Effect of gamma sterilization on the fatty acid profile of lyophilized buffalo cheese
2009
Ivanova, S., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Nacheva, I., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Loginovska, K., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Tsvetkov, Ts., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
The changes in the fatty acid profile of buffalo cheese after lyophilization and gamma rays treatment at 2 kGy and 4 kGy doses have been studied with the objective of its shelf-live prolongation. The results of the experiments show a decrease of the content of the saturated fatty acids after irradiation at the aforesaid gamma rays doses. A favorable effect on human organism has the decrease of the quantity of the short-chain fatty acids – by 13.16 % on irradiation at 2 kGy and by 18.73% on irradiation at 4 kGy, compared to the control sample. A satisfactory correlation between the essential fatty acids omega-6/omega3 has been observed in the lyophilized buffalo cheese. In the process of irradiation this balanced correlation changes and increases up to 7.32 and 8.31 at 2 kGy and 4 kGy respectively.
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