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Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation
Foods, 11 (2022), 15; 2329. https://doi.org/10.3390/foods11152329
Klisović, Dora; Koprivnjak, Olivera; Novoselić, Anja; Pleadin, Jelka; Lešić, Tina; Brkić Bubola, Karolina

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Klisović, D., Koprivnjak, O., Novoselić, A., Pleadin, J., Lešić, T. i Brkić Bubola, K. (2022). Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods, 11. (15). doi: 10.3390/foods11152329

Klisović, Dora, et al. "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation." Foods, vol. 11, br. 15, 2022. https://doi.org/10.3390/foods11152329

Klisović, Dora, Olivera Koprivnjak, Anja Novoselić, Jelka Pleadin, Tina Lešić i Karolina Brkić Bubola. "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation." Foods 11, br. 15 (2022). https://doi.org/10.3390/foods11152329

Klisović, D., et al. (2022) 'Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation', Foods, 11(15). doi: 10.3390/foods11152329

Klisović D, Koprivnjak O, Novoselić A, Pleadin J, Lešić T, Brkić Bubola K. Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation. Foods [Internet]. 04.08.2022. [pristupljeno 12.11.2024.];11(15). doi: 10.3390/foods11152329

D. Klisović, O. Koprivnjak, A. Novoselić, J. Pleadin, T. Lešić i K. Brkić Bubola, "Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation", Foods, vol. 11, br. 15, Kolovoz 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:108222. [Citirano: 12.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:108222
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Naslov (engleski)Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation
AutorDora Klisović
AutorOlivera Koprivnjak
AutorAnja Novoselić
AutorJelka Pleadin
AutorTina Lešić
AutorKarolina Brkić Bubola
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sigurnost i kvaliteta hrane
Sažetak (engleski)
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigated. Accelerated hydrolytic and oxidative degradation was noted in EVOO stored with the immersed cheese compared to control oil. Oxidation indicator (K232), myristic (C 14:0), and trans-oleic fatty acid (C18:1t) exceeded the prescribed limit for the EVOO category in oils stored with immersed C1 and C2, which indicated that standard analytical parameters are ineffective as tools to examine the declared quality and authenticity of such topping oils. The noted changes in fatty acid profile were primarily prescribed to the migration of fats. C1 and C2 influenced a comparable reduction in EVOO total identified phenolic content (−92.1% and −93.5%, respectively), despite having a different content of total proteins and moisture, whereas C3 influenced a slightly lower reduction (−85.0%). Besides the protein profile, other cheese compounds (e.g., moisture, carbohydrates) have been shown to have a considerable role in the development of the EVOO phenolic profile. Finally, compositional changes in EVOO used as a medium for cheese preservation are under significant influence of the cheese’s chemical composition.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFoods
Brojčani podacivol. 11, br. 15, 2329
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods11152329
URN:NBNurn:nbn:hr:184:108222
Datum objave publikacije2022-08-04
URL dokumentahttps://www.mdpi.com/2304-8158/11/15/2329
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2022-09-28 10:05:47