Instrumental and Sensory Measurements of Ezine Cheese Texture

Year 2010, Volume: 8 Issue: 3, 6 - 46, 01.06.2010

Mehmet Seçkin Aday Cengiz Caner Yonca Karagul Yuceer

Abstract

Instrumental and sensorial methods of texture profile analysis TPA were used to describe textural properties of Ezine cheese. Ezine cheeses produced by a local producer were stored in tin plate containers 2 kg each at 2-4°C for 12 months, and textural changes of cheese samples were determined during storage. Results of instrumental texture profile analysis showed that aging made cheese samples more adhesive and less cohesive. In sensory analysis, springiness and number of particles scores were lower at the end of the ripening than other days. Significant correlations were found between sensory attributes including rate of recovery and number of particles with instrumental springiness, instrumental gumminess, instrumental chewiness and instrumental resilience

Keywords

Ezine cheese, Texture, Sensory, Texture profile analysis

Ezine Peyniri Tekstürünün Enstrümental ve Duyusal Olarak Belirlenmesi

Abstract

Bu çalışmada enstrümantal ve duyusal tekstür profil analizi TPA yöntemleri Ezine peynirinin tekstürel özelliklerini tanımlamak için kullanılmıştır. Lokal bir peynir üreticisi tarafından üretilen Ezine peynirleri teneke ambalajlarda 2 kg 2-4°C’de 12 ay boyunca depolanmış ve depolama süresince peynir örneklerinin tekstürel değişimleri belirlenmiştir. Enstrümantal tekstür profil analiz sonuçları peynirlerde olgunlaşma süresince iç yapışkanlığın arttığını ve dış yapışkanlığın ise azaldığını göstermiştir. Duyusal analizde depolama sonunda esneklik ve partikül sayısı değerlerinin azaldığı görülmüştür. Duyusal parametrelerden olan elastikiyet oranı ve partikül sayısı ile enstrümantal ölçümlerden olan esneklik, sakızımsılık, çiğnenebilirlik ve elastikiyet arasında yüksek korelasyon olduğu belirlenmiştir

Keywords

Ezine peyniri, Tekstür, Duyusal, Tekstür profil analizi

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