Abstract
Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to investigate the effect of fat content and availability of oxygen on light-induced oxidation in cheese, as we expected that the fat content would affect the oxidation pathways. Two different model cheeses with 5.4% and 18% fat were packed in air and in vacuum, respectively. The contents of protein (dityrosine and dimethyl disulphide (DMDS)) and lipid (lipid hydroperoxides, pentanal, hexanal and heptanal) oxidation products were significantly reduced in vacuum-packed cheeses compared to cheeses packed in air. Protein oxidation correlated to the concentration of lipids in the cheeses, and interactions between the lipid radicals and proteins seemed to be decisive for the generation of dityrosine, whereas the influence of lipid radicals on the generation of the DMDS seemed more ambiguous. The higher levels of dityrosine and DMDS in the cheese with a high fat content indicated that transfer of radicals from the lipids to the proteins occurred. Even though the generation of DMDS was reduced in vacuum-packed cheese when compared to cheese packed in air, DMDS was formed in vacuum-packed cheese.
Abstract
5.4% 18% DMDS) DMDS DMDS, DMDS DMDS
Résumé
La photo-oxydation des fromages est devenue un sujet d’intérêt en raison de l’utilisation accrue de matériaux transparents pour le conditionnement les fromages. La présente étude avait pour but d’évaluer l’effet de la teneur en matière grasse et de la disponibilité en oxygène sur l’oxydation photo-induite dans les fromages, car il était attendu que la teneur en matière grasse devait affecter les réactions d’oxydation. Deux modèles de fromage différents, contenant respectivement 5,4 % et 18 % de matière grasse, ont été conditionnés en présence d’air ou sous vide. Les teneurs en produits d’oxydation des protéines (dityrosine, diméthyl disulfide (DMDS)) et des lipides (hydroperoxydes, pentanal, hexanal, heptanal) étaient significativement réduites dans les fromages conditionnés sous vide, en comparaison avec ceux conditionnés sous air. L’oxydation des protéines était corrélée à la concentration en lipides des fromages, et les interactions entre les radicaux lipidiques et les protéines semblaient être déterminantes pour la génération de dityrosine, alors que l’influence des radicaux lipidiques sur la génération du DMDS semblait moins évidente. Les niveaux plus élevés de dityrosine et de DMDS dans le fromage contenant une teneur élevée en matière grasse montraient qu’un transfert de radicaux avait lieu des lipides vers les protéines. Même si la génération de DMDS était réduite dans le fromage conditionné sous vide en comparaison au fromage conditionné sous air, le DMDS se formait dans le fromage conditionné sous vide.
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Dalsgaard, T.K., Sørensen, J., Bakman, M. et al. Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions. Dairy Sci. Technol. 90, 565–577 (2010). https://doi.org/10.1051/dst/2010019
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DOI: https://doi.org/10.1051/dst/2010019