Nutritional and quality evaluation of hyperbaric stored fresh cheeses

Ricardo V. Duarte,Susana Casal,Ana M. Gomes,Ivonne Delgadillo,Jorge A. Saraiva

Food Chemistry Advances（2023）

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摘要

•Fatty acids profile did not change under HS and lipid oxidation rate was slower.•HS cheeses volatiles profile was better kept and closer to initial cheese.•Along storage, free amino acids increased more in HS cheeses.•HS improved fresh cheeses preservation than refrigeration, for a longer storage period.

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关键词

Volatile organic compounds,Protein digestibility,Hyperbaric storage,Fatty acids,Free amino acids

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