Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Domiati Cheese Manufacturing
2.3. Packaging Treatments
2.4. pH Values
Treatments | Codes | Designs | |
---|---|---|---|
Control | C1 | Air atmosphere packaging | |
C2 | Under vacuum packaging | ||
MAP * | CO2 % (w/w) | N2 % (w/w) | |
D1 | 10 | 90 | |
D2 | 15 | 85 | |
D3 | 25 | 75 | |
D4 | 100 | ||
D5 | 100 |
2.5. Assessment of Proteolysis
2.6. Identification and Quantification of Volatile Compounds
2.7. Headspace Gas Analysis
2.8. Statistical Analysis
3. Results
3.1. pH Values
3.2. Proteolysis
3.3. Volatile Acid and Aldehyde Compounds
3.4. Volatile Ketone Compounds
Volatile Compounds | Method 1 | RT 2 | RI 3 | Chemical Formula | One Day | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Cheese Treatments after 75 Days | ||||||||||||
(min) | C1 | C2 | D1 | D2 | D3 | D4 | D5 | |||||
Acid compounds (mg 100 g−1) | ||||||||||||
Hydroxyacetic acid | MS, STD | 1.05 | STD 4 | C2H4O3 | ND 5 | 6.45 ± 1.54 a | 4.11 ± 0.98 b | 3.00 ± 0.41 c | 2.54 ± 0.02 d | 2.04 ± 0.24 e | 3.02 ± 0.08 c | 2.00 ± 0.07 e |
Acetic acid | MS, STD | 3.56 | STD | C2H4O2 | 2.08 ± 0.23 f | 6.78 ± 1.54 a | 5.98 ± 0.23 b | 4.55 ± 0.31 c | 4.01 ± 0.23 d | 3.89 ± 0.12 e | 4.88 ± 0.41 c | 3.81 ± 0.51 e |
Butanoic acid | MS, RI | 5.57 | 790.66 | C4H8O2 | 4.78 ± 0.41 f | 8.12 ± 2.01 a | 7.98 ± 1.01 b | 6.98 ± 0.41 c | 6.12 ± 0.54 d | 5.45 ± 0.40 e | 7.00 ± 0.51 c | 5.44 ± 071 e |
Pentanoic acid | MS, RI | 9.14 | 868.78 | C5H10O2 | 5.47 ± 1.01 f | 12.12 ± 2.32 a | 10.23 ± 1.87 b | 8.97 ± 0.87 c | 8.04 ± 0.74 d | 7.35 ± 0.42 e | 9.02 ± 0.61 c | 7.20 ± 0.65 e |
Hexanoic acid | MS, RI | 14.18 | 999.24 | C6H12O2 | 7.02 ± 1.12 ff | 16.12 ± 3.21 a | 15.98 ± 2.00 b | 13.02 ± 1.02 c | 12.30 ± 1.01 d | 11.87 ± 0.99 e | 13.12 ± 0.85 c | 11.71 ± 1.02 e |
Heptanoic acid | MS, RI | 17.12 | 1071.70 | C7H14O2 | 11.21 ± 2.01 f | 18.25 ± 3.21 a | 17.45 ± 2.31 b | 15.80 ± 1.31 c | 14.57 ± 1.13 d | 13.89 ± 1.00 e | 15.89 ± 1.08 c | 13.72 ± 1.21 e |
Benzoic acid | MS, RI | 19.61 | 1159.11 | C7H6O2 | 8.97 ± 0.54 f | 18.45 ± 3.65 a | 17.45 ± 1.98 b | 16.08 ± 1.56 c | 15.01 ± 1.30 d | 14.47 ± 1.21 e | 16.21 ± 1.15 c | 14.33 ± 1.24 e |
n-Decanoic acid | MS, RI | 24.29 | 1341.01 | C10H20O2 | 10.24 ± 1.47 f | 24.44 ± 3.65 a | 24.00 ± 2.45 b | 22.61 ± 2.61 c | 21.77 ± 2.31 d | 20.33 ± 2.07 e | 22.78 ± 3.08 c | 20.21 ± 3.21 e |
Aldehyde compounds (mg 100 g−1) | ||||||||||||
Acetaldehyde | MS, STD | 1.38 | STD | C2H4O | ND | 14.35 ± 2.74 a | 12.16 ± 1.05 b | 12.09 ± 1.87 b | 12.04 ± 1.22 b | 11.46 ± 1.65 c | 12.11 ± 1.02 b | 10.87 ± 1.85 d |
Pentanal | MS, RI | 3.25 | 664.98 | C5H10O | ND | 18.37 ± 1.35 a | 15.77 ± 1.58 b | 15.57 ± 1.32 b | 15.51 ± 1.42 b | 14.87 ± 1.44 c | 15.63 ± 1.88 b | 13.09 ± 1.35 d |
Hexanal | MS, RI | 6.45 | 798.84 | C6H12O | ND | 21.25 ± 1.70 a | 19.11 ± 1.99 b | 19.00 ± 2.07 b | 18.94 ± 1.79 b | 17.98 ± 2.05 c | 19.03 ± 1.84 b | 15.89 ± 1.69 d |
