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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese
Author(s) -
Suzzi Giovanna,
Sacchetti Giampiero,
Patrignani Francesca,
Corsetti Aldo,
Tofalo Rosanna,
Schirone Maria,
Fasoli Giuseppe,
Gardini Fausto,
Perpetuini Giorgia,
Lanciotti Rosalba
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6944
Subject(s) - rennet , food science , composition (language) , texture (cosmology) , chemistry , polyunsaturated fatty acid , fatty acid , organic chemistry , casein , philosophy , linguistics , artificial intelligence , computer science , image (mathematics)
BACKGROUND Pig rennet is traditionally used in Pecorino di Farindola cheese. In this study, different Pecorino cheeses obtained using calf, kid and pig rennets were compared in terms of fatty acids, volatile molecule profile, texture and sensory properties during ripening. RESULTS The rennet type influenced the fatty acid composition of cheeses, though palmitic, myristic and oleic acids were always predominant. The analysis of volatiles by SPME‐GC / MS showed that Pecorino from calf rennet, at the end of ripening, was the least ‘evolved’ in terms of volatile profile. SPME‐GC / MS analysis revealed that cheeses from calf rennet showed the slowest accumulation of free fatty acids over ripening time. Volatile data permitted the differentiation of cheese samples ripened from 30 to 180 days according to the rennet used. Texture analysis differentiated cheeses made with pig and calf rennet from those made with kid rennet, which were less hard and more elastic than the former. Also sensory analysis differentiated cheese samples on the basis of rennet type, and cheeses made with pig rennet showed the lowest elasticity, bitter taste and fruity and hay flavour intensities. CONCLUSION Pig rennet is fundamental to determine the quality parameters of Pecorino di Farindola cheese and could be used to impart peculiar quality features to ewe's milk cheeses. © 2014 Society of Chemical Industry