Derleme
PDF EndNote BibTex RIS Kaynak Göster

Peynirde Tuz Oranının*Azaltılmasına Yönelik Alternatif Teknolojiler: Yüksek Basınç Uygulaması (HPP)

Yıl 2018, Cilt 0, Sayı 19, 16 - 25, 26.02.2018

Öz

Beslenmede önemli bir yeri olan peynir, aynı zamanda günlük sodyum alımında en önemli kaynaklardan biridir. Bu durum peyniri hipertansiyon, kalp damar hastalıkları, osteoporoz,  mide kanseri, astım, obezite ve gastrik ülser gibi aşırı sodyum tüketimi sonucu ortaya çıkan hastalıklar konusunda riskli gıdalardan biri haline getirmektedir. Bu nedenle peynirlerde tuz oranının azaltılması ve bununla ilgili yöntemler uzun zamandan beri peynir sektörünün gündemindedir. Peynirlerde tuzun azaltılmasına yönelik olarak son zamanlarda dikkat çeken yöntemlerden birisi de yüksek basınç (HPP) uygulamasıdır. Yüksek basınç, süt ve süt ürünlerinde ısıl işlemle ortaya çıkan besinsel kayıpları en aza indiren ısıl olmayan bir işleme tekniğidir. Bu teknik peynirde mikrobiyolojik güvenilirliği arttırmanın yanısıra yüksek kalitede peynirlerin elde edilmesine de olanak sağlamaktadır. Bunlara ek olarak yüksek basınç uygulaması peynirin rutubet içeriği, peynir matriksindeki tuzluluk algısı ve toplam serbest aminoasit içeriği gibi teknolojik özelliklerini arttırmaktadır. Bu veriler yüksek basınç uygulamasını peynirde tuzun azaltılmasında etkili bir yöntem olarak ortaya çıkarmaktadır. Bu derlemede peynirlerde tuzun azaltılmasına yönelik yöntemler ve bunlardan biri olan Yüksek Basınç uygulaması ile ilgili bilgiler sunulmuştur.

