scholarly journals Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2647
Author(s):  
Efthymia Kondyli ◽  
Eleni C. Pappa ◽  
Alexandra Kremmyda ◽  
Dimitris Arapoglou ◽  
Maria Metafa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bitter Taste ◽  
Fatty Acid Content ◽  
Textural Properties ◽  
Capric Acid ◽  
Physicochemical Characteristics ◽  
Sheep Milk ◽  
Reduced Fat ◽  
Organoleptic Characteristics ◽  
And Storage

β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of β-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of β-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of β-glucan had a higher (p < 0.05) content than cheeses without β-glucan. The major fatty acids were acetic acid and capric acid.

scholarly journals Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 736
Author(s):  
Eleni C. Pappa ◽  
Efthymia Kondyli ◽  
Loulouda Bosnea ◽  
Marios Mataragas ◽  
Agathi Giannouli ◽  
...  
Keyword(s):  
Fatty Acid Content ◽  
Goat Milk ◽  
Soluble Nitrogen ◽  
Total Volatile ◽  
Organoleptic Evaluation ◽  
Microbial Counts ◽  
Sheep Milk ◽  
Organoleptic Characteristics ◽  
Traditional Cheese ◽  
And Storage

Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.

scholarly journals The fatty acid composition of sheep's milk of an autochthonous breed

2019 ◽  
Vol 35 (1) ◽  
pp. 35-47
Author(s):  
Amina Hrkovic-Porobija ◽  
Aida Hodzic ◽  
Mensur Vegara ◽  
Husein Ohran ◽  
Almira Softic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Caprylic Acid ◽  
Fatty Acid Content ◽  
Capric Acid ◽  
Caproic Acid ◽  
Milk Samples ◽  
Sheep Milk ◽  
Summer Feeding

The study included a total of 127 sheep milk samples from two different areas (Livno and Travnik) in summer feeding period (July, August and September). Fatty acids in milk were determined by gas chromatography (GC). The animals were marked with the appropriate number of ear tags on the basis of which we always took samples from the same animals through different periods. Fatty acids in milk were determined by gas chromatography and the following fatty acids composition: butyric acid, caproic acid, caprylic acid, capric acid, stearic acid, oleic acid, linoleic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, rumenic acid. The fatty acid content of sheep's milk in this study showed a tendency of variation, both within and between sampling areas, and characterized by its relatively high content of saturated fatty acid (SFA) during the period of harvest.

scholarly journals Mitochondrial fission governed by Drp1 regulates exogenous fatty acid usage and storage

2020 ◽  
Author(s):  
Jae Eun Song ◽  
Tiago C. Alves ◽  
Bernardo Stutz ◽  
Matija Sestan-Pesa ◽  
Nicole Kilian ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Oxidation ◽  
Lipid Droplets ◽  
Mitochondrial Dynamics ◽  
Mitochondrial Fission ◽  
Fatty Acid Content ◽  
Acid Oxidation ◽  
Exogenous Fatty Acid ◽  
And Storage

ABSTRACTThe bioenergetic function of mitochondrial fission is associated with uncoupled respiration or elimination of damaged mitochondria to maintain a healthy mitochondrial population. In the presence of a high abundance of exogenous fatty acids, cells can either store fatty acids in lipid droplets or oxidize them in mitochondria. Even though carnitine palmitoyltransferase-1 (CPT1) controls the respiratory capacity of mitochondria in fatty acid oxidation, we observed that it did not dictate the balance of storage and usage of lipids in HeLa cells. On the other hand, inhibition of mitochondrial fission by silencing dynamic-related protein 1 (DRP1) resulted in an increase in fatty acid content of lipid droplets and a decrease in fatty acid oxidation. Mitochondrial fission was not only reflective of the amount of exogenous fatty acid being processed by mitochondria, but also found to be actively involved in the distribution of fatty acids between mitochondria and lipid droplets. Our data reveals a novel function for mitochondrial fission in balancing exogenous fatty acids between usage and storage, assigning a role for mitochondrial dynamics in control of intracellular fuel utilization and partitioning.

scholarly journals The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5122
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Urszula Krajinska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Nutrient Loss ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results

2021 ◽  
pp. 726-729
Author(s):  
T.B. Guseva ◽  
S.Yu. Soldatova ◽  
O.M. Karanyan
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Qualitative Properties ◽  
Condensed Milk ◽  
Organoleptic Characteristics ◽  
The Relationship ◽  
And Storage ◽  
Over Time

