Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese


Andiç S. , Tunçtürk Y. , Javidipour I.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.17, ss.375-394, 2011 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 17 Konu: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1177/1082013210382485
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Sayfa Sayıları: ss.375-394

Özet

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 degrees C showed considerably lower values than those of the samples stored at 4 degrees 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 degrees C can limit the excessive volatile compound formation. Samples stored at 4 degrees C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4 degrees C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4 degrees C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.