Document Detail

Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese.
MedLine Citation:
PMID:  21917643     Owner:  NLM     Status:  In-Data-Review    
Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at -18 °C showed considerably lower values than those of the samples stored at 4 °C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at -18 °C can limit the excessive volatile compound formation. Samples stored at 4°C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4°C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4°C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.
S Andic; Y Tuncturk; I Javidipour
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  17     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2011-09-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  375-94     Citation Subset:  IM    
Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey.
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