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

摘要

Effects of vacuum packaging and frozen storage were investigated on formation of free fatty acids (FFAs), volatile compounds and microbial counts in Motal cheese samples stored for a period of 180 days. FFA concn. increased throughout the storage period; however, FFA contents of samples stored at --18 degrees C were considerably lower than those of samples stored at 4 degrees C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all treatments. Volatile compounds detected by headspace solid-phase microextraction consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Storage at --18 degrees C limited excessive volatile compound formation. Samples stored at 4 degrees C in vacuum packaging contained comparatively high concn. of esters, ketones and alcohols. In samples stored without vacuum packaging at 4 degrees C, 2-nonanone was the most abundant volatile compound towards the end of storage period. Storage at 4 degrees C in vacuum packaging decreased mould/yeast counts of samples. Results suggest that frozen storage could be a suitable method for preservation of Motal cheese.