Farklı Bitki Ekstraktlarıyla Kaplamanın Kaşar Peynirlerinin Mikrobiyolojik ve Duyusal Kaliteleri Üzerine Etkileri

Year 2019, Issue: 15, 86 - 95, 31.03.2019

Oktay Tomar , Gökhan Akarca

https://doi.org/10.31590/ejosat.502693

Cited By: 2

Abstract

Bu çalışmada beş
farklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamla
kaplanmış kaşar peynirleri 28 gün boyunca depolanmış ve bu süre boyunca
örneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolama
süresi sonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P<0.05).
Farklı bitki ekstraktları ilavesi ile kaplanan örneklerin toplam aerobik
mezofil bakteri ve psikrofilik bakteri sayılarının, kontrol numunesine kıyasla,
ortalama 1 log, maya küf sayılarının ise, ortalama 3.5 log daha düşük olduğu
tespit edilmiştir (P<0.05). Depolama sonunda en düşük toplam aerobik
mezofilik bakteri (4.98 log kob/g), psikrofilik bakteri (2.81 log kob/g) ve maya
küf sayısının (4.59 log kob/g) tarçın ekstraktı içeren gamla kaplanmış kaşar
peynir numunelerinde olduğu belirlenmiştir. Ayrıca depolama süresi boyunca
örneklerimizin hiç birisinde toplam koliform grup ve Staphylococcus aureus türü bakteri gelişimi tespit edilmemiştir. Yapılan
duyusal analiz sonuçlarına göre kontrol numunesi hariç tüm örneklerin genel
beğeni puanları, ilk 15 gün süresince artış göstermesine karşın, depolama
sonunda azalmıştır (P<0.05). 28 günlük depolama süresi sonucunda en fazla
beğenilen örnekler 6.80 genel beğeni puanı ile biberiye ekstraktı ile kaplanan peynir
numuneleri olmuştur (P<0.05).

Keywords

Kaşar, bitki ekstraktı, mikrobiyolojik kalite, biberiye, tarçın

The Effects of Coating with Different Plant Extracts on Microbiological and Sensory Attributes of Fresh Kashar Cheese

Abstract

In
this study, the kashar cheeses coated with the locust bean gum that contained ethanol
extracts of five different plants. The changes in microbiological and sensory attributes ​​of the samples were examined during the 28 days
storage periods. Microorganism numbers of all samples increased at
the end of storage period (P <0.05). The total number of aerobic mesophilic
bacteria and psychrophilic bacteria in the coated with plant extracts samples were
found to be 1 log and the number of yeast molds was 3.5 log lower than the
control sample (P <0.05). At the end of
storage, it was determined that the lowest total aerobic mesophilic bacteria
(4.98 log cfu / g), psychrophilic bacteria (2.81 log cfu / g) and yeast mold
count (4.59 log cfu / g) were in the coated cheese samples produced with cinnamon
extract. In addition, total
coliform group and Staphylococcus aureus bacterial growth were not detected in
any of our samples during storage period. According to the results of sensory
analysis, the overall acceptability scores of all samples except the control
sample increased during the first 15 days but decreased at the end of storage
(P <0.05). As a result of 28 days of storage period, the most admired
samples were cheese samples coated with rosemary extract with an overall rating
of 6.80 (P <0.05).

Keywords

Kashar, plant extract, microbiological quality, rosemary, cinnamon

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