Evaluation of cow’s and goat’s fresh cheese preservation under hyperbaric storage at room temperature up to 60 days versus refrigeration regarding nutritional and physicochemical parameters

Abstract Two highly perishable dairy products (cow’s and goat’s fresh cheese (FC)), were stored under hyperbaric storage at room temperature (HS/RT, 50-100MPa) and compared with RF (4ºC), for 60 days. HS/RT (≥75MPa) lead to a more stable volatile organic and fatty acid profiles, reducing lipid oxidation rate, particularly for cow’s FC, resembling more to FC prior storage, contrarily to refrigerated cheeses. No variation was observed for total protein, while free amino acids increased over time after 60 days at 75/RT of 13- and 16-fold, and at 100/RT of 14- and 8-fold, respectively in cow’s and goat’s FC, which may have contributed to increased protein digestibility (5.2%) observed for goat’s FC after 60 days at 100/RT.These results indicate the overall increased preservation performance achieved by HS/RT for cow’s and goat’s FC when compared with RF, slowing down FC matrix degradation, possibly leading to considerable shelf-life extension.