|
|||||
|
|
Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light |
|
| Authors: | Maria Govari Stavros Iliadis Demetrios Papageorgiou Dimitrios Fletouris |
| Affiliation: | 1. Faculty of Health Sciences, School of Veterinary Medicine, Laboratory of Safety and Quality of Dairy Foods, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;2. Faculty of Health Sciences, School of Medicine, Laboratory of Biochemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Contribution: Writing - review & editing;3. Faculty of Health Sciences, School of Veterinary Medicine, Laboratory of Safety and Quality of Dairy Foods, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece Contribution: Writing - review & editing |
| Abstract: | Kefalotyri cheese made in December and April using milk from sheep grazing on pastures was aerobically kept, in the dark or under fluorescent light, for 40 days at 4°C. Unsaturated fatty acids, which were higher in April than in December cheese, were significantly (P < 0.05) decreased in all cheese samples under both storage conditions. According to lipid hydroperoxides, malondialdehyde and carbonyls changes, grated cheese samples stored under fluorescent light showed a higher protein and lipid oxidation as compared to samples stored in the dark. Sensory and colour characteristics were better for cheeses stored in the dark than those under fluorescent light. |
| Keywords: | aerobic storage Dairy technology fatty acids Kefalotyri cheese lipids lipid oxidation proteins protein oxidation |