title: Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese.
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 °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.
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey. sevalandic@yyu.edu.tr
authors.forename: S
authors.initials: S
authors.lastname: Andic
authors.forename: Y
authors.initials: Y
authors.lastname: Tuncturk
authors.forename: I
authors.initials: I
authors.lastname: Javidipour
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D003080:Cold Temperature / Q000009:adverse effects; D015169:Colony Count, Microbial; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods; D005628:Frozen Foods / Q000032:analysis* / Q000382:microbiology; D005658:Fungi / Q000254:growth & development; D007659:Ketones / Q000032:analysis; D050296:Microbial Viability; D025341:Principal Component Analysis; D012034:Refrigeration; D034561:Sheep, Domestic; D013997:Time Factors; D014421:Turkey; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D005230:Fatty Acids, Nonesterified; D007659:Ketones; D055549:Volatile Organic Compounds; C026636:2-nonanone