The objective of the work was to identify the quality indices of lipid oxidation of Grana Padano cheese and to optimize the methods for their determination. Cheese was stored at 4°C and at 20°C for 60 days. Free fatty acids (FFA) content, peroxide value (PV) and volatile organic compounds (VOC) were studied during storage. No difference for FFA values in cheese during the storage was found, while PV increased after 60 days at 20°C. The concentration of VOC increased during the storage. Results showed that VOC were the best quality indices to discriminate samples during storage.
Quality indices of cheese oxidation during storage / Aiello, A.; Pizzolongo, F.; Valentino, M.; Torrieri, E.; Romano, R.; Luca, L. D. E.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 31:5(2019), pp. 27-31.
Quality indices of cheese oxidation during storage
Aiello A.;Pizzolongo F.;Valentino M.;Torrieri E.;Romano R.;
2019
Abstract
The objective of the work was to identify the quality indices of lipid oxidation of Grana Padano cheese and to optimize the methods for their determination. Cheese was stored at 4°C and at 20°C for 60 days. Free fatty acids (FFA) content, peroxide value (PV) and volatile organic compounds (VOC) were studied during storage. No difference for FFA values in cheese during the storage was found, while PV increased after 60 days at 20°C. The concentration of VOC increased during the storage. Results showed that VOC were the best quality indices to discriminate samples during storage.| File | Dimensione | Formato | |
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