Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging

This study explored the impacts of modified atmosphere packaging (MAP) treatment on proteolytic development and volatile compounds Domiati cheese during storage. samples were kept for 75 days at refrigerator temperature, under aerobic (C1) or vacuum (C2). In parallel, other MAP, different levels CO2 N2, as follows: 10% CO2/90% N2 (D1), 15% CO2/85% (D2), 25% CO2/75% (D3), 100% (D4), (D5). The normal control showed highest reduction in pH from 6.64 zero time to 6.23 6.01 after 40 storage, respectively. On hand, under-vacuum (C2) lowest pH, 6.49 6.28 Proteolysis storage was lower MAP cheeses than C1 treatment. Total free amino acids (FAAs) higher whole period. level total FAA detected D4 Volatile acids, aldehydes, ketones, esters all treatments but particularly days. each acid compound increased with period, increases clear pentanoic acid, hexanoic heptanoic benzoic n-decanoic acid. high contents ketone compounds. However, packaged (D5) significantly ketones 2-pentanone, acetoin, methyl isobutyl ketone, 2-heptanone, 2-nonanone, 2-undecanone. Some important contributing good flavor are acetic butanoic pentanal, benzaldehyde, 2,3-butanedione. exerted significant changes groups cheese. All gradual co-occurring parallel decreases refrigerated periods, except (100% CO2), which a decrease. A decrease O2 occurred cold