Nutritional and quality evaluation of hyperbaric stored fresh cheeses
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/40482 |
Resumo: | Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days. Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid profiles, and reduced lipid oxidation rate, particularly for cow's FC, resembling more to FC prior storage, contrarily to refrigerated cheeses. No changes were observed for total protein, but free amino acids increased over time after 60 days at 75/RT of 13- and 16-fold, and at 100/RT of 14- and 8-fold, respectively in cow's and goat's FC, which may have contributed to increased protein digestibility (5.2%) observed for goat's FC after 60 days at 100/RT. In general, the results indicate the overall increased preservation performance achieved by HS/RT for cow's and goat's FC when compared with RF, slowing down FC matrix degradation, possibly leading to considerable shelf-life extension. |
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Nutritional and quality evaluation of hyperbaric stored fresh cheesesFatty acidsFree amino acidsHyperbaric storageProtein digestibilityVolatile organic compoundsCow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days. Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid profiles, and reduced lipid oxidation rate, particularly for cow's FC, resembling more to FC prior storage, contrarily to refrigerated cheeses. No changes were observed for total protein, but free amino acids increased over time after 60 days at 75/RT of 13- and 16-fold, and at 100/RT of 14- and 8-fold, respectively in cow's and goat's FC, which may have contributed to increased protein digestibility (5.2%) observed for goat's FC after 60 days at 100/RT. In general, the results indicate the overall increased preservation performance achieved by HS/RT for cow's and goat's FC when compared with RF, slowing down FC matrix degradation, possibly leading to considerable shelf-life extension.Veritati - Repositório Institucional da Universidade Católica PortuguesaDuarte, Ricardo V.Casal, SusanaGomes, Ana M.Delgadillo, IvonneSaraiva, Jorge A.2023-03-08T13:16:14Z2023-102023-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/40482eng2772-753X10.1016/j.focha.2023.10021285149063114info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:46:01Zoai:repositorio.ucp.pt:10400.14/40482Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:33:12.932318Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
title |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
spellingShingle |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses Duarte, Ricardo V. Fatty acids Free amino acids Hyperbaric storage Protein digestibility Volatile organic compounds |
title_short |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
title_full |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
title_fullStr |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
title_full_unstemmed |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
title_sort |
Nutritional and quality evaluation of hyperbaric stored fresh cheeses |
author |
Duarte, Ricardo V. |
author_facet |
Duarte, Ricardo V. Casal, Susana Gomes, Ana M. Delgadillo, Ivonne Saraiva, Jorge A. |
author_role |
author |
author2 |
Casal, Susana Gomes, Ana M. Delgadillo, Ivonne Saraiva, Jorge A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Duarte, Ricardo V. Casal, Susana Gomes, Ana M. Delgadillo, Ivonne Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Fatty acids Free amino acids Hyperbaric storage Protein digestibility Volatile organic compounds |
topic |
Fatty acids Free amino acids Hyperbaric storage Protein digestibility Volatile organic compounds |
description |
Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days. Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid profiles, and reduced lipid oxidation rate, particularly for cow's FC, resembling more to FC prior storage, contrarily to refrigerated cheeses. No changes were observed for total protein, but free amino acids increased over time after 60 days at 75/RT of 13- and 16-fold, and at 100/RT of 14- and 8-fold, respectively in cow's and goat's FC, which may have contributed to increased protein digestibility (5.2%) observed for goat's FC after 60 days at 100/RT. In general, the results indicate the overall increased preservation performance achieved by HS/RT for cow's and goat's FC when compared with RF, slowing down FC matrix degradation, possibly leading to considerable shelf-life extension. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-08T13:16:14Z 2023-10 2023-10-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/40482 |
url |
http://hdl.handle.net/10400.14/40482 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2772-753X 10.1016/j.focha.2023.100212 85149063114 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132058316963840 |