INFLUENCIA DE LA ADICIÓN DE SALES EN EL RENDIMIENTO, ACEPTACIÓN, ACTIVIDAD ECA INHIBITORIA Y ANTIOXIDANTE EN REQUESÓN.

RAMÍREZ RIVAS, IVETTE KARINA (2020) INFLUENCIA DE LA ADICIÓN DE SALES EN EL RENDIMIENTO, ACEPTACIÓN, ACTIVIDAD ECA INHIBITORIA Y ANTIOXIDANTE EN REQUESÓN. Doctorado thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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Resumen

Curd cheese is a byproduct of the low yield dairy industry. Although there are studies that mention that salt exerts a great influence to precipitate whey proteins, and some Chihuahua producers comment that salt addition to whey during the heating stage increases its yield, there is no scientific evidence on this matter. Therefore, the present work is made up of two studies. The first was “Physicochemical and sensory evaluation of addition sodium, potassium and calcium salts in preparation of curd cheese”. In this study, different types and concentrations of salts (1 and 1.5 % de NaCl, 1:1 combination of 1 and 1.5 % of NaCl/KCl and 0.1 of % CaCl2) were used, which were added during whey heating stage during curd cheese processing. Control treatment was curd cheese without salt. Response variables were yield, color (L*, a*, b*, IB and E*), texture, physicochemical analysis (moisture, ash, fat and protein), Ca2+, K+ y Na+ ions concentrations and acceptance sensory evaluation (color, aroma, flavor, texture and general appearance). The second study was entitled “Evaluation of effect of type of packaging on ACE inhibitory activity and antioxidant activity in-vitro in curd cheese”. Four treatments (including control) were selected from study I, based on sensory acceptance. Two types of packaging were used: low density polyethylene bag (Ziploc) and vacuum packing (polyethylene and polyamide bag). Proteolysis degree, protein by Bradford method, antioxidant activity (DPPH and ABTS) and ACE inhibitory activity over time (1, 7 and 14 days) for both packages were measured.

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