Year 2021, Volume 11 , Issue 1, Pages 290 - 302 2021-03-01

The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese
Sodyum Kazeinat veya Kitosan Bazlı Yenilebilir Kaplamaların Kaşar Peynirnin Bazı Kimyasal, Yapısal ve Mikrobiyolojik, Özelliklerine Etkisi

Ümit YALÇIN [1] , Seval ANDİÇ [2] , Suna AKKOL [3]


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.
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.
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Primary Language en
Subjects Food Science and Technology
Published Date Mart-2021
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Orcid: 0000-0002-4693-4234
Author: Ümit YALÇIN
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-8306-0222
Author: Seval ANDİÇ (Primary Author)
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0001-5123-7516
Author: Suna AKKOL
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ
Country: Turkey


Dates

Application Date : May 22, 2020
Acceptance Date : October 30, 2020
Publication Date : March 1, 2021

Bibtex @research article { jist741326, journal = {Journal of the Institute of Science and Technology}, issn = {2146-0574}, eissn = {2536-4618}, address = {}, publisher = {Igdir University}, year = {2021}, volume = {11}, pages = {290 - 302}, doi = {10.21597/jist.741326}, title = {The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese}, key = {cite}, author = {Yalçın, Ümit and Andiç, Seval and Akkol, Suna} }
APA Yalçın, Ü , Andiç, S , Akkol, S . (2021). The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese . Journal of the Institute of Science and Technology , 11 (1) , 290-302 . DOI: 10.21597/jist.741326
MLA Yalçın, Ü , Andiç, S , Akkol, S . "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese" . Journal of the Institute of Science and Technology 11 (2021 ): 290-302 <https://dergipark.org.tr/en/pub/jist/issue/59993/741326>
Chicago Yalçın, Ü , Andiç, S , Akkol, S . "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese". Journal of the Institute of Science and Technology 11 (2021 ): 290-302
RIS TY - JOUR T1 - The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese AU - Ümit Yalçın , Seval Andiç , Suna Akkol Y1 - 2021 PY - 2021 N1 - doi: 10.21597/jist.741326 DO - 10.21597/jist.741326 T2 - Journal of the Institute of Science and Technology JF - Journal JO - JOR SP - 290 EP - 302 VL - 11 IS - 1 SN - 2146-0574-2536-4618 M3 - doi: 10.21597/jist.741326 UR - https://doi.org/10.21597/jist.741326 Y2 - 2020 ER -
EndNote %0 Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese %A Ümit Yalçın , Seval Andiç , Suna Akkol %T The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese %D 2021 %J Journal of the Institute of Science and Technology %P 2146-0574-2536-4618 %V 11 %N 1 %R doi: 10.21597/jist.741326 %U 10.21597/jist.741326
ISNAD Yalçın, Ümit , Andiç, Seval , Akkol, Suna . "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese". Journal of the Institute of Science and Technology 11 / 1 (March 2021): 290-302 . https://doi.org/10.21597/jist.741326
AMA Yalçın Ü , Andiç S , Akkol S . The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese. Iğdır Üniv. Fen Bil Enst. Der.. 2021; 11(1): 290-302.
Vancouver Yalçın Ü , Andiç S , Akkol S . The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese. Journal of the Institute of Science and Technology. 2021; 11(1): 290-302.
IEEE Ü. Yalçın , S. Andiç and S. Akkol , "The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese", Journal of the Institute of Science and Technology, vol. 11, no. 1, pp. 290-302, Mar. 2021, doi:10.21597/jist.741326