Research Article
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Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey

Year 2021, Volume: 5 Issue: 4, 666 - 674, 15.12.2021
https://doi.org/10.31015/jaefs.2021.4.28

Abstract

The aim of this study was to analyze the chemical composition in terms of dry matter, protein, fat and ash contents, mineral content by laser ablation inductively coupled plasma mass spectrometry and atomic absorption spectroscopy methods and aroma profile by solid phase microextraction (SPME) method of buffalo kaymak (clotted cream) samples collected from the Çukurova region in Turkey. The results of our analyses showed that the kaymak samples contained an average of 85.31% dry matter, 78.00% fat, 4.01% protein, and 0.44% ash. Forty volatile compounds were identified comprising four aldehydes, three ketones, eight acids, five alcohols, six esters, six amines, and eight miscellaneous compounds. The average compositions of Ca, K, Na, Mg, Cu, Fe, Mn, and Zn were 408.96 mg L-1, 542.42 mg L-1, 238.84 mg L-1, 289.39 mg L-1, 0.12 ppm, 5.65 ppm, 0.08 ppm, and 14.70 ppm, respectively. When comparing these results with those in the literature using of kaymak samples from different locations, the samples from the Çukurova region had higher dry matter, fat, Ca, K, Na, Mg, and Fe contents and lower Mn content.

Supporting Institution

Çukurova University BAP (Scientific Research Projects) Department

Project Number

FBA-2019-11600

Thanks

Authors are thankful to Cukurova University, The Scientific Research Projects Coordination Unit for their financial supports.

References

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Year 2021, Volume: 5 Issue: 4, 666 - 674, 15.12.2021
https://doi.org/10.31015/jaefs.2021.4.28

