YUMUŞAK BEYAZ PEYNİR SALAMURASINDA KULLANILAN STABİLİZÖRLERİN PEYNİRLERİN AROMA PROFİLİ ÜZERİNE ETKİLERİ

Year 2023, Volume: 48 Issue: 6, 1199 - 1215, 15.12.2023

Çağla Özbek , Nuray Güzeler

https://doi.org/10.15237/gida.GD22050

Cited By: 1

Abstract

Bu makalede, salamuralarında sodyum kazeinat, karragenan ve guar gam gibi farklı stabilizörler içeren Yumuşak Beyaz peynirlerin aroma profilleri ve peynir salamuralarının bileşim özellikleri incelenmiştir. Peynir salamuralarının pH, titrasyon asitliği, kurumadde, yağ, tuz ve protein oranları 60 günlük depolama süresince analiz edilmiştir. Peynir örneklerinin aroma profili, gaz kromatografisi-kütle spektrometrisi ile katı faz mikroekstraksiyon tekniği kullanılarak incelenmiş ve uçucu bileşiklerin orantısal dağılımı ortaya çıkarılmıştır. Salamuradaki stabilizörler suyu bağlayarak peynir kitlesindeki kurumadde oranını arttırmış ve kitleye tuz geçişini azaltmıştır. Peynirlerde 4 aldehit, 5 alkol, 4 ester, 1 eter, 5 hidrokarbon, 2 keton ve 2 organik asit olmak üzere toplam 23 aromatik bileşik tespit edilmiştir. Karagenan ve guar gam, aroma tutuculuğu açısından sodyum kazeinattan daha etkili bulunmuştur.

Keywords

Yumuşak Beyaz peynir, salamura, stabilizör, aroma bileşikleri

Project Number

FBA-2019-11600

IMPLICATIONS OF STABILIZERS USED IN BRINE OF SOFT WHITE CHEESE ON THE AROMA PROFILE OF CHEESES

Abstract

This paper describes the compositional characterization of cheese brine and aroma profile of Soft White cheese which contains different stabilizers such as sodium caseinate, carrageenan and guar gum in the brine solutions. During the 60-day storage period, pH, titration acidity, dry matter, fat, salt and protein amounts of cheese brines were analyzed. The aroma profile of the cheese samples was examined by gas chromatography–mass spectrometry using a solid-phase microextraction technique and the proportional distribution of volatile compounds was revealed. The stabilizers in the brine increased the dry matter content in the cheese mass by binding the water and reduced salt penetration into the cheese mass. A total of 23 aromatic compounds were identified including 4 aldehydes, 5 alcohols, 4 esters, 1 ether, 5 hydrocarbons, 2 ketones and 2 organic acids in cheeses. Carrageenan and guar gum were found more effective than sodium caseinate in terms of flavor retention.

Keywords

Soft White cheese, brine, stabilizer, aroma compounds

Supporting Institution

Çukurova University BAP (Scientific Research Projects) Department

Project Number

FBA-2019-11600

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