Changes in the nutritional composition, physicochemical properties, and oxidative stability of unripened West African...

This study investigated the alterations in fatty acids, amino acids, chemical composition, physicochemical properties, and oxidative stability of unripened West African semi-soft cheese during 7-day storage at two temperatures. Five batches of 20 cheeses (330 ± 29 g each) were stored in whey at 5 ± 1 °C (low temperature, LT) or 28 ± 2 °C (high temperature, HT), with assessments on days 1, 4, and 7. The interaction between storage temperature and duration significantly imparted fatty acids, amino acids, color, pH, and oxidative stability. In LT cheeses, C18:1n-9 and C18:2n-6 levels remained stable, whereas in HT cheeses, C18:1n-9 decreased by day 7 and C18:2n-6 declined throughout storage. LT cheeses had higher n-6 fatty acid levels on days 4 and 7 compared to HT (P < 0.05). Methionine, leucine, threonine, proline, crude fat, and crude protein levels were higher in the LT cheeses (P < 0.05). LT cheeses maintained lighter color, consistent redness, and stable pH. By day 7, TBARS and carbonyl content in LT and HT cheeses reached 0.72 and 1.69 mg malondialdehyde/kg, and 1.92 and 13.43 mmol/mg protein, respectively. Principal component analysis highlighted distinct characteristics across treatments. In conclusion, LT storage of cheeses is recommended for up to 7 days, while HT storage should not exceed 4 days.