Kaynakça

  • Anonim, 2013. http://www.euro.who.int/en/countries/turkey/news/news/2013/04/progress-in-reducing-salt-consumption-in-turkey.
  • Anonim, 2016. http://www.tarim.gov.tr/GKGM/Duyuru/104/Peynir-Tebligi Bilgilendirme.
  • Anonim, 2017. Et ve Süt Kurumu Süt Piyasa Bülteni. Mayıs 2017.
  • Arias, M., Lopez-Fandino, R. and Olano, A., 2000. Influence of pH on effect of high pressure on milk. Milchwissenschaft, vol. 55: 191-194.
  • Ashrafi, R., Bari, M.R., Khosroshahi, A. and Alizadeh, M., 2009. Minimization of sodium in Iranian white brined cheese. Asian Journal of Chemistry, 21: 1995-2004.
  • Aydınol, P. ve Özcan, T., 2009. Peynirlerde kalsiyum laktat (ca-laktat) kristalizasyonu, Uludağ Üniversitesi, Ziraat Fakültesi Dergisi, 23: 81-91.
  • Chawla, R., Patil, G.R. and Singh, A.K., 2011. High hydrostatic pressure technology in dairy processing: A review. Journal of Food Science and Technology, vol. 48: 260-268.
  • Considine, T., Patel, H.A., Anema, S.G., Singh, H. and Creamer, L.K., 2007. Interactions of milk proteins during heat and high hydrostaticpressure treatments: A review. Innovative Food Science & Emerging Technologies, vol. 8: 1-23.
  • Cruz, A.G., Faria, J.A.F., Pollonio, M.A.R., Bolini, H.M.A., Celeghini, R.M.S., Granato, D. and Shah, N.P., 2011. Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends in Food Science and Technology, 22: 276-291.
  • Daryaei, H., Coventry, M. J., Versteeg, C. and Sherkat, F., 2006. Effects of high pressure treatment on shelf life and quality of fresh lactic curd Cheese. Australian Journal of Dairy Technology, vol. 61: 186-188.
  • Desmond, E., 2006. Reducing salt: A challange fort he meat industry. Meat Science, vol. 74: 188-196.
  • Farke, N.Y., 2004. Cheese Technology. International Journal of Dairy Technology, vol. 57: 91-98.
  • Fitzgerald, E. and Buckley, J., 1985. Effect of total and partial substitution of sodium chloride on the quality of cheddar cheese. Journal of Dairy Science, vol. 68: 12, 3127-3134.
  • Floury, J., Camier, B., Rousseau, F., Lopez, C., Tissier, J.P. and Famelart, M.H., 2009. Reducing salt level in food. Part 1: Factors affecting the manufacture of model cheese systems and their structure-texture relationships. Food Science and Technology, vol. 24: 1611-1620.
  • Gould, G.W., 2000. Preservation: past, present and future. Br. Med. Bull. vol.56: 84-96.
  • Guichard, E., 2002. Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International, vol. 18: 49-70.
  • Guinee, T.P., 2004. Salting and the role of the salt in cheese. International Journal of Dairy Technology, vol. 57: 99-109.
  • Güven, M. and Karaca O.B., 2001. Proteolysis levels of white cheeses salted and ripened ın brines prepared from various salts, International Journal of Dairy Technology, vol. : 29-33.
  • Hayaloğlu, A ve Özer, B., 2011. Peynir Biliminin Temelleri. Sidas Yayınları, 1. Baskı, Sayfa-251-256.
  • Hayles, J.E., Sullivan, B. S. and Duffy, V.B., 2010. Explaining variability in sodium intake through sensory phenotype, salt sensation and liking. Physiology and Behaviour, vol. 100: 369-380.
  • Huppertz, T., Kelly, A.L. and Fox, P.F., 2002. Effects of high pressure on constituents and properties of milk. International Dairy Journal, vol. 12: 7561-572.
  • Johnson, M.E., Kapoor, R., Katsiari, D.J., Mc Coy, D.R. and Narasimmon, R.G., 2009. Reduction of sodium and fat levels in natural and processed cheese:Scientific and technological aspects. Comprehensive Reviews in Food Science and Food Safety, vol. 8: 252-268.
  • Katsiari, M.C., Alichanidis, E., Voutsinas, L.P. and Roussis, I.G., 2001. Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl. Food Chemistry, vol. 73: 31-43.
  • Khetra, Y., Kumar, S. and Puri, K.R., 2016. Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology. Food Science and Technology, vol. 72: 99-106.
  • Lauverjat, I. Déléris, I.C. Tréléa, C. Salles, and Souchon I., 2009. Salt and aroma compound release in model cheeses in relation to their mobility, Journal of Agricultural and Food Chemistry, vol. 57: 9878-988.
  • Liepa, M., Zagorska, J. and Galoburda, R., 2016. High-pressure processing as novel technology in dairy industry: A Review,” Research for Rural Development., vol. 1: 46-83.
  • López-Fandiño, R., 2006. High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal, vol: 16: 1119-1131.
