Sodyum Kazeinat veya Kitosan Bazlı Yenilebilir Kaplamaların Kaşar Peynirnin Bazı Kimyasal, Yapısal ve Mikrobiyolojik, Özelliklerine Etkisi

Abstract

Çalışmada sodyum kazeinat, sodyum kazeinat / transglutaminaz enzimi ve kitosandan üretilen yenilebilir kaplamaların, 60 günlük depolama süresinde Kaşar peynirinin bazı, kimyasal, yapısal ve mikrobiyolojik özellikleri üzerine etkisi araştırılmıştır. Yenilebilir kaplamalar Kaşar peynirinin azot fraksiyonları (suda çözünür azot, trikloroasetik asitte çözünür azot ve fosfotungustik asitte çözünür azot) ve lipoliz düzeylerini istatistiki olarak önemli (P<0.05) düzeyde etkilemiştir. Kaplanmamış kontrol grubu peynir örneklerinin azot fraksiyonları ve lipoliz düzeyleri depolama süresi boyunca kaplanmış peynir örneklerine göre istatistiki olarak önemli P<0.05) düzeyde artmıştır. Depolama sonunda kitosanla kaplanan peynir örneklerinin küf-maya sayılarının kaplanmamış, sodyum kazeinat veya sodyum kazeinat/transglutaminaz ile kaplanmış peynir örneklerinin küf-maya sayılarından önemli (P<0.05) düzeyde düşük olduğu tespit edilmiştir. Çalışma sonuçları kullanılan yenilebilir kaplamaların Kaşar peynirinin incelenen kimyasal, yapısal ve mikrobiyolojik özellikleri üzerinde önemli düzeyde etkili olduğunu göstermiştir.

Keywords

• Yenilebilir film
• Kaşar peyniri
• kitosan
• transglutaminaz
• sodyum kazeinat

The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese

Abstract

This study aimed to evaluate the effects of the edible coatings produced from casein, casein / transglutaminase enzyme, and chitosan on certain chemical, textural, and microbiological properties of Kashar cheese over a storage period of 60 days. The use of edible coatings affected the levels of nitrogen fractions (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen) and the lipolysis level of Kashar cheese to a statistically significant extent (P<0.05 for all). The levels of nitrogen fractions and lipolysis in the uncoated control group cheeses increased significantly (P<0.05) during the storage period compared to coated cheese. Cheese samples coated with chitosan yielded significantly lower yeast-mould counts compared to samples that were uncoated or coated with sodium caseinate or sodium caseinate/transglutaminase at the end of the storage period (P<0.05). The results indicated that the edible coatings had a significant effect on the chemical, textural, and microbiological properties of Kashar cheese.

Keywords

• Edible film
• Kashar cheese
• chitosan
• transglutaminase
• sodium caseinate

References

1. Ananey-Obiria D, Matthewsa L, Azahrania MH, Ibrahima SA, Galanakisb CM, Tahergorabia R, 2018. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology, 80: 167-174. doi: 10.1016/j.tifs.2018.08.012.
2. AOAC, 2002a. Official Methods of Analysis of International. 17th. (no. 935.42) AOAC (Association of Official Analytical Chemists) International, Gaithersburg, Maryland, USA.
3. AOAC, 2002b. Official Methods of Analysis of International. 17th. (no. 2001.14) AOAC (Association of Official Analytical Chemists) International, Gaithersburg, Maryland, USA.
4. Artiga-Artigas M, Acevedo-Fani A, Martín-Belloso O, 2017. Improving the shelf life of low-fat cut cheese using nanoemulsionbased edible coatings containing oregano essential oil and mandarin fiber. Food Control, 76: 1-12. doi: 10.1016/j.foodcont.2017.01.001.
5. Barreto PLM, Pires ATN, Soldi, V, 2003. Thermal degradation of edible films Based on Milk Proteins and Gelatin in Inert Atmospher. Polymer Degradation and Stability, 79: 147-152. doi: 10.1016/S0141-3910(02)00267-7.
6. Beuvier E, Buchin S, 2005. Raw Milk Cheeses. In Fox PF, McSweeney PLH, Cogan TM, Guinee TP (Eds.), Cheese: chemistry, physics and microbiology,Volume 1, (pp. 319-345). UK: Academic Press.
7. Bütikofer U, Rüegg M, Ardö Y, 1993. Determination of nitrogen fractions in cheese: Evaluation of a collaborative study. LWT - Food Science and Technology, 26(3): 271-275. doi: 10.1006/fstl.1993.1056.
8. Carvalho RA, Grosso CRF, 2004. Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocolloid, 18: 717-726. doi: 10.1016/j.foodhyd.2003.10.005.

