patterning , Caenorhabditis elegans/cytology , Caenorhabditis elegans/genetics , Caenorhabditis elegans/metabolism , Catalytic Domain , Female , Gene Expression Regulation , Genes, Helminth , Mitogen-Activated Protein Kinase 1 , Molecular Sequence Data , Mutation , Protein Structure, Tertiary , Protein Tyrosine Phosphatases/chemistry , Receptor Protein-Tyrosine Kinases/metabolism , Receptors, Notch , Recombinant Fusion Proteins/metabolism , Signal Transduction , Stem Cells/cytology , Stem Cells/metabolism , Up-Regulation , Vulva/cytology , Vulva/growth & developmentABSTRACT
Inactivation of the Caenorhabditis elegans APC-related gene (apr-1) has pointed at two separate functions of apr-1. First, apr-1 is required for the migration of epithelial cells during morphogenesis of the embryo. In this process, APR-1 may act in a Cadherin/alpha-Catenin/beta-Catenin complex as a component of adherens junctions. Second, apr-1 is required for Hox gene expression, most likely by positively regulating the activity of the Wingless signaling pathway. During embryogenesis, apr-1 is required for the expression of ceh-13 labial in anterior seam and muscle cells and during larval development, apr-1 is necessary for the expression of lin-39 deformed in the vulval precursor cells. Thus, APR-1 may positively regulate the activity of the beta-Catenin/Armadillo-related proteins HMP-2 in migrating epithelial cells and BAR-1 in the vulval precursor cells.
