Effect of Frozen Storage and Vacuum Packaging on Changes of Lipolysis and Organic Acids in Motal Cheese (Turkish with English Abstract)

Abstract

Motal cheese is one kind of the Tulum cheese produced in Turkey. In this research the effect of two storage temperatures (4±1 ºC and -18±1 ºC) and two packaging methods (vacuum and non vacuum) on fat content, lipolysis, pH and organic acid contents of Motal cheese were investigated during 180 d-storage time. Fat contents of cheeses were not significantly affected by applications. Lipolysis increased in all samples during storage period. However, increase of ADV in the samples stored at 4 ºC was higher than the samples stored at -18 ºC (P<0.05). While the pH values of the samples stored at refrigerator with non-vacuum packaging increased during storage, changes of pH values of other samples remained limited. In general, organic acids of Motal cheese increased during storage period. However, the highest increase of organic acids was in the samples stored at 4 ºC with vacuum packaging. Citric, lactic, formic, acetic and propionic acid contents of Motal cheese were significantly affected (P<0.05) by storage temperature. It was determined that packaging methods significantly affected (P<0.05) organic acids except butyric acid at the end of storage time.

Keywords

• Motal cheese, organic acids, lipolysis

Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi

Abstract

Motal peyniri, ülkemizde üretilen Tulum peyniri çeşitlerinden birisidir. Bu çalışmada iki farklı depolama sıcaklığı (4±1 ºC ve -18±1 ºC) ve ambalajlama şeklinin (vakum ve normal) 180 günlük depolama süresince Motal peynirinin yağ oranı, lipoliz ve pH değerleri ile organik asit içeriği üzerine etkisi incelenmiştir. Pey­nir örneklerinin yağ içerikleri uygulamalardan önemli düzeyde etkilenmemiştir. Lipoliz tüm örneklerde depolama süresi boyunca artmıştır. Ancak 4 ºC’de depolanan örneklerdeki lipoliz artışı, -18 ºC’de depola­nan örneklerdeki artıştan çok daha yüksek bulunmuştur (P<0.01). Buzdolabında vakumsuz olarak depola­nan peynir örneklerinin pH değerleri depolama süresince artarken, diğer örneklerdeki pH değişimi sınırlı kalmıştır. Organik asitler genellikle depolama süresi boyunca artmıştır. Ancak en yüksek artışlar 4 ºC’de depolanan vakum ambalajlı örneklerde olmuştur. Motal peyniri örneklerinin sitrik, laktik, formik, asetik ve propiyonik asit içerikleri depolama sıcaklığı tarafından önemli düzeyde (P<0.05) etkilenmiştir. Depo­lama süresi sonunda, bütirik asit dışındaki organik asitlerin ambalajlama şekli tarafından önemli düzeyde (P<0.05) etkilendiği belirlenmiştir.

Keywords

• Motal peyniri, organik asit, lipoliz

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