Heptanal | MS, RI | 9.98 | 889.78 | C7H14O | 1.02 ± 0.07 e | 19.08 ± 2.01 a | 17.79 ± 1.87 b | 17.02 ± 1.88 b | 16.89 ± 1.54 b | 16.00 ± 1.88 c | 17.07 ± 2.03 b | 14.89 ± 1.54 d |
Benzaldehyde | MS, RI | 12.47 | 977.14 | C7H6O | 1.10 ± 0.09 e | 26.13 ± 3.04 a | 20.21 ± 2.14 b | 19.98 ± 2.03 b | 19.89 ± 2.01 b | 19.02 ± 1.98 c | 20.092.54 b | 17.74 ± 2.06 d |
2-Methylundecan al | MS, RI | 16.97 | 1085.05 | C12H24O | 0.79 ± 0.01 e | 14.22 ± 1.51 a | 13.02 ± 1.50 b | 12.94 ± 1.34 b | 12.90 ± 1.65 b | 11.45 ± 1.86 c | 13.00 ± 1.64 b | 12.04 ± 1.70 d |
Nonanal | MS, RI | 17.86 | 1114.01 | C9H18O | 2.11 ± 0.21 e | 14.77 ± 1.08 a | 13.04 ± 1.05 b | 12.90 ± 1.00 b | 12.84 ± 1.44 b | 11.78 ± 1.37 c | 12.99 ± 1.37 b | 10.97 ± 1.02 d |
3.5. Volatile Ester and Hydrocarbon Compounds
3.6. Gas Composition
Volatile Compounds | Method 1 | RT 2 | RI 3 | Chemical Formula | One Day | Cheese Treatments after 75 Days | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
(min) | C1 | C2 | D1 | D2 | D3 | D4 | D5 | |||||
Ester compounds (mg 100 g−1) | ||||||||||||
Formic acid ethenyl ester | MS, STD | 1.55 | STD 4 | C3H4O2 | 3.25 ± 0.09 g | 11.78 ± 1.28 a | 10.20 ± 1.09 b | 7.45 ± 0.56 d | 7.40 ± 0.78 d | 6.01 ± 0.45 e | 5.00 ± 0.20 f | 9.10 ± 0.45 c |
Acetic acid ethenyl ester | MS, STD | 1.99 | STD | C4H6O2 | 4.56 ± 0.11 g | 15.32 ± 1.12 a | 14.03 ± 0.98 b | 10.27 ± 1.20 d | 10.28 ± 1.14 d | 9.54 ± 0.74 e | 8.02 ± 1.02 f | 12.49 ± 1.42 c |
Ethyl hexanoate | MS, STD | 2.89 | STD | C6H10O2 | 4.21 ± 0.21 g | 17.82 ± 1.32 a | 16.11 ± 1.11 b | 13.78 ± 1.41 d | 13.72 ± 0.89 d | 11.32 ± 0.97 e | 9.78 ± 1.11 f | 15.11 ± 1.35 c |
δ-Nonalactone | MS, RI | 29.11 | 1489.59 | C9H16O2 | 4.56 ± 0.31 g | 19.25 ± 1.45 a | 17.24 ± 1.56 b | 14.71 ± 1.08 d | 14.65 ± 0.79 d | 11.12 ± 1.13 e | 10.02 ± 1.33 f | 16.21 ± 1.36 c |
Ethyl decanoate | MS, RI | 38.21 | 1491.23 | C10H18O2 | 5.21 ± 0.33 g | 21.24 ± 2.31 a | 20.01 ± 2.12 b | 16.35 ± 1.23 d | 16.32 ± 1.08 d | 13.67 ± 1.23 e | 11.21 ± 1.40 f | 18.42 ± 1.78 c |
Hydrocarbon compounds (mg 100 g−1) | ||||||||||||
Heptane | MS, RI | 3.32 | 687.88 | C7H15Cl | ND 5 | 6.54 ± 0.23 a | 6.45 ± 0.22 a | 6.50 ± 0.36 a | 6.57 ± 0.12 a | 6.49 ± 0.33 a | 6.50 ± 0.23 a | 6.52 ± 0.21 a |
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
MAP | modified atmosphere packaging |
FAAs | free amino acids |
IMCU | international milk clotting units |
PA/PE | polyamide/polyethylene |
SPME | solid-phase microextraction |
GC | gas chromatography |
GC–MS | gas chromatography–mass spectrometry |
log10 CFU g−1 | colony-forming units per gram |
RIs | retention indices |
RT | retention time |
Ris | retention indices |
RT | retention time |
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Treatments | Total Free Amino Acids (µM Leucine Equivalents) | |||
---|---|---|---|---|
CO2/N2 (%; w/w) | One Day | 40 Days | 75 Days | |
C1 | 43 ± 0.004 aC | 191 ± 0.003 aB | 356 ± 0.005 aA | |
