Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage

Authors

  • Mohamed O. E. Altahir Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan
  • Elgasim A. Elgasim Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum
  • Isam A. Mohamed Ahmed Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum

DOI:

https://doi.org/10.24925/turjaf.v3i1.9-16.161

Keywords:

Braided cheese, Free amino acids, Muddaffara, Salt concentration, Heat treatment

Abstract

The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10%) on the free amino acids (FAA) composition of Sudanese braided cheese (BC) ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The free amino acids concentrations of BC ripened in 0%, 5%, and 10% salted whey (SW) were significantly fluctuated. Under ripening conditions tested (salt level + time), braided cheese made from pasteurized milk (BCPM) had consistently lower values of FAA than braided cheese made from raw milk (BCRM). In fresh cheese, the major FAA in BCRM were Glu (36.12 nmol/ml), Leu (26.77nmol/ml) and Lys (14.51 nmol/ml) while the major ones in BCPM were Lys (2.94 nmol/ml) and Ala (2.45 nmol/ml). BCPM stored in 10% SW had shorter quality life compared to that stored in 5% salted whey.

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Published

27-07-2014

How to Cite

Altahir, M. O. E., Elgasim, E. A., & Mohamed Ahmed, I. A. (2014). Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage. Turkish Journal of Agriculture - Food Science and Technology, 3(1), 9–16. https://doi.org/10.24925/turjaf.v3i1.9-16.161

Issue

Section

Food Technologies

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