RESUMEN
In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its effect on the proteolysis, lipolysis, and volatile compounds during ripening for 40 days. The Camembert cheese without Monascus was used as a control. The results showed that proteolytic and lipolytic activities increased to a certain extent. The addition of Monascus promoted primary and secondary proteolysis, due to the release of some proteases by Monascus. Aspartic, Threonine, Glutamic, Glycine, Methione, Isoleucine, Phenyalanine, and Lysine contents in experimental group (R) cheese were significantly higher than those in control group (W) cheeses. In addition, the free amino acid and fatty acid contents were also affected. The identification of flavor components using gas-mass spectrometry (GC-MS) showed that 2-undecone, 2-tridecanone, phenylethyl alcohol, butanediol (responsible for the production of flowery and honey-like aroma), ethyl hexanoate, ethyl octanoate, and ethyl citrate (fruit-like aroma) were significantly higher (p < 0.05) in the experimental cheeses than in the control. The contents of 2-nonanone, 2-octanone and 2-decanone (showing milky flavor), and 1-octene-3 alcohol with typical mushroom-like flavor were lower than the control.
RESUMEN
Monascus spp. are fungi that have been applied in food production for centuries and produce a range of bioactive metabolites. The objective of this study was to investigate the characteristics of proteolysis, lipolysis, textural and sensory properties of internal mold-ripened cheese ripened by Monascus fumeus x08. The contents of pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen and 5% phosphotungstic acid-soluble nitrogen changed significantly during the ripening of the Monascus-ripened cheese. The peptides in the Monascus-ripened cheese were evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography. During ripening, many low-molecular-weight peptides (MW < 14400) were found to increase significantly and the ratio of hydrophobic to hydrophilic peptides decreased to 0.81 and 0.34 in the Red-O (outer) and Red-I (interior) parts of the cheese, respectively. The content of total free fatty acids (15 acids, C4:0-C18:3) was significantly increased and the content of unsaturated fatty acids reached 47.89 mg/g fat on day 42 of ripening. The sensory attributes of the Monascus-ripened cheese was assessed using quantitative descriptive analysis. Compared with blue cheese, purchased from a local market, the odor and taste intensity of the Monascus-ripened cheese were significantly lower, while the color intensity and overall receptivity were significantly higher. M. fumeus x08 can be used as a secondary starter to make Monascus-ripened cheese and may be particularly acceptable to consumers in China.
