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Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation
Author(s) -
AlIsmail Khalid M,
Humied Mohammad A
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1278
Subject(s) - chemistry , food science , salting , brine , tray , peroxide value , peroxide , lipid oxidation , fatty acid , biochemistry , botany , antioxidant , biology , organic chemistry
Abstract Brined white (Nabulsi) cheese was studied for cholesterol oxidation and for oxidative and hydrolytic rancidities during cheese processing, during storage in closed transparent and light‐protected glass jars at room temperature for 3, 6 and 9 months and during storage on an open tray exposed to atmospheric air and light for 1, 2 and 3 weeks. The peroxide value (PV), free fatty acid (FFA) content and 7‐ketocholesterol level were determined. The cheese processing steps (curd formation, salting and boiling in brine) had no significant effect on PV, FFAs and 7‐ketocholesterol. However, the storage conditions had a significant effect ( p ≤ 0.5) on these parameters. Peroxides were not detected or were very low in the freshly boiled cheese, while the FFA content was 2.9 g kg −1 . The PV and FFA content increased to approximately 5 meq kg −1 and 11 g kg −1 respectively after 9 months of storage in transparent or light‐protected jars. The 7‐ketocholesterol level was 1.2 µg g −1 in the freshly boiled cheese and reached maximum values of 2.3 and 5.2 µg g −1 after 9 months of storage in light‐protected and transparent jars respectively. Cheese samples displayed on an open tray showed a higher increase in PV, FFAs and 7‐ketocholesterol than samples stored in closed jars, reaching values of 6.1 meq kg −1 , 6.8 g kg −1 and 8.8 µg g −1 respectively after 3 weeks of storage. © 2002 Society of Chemical Industry