Preliminary communication
https://doi.org/10.15567/mljekarstvo.2020.0106
The effect of storage on the yogurt fatty acid profile
Beata Paszczyk
; University of Warmia and Mazury in Olsztyn, Chair of Commodity Science and Food Analysis, Poland
Joanna Łuczyńska
; University of Warmia and Mazury in Olsztyn, Chair of Commodity Science and Food Analysis, Poland
Magdalena Polak-Śliwińska
; University of Warmia and Mazury in Olsztyn, Chair of Commodity Science and Food Analysis, Poland
Abstract
The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.
Keywords
fatty acids; CLA; trans C18:1; trans C18:2; cow; goat and sheep yogurts; storage time
Hrčak ID:
231954
URI
Publication date:
8.1.2020.
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