İNEK, KOYUN VE KEÇİ SÜTÜNDEN ÜRETİLEN KAYMAKLARIN BAZI KARBONİL BİLEŞİKLERİ, SERBEST YAĞ ASİDİ BİLEŞİMLERİ VE TOKOFEROL İÇERİKLERİ

Year 2023, , 1131 - 1141, 28.09.2023

Mustafa Yılmazer , Ayşe Gül Özaydın , Zehra Albay , Bedia Şimşek

https://doi.org/10.21923/jesd.1215997

Abstract

Bu çalışmanın amacı, geleneksel kaymak üretiminde kullanılan inek, keçi ve koyun sütlerinin kaymakların bazı özellikleri üzerine etkisini belirlemektir. Üretilen kaymak 7 gün boyunca depolamaya tabi tutulmuştur. Kaymakların, gaz kromatografisi (GC) kullanılarak serbest yağ asidi bileşimi ve yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak tokoferol içeriği belirlenmiş ve bazı kimyasal analizleri yapılmıştır. Doymuş yağ asitleri en yüksek koyun kaymağında, en düşük ise keçi kaymağında bulunmuştur. Keçi sütünden üretilen kaymakta tekli doymamış yağ asitlerinin daha yüksek olduğu tespit edilmiştir. Eikosapentaenoik asit (EPA) ve dokosanhekzaenoik asit (DHA) ve δ-tokoferol sadece koyun sütünden üretilen kaymaklarda belirlenmiştir. Koyun kaymağındaki α-tokoferol ve inek kaymağındaki β-tokoferol içeriği diğer kaymaklara göre daha yüksektir. 2-Metilbütiraldehit, tüm numunelerde en önemli karbonil bileşeni olarak tanımlanmıştır. Her üç kaymakta, görünüm ve bazı kimyasal özellikler açısından oldukça benzer olmasına rağmen, karbonil bileşikleri, yağ asidi profilleri ve tokoferol içerikleri açısından önemli farklılıklar içerdikleri belirlenmiştir.

Keywords

Karbonil Bileşikler, Serbest Yağ Asitleri, Tokoferol, Kaymak

Supporting Institution

Yok

Thanks

S.Demirel Üniveristesi YETEM merkezine teşekkür ederiz

SOME CARBONYL COMPOUNDS, FREE FATTY ACID COMPOSITIONS AND TOCOPHEROL CONTENTS OF KAYMAK (CLOTTED CREAM) PRODUCED FROM COW, SHEEP AND GOAT MILK

Abstract

The aim of this study is to determine the effect of cow, goat and sheep milk used in traditional clotted cream production on some properties of clotted cream. The produced clotted cream was stored during 7 days. Some chemical analyses of the clotted cream, free fatty acid composition and tocopherol contents using gas chromatography (GC) and high-performance liquid cromatography (HPLC) were determined. Saturated fatty acids were found to be the highest in sheep's clotted cream and the lowest in goat's clotted cream. Monounsaturated fatty acids were found to be higher in clotted cream produced from goat's milk. Eicosapentaenoic Acid (EPA) and docosanhexaenoic acid (DHA) and δ-tocopherol were determined only in clotted cream produced from sheep milk. The content of α-tocopherol in sheep's clotted cream and β-tocopherol in cow's clotted cream is higher than in the other clotted cream. 2-Methylbutyraldehyde was identified as the most important carbonyl component in all samples. Although all three clotted creams were quite similar in appearance and some chemical properties, it was determined that they contain significant differences in terms of carbonyl compounds, fatty acid profiles and tocopherol contents.

Keywords

Carbonyl Compounds, Free Fatty Acids, Tocopherol, Clotted Cream

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