Effect of Gamma Sterilization on the Fatty Acid Profile of Lyophilized Buffalo Cheese

S. IVANOVA, I. NACHEVA, D. MITEVA, K. LOGINOVSCA and Ts. TSVETKOV
Institute of Cryobiology and Food Technologies, BG -1407 Sofia, Bulgaria

Abstract

IVANOVA, S., I. NACHEVA, D. MITEVA, K. LOGINOVSCA and Ts. TSVETKOV, 2009. Effect of gamma sterilization on the fatty acid profile of lyophilized buffalo cheese. Bulg. J. Agric. Sci., 15: 494-500

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.

Key words: buffalo cheese, fatty acid profile, fatty acids, lyophilization, gamma sterilization

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