The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions

WOS: 000388115200017The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4 degrees C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N-2 (N), 80% N-2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better.Ege University Scientific Research FundEge University [2009-ZRF-051]This research was supported by Ege University Scientific Research Fund (Project Number: 2009-ZRF-051). The authors would like to thank to "Izmir Institute of Technology, Biotechnology and Bioengineering Research and Application Center" for GC analysis