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The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese
Author(s) -
Fletouris Dimitrios J,
Govari Maria A,
Botsoglou Evropi N
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12182
Subject(s) - food science , malondialdehyde , chemistry , modified atmosphere , polyunsaturated fatty acid , conjugated linoleic acid , fatty acid , composition (language) , linoleic acid , biochemistry , shelf life , oxidative stress , linguistics , philosophy
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 60 days at 4 °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.