Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

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 °C showed considerably lower values than those of the samples stored at 4 °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 °C can limit the excessive volatile compound formation. Samples stored at 4°C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4°C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4°C under vacuum packaging decreased the mold—yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.