« Previous AbstractBehavioral foraging responses by the butterfly Heliconius melpomene to Lantana camara floral scent    Next Abstract"Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu)" »

Food Sci Technol Int

Title:		Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese
Author(s):		Andic S; Tuncturk Y; Javidipour I;
Address:		"Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey. sevalandic@yyu.edu.tr"
Journal Title:		Food Sci Technol Int
Year:		2011
Volume:		17
Issue:		4
Page Number:		375 - 394
DOI:		10.1177/1082013210382485
ISSN/ISBN:		1082-0132 (Print) 1082-0132 (Linking)
Abstract:		"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"
Keywords:		"Animals Cattle Cheese/*analysis/microbiology Cold Temperature/adverse effects Colony Count, Microbial Fatty Acids, Nonesterified/*analysis *Food Handling *Food Packaging Food Preservation/methods Frozen Foods/*analysis/microbiology Fungi/growth & developm;"
Notes:		"MedlineAndic, S Tuncturk, Y Javidipour, I eng Comparative Study Research Support, Non-U.S. Gov't 2011/09/16 Food Sci Technol Int. 2011 Aug; 17(4):375-94. doi: 10.1177/1082013210382485"