Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı

Year 2017, Volume: 54 Issue: 4, 439 - 446, 27.12.2017

Gökhan Kavas

https://doi.org/10.20289/zfdergi.386549

Cited By: 1

Abstract

Araştırmada,  yumurta
beyazı protein tozuna (YBPT), % 3 (w/v) sorbitol ilavesi ile yenilebilir film
üretilmiştir. Hazırlanan bu film 4 partiye ayrılmış, 1. partiye tarçın uçucu
yağının (TEO), 2. partiye çörek otu uçucu yağının (ÇOEO) farklı
konsantrasyonları [%0.5 (v/v); %1 (v/v)] ilave edilerek, YBPT_TEO(0.5);YBPT_TEO(1)
ile YBPT_ÇOEO(0.5); YBPT_ÇOEO(1) esaslı filmler
hazırlanmıştır. Peynir örneklerinin 3. partisi yalnızca YBPT ile kaplanmış, 4.
parti film ile kaplanmamıştır (Kontrol). Peynir örneklerinin tümü E. coli O157:H7 ve L. monocytogenes ile
10⁷ cfu^-g düzeyinde yapay olarak kontamine edilmiş,
maya-küf sayımı ise peynir üretiminden sonra belirlenmiştir. Örnekler +4±1 °C’
de 30 gün depolanmış ve 1.; 7.; 15. ve 30. günlerinde bazı fiziko-kimyasal
parametreler ve antimikrobiyal etkiler değerlendirilmiştir. Araştırmada uçucu
yağ konsantarsyonu artışı ile, film kalınlığının artışı, su buharı
geçirgenliği, iç-dış sertlik, ağırlık kaybının azalışı, yağ bariyer özelliğinin
iyileşmesi, antimikrobiyal etkinin depolama süresi boyunca artışı arasında önemli
bir ilişki tespit edilmiştir (p<0.05). Fiziko-kimyasal ve antibakteriyel
özellikler açısından TEO tüm konsantrasyonlarda, ÇOEO’ na göre daha etkili
bulunmuştur (p<0.05). Ancak, ÇOEO’ nun E.coli
O157:H7 üzerindeki etkisi, TEO’ na göre daha yüksek belirlenmiştir. Uçucu
yağların tüm konsantrasyonlarına en duyarlı mikroorganizma L. monocytogenes, en dirençli ise E.coli O157:H7 olarak tespit edilmiştir. YWPP, mikroorganizmalar
üzerinde bakteriostatik etkili olduğu belirlenmiştir.

Keywords

Peynir; tarçın, çörek otu

Use of Egg White Protein Powder Based Films Fortified With Black cumin and Cinnamon Essential Oils In The Storage of Çökelek Cheese

Abstract

In this study, edible film was produced by adding 3% sorbitol
(w/v) to egg white protein powder (EWPP). The 1^st group of çökelek cheese samples
was coated with film fortified with cinnamon essential oil (CEO) and the 2^nd
group with balack cumin essential oil (BCEO) at various concentrations [%0.5
(v/v); %1 (v/v)]. The films were labeled as EWPP_CEO(0.5), EWPP_CEO(1),
EWPP_BCEO(0.5), EWPP_BCEO(1)  to indicate the type and concentration
of additive. The 3rd batch of the cheese samples was coated exclusively with
non-fortified EWPP and the 4th batch was left uncoated (Control). All the
cheese samples were contaminated with E. coli O157:H7 and L.
monocytogenes (10⁷cfu^-g)
under controlled conditions.  Counts of these organisms and
yeast-mould were determined after the cheese production. All the samples were
stored at +4±1°C. Their physicochemical and microbiological properties were
examined on the 1st, 7th, 15th and 30th days of the storage. It was found that
the relationships between the increase in the essential oil concentrations and
the increase in film thickness, water vapor permeability, inner and outer
hardness, decrease in the weight loss, improvement in fat barrier property, and
microbial counts during storage were significant (p<0.05). Physicochemical
and antibacterial properties were more significant in CEO at all concentrations
compared to BCEO (p<0.05). However the effect antimicrobial of BCOE on E.
coli O157: H7 was determined to be higher than CEO. E. coli O157:H7
was the most resistant microorganism to the essential oils while L.
monocytogenes was the most sensitive. EWPP showed a bacteriostatic effect on the microorganisms.

Keywords

Cheese; cinnamon, black cumin

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