The effects of soaking in salted blackcurrant wine on the properties of cheese
László Gyenge,
Kinga Erdő,
Csilla Albert,
Éva Laslo,
Rozália-Veronika Salamon
Affiliations
László Gyenge
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
Kinga Erdő
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
Csilla Albert
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
Éva Laslo
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
Rozália-Veronika Salamon
Corresponding author.; Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equivalent) of cheese, and their reached the maximum ethanol content of 1.29 ± 0.08 g/100 g. Soaking reduced the amount of foodborne pathogenic bacteria, enhancing microbiological safety. The lactic acid bacteria count significantly decreased during soaking time. The sensory evaluation shows that 45 % of tasters preferred the soaked cheese. Positive correlations were observed between taste and color (in whole-soaked cheese), while negative correlations were revealed among color, smell, and texture (in soaked quarter cheese). The results suggest that blackcurrant wine, containing a wealth of bioactive constituents, has the capacity to augment the favorable attributes of cheese and presents prospects for developing a novel gastronomic offering.
