Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum or modified atmosphere and stored under retail display conditions

Abstract

Lipid and protein oxidation and the sensory properties of grated Kefalotyri cheese, produced during April and December with milk from pasture-grazing sheep, stored at 4 °C for 4 months, under modified atmosphere (MAP) or vacuum (VA) conditions and fluorescent light, were examined. By the end of storage, monounsaturated and polyunsaturated fatty acids were found to be significantly decreased in April and December cheeses, while no significant difference was detected between MAP and VA conditions. Lipid hydroperoxide and malondialdehyde determinations showed that lipid of April and December cheese was oxidised during MAP or VA storage, but significantly higher in April cheese. Evaluation of carbonyl changes showed that protein oxidation of the April cheese was significantly lower than December cheese. By the third month of storage, carbonyls for April and December MAP cheese were significantly lower than respective VA cheese. April and December MAP cheese presented better organoleptic characteristics than VA cheese.