Scholarlink

<p>This study investigated the alterations in fatty acids, amino acids, chemical composition, physicochemical properties, and oxidative stability of unripened West African semi-soft cheese during 7-day storage at two temperatures. Five batches of 20 cheeses (330 ± 29&#xa0;g each) were stored in whey at 5 ± 1&#xa0;°C (low temperature, LT) or 28 ± 2&#xa0;°C (high temperature, HT), with assessments on days 1, 4, and 7. The interaction between storage temperature and duration significantly imparted fatty acids, amino acids, color, pH, and oxidative stability. In LT cheeses, C18:1n-9 and C18:2n-6 levels remained stable, whereas in HT cheeses, C18:1n-9 decreased by day 7 and C18:2n-6 declined throughout storage. LT cheeses had higher n-6 fatty acid levels on days 4 and 7 compared to HT (<i>P</i> &lt; 0.05). Methionine, leucine, threonine, proline, crude fat, and crude protein levels were higher in the LT cheeses (<i>P</i> &lt; 0.05). LT cheeses maintained lighter color, consistent redness, and stable pH. By day 7, TBARS and carbonyl content in LT and HT cheeses reached 0.72 and 1.69&#xa0;mg malondialdehyde/kg, and 1.92 and 13.43 mmol/mg protein, respectively. Principal component analysis highlighted distinct characteristics across treatments. In conclusion, LT storage of cheeses is recommended for up to 7 days, while HT storage should not exceed 4 days.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Changes in the nutritional composition, physicochemical properties, and oxidative stability of unripened West African semi-soft cheese during storage at different temperatures

  • 期刊论文

  • 发表日期：

    2025年4月23日

查看全文
  • Kazeem D. Adeyemi,
  • Zainab T. Lawal,
  • Abdulhammed A. Badmos,
  • Rasheed O. Sulaimon

摘要

This study investigated the alterations in fatty acids, amino acids, chemical composition, physicochemical properties, and oxidative stability of unripened West African semi-soft cheese during 7-day storage at two temperatures. Five batches of 20 cheeses (330 ± 29 g each) were stored in whey at 5 ± 1 °C (low temperature, LT) or 28 ± 2 °C (high temperature, HT), with assessments on days 1, 4, and 7. The interaction between storage temperature and duration significantly imparted fatty acids, amino acids, color, pH, and oxidative stability. In LT cheeses, C18:1n-9 and C18:2n-6 levels remained stable, whereas in HT cheeses, C18:1n-9 decreased by day 7 and C18:2n-6 declined throughout storage. LT cheeses had higher n-6 fatty acid levels on days 4 and 7 compared to HT (P < 0.05). Methionine, leucine, threonine, proline, crude fat, and crude protein levels were higher in the LT cheeses (P < 0.05). LT cheeses maintained lighter color, consistent redness, and stable pH. By day 7, TBARS and carbonyl content in LT and HT cheeses reached 0.72 and 1.69 mg malondialdehyde/kg, and 1.92 and 13.43 mmol/mg protein, respectively. Principal component analysis highlighted distinct characteristics across treatments. In conclusion, LT storage of cheeses is recommended for up to 7 days, while HT storage should not exceed 4 days.