  • Martínez-Rodríguez, Y., Acosta-Muñiz, C., Olivas, G.I., Guerrero- Beltrán, J., Rodrigo-Aliaga, D. and Sepúlveda, D.R., 2012. High hydrostatic pressure processing of cheese. Comprehensive Reviews in Food Science and Food Safety, vol. 11: 399-416.
  • McMahon, D. J., Oberg, C.J., Drake, M.A., Farkye, N., Moyes, L.V. and Arnold, M.R., 2014. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. Journal of Dairy Science, vol. 97: 4780-4798.
  • Mújica-Paz, H., Valdez-Fragoso, A., Samson, C.T., Welti-Chanes, J., and Torres, J.A., 2011. High-pressure processing technologies for the pasteurization and sterilization of foods. Food Bioprocess Technology, vol. 4: 969-985.
  • Murtaza, M.A., Humat, N., Sameent, A, Murtazat, M.S., Mahmood, S., Mueen-ed-Din, G. and Meraj, A., 2014. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content. Journal of Dairy Science, vol. 97: 6700-6707.
  • Ozcan, T., Bayizit, A.A., Ersan, L.Y. and Aydinol, P., 2017. Effects of high-pressure technology on the functional properties of milk and fermented milk products. Journal of Life Sciences, vol. 11:125-132. Oztürk, M., Lucey, S.G., Jaeggi, J.J., Johnson, M.E. and Lucey, L.A., 2013. The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese. International Dairy Journal, vol. 33:175-183.
  • Özcan, T. ve Kurtuldu, O., 2011. Sütün raf ömrünün uzatılmasında alternatif yöntemler. U. Ü. Ziraat Fakültesi Dergisi, vol. 25: 119-129.
  • Patel, H. A., Carroll, T. and Kelly, A. L., 2008. Nonthermal Preservation Technologies for Dairy Applications. In: R. C. Chandan, A. Kilara, N. P. Shah, Eds. Dairy Processing & Quality Assurance, Ames, IA: Wiley-Blackwell, pp. 465–482.
  • Pereda, J., Jaramillo, D.P., Quevedo, J.M., Ferragut, V., Guamis, B., and Trujillo, A.J., 2008. Characterization of volatile compounds in ultra-high-pressure homogenized milk. International Dairy Journal, vol: 18: 826-834.
  • Phan, V.A., Yven, C., Lawrence, G., Chabanet, C., Reparet, J.M. and Salles, C., 2008. In vivo sodium release related to salty perception during eating model cheeses of different textures. International Dairy Journal, vol. 18: 956-963.
  • Ritvanen, T., Lampolahti, L., Tupasela, T., Isoniemi, M. and Appelbye, U., 2005. Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the finish market. Food Quality and Preference, vol. 16: 479-492.
  • Rodrigues, F.M., Rosenthal, A.2, Tiburski, J.H., Cruz, A.G., 2015. Alternatives to reduce sodium in processed foods and the potential of high pressure technology. Food Science and Technology. vol.36:1-7.
  • Rusunen, M. and Puolanne, E., 2005. Reducing sodium intake from meat products. Meat Science, vol. 70: 531-554.
  • Saldo, J., Sendra, E., and Guamis, B., 2000. High hydrostatic pressure for accelerating ripening of goat’s milk cheese: Proteolysis and texture. Journal of Food Science, vol. 65: 636–40.
  • Sihufe, G. A., Zorrilla, S. E., and Rubiolo, A. C., 2006. Secondary proteolysis of Fynbo cheese salted with NaCl/KClbrine and ripened at various temperatures. Food Chemistry, vol. 96: 297-303.
  • Toelstede, S. and Hofmann T., 2008. Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese. Journal of Agriculture Food Chemistry, vol. 56: 5299-5307.
  • Trujillo, A.J., Capellas, M., Buffa, M., Royo, C., Gervilla, R., Felipe, X., Sendra, E.,Saldo, J., Ferragut, V., and Guamis, B., 2000. Application of high pressure treatment for cheese production. Food Research International, vol. 33: 311-316.
  • Voigt, D. D., Chevalier, F., Qian, M.C. and Kelly, A. L., 2010. Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese. Innovative Food Science and Emerging Technologies.vol. 11: 68–77.
  • Wang, C.Y., Huang, H.W., Hsu, C.P. and Yang, B.B., 2016. Recent advances in food processing using high hydrostatic pressure technology. Critical Reviews in Food Science and Nutrition, vol. 56: 527-540.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Halil Rıza AVCI Bu kişi benim (Sorumlu Yazar)
Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü, Bursa
Türkiye


Tülay ÖZCAN>
Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
Türkiye

Yayımlanma Tarihi 26 Şubat 2018
Yayınlandığı Sayı Yıl 2018, Cilt 0, Sayı 19

Kaynak Göster

APA Avcı, H. R. & Özcan, T. (2018). Peynirde Tuz Oranının*Azaltılmasına Yönelik Alternatif Teknolojiler: Yüksek Basınç Uygulaması (HPP) . Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (19) , 16-25 . Retrieved from https://dergipark.org.tr/tr/pub/bursagida/issue/40169/477722