Özel diyet tercihleri için üretilen tuzsuz beyaz peynirin raf ömrünün uzatılması: uçucu yağların ve kaplamanın rolü

Year 2025, Volume: 29 Issue: 1, 191 - 204

Dilara Uzundağ , Özlem Pelin Can , Meryem Göksel Saraç

https://doi.org/10.29050/harranziraat.1586115

Abstract

Tuzsuz beyaz peynir, sağlık sorunu yaşayan ve özel nedenlerle tercih eden bireyler için üretilmektedir. Ancak üretiminde ve salamurasında tuz kullanılmadığı için raf ömrü sınırlıdır. Bu çalışmada, farklı oranlarda peynir altı suyu proteini ve esansiyel yağlar ile hazırlanan yenilebilir filmler tuzsuz beyaz peynire kaplama olarak uygulanmıştır. 5 farklı deney grubu hazırlanmış ve grup C (kontrol), grup 1R (%1 biberiye uçucu yağı içeren film), grup 3R (%3 biberiye uçucu yağı içeren film), grup 1L (%1 defne uçucu yağı içeren film) ve grup 3L (%3 defne uçucu yağı içeren film) olarak adlandırılmıştır. Grupların mikrobiyolojik, kimyasal, duyusal ve tekstürel özellikleri +4C⁰'de 0, 5, 10, 15, 20 ve 25 günlük depolama sonrasında analiz edilmiştir. Depolama süresinin 10. günü ve sonrasında C, 1R, 3R ve 1L grupları görsel olarak bozulmuş ve analiz durdurulmuştur. Ancak 3L grubunda 25. günün sonuna kadar bozulma görülmemiştir. Ayrıca 3L grubunun fiziksel, kimyasal, mikrobiyolojik, duyusal ve tekstürel analizler açısından en iyi sonuçları verdiği belirlenmiştir.

Keywords

raf ömrü, yenilebilir filmler, peynir altı suyu proteini, Tuzsuz beyaz peynir, defne uçucu yağı, biberiye uçucu yağı

Supporting Institution

This study was supported by Cumhuriyet University Scientific Research Projects (CÜBAP) Commission within the scope of Project No. M-2021-805.

Project Number

Project No. M-2021-805.

Thanks

We would like to thank Sivas Cumhuriyet University Food Studies Application and Research Center for providing raw materials during our studies.

Extending the shelf life of unsalted white cheese produced for special dietary preferences: role of essential oils and coating

Abstract

Unsalted white cheese is produced for individuals who have health problems and prefer it for special reasons. However, as salt is not used in its production and brining, its shelf life is limited. In this study, edible films prepared with different ratios of whey protein and essential oils were applied as coatings to unsalted white cheese. 5 different experimental groups were prepared and named as group C (control), group 1R (film containing 1% rosemary essential oil), group 3R (film containing 3% rosemary essential oil), group 1L (film containing 1% laurel essential oil), and group 3L (film containing 3% laurel essential oil). The microbiological, chemical, sensory and textural properties of the groups were analyzed after 0, 5, 10, 15, 20 and 25 days of storage at +4⁰C. On and after the 10th day of the storage period, the C, 1R, 3R, and 1L groups visually deteriorated and the analysis was stopped. However, the 3L group did not deteriorate until the end of the 25th day. In addition, it was determined that the 3L group gave the best results in terms of physical, chemical, microbiological, sensory, and textural analyses.

Keywords

unsalted white cheese, shelf life, edible films, whey protein, laurel essential oil, rosemary essential oil

Project Number

Project No. M-2021-805.

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