Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 333 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038123

Effects on texture characteristics and main flavor substances of fermented cheese by Prinsepia utilis Royle rennet

  • CHEN Xiaoshan ,
  • WU Gaizhuan ,
  • LI Dong ,
  • HUANG Aixiang ,
  • WANG Xuefeng
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  • (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2023-11-30

  Revised date: 2023-12-14

  Online published: 2025-02-21

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Abstract

To investigate the efficacy of Prinsepia utilis Royle rennet in cheese processing, this study started with color difference, texture, free fatty acids and free amino acids to ascertain the impact of Prinsepia utilis Royle rennet on texture characteristics and main flavor substances of fermented cheese while comparing with cheese by calf rennet and papaya rennet.The results showed that the value of color difference of cheese processed by Prinsepia Utilis Royle rennet was significantly different from those of control groups (P<0.05).The hardness, cohesiveness, viscosity, chewiness and restoring ability of the cheese were significantly higher than those of control groups (P<0.05).However, the elasticity of the cheese was not significantly different from cheese by papaya rennet(P>0.05), but was significantly higher than cheese by calf rennet(P<0.05).These results indicated that the processing of cheese by Prinsepia utilis Royle rennet can improve the texture characteristics.There was no significant difference in total free fatty acids content among the groups (P>0.05), but the total free amino acids content of the cheese by Prinsepia Utilis Royle rennet was significantly lower than those of the control groups (P<0.05).By partial least squares discriminant analysis, the experiment screened out 14 important flavor substances.By analyzing the interactive heat map, it was found that 6 free amino acids and 3 free fatty acids have interaction effect.This paper provides a reference for the application of Prinsepia utilis Royle rennet in cheese processing.

Key words： Prinsepia utilis Royle rennet; fermented cheese; texture properties; free fatty acids; free amino acids

Cite this article

CHEN Xiaoshan , WU Gaizhuan , LI Dong , HUANG Aixiang , WANG Xuefeng . Effects on texture characteristics and main flavor substances of fermented cheese by Prinsepia utilis Royle rennet[J]. Food and Fermentation Industries, 2025 , 51(3) : 333 -342 . DOI: 10.13995/j.cnki.11-1802/ts.038123

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