Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese

Ayla ARSLANER, (Bayburt Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Bayburt, Türkiye)
İhsan BAKIRCI (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)
Akademik Gıda
7 0
Yıl: 2016 Cilt: 14 Sayı: 2 Sayfa Aralığı: 98 - 104 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese

Öz:
Bu araştırmanın amacı süt çeşidi, pastörizasyon ve ambalaj materyalinin Tulum peynirinin bazı fizikokimysal nitelikleri, duyusal özellikleri ve serbest yağ asidi (SYA) içeriği üzerine etkisini belirlemektir. Bunun için 90 günlük depolanma süresince, pastörize inek ve koyun sütünden üretilerek farklı ambalaj materyallerinde (plastik kap, selüloz içerikli kılıf, bez torba ve doğal bağırsak) olgunlaştırılan tulum peynirleri, geleneksel Erzincan Tulum peyniri ile karşılaştırılmıştır. Araştırma bulgularına göre, koyun sütünden üretilen peynirlerin C6:0, C8:0, C10:0, C12:0, C18:2 ve C18:3 yağ asitleri konsantrasyonu bakımından daha zengin olduğu tespit edilmiştir (P<0.01). Farklı ambalaj materyali kullanımı peynir örneklerinin SYA içeriğini etkilememiştir. Bunun yanı sıra, pastörizasyonun C6:0-C14:0 SYA seviyesini önemli derecede (P<0.01) etkilediği belirlenmiştir. Farklı ambalaj materyali kullanımı pastörizasyonla üretilen peynir örneklerinde genel kabul edilebilirliği önemli derecede (P<0.01) etkilemiştir. Panelistler tarafından en çok tercih edilen peynir örneği, koyun sütünden üretilerek selülozik kılıfta olgunlaştırılan örnek olmuştur.
Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Süt Tipi, Pastörizasyon ve Paketleme Materyalinin Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Serbest Yağ Asidi Profili Üzerine Etkisi

Öz:
The aim of this study was to investigate the effect of milk type, pasteurization and packaging material type on free fatty acid (FFA) content, physicochemical and sensory properties of Tulum cheese. Thus, cheese samples manufactured from pasteurized ewes' and cows' milk and ripened different material (plastic barrel, cellulose casing, cloth bag, naturel bowel) were compared with traditional Erzincan Tulum cheese during 90 days of storage. Results indicated that the ewes' milk cheeses had higher concentration of C6:0, C8:0, C10:0, C12:0,C18:2, and C18:3 fatty acids (P<0.01). Type of packaging materials did not influence the concentrations of FFA in cheese samples. However, pasteurization significantly (P<0.01) affected the levels of C6:0-C14:0 FFA. Results of a sensory panel showed that packaging materials remarkably (P<0.01) influenced the acceptability of cheese samples produced by pasteurization. Panelists' preferred experimental cheese made with ewes' milk and ripened in cellulose based packaging material.
Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA ARSLANER A, BAKIRCI I (2016). Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. , 98 - 104.
Chicago ARSLANER AYLA,BAKIRCI IHSAN Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. (2016): 98 - 104.
MLA ARSLANER AYLA,BAKIRCI IHSAN Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. , 2016, ss.98 - 104.
AMA ARSLANER A,BAKIRCI I Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. . 2016; 98 - 104.
Vancouver ARSLANER A,BAKIRCI I Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. . 2016; 98 - 104.
IEEE ARSLANER A,BAKIRCI I "Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese." , ss.98 - 104, 2016.
ISNAD ARSLANER, AYLA - BAKIRCI, IHSAN. "Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese". (2016), 98-104.
APA ARSLANER A, BAKIRCI I (2016). Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda, 14(2), 98 - 104.
Chicago ARSLANER AYLA,BAKIRCI IHSAN Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda 14, no.2 (2016): 98 - 104.
MLA ARSLANER AYLA,BAKIRCI IHSAN Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda, vol.14, no.2, 2016, ss.98 - 104.
AMA ARSLANER A,BAKIRCI I Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda. 2016; 14(2): 98 - 104.
Vancouver ARSLANER A,BAKIRCI I Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese. Akademik Gıda. 2016; 14(2): 98 - 104.
IEEE ARSLANER A,BAKIRCI I "Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese." Akademik Gıda, 14, ss.98 - 104, 2016.
ISNAD ARSLANER, AYLA - BAKIRCI, IHSAN. "Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese". Akademik Gıda 14/2 (2016), 98-104.
Sayfa Oluşturulma Tarihi
23-04-2024 1:2

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