Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging

Abstract

This study explored the impacts of modified atmosphere packaging (MAP) treatment on the proteolytic development and volatile compounds of Domiati cheese during storage. Domiati cheese samples were kept for 75 days at refrigerator temperature, under aerobic packaging (C1) or vacuum (C2). In parallel, other Domiati cheese samples were kept under MAP, at different levels of CO2 and N2, as follows: 10% CO2/90% N2 (D1), 15% CO2/85% N2 (D2), 25% CO2/75% N2 (D3), 100% CO2 (D4), and 100% N2 (D5). The normal control (C1) treatment showed the highest reduction in pH from 6.64 at zero time to 6.23 and 6.01 after 40 and 75 days of storage, respectively. On the other hand, the under-vacuum samples (C2) showed the lowest reduction in pH, from 6.64 at zero time to 6.49 and 6.28 after 40 and 75 days of storage, respectively. Proteolysis during cheese storage was lower in MAP of cheeses than in the C1 treatment. Total free amino acids (FAAs) were higher in C1 treatment than other cheeses during the whole storage period. The lowest level of total FAA was detected in D4 treatment after 75 days of storage. Volatile acids, aldehydes, ketones, and esters compounds were detected in all treatments during storage, but particularly higher in aerobic packaging than the other treatments after 75 days. The level of each acid compound increased with storage period, and the increases were particularly clear in pentanoic acid, hexanoic acid, heptanoic acid, benzoic acid, and n-decanoic acid. The normal control (C1) showed high contents of the different volatile ketone compounds. However, the samples packaged under 100% N2 (D5) showed the significantly highest levels of all the volatile ketones after 75 days of storage, particularly 2-pentanone, acetoin, methyl isobutyl ketone, 2-heptanone, 2-nonanone, and 2-undecanone. Some important compounds contributing to the good flavor of the cheese are acetic acid, butanoic acid, pentanal, benzaldehyde, acetoin, and 2,3-butanedione. The CO2 and N2 treatments exerted significant changes in all groups during the storage of cheese. All cheese samples showed gradual increases in CO2 co-occurring with parallel decreases in N2 during refrigerated storage periods, except for D4 treatment (100% CO2), which showed a decrease. A significant decrease in O2 level occurred in C1 treatment during cold storage.