MODİFİYE ATMOSFER PAKETLEME TEKNİĞİNİN DİLİMLENMİŞ TAZE KAŞAR PEYNİRİNİN MİKROBİYOLOJİK VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2006, Volume: 32 Issue: 1, 57 - 68, 03.12.2012

Mehmet Erkan Harun Aksu

Abstract

ÖZET

Bu çalışma ile dilimlenmiş taze kaşar peynirinin modifiye atmosferde paketlenmesinin (MAP) raf ömrü ve peynir kalitesine etkileri araştırıldı. Karbondioksit ve nitrojen karışımlarından ve vakum paketlemeden oluşan altı farklı atmosfer kullanıldı. Kontrol grubu ortam havası ile paketlendi. Ürünler 4 °C'de depolanarak mikrobiyolojik ve duyusal değişimler incelendi.

TMAB sayısında direkt MAP tekniği ile ilişkili olarak bir değişim tespit edilmemiştir. Staphylococcus- Micrococcus grubu mikroorganizmalar MAP etkisi ile sürekli düşüş göstermiştir. Grupların hiç birinde küf üremediği, MAP'in maya üremesini baskıladığı tespit edilmiştir. Koliform, fekal koliform ve sülfit redükte eden anaeroblar grupların hiçbirinde tespit edilmemiştir.

Sonuç olarak uygun gaz kompozisyonu ve paketleme materyali kullanarak dilimlenmiş taze kaşar peynirinin raf ömrü ve ürün özelliklerini olumlu yönde geliştirilebileceği sonucuna varılmıştır.

Anahtar kelimeler: MAP, Kaşar peyniri, Mikrobiyolojik kalite

 

EFFECT OF MODIFIED ATMOSPHERE PACKAGING TECHNIQUE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES OF FRESH SLICED KASAR CHEESE

ABSTRACT

This study evaluated the shelf-life quality of fresh sliced kasar cheeses packaged under modified atmospheres (MAP). Six different modified atmosphere conditions were studied including carbon dioxide / nitrogen mixtures and vacuum. Control group were packaged in air. The products were stored at 4 °C and evaluated periodically to investigate its microbiological and sensory properties.

Any change in TMAB numbers was not detected related MAP technique. The count of Staphylococcus- Micrococcus have decreased continuously by the effect of MAP. Mould formation could not detected in any of the groups and the yeast formation was prevented by MAP technique. Coliform, feacal coliforms and siilfit reductant anaerops were not found in any of the samples.

In conclusion, the MAP with suitable gas composition and packaging material will effect positively to shelf life and product charecteristics of fresh sliced ka?ar cheese.

Key words: MAP, Kasar cheese, Microbiological quality

 

Keywords

MAP. Kaşar peyniri, Mikrobiyolojik kalite

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