Effects of Frozen Storage and Vacuum Packaging on Free Fatty Acid and Volatile Composition of Turkish Motal Cheese
| dc.authorid | Andic, Seval/0000-0002-8306-0222 | |
| dc.authorscopusid | 36051672700 | |
| dc.authorscopusid | 6507272762 | |
| dc.authorscopusid | 6505837819 | |
| dc.authorwosid | Andiç, Seval/Aea-5669-2022 | |
| dc.authorwosid | Javidipour, Issa/Abg-6466-2021 | |
| dc.contributor.author | Andic, S. | |
| dc.contributor.author | Tuncturk, Y. | |
| dc.contributor.author | Javidipour, I. | |
| dc.date.accessioned | 2025-05-10T17:26:04Z | |
| dc.date.available | 2025-05-10T17:26:04Z | |
| dc.date.issued | 2011 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Andic, S.; Tuncturk, Y.; Javidipour, I.] Yuzuncu Yil Univ, Dept Food Engn, Fac Engn & Architecture, TR-65080 Van, Turkey | en_US |
| dc.description | Andic, Seval/0000-0002-8306-0222 | en_US |
| dc.description.abstract | Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at -18 degrees C showed considerably lower values than those of the samples stored at 4 degrees C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at -18 degrees C can limit the excessive volatile compound formation. Samples stored at 4 degrees C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4 degrees C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4 degrees C under vacuum packaging decreased the mold-yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese. | en_US |
| dc.description.sponsorship | Foundation of Yuzuncu Yil University [2006-ZF-YTR.36] | en_US |
| dc.description.sponsorship | This research has been funded by the Scientific Research Projects Foundation of Yuzuncu Yil University (project no. 2006-ZF-YTR.36). | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1177/1082013210382485 | |
| dc.identifier.endpage | 394 | en_US |
| dc.identifier.issn | 1082-0132 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.pmid | 21917643 | |
| dc.identifier.scopus | 2-s2.0-80052721393 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 375 | en_US |
| dc.identifier.uri | https://doi.org/10.1177/1082013210382485 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/11561 | |
| dc.identifier.volume | 17 | en_US |
| dc.identifier.wos | WOS:000294814700008 | |
| dc.identifier.wosquality | Q3 | |
| dc.language.iso | en | en_US |
| dc.publisher | Sage Publications Ltd | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Motal Cheese | en_US |
| dc.subject | Volatile Compounds | en_US |
| dc.subject | Free Fatty Acids | en_US |
| dc.subject | Mold-Yeast Counts | en_US |
| dc.title | Effects of Frozen Storage and Vacuum Packaging on Free Fatty Acid and Volatile Composition of Turkish Motal Cheese | en_US |
| dc.type | Article | en_US |