9. Cerqueira MA, Sousa-Gallagher MJ, Macedo I, Rodriguez-Aguilera R, Souza BWS, Teixeira JA, Vicente AA, 2010. Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of ‘‘Regional” cheese. Journal of Food Engineering, 97: 87-94, doi: 10.1016/j.jfoodeng.2009.09.019.
10. Chen H, 1995. Functional properties and applications of edible films made of milk proteins. Journal of Dairy Science, 78: 2563-2570. doi: 10.3168/jds.S0022-0302(95)76885-0.
11. Debeaufort F, Quezada-Gallo JA, Voilley A, 1998. Edible films and coatings: tomorrow’s packagings: A review. Critical Reviews in Food Science and Nutrition, 38(4): 299-313. doi: 10.1080/10408699891274219.
12. Devlieghere F, Vermeulen A, Debevere J, 2004. Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruits and vegetables. Food Microbiology, 21: 703-714. doi: 10.1016/j.fm.2004.02.008.
13. Dhall RK, 2013. Advances in edible coatings for fresh fruits and vegetables: A rewiew. Critical Reviews in Food Science and Nutrition, 53(5): 435-450. doi: 10.1080/10408398.2010.541568.
14. Di Pierro P, Sorrentino A, Mariniello L, Giosafatto CVL, Porta R, 2011. Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life. LWT - Food Science and Technology, 44: 2324-2327. doi: 10.1016/j.lwt.2010.11.031.
15. Embuena AIC, Nácher MC, Boix AC, Pons MPM, Llopis MB, Martínez MCB, Martínez CG, 2017. Quality of goat’s milk cheese as affected by coating with edible chitosan-essential oil films. International Journal of Dairy Technology, 70(1): 68-76. doi: 10.1111/1471-0307.12306.
16. Gennadios A, Hanna MA, Kurth LB, 1997. Application of edible coatings on meats, poultry and seafoods: A review. LWT - Food Science and Technology, 30(4): 337-350. doi: 10.1006/fstl.1996.0202.
17. Guillard V, Broyart B, Bonazzi C, Guilbert S, Gontard N, 2003. Preventing moisture transfer in a composite food using edible films: Experimental and mathematical study. Journal of Food Science, 68(7): 2267-2277. doi: 10.1111/j.1365-2621.2003.tb05758.x.
18. Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N, 2018. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109(1): 1095-1107. doi: 10.1016/j.ijbiomac.2017.11.097.
19. IDF, 2004. Cheese and Processed Cheese, Determination of the Total Solids Content (Reference Method). IDF 4: 2004(E) International Standart (second edition), Brussels, Belgium. www.iso.org/standard/35249.html
20. IDF, 1991. Routine Methods for Determination of Free Fatty Acids in Milk. Bulletin of the IDF. No. 265, p. 26-32.
21. Kang HJ, Jo C, Kwon JH, Kim JH, Chung HJ, Byun MW, 2007. Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control, 18(5): 430-435. doi: 10.1016/j.foodcont.2005.11.010.
22. Kaya S, Kaya A, 2000. Microwave Drying Effects On Properties Of Whey Protein Isolate Edible Films. Journal of Food Engineering, 43(2): 91-96. doi: 10.1016/S0260-8774(99)00136-3.
23. Koca N, Metin M, 2004. The textural, melting and sensory properties of low-fat fresh kashar cheese produced by using fat replacers. International Dairy Journal, 14(4): 365-373. doi: 10.1016/j.idairyj.2003.08.006.
24. Krasaekoopt W, Mabumrung J, 2008. Microbiological evaluation of edible coated fresh-cut cantaloupe. Natural Science, 42: 552-557.
25. Kuraishi C, Yamazaki K, Susa Y, 2007. Transglutaminase: it’s Utilization in the food industry. Food Reviews International, 17(2): 221-246. doi: 10.1081/FRI-100001258.
26. Kürek M, Ščetar M, Galić K, 2017. Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloid, 71: 225-235. doi: 10.1016/j.foodhyd.2017.05.006.
27. McSweeney PLH, 2004. Biochemistry of Cheese Ripening. International Journal of Dairy Technology, 57: 127-144. doi: 10.1111/j.1471-0307.2004.00147.x.
28. McSweeney PLH, Sousa MJ, 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80: 293-324. doi: 10.1051/lait:2000127.
29. Mizuno A, Mitsuiki M, Motoki M, 1999. Glass transition temperature of casein as affected by transglutaminase. Journal of Food Science, 64(5): 796-799. doi: 10.1111/j.1365-2621.1999.tb15914.x.
