The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese
Ημερομηνία
2015Λέξη-κλειδί
Επιτομή
In this study, changes in the fatty acid profile including conjugated linoleic acids (CLA) of grated Graviera Agraphon cheese packaged in modified atmosphere under retail display lighting for up to 60days at 4 degrees C, were determined. Saturated fatty acids increased, while monounsaturated and polyunsaturated fatty acids including CLA decreased by day 30 of storage and remained stable thereafter. In the aerobically packaged and light-exposed samples, lipid hydroperoxides increased by day 30 of storage and declined thereafter while malondialdehyde was increasing continuously during storage. Unlike the light-exposed modified atmosphere samples, these samples showed much lower hydroperoxide and malondialdehyde concentrations throughout storage.
Collections
Related items
Showing items related by title, author, creator and subject.
-
Ζύμες στα τυριά – Η περίπτωση της Φέτας
Τσιαμπαλής, Παναγιώτης Χ. (2023) -
Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 μg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ...