Farklı Orijinli Anadolu Mandalarına Ait Süt Örneklerinin Bazı Fizikokimyasal Özellikleri ve Yağ Asidi Bileşimleri

Year 2023, Volume: 23 Issue: 1, 152 - 159, 01.03.2023

Zeki Gürler , Senem Guner , Tuğba Dedebaş , Teslime Ekiz Ünsal

https://doi.org/10.35414/akufemubid.1231594

Abstract

Bu çalışma, aynı çiftlikte yaşayan farklı orijinli Anadolu mandalarından toplanan süt örneklerinin fizikokimyasal özelliklerini ve yağ asidi kompozisyonunu belirlemek amacıyla yapılmıştır. Örneklerdeki yağ miktarları % 5,24 ile % 8,67 arasında değişmiştir. Manda sütü yağında en yüksek oranlara sahip yağ asitleri C16:0 (palmitik asit), C18:1 (oleik asit), C18:0 (stearik asit) ve C14:0 (miristik asit) yağ asitlerine aittir. Doymuş yağ asitlerinin (SFA) (% 62,6 ila % 67,3) manda sütü yağında, tekli doymamış yağ asitlerinden (MUFA) (%28,1 - % 32,99) ve çoklu doymamış yağ asitlerinden (PUFA) (% 3,22 -% 9,57) daha baskın olduğu bulunmuştur. Bununla birlikte, örneklerin konjuge linoleik asit içerikleri % 1,46 ile % 2,11 arasında belirlenmiş ve konjuge linoleik asit oranları benzer bulunmuştur. Menşe farkının manda sütünün fizikokimyasal özellikleri ve yağ asidi bileşimi üzerinde etkili olduğu sonucuna varılmıştır. Sonuç olarak, bu çalışmadan elde edilen verilerin Anadolu manda sütünün besinsel özellikleri hakkında bilgi edinilmesine ve ürünlerin besinsel ve teknolojik özelliklerinin iyileştirilmesine katkı sağlayacağı düşünülmektedir.

Keywords

Süt yağı, Manda, Süt kompozisyonu, FAME analizi

Some Physicochemical Properties and Fatty Acid Compositions of Different Originated Anatolian Water Buffaloes Milk Samples

Abstract

This study was carried out to determine the physicochemical properties and the fatty acid composition of milk samples collected from different originated Anatolian water buffaloes living in the same farm. The fat amounts in samples were ranged between 5.24 and 8.67%. The fatty acids with the highest ratios in buffalo milk fat belonged to C16:0 (palmitic acid), C18:1 (oleic acid), C18:0 (stearic acid) and C14:0 (myristic acid). Saturated fatty acids (SFA) (62.6 to 67.3 %) were found to be more dominant in buffalo milk fat than monounsaturated fatty acids (MUFA) (28.1 to 32.99 %) and polyunsaturated fatty acids (PUFA) (3.22 to 9.57%). Conjugated linoleic acid contents of the samples were determined between 1.46 % and 2.11 %. The conjugated linoleic acid ratios of the samples were similar. It was concluded that origin difference was effective on the physicochemical properties and the fatty acid composition of buffalo milk. It is thought that the results obtained from this study will contribute to obtaining information about the nutritional properties of Anatolian buffalo milk and to improve the nutritional and technological properties of products.

Keywords

Milk fat, Water buffalo, Milk composition, FAME analysis

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