Taze ve Örgü Peynirlerinde Doğal Yolla Meydana Gelen Benzoik Asit Miktarının Belirlenmesi

Yıl 2021, Cilt: 18 Sayı: 2, 293 - 301, 31.12.2021

Ecem Akan , Oktay Yerlikaya , Leyla Güçer Şaban Meriç , Pınar Çakır Topdemir Özer Kınık

https://doi.org/10.25308/aduziraat.1001238

Öz

Aromatik karboksilik asit ailesinin en basit üyesi olan benzoik asit, birçok önemli organik bileşiğin sentezinde öncü maddedir. Her ne kadar gıdalarda mikroorganizma kaynaklı bozulmaları önlemek amacıyla kullanıldığı düşünülse de yapılan araştırmalar benzoik asidin çeşitli peynir tiplerinde farklı konsantrasyonlarda bulunabildiğini göstermektedir. Bu çalışmada yöresel peynir çeşitlerimizden taze ve örgü peynirlerinin depolama süresince hippurik ve benzoik asit miktarları tespit edilerek tespit edilen miktarların peynirin bazı fizikokimyasal ve mikrobiyolojik özellikleri ile ilişkilendirilmesine çalışılmıştır. Peynirlerin üretiminde kullanılan çiğ sütlerde hippurik asit ve benzoik asit tespit edilmiştir. Depolama süresince peynirlerin benzoik asit miktarları 4,73-11,42 mg/kg aralığında değişiklik göstermiştir. Depolama süresi sonunda depolamanın başlangıcına göre örgü peynirde benzoik asit miktarı önemli düzeyde azalırken, Taze peynirde artmıştır (p˂0,05). Benzoik asit miktarı yüksek olan taze peynirlerde Lactococcus spp. ve Enterococcus spp. sayılarının daha yüksek, Lactobacillus spp. ve maya-küf sayılarının daha düşük olduğu görülmüştür. Sonuç olarak çiğ sütte, taze ve örgü peynirlerinde doğal yolla benzoik asitin oluştuğu ve düzeylerinin yaklaşık 12 mg/kg’a ulaştığı belirlenmiştir.

Anahtar Kelimeler

Benzoik asit, hippurik asit, taze peynir, örgü peyniri, yöresel peynirler

Destekleyen Kurum

T.C. Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü

Proje Numarası

TAGEM/HSGYAD/14/A05/P01/57

Teşekkür

Projeye destek veren T.C. Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü'ne (Proje numarası: TAGEM/HSGYAD/14/A05/P01/57) teşekkür ederiz.

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