Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
Article first published online: 18 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages C31–C37, January/February 2011
How to Cite
Ayyash, M. M. and Shah, N. P. (2011), Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese. Journal of Food Science, 76: C31–C37. doi: 10.1111/j.1750-3841.2010.01901.x
- Issue published online: 13 JAN 2011
- Article first published online: 18 NOV 2010
- MS 20100480 Submitted 5/03/2010, Accepted 9/12/2010.
- halloumi cheese;
Abstract: The effect of substitution of NaCl with Potassium chloride (KCl) in brine solution on proteolysis of halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions (18% w/w), including only NaCl (HA; control); 3NaCl:1KCl (w/w) (HB); 1NaCl:1KCl (w/w) (HC); 1NaCl:3KCl (w/w) (HD); and stored for 56 d at 4 °C. Proteolysis was assessed using water-soluble nitrogen (WSN), trichloroacetic acid-soluble nitrogen (TCA-SN), phosphotungstic-soluble nitrogen (PTA-SN), urea polyacrylamide gel electrophoresis (urea-PAGE), and peptide patterns. WSN and TCA-SN contents were similar in all experimental cheeses. Peptide patterns of the pH 4.6 N fraction and urea-PAGE showed no significant difference between halloumi cheeses kept in various NaCl/KCl mixtures (HB, HC, HD) and control (HA). Sodium and potassium contents showed positive correlations with WSN and PTA-SN. There was an inverse correlation between calcium (Ca) contents and WSN and PTA-SN. Correlations between Ca and Na or K were negative at the same salt treatment.