Abstract

Project Number

FBA-2019-11600

References

  • Akgun, A., Yazici, F., & Gulec, H.A. (2016). Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT - Food Science and Technology, 74,521-527. http://dx.doi.org/10.1016/j.lwt.2016.08.015.
  • Anonymous, (2005). Turkish Patent Institute Geographical Sign Registration Certificate: Afyon Kaymak. https://www.turkpatent.gov.tr/TURKPATENT/resources/temp/71213309-31B3-4C6D-A6F0-905F25F6FAE4.pdf;jsessionid=D4A25138816BEA6C0DE8E48AA06002F3, (20.05.2020).
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  • Bulut, S., Akkaya, L., Gök, V., & Konuk, M., (2010). Organochlorine pesticide residues in butter and kaymak in Afyonkarahisar, Turkey. Journal of Animal and Veterinary Advances, 9(22),2797-2801.
  • Bulut, S., Akkaya, L., Gök, V., & Konuk, M., (2011). Organochlorine pesticide (OCP) residues in cow’s, buffalo’s, and sheep’s milk from Afyonkarahisar region, Turkey. Environmental Monitoring and Assessment, 181,555–562. https://doi.org/10.1007/s10661-010-1849-x.
  • Capcarova, M., Harangozo, L., Toth, T., Schwarczova, L., Bobkova, A., Stawarz, R., Guidi, A., & Massanyi, P. (2017). Detection of selected trace elements in yogurt components. Journal of Environmental Science and Health, Part B. 52(12),858-863. https://doi.org/10.1080/03601234.2017.1359029.
  • Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., & Zhao, G. (2017). Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties, 20(S1), S316–S330. https://doi.org/10.1080/10942912.2017.1295988.
  • Cheng, H. (2010). Volatile flavor compounds in yogurt: A review. Critical Reviews in Food Science and Nutrition, 50(10),938–950. https://doi.org/10.1080/10408390903044081.
  • Costa, M.F., Pimentel, T.C., Guimaraes, J.T., Balthazar, C.F., Rocha, R.S., Cavalcanti, R.N., Esmerino, E.A., Freitas, M.Q., Raices, R.S.L., Silva, M.C., & Cruz, A.G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT - Food Science and Technology, 105,371–376. https://doi.org/10.1016/j.lwt.2019.02.007.
  • Çakmakçı, S., & Hayaloğlu, A.A. (2011). Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product. International Journal of Dairy Technology, 64(3), 444-447. https://doi.org/10.1111/j.1471-0307.2011.00687.x.
  • Çavuş, Ş., Kaya, B., Demirtaş, B., (2019). Sürdürülebilir turizm açisindan slow food hareketine bakiş ve Türkiye uygulamalari (In Turkish). International Black Sea Coastline Countries Symposium, May 2-5, 2019, Batumi, Georgia, p.364-375.
  • Çekal, N., & Doğan, E., (2021). Türk ve dünya mutfaklarinda kahvalti üzerine bir çalişma (In Turkish) [A study on breakfast in Turkish and international cuisines]. Humanities Sciences, 16(1), 71-88, DOI: 10.12739/NWSA.2021.16.1.4C0244.
  • Çınar, M.U., Özsoy, T., Beyzi, S.B., Kaliber, M., & Konca, Y. (2019). Milk and fatty acid composition of Anatolian water buffalo (Bubalus bubalis) from different provinces. Buffalo Bulletin, 38(1), 107-118.
  • Dan, T., Chen, H., Li, T., Tian, J., Ren, W., Zhang, H., & Sun, T., (2019). Influence of Lactobacillus plantarum P-8 on fermented milk flavor and storage stability. Frontiers in Microbiology, 9, 3133. https://doi.org/10.3389/fmicb.2018.03133.
  • Demirgul, F., (2018). Çadırdan saraya Turk mutfağı (In Turkish). Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi, 3(1),105-125. https://dergipark.org.tr/en/pub/tdtad/issue/38069/368568, Access date:19.08.2021.
  • Demirkol, A., Guneser, O., & Karagul Yuceer, Y. (2016). Volatile compounds, chemical and sensory properties of butters sold in Çanakkale. Journal of Agricultural Sciences, 22, 99-108. https://doi.org/10.15832/tbd.16868.
  • Enb, A., Abou Donia, M.A., Abd-Rabou, N.S., Abou-Arab, A.A.K., & El-Senaity, M.H. (2009). Chemical composition of raw milk and heavy metals behavior during processing of milk products. Global Veterinaria, 3 (3), 268-275.
  • Erfani, S.H., Ghavami, M., Shoeibi, S., Zand-Moghaddam, A., & Rastegar, H. (2020). Evaluation of fatty acids and volatile compounds in Iranian ghee by head space-solid phase microextraction coupled with gas chromatography/mass spectroscopy. J. Agr. Sci. Tech., 22(1), 147-158. http://journals.modares.ac.ir/article-23-18636-en.html.
  • Ergöz, E. (2017). Some properties of Yayik and cream butters produced from buffalo milk. Master thesis, Ankara University Graduate School of Natural and Applied Sciences Department of Dairy Technology, p. 40. 15.02.2021. https://dspace.ankara.edu.tr/xmlui/bitstream/handle/20.500.12575/33789/Ezgi_Ergoz.pdf?sequence=1&isAllowed=y
  • Erkaya, T., & Şengül, M. (2011). Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks. International Journal of Dairy Technology, 64(2), 240-246. https://doi.org/10.1111/j.1471-0307.2010.00655.x.
  • Gecgel, U., Yilmaz, I., Soysal, M.I., Gurcan, E.K., & Kok, S. (2019). Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian water buffaloes (Bubalus bubalis) raised in similar conditions. Food Science and Technology, 39(4), 830-836. https://doi.org/10.1590/fst.08918.
  • Gokce, R., Akdogan, A., Divriklib, U., & Elci, L. (2014). Simultaneous determination of diacetyl and acetoin in traditional Turkish butter stored in sheep’s rumen (Karinyagi). Grasas y Aceites, 65 (1), e010. http://dx.doi.org/10.3989/gya.074113.
  • Guzeler, N., Koboyeva, F., & Özbek, Ç., (2020). Food products considered within the scope of slow food movement: a case of Adana province. 3rd International New York Conference on Evolving Trends in Interdisciplinary Research & Practices, November 13-15, 2020, Manhattan, New York City, p.80-92.
  • Hashemi, S.M.B., Khaneghah, A.M., Kontominas, M.G., Eş, I., Sant’Ana, A.S., Martinez, R.R., & Drider, D. (2017). Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile. J Sci Food Agric, 97, 4595–4603. https://doi.org/10.1002/jsfa.8329.
  • Hohn, A. (1999). Formamide. Kroschwitz, Jacqueline I. (Ed.). Kirk-Othmer Concise Encylclopedia of Chemical Technology (4th ed.). New York: John Wiley and Sons, Inc. ss. 943–944. ISBN 978-0471419617.
  • IDF, (2005). Yogurt-determination of total solids content. (Reference method). ISO 13580:2005 (IDF 151:2005), International Organization for Standardization.
  • IDF, (2014). Milk and milk products. determination of nitrogen content. Part 1: Kjeldahl principle and crude protein calculation. ISO 8968-1:2014 (IDF 20-1:2014). International Organization for Standardization.
  • İzmen ER., & Eralp M. (1967). Lüle kaymağı üzerine araştırmalar (In Turkish). Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara.
  • Kan, F., & Küçükkurt, I. (2018). Investigation of some heavy metals with ICP – MS in Afyon buffalo kaymak and skimmed milk. Kocatepe Veterinary Journal, 11(4), 447-453. https://doi.org/10.30607/kvj.449912.
  • Kara, R., & Ince, S. (2014). Aflatoxin M1 in buffalo and cow milk in Afyonkarahisar, Turkey. Food Additives and Contaminants: Part B, 7(1), 7-10. https://doi.org/10.1080/19393210.2013.825646.
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There are 59 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Çağla Özbek 0000-0002-3577-1599

Nuray Güzeler 0000-0001-5246-2491

Murat Kalender This is me 0000-0002-1934-9101

Project Number FBA-2019-11600
Publication Date December 15, 2021
Submission Date August 25, 2021
Acceptance Date December 12, 2021
Published in Issue Year 2021 Volume: 5 Issue: 4

Cite

APA Özbek, Ç., Güzeler, N., & Kalender, M. (2021). Aroma profiles and mineral composition of Buffalo kaymak collected from markets in the Çukurova region of Turkey. International Journal of Agriculture Environment and Food Sciences, 5(4), 666-674. https://doi.org/10.31015/jaefs.2021.4.28


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