30. Moreira RM, Roura IR, Ponce A, 2011. Effectivenes of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli. LWT - Food Science and Technology, 44(10): 2335-2341. doi: 10.1016/j.lwt.2011.04.009.
31. Özdemir M, Floros JD, 2004. Active food packaging technologies. Critical Reviews in Food Science and Nutrition, 44(3): 185-193. doi: 10.1080/10408690490441578.
32. Peng Y, Han B, Liu W, Xu X, 2005. Preparation and antimicrobial activity of hydroxypropyl chitosan. Carbohydrate Research, 340(11): 1846–1851. doi: 10.1016/j.carres.2005.05.009.
33. Sahan N, Yasar K, Hayaloglu AA, Karaca OB, Kaya A, 2008. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75(1): 1-7. doi: 10.1017/S0022029907002786.
34. Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Amaro-Reyes A, Barboza-Corona JE, Regalado C, 2014. Antimicrobial edible films and coatings for meat and meat products preservation. The Scientific World Journal, Article ID 248935: 1-18. doi: 10.1155/2014/248935.
35. Sarıoğlu T, Öner Z, 2006. Yenilebilir Filmlerin Kaşar Peynirinin Kaplanmasında Kullanılma Olanakları ve Peynir Kalitesi Üzerine Etkileri. Gıda, 31(1): 3-10.
36. Schorsch C, Carrie H, Norton IT, 2000. Crosslinking casein micelles by a microbial transglutaminase: Influence of crosslinks in acid-induced gelation. International Dairy Journal, 10(8): 529-539. doi: 10.1016/S0958-6946(00)00069-8.
37. Shahidi F, Janak KVA, Jeon YJ, 1999. Food applications of chitin and chitosans. Trends in Food Science and Technology, 10(2): 37-51. doi: 10.1016/S0924-2244(99)00017-5.
38. Sharma R, Zakora M, Qvist KB, 2002. Characteristics of oil–water emulsions stabilised by an ındustrial -lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase. Food Chemistry, 79(4): 493-500. doi: 10.1016/S0308-8146(02)00225-X.
39. Simôes ADN, Tudela JA, Allende A, Psuchmann R, Gil MI, 2009. Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks. Postharvest Biology and Technology, 51(3): 364-370. doi: 10.1016/j.postharvbio.2008.08.012.
40. Soleimani-Rambod A, Zomorodi S, Raeisi SH, Khosrowshahi A, Seyed-Ahmad Shahidi SA, 2018. The effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coatings, 8(2): 1-14. doi: 10.3390/coatings8020080.
41. Suppakul P, Miltz J, Sonneveld K, Bigger SW, 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68(2): 408-420. doi: 10.1111/j.1365-2621.2003.tb05687.x.
42. Valenzuela C, Tapia ., Lopez L, Bunger A, Escalona V, Abugoch L, 2015. Effect of edible quinoa protein-chitosan based films on refrigerated strawberry (Fragaria x ananassa) quality. Electronic Journal of Biotechnology, 18(6): 406-411. doi: 10.1016/j.ejbt.2015.09.001.
43. Vilela C, Kurek M, Hayouka Z, Röcker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CSR, 2018. A concise guide to active agents for active food packaging. Trends in Food Science and Technology, 80: 212-222. doi: 10.1016/j.tifs.2018.08.006.
44. Yangılar F, 2015. Chitosan/whey protein (CWP) edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during storage of göbek Kashar cheese. Korean Journal for Food Science of Animal Resources, 35(2): 216-224. doi: 10.5851/kosfa.2015.35.2.216.
45. Yangılar F, Oğuzhan-Yıldız P, 2016. Casein/Natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. Journal of the Science of Food and Agriculture, 96(7), 2328-2336. doi: 10.1002/jsfa.7348.
46. Yasar K, Güzeler N, 2011. Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64(3): 372-379. doi: 10.1111/j.1471-0307.2011.00679.x.
47. Yıldırım M, Güleç F, Bayram M, Yıldırım Z, 2006. Properties of Kashar cheese coated with casein as a carrier of natamycin. Italian Journal of Food Science, 18(2): 127-138.
48. Yılmaz F, Dağdemir E, 2012. The effect of beeswax coating on quality of Kashar cheese during ripening. International Journal of Food Science & Technology, 47(12). 2582-2589. doi: 10.1111/j.1365-2621.2012.03137.x.
49. Zhong Y, Cavender G, Zhao Y, 2014. Investigation of different coating application methods on theperformance of edible coatings on Mozzarella cheese. LWT - Food Science and Technology, 56(1): 1-8. doi: 10.1016/j.lwt.2013.11.006.