Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products

Abstract

The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher (p < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of trans C18:1 isomers was significantly higher (p < 0.05) in the cheeses, but in the group of these isomers, trans10 + trans11 isomers were dominant. High levels of trans6–trans9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher (p < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower (p < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain

“…Higher saturated (SFA), short‐chain (SCFA) and medium‐chain (MCFA) fatty acids were detected in curd (C) cheese, whereas replacement of part of the curd with TAWP increased unsaturated (UFA), mono‐ (MUFA) and poli‐ (PUFA) unsaturated and long‐chain (LCFA) fatty acids, Omega3, and Omega6 amounts in modified cheeses. Typically, bovine milk SFA:UFA fatty acid ratio is 70:30 (Paszczyk et al ., 2020). In our study, replacing part of the cheese curd with TAWP changed SFA:UFA ratio to 62:38, compared to control curd cheese (66:34), respectively.…”

WITHDRAWN: Pekin Duck Strain and Housing System Affect Chemical Composition, Fatty Acid Profile, and The Extent of Lipid and Protein Oxidation in Meat

“…From the start of the study, animals were fed with the same diets that were formulated to meet the maintenance and growth requirements of animals [14] (Table 1). Diets fed from days 1 to 49 were starter (days 1-21), grower (days [22][23][24][25][26][27][28][29][30][31][32][33][34][35] and nisher (days [36][37][38][39][40][41][42][43][44][45][46][47][48][49]. All components of the diets were analyzed for dry matter [15], crude protein [16], crude fat [17], crude ber [18], calcium [19], and phosphorus [20] (Table 1).…”

“…The hypocholesterolemic to hypercholesterolemic fatty acid ratio (H/H) indicates functional activity of fatty acids in the metabolism of lipoprotein regarding plasma cholesterol transport and the risk of cardiovascular disease. The ratio of hypocholesterolemic to hypercholesterolemic fatty acids (H/H) was calculated according to Paszczyk et al [31]: H/H = (C18:1n-9c + C18:2n-6 + C18:3n-3) / (C12:0 + C14:0 + C16:0)…”

“…These fatty acids are mainly products of de novo fatty acid biosynthesis [4]. Furthermore, the content of SFA and PUFA, the PUFA to SFA ratio, n-6 to n-3 PUFA ratio, AI, TI, and H/H ratio are commonly used as indicators of nutritional value of meat [30,31]. With regard to human health, a ratio of n-6 to n-3 PUFA that is lower than 4 [3] and a ratio of total PUFA to total SFA that is higher than 0.4 [32] are recommended.…”

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

“…Cheese-like products (or cheese analogues) are usually defined as products made by blending individual components, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements. They are increasingly used due to their cost-effectiveness, which is attributable to the simplicity of their production and the replacement of selected milk ingredients by cheaper vegetable products [ 17 ]. Vegan cheeses are entirely plant-based and involve consolidating the protein mass from various plant sources with lactic bacteria that may also be added in for acidity.…”