C2 | 24 ± 0.002 cC | 135 ± 0.004 dB | 221 ± 0.006 dA | |
D1 | 10/90 | 31 ± 0.002 bC | 168 ± 0.002 bB | 271 ± 0.007 bA |
D2 | 15/85 | 29 ± 0.001 bcC | 160 ± 0.003 cB | 254 ± 0.005 bcA |
D3 | 25/75 | 29 ± 0.001 bcC | 160 ± 0.004 cB | 250 ± 0.002 cA |
D4 | 100/0 | 23 ± 0.002 cC | 119 ± 0.004 eB | 204 ± 0.005 eA |
D5 | 0/100 | 31 ± 0.001 bC | 133 ± 0.003 dB | 222 ± 0.004 dA |
Volatile Compounds | Method 1 | RT 2 | RI 3 | Chemical Formula | One Day | Cheese Treatments after 75 Days | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
(min) | C1 | C2 | D1 | D2 | D3 | D4 | D5 | |||||
Ketone compounds (mg 100 g−1) | ||||||||||||
2,3-Butanedione | MS, STD | 1.99 | STD 4 | C4H6O2 | ND 5 | 8.79 ± 1.25 b | 7.19 ± 1.03 c | 5.01 ± 0.41 e | 6.24 ± 0.33 d | 8.98 ± 0.54 b | 4.97 ± 0.45 e | 9.78 ± 0.79 a |
2-Pentanone | MS, RI | 3.05 | 657.44 | C5H10O | ND | 17.00 ± 2.38 b | 16.11 ± 1.04 c | 13.25 ± 1.23 e | 15.03 ± 1.34 d | 17.00 ± 1.43 b | 13.11 ± 1.36 e | 17.89 ± 3.01 a |
3-Methyl-2- butanone | MS, RI | 3.08 | 659.01 | C5H10O | ND | 8.62 ± 1.65 b | 7.56 ± 1.00 c | 5.00 ± 0.31 e | 6.54 ± 0.22 d | 8.79 ± 0.69 b | 4.88 ± 0.31 e | 9.14 ± 0.23 a |
Acetoin | MS, RI | 4.01 | 700.04 | C4H8O2 | ND | 11.64 ± 2.03 b | 10.46 ± 0.97 c | 7.89 ± 0.34 e | 9.18 ± 0.69 d | 11.87 ± 1.23 b | 7.74 ± 0.41 e | 12.02 ± 1.04 a |
Methyl isobutyl ketone | MS, RI | 4.61 | 740.10 | C6H12O | ND | 16.91 ± 2.36 b | 15.24 ± 1.32 c | 11.58 ± 0.87 e | 13.89 ± 0.78 d | 16.99 ± 1.54 b | 11.32 ± 1.02 e | 17.45 ± 3.00 a |
4-Methyl-2-hexanone | MS, RI | 9.45 | 899.98 | C7H14O | ND | 14.66 ± 2.00 b | 13.57 ± 1.24 c | 9.29 ± 0.89 e | 12.01 ± 0.95 d | 14.78 ± 1.69 b | 9.17 ± 0.84 e | 15.09 ± 1.08 a |
2-Heptanone | MS, RI | 10.05 | 912.07 | C7H14O | 0.87 ± 0.02 f | 19.00 ± 1.98 b | 17.84 ± 2.41 c | 14.21 ± 1.09 e | 15.98 ± 1.09 d | 19.01 ± 2.35 b | 14.09 ± 1.54 e | 19.78 ± 2.54 a |
Acetophenone | MS, RI | 15.84 | 1057.77 | C8H8O | 1.01 ± 0.12 e | 13.76 ± 1.75 b | 12.34 ± 1.87 c | 9.87 ± 0.74 e | 11.37 ± 0.87 d | 13.89 ± 1.48 b | 9.79 ± 0.48 e | 14.45 ± 1.02 a |
2-Undecanone | MS, RI | 22.87 | 1321.02 | C11H22O | 0.78 ± 0.01 e | 19.73 ± 2.84 b | 17.83 ± 1.32 c | 13.07 ± 1.22 e | 15.63 ± 1.39 d | 19.88 ± 1.89 b | 12.98 ± 1.12 e | 20.78 ± 2.74 a |
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Atallah, A.A.; Ismail, E.A.; Yehia, H.M.; Elkhadragy, M.F.; Khater, E.-S.G. Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging. Fermentation 2022, 8, 358. https://doi.org/10.3390/fermentation8080358
Atallah AA, Ismail EA, Yehia HM, Elkhadragy MF, Khater E-SG. Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging. Fermentation. 2022; 8(8):358. https://doi.org/10.3390/fermentation8080358
Chicago/Turabian StyleAtallah, Atallah A., Elsayed A. Ismail, Hany M. Yehia, Manal F. Elkhadragy, and El-Sayed G. Khater. 2022. "Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging" Fermentation 8, no. 8: 358. https://doi.org/10.3390/fermentation8080358