Farklı Bitki Ekstraktlarıyla Kaplamanın Kaşar Peynirlerinin Mikrobiyolojik ve Duyusal Kaliteleri Üzerine Etkileri

Öz

Bu çalışmada beş farklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamla kaplanmış kaşar peynirleri 28 gün boyunca depolanmış ve bu süre boyunca örneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolama süresi sonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P<0.05). Farklı bitki ekstraktları ilavesi ile kaplanan örneklerin toplam aerobik mezofil bakteri ve psikrofilik bakteri sayılarının, kontrol numunesine kıyasla, ortalama 1 log, maya küf sayılarının ise, ortalama 3.5 log daha düşük olduğu tespit edilmiştir (P<0.05). Depolama sonunda en düşük toplam aerobik mezofilik bakteri (4.98 log kob/g), psikrofilik bakteri (2.81 log kob/g) ve maya küf sayısının (4.59 log kob/g) tarçın ekstraktı içeren gamla kaplanmış kaşar peynir numunelerinde olduğu belirlenmiştir. Ayrıca depolama süresi boyunca örneklerimizin hiç birisinde toplam koliform grup ve Staphylococcus aureus türü bakteri gelişimi tespit edilmemiştir. Yapılan duyusal analiz sonuçlarına göre kontrol numunesi hariç tüm örneklerin genel beğeni puanları, ilk 15 gün süresince artış göstermesine karşın, depolama sonunda azalmıştır (P<0.05). 28 günlük depolama süresi sonucunda en fazla beğenilen örnekler 6.80 genel beğeni puanı ile biberiye ekstraktı ile kaplanan peynir numuneleri olmuştur (P<0.05).

Anahtar Kelimeler

• Kaşar,bitki ekstraktı,mikrobiyolojik kalite,biberiye,tarçın

The Effects of Coating with Different Plant Extracts on Microbiological and Sensory Attributes of Fresh Kashar Cheese

Öz

In this study, the kashar cheeses coated with the locust bean gum that contained ethanol extracts of five different plants. The changes in microbiological and sensory attributes ​​of the samples were examined during the 28 days storage periods. Microorganism numbers of all samples increased at the end of storage period (P <0.05). The total number of aerobic mesophilic bacteria and psychrophilic bacteria in the coated with plant extracts samples were found to be 1 log and the number of yeast molds was 3.5 log lower than the control sample (P <0.05). At the end of storage, it was determined that the lowest total aerobic mesophilic bacteria (4.98 log cfu / g), psychrophilic bacteria (2.81 log cfu / g) and yeast mold count (4.59 log cfu / g) were in the coated cheese samples produced with cinnamon extract. In addition, total coliform group and Staphylococcus aureus bacterial growth were not detected in any of our samples during storage period. According to the results of sensory analysis, the overall acceptability scores of all samples except the control sample increased during the first 15 days but decreased at the end of storage (P <0.05). As a result of 28 days of storage period, the most admired samples were cheese samples coated with rosemary extract with an overall rating of 6.80 (P <0.05).

Anahtar Kelimeler

• Kashar,plant extract,microbiological quality,rosemary,cinnamon

Kaynakça

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