کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7600378 | 1492148 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Discrimination of commercial cheeses from fatty acid profiles and phytosterol contents obtained by GC and PCA
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
In this study, a method for discriminating natural mozzarella cheese from cheese substitutes, using fatty acid profiles, phytosterol contents, and statistical comparison, was developed. A total of 27 cheeses were evaluated: eight natural mozzarella cheeses (NMCs), four imitation mozzarella cheeses (IMCs), 12 processed cheeses (PCs) and three mixed cheeses (MCs) composed of NMCs and IMCs. The fatty acid composition of the NMC class was distinct from those of the IMC and MC classes, but statistically similar (p < 0.05) to that of the PC class. The phytosterol content of the NMC class, determined via gas chromatography-mass spectrometry, was distinct from the IMCs, but similar (p < 0.05) to a portion of the PCs. Principal component analysis (eigenvalue ⩾ 1) indicated that the NMCs can be differentiated from the IMCs, but discrimination between the NMCs and the PCs could not be achieved.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 143, 15 January 2014, Pages 40-47
Journal: Food Chemistry - Volume 143, 15 January 2014, Pages 40-47
نویسندگان
Nam Sook Kim, Ji Hyun Lee, Kyoung Moon Han, Ji Won Kim, Sooyeul Cho, Jinho Kim,