The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese

Abstract

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.