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

Food Science and Technology International

Volumn 17, Issue 4, 2011, Pages 375-394

  Andic, S ^a   Tuncturk, Y ^a   Javidipour, I ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

free fatty acids; mold yeast counts; Motal cheese; volatile compounds

Indexed keywords

FREE FATTY ACID; FROZEN STORAGE; HEADSPACE SOLID PHASE MICROEXTRACTION; HIGH CONCENTRATION; M-CRESOL; MICROBIAL COUNT; MOLD-YEAST COUNTS; MOTAL CHEESE; P-CRESOL; STORAGE PERIODS; TURKISHS; VACUUM PACKAGING; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

ALDEHYDES; ESTERIFICATION; ESTERS; EXTRACTION; KETONES; MOLDS; PACKAGING; PALMITIC ACID; STYRENE; VACUUM; VOLATILE ORGANIC COMPOUNDS; YEAST;

VOLATILE FATTY ACIDS;

2 NONANONE; 2-NONANONE; FATTY ACID; KETONE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CHEESE; COLD; COMPARATIVE STUDY; FOOD FREEZING; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; SHEEP; TIME; TURKEY (REPUBLIC); VACUUM;

ANIMALS; CATTLE; CHEESE; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FROZEN FOODS; FUNGI; KETONES; MICROBIAL VIABILITY; PRINCIPAL COMPONENT ANALYSIS; REFRIGERATION; SHEEP, DOMESTIC; TIME FACTORS; TURKEY; VACUUM; VOLATILE ORGANIC COMPOUNDS;

EID: 80052721393     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382485     Document Type: Article

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