The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese |
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| Authors: | Dimitrios J Fletouris Maria A Govari Evropi N Botsoglou |
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| Affiliation: | 1. Laboratory of Milk Hygiene and Technology, School of Veterinary Medicine, Aristotle University, Thessaloniki, Greece;2. Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece |
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| 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 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. |
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| Keywords: | Graviera cheese Retail display storage Fatty acids Conjugated linoleic acids Lipid oxidation |
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