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dc.contributor.author
Asensio, Claudia Mariana
dc.contributor.author
Grosso, Nelson
dc.contributor.author
Juliani, H. Rodolfo
dc.date.available
2017-05-04T18:34:28Z
dc.date.issued
2015-03
dc.identifier.citation
Asensio, Claudia Mariana; Grosso, Nelson; Juliani, H. Rodolfo; Quality preservation of organic cottage cheese using oregano essential oils; Elsevier; Lwt - Food Science And Technology; 60; 2; 3-2015; 664-671
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/15990
dc.description.abstract
Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in the fatty acid and organic acid profiles were determined during 30 days under thermal storage. The samples flavoured with Cordobes EO and thymol presented lower conjugated dienes (15.94 and 15.53, respectively), whereas the control sample the maximum value (17.54). Values of unsaturated fatty acids decreased significantly (p < 0.05) in cottage cheese samples because of oxidation deterioration. Samples flavoured with Compacto, Cordobes, and Criollo EOs showed lower saturated/unsaturated fatty acid ratios than the control (1.67, 1.62, and 1.68, respectively). Samples flavoured with Cordobes and Compacto EOs significantly reduced the production of organic acids during storage. The addition of oregano essential oil in organic cottage cheese decrease the deterioration process of quality parameter during storage prolonging its shelf-life.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Antioxidant
dc.subject
Fatty Acids
dc.subject
Cheese
dc.subject
Oregano
dc.subject.classification
Otras Ciencias Agrícolas
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Otras Ciencias Agrícolas
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
Quality preservation of organic cottage cheese using oregano essential oils
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-04-26T18:37:28Z
dc.journal.volume
60
dc.journal.number
2
dc.journal.pagination
664-671
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Rutgers University; Estados Unidos
dc.description.fil
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Juliani, H. Rodolfo. Rutgers University; Estados Unidos
dc.journal.title
Lwt - Food Science And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814006896#
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2014.10.054
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