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

scholarly journals Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

2018 ◽  
Vol 43 (3) ◽  
pp. 230
Author(s):  
T. Setyawardani ◽  
K. Widayaka ◽  
J. Sumarmono ◽  
A. H. D. Rahardjo ◽  
S. S. Santoso ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Storage Time ◽  
Fatty Acid Content ◽  
Goat Milk ◽  
Overall Acceptability ◽  
Fatty Acids Profile ◽  
Goat Cheese ◽  
Two Factors ◽  
And Storage

The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P<0.05). In term of flavor, texture and overall acceptability, there were no significant effects (P>0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P<0.01). Fatty acids composition of cheese stored for 60 days in a cold storage showed that the highest fatty acid content was SFA which was 64.34% and USFA was 16.76%. During the 60-day storage, the SFA percentage of was relatively stable while the percentage of oleic acid USFA increased. 

scholarly journals Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening

2020 ◽  
Vol 9 (6) ◽  
pp. 13
Author(s):  
Eleni C. Pappa ◽  
Efthymia Kondyli ◽  
Loulouda Bosnea ◽  
Marios Mataragas
Keyword(s):  
Physicochemical Properties ◽  
Historical Data ◽  
Goat Milk ◽  
Physicochemical Characteristics ◽  
Ripening Period ◽  
Sheep Milk ◽  
Organoleptic Characteristics ◽  
Traditional Cheese ◽  
Nacl Concentration ◽  
Common Practices

Kashkaval of Pindos cheeses were produced either with sheep (100%) or mixture of sheep (90%) - goat (10%) milk. Sheep milk cheeses were manufactured either by dry salting or by immersion in 18% w/w salt (NaCl) brine. Cheeses made with the mixture of sheep- goat milk were directly immersed in brine of 15% or 18% w/w NaCl concentration. These are common practices of cheese salting used by the traditional cheese-makers. The physicochemical characteristics of all cheeses were monitored during a ripening period of 3-months. The results have shown that the physicochemical characteristics of both cheeses were not affected by the different salting methods. Therefore, Kashkaval of Pindos cheese can be salted either with dry salt or with immersion in brine, without altering their main composition and organoleptic characteristics. Furthermore, some historical data about Kashkaval of Pindos cheese are included.

scholarly journals Increasing the efficiency of sulphur dioxide in wine by using of saturated higher fatty acids

2012 ◽  
Vol 60 (1) ◽  
pp. 17-22
Author(s):  
Petra Bábíková ◽  
Mojmír Baroň ◽  
Michal Kumšta ◽  
Radek Sotolář
Keyword(s):  
Fatty Acids ◽  
Sulfur Dioxide ◽  
Alcoholic Fermentation ◽  
Saturated Fatty Acids ◽  
Good Opportunity ◽  
Reduced Dose ◽  
Residual Sugar ◽  
Organoleptic Characteristics ◽  
And Storage ◽  
Higher Fatty Acids

This work is aimed on stopping of alcoholic fermentation to leave residual sugar and the possibility of sulfur dioxide reduction in wine technology and storage. As a very good opportunity showed mixture of higher saturated fatty acids with a reduced dose of sulfur dioxide. Experiments have confirmed that the concentration of viable yeasts in 1 ml of wine for variants treated with a mixture of fatty acids is significantly lower than in variants treated with sulfur dioxide alone. Then was monitored the influence of fatty acids on stored wine with residual sugar. At this point a dramatically prolongation of interval to secondary fermentation (depreciation of wine) in the bottle was confirmed. Finally, attention was paid to influence on the organoleptic characteristics of wine treated this way. In this case, it is possible to consider the recommended concentration of fatty acid below the threshold of susceptibility.

scholarly journals Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

2019 ◽  
pp. 555-562
Author(s):  
Vladimir Sadovoy ◽  
Tatyana Voblikova ◽  
Anatoly Permyakov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Sheep Milk ◽  
Fatty Acid Structure ◽  
And Storage ◽  
Acid Structure

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

Microbial Population, Physicochemical Quality, and Allergenicity of Molluscs and Shrimp Treated with Cobalt-60 Gamma Radiation

2007 ◽  
Vol 70 (4) ◽  
pp. 958-966 ◽  
Author(s):  
VASSILIA J. SINANOGLOU ◽  
ANTHIMIA BATRINOU ◽  
SPYROS KONTELES ◽  
KONSTANTINOS SFLOMOS
Keyword(s):  
Fatty Acid ◽  
Gamma Radiation ◽  
Microbial Population ◽  
Radiation Treatment ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Total Lipid Content ◽  
Textural Properties ◽  
Color Changes ◽  
Organoleptic Characteristics

Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P &gt; 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P &lt; 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the ω-3:ω-6 fatty acid ration was not affected. A dose-dependent significant (P &lt; 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P &lt; 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes (ΔE) increased (P &lt; 0.05) as the dose increased. Significant (P &lt; 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose.

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