Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation
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The study investigated the effects of reducing fat content from 33 (full-fat, FF) to 22 (reduced-fat, RF) or 16 (half-fat, HF) % on the concentrations of total and individual free amino acids (FAA) and free fatty acids (FFA) in Cheddar-style cheeses with 1.9 (full-salt, FS), 1.2 (reduced-salt, RS) or 0.9 (half-salt, HS) % NaCl over a 270d maturation period at 8°C. Both FAA and FFA increased continuously during ripening, from ∼1200 and 230mg/kg at 30d to 5500 and 1593mg/kg, respectively, in FFFS at 270d. Reducing fat content resulted in higher concentrations of FAA (e.g., from 5500mg/kg in FFFS to 6400mg/kg in HFFS at 270d) and lower levels of FFA (e.g., from 1593mg/kg in FFFS to 1140mg/kg in the HFFS cheese at 270d). Reducing salt content from 1.9 to 1.2 or 0.9 % resulted in a significant decrease in FAA in the FF cheese, from 5500mg/kg in FFFS to 4000mg/kg in FFHS at 270d. Salt content did not significantly affect the concentration of FAA in RF or HF cheeses, or the concentration of total or individual FFA in the FF, RF or HF cheeses.
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Lipolysis is the fundamental source of free fatty acids, but free fatty acids can be created by amino acid conversion or generated by lactose metabolism.
“Lipolysis is the fundamental source of free fatty acids, but they are able to be created by amino acid conversion (for example, leucine and valine), or generated by the lactose metabolism (Bao et al. 2016; McCarthy et al. 2017).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as McCarthy et al. 2017
Free fatty acids have a significant impact on aroma of cheese, either directly by their aromatic tinge or as signs of alkanes, carbonyl compounds, alcohols, and esters; they can cause cheese aroma or bad smell when present in high levels.
“In addition, free fatty acids have a significant impact on aroma of cheese, either directly by their aromatic tinge, or as signs of alkanes, carbonyl compounds, alcohols and esters. Thus, free fatty acids can be a cause of cheese aroma or a cause for bad smell when they exist in high levels (Hou et al. 2014; McCarthy et al. 2017).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as McCarthy et al. 2017
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Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23 · see citing works
- Authors
- McCarthy, C. M., Kelly, P. M., Wilkinson, M. G., & Guinee, T. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University of Limerick (IE)
- Corresponding author
- Guinee, Timothy P.
- Venue
- Journal of Food Composition and Analysis
- Publisher
- Elsevier BV
- Published
- 2017-06
- Volume
- 59
- Pages
- 132-140
- ISSN
- 0889-1575 (ISSN-L)
- OpenAlex
- W2572175701
- Cited by
- 44
- References
- 49
- Citations by year
- 2026: 2 · 2025: 4 · 2023: 6 · 2022: 8 · 2021: 7 · 2020: 4 · 2019: 2 · 2018: 6 · 2017: 5
- FWCI
- 5.23
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Composition and Analysis (acceptedVersion)
- Funders
- Department of Agriculture, Fisheries and Food (2012219)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- low-fat cheese, free amino acids, free fatty acids, cheese ripening, fat content, sodium chloride, cheese composition
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