THE EFFECT OF PACKAGING METHODS AND STORAGE TEMPERATURES ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MALATYA CHEESE

Öz

This study analyzed the total phenolic content (TPC), antioxidant, and antimicrobial activity of traditionally produced Malatya cheeses made from cow's milk. Cheeses were ripened either in brine using plastic drums or in dry salted polyethylene bags at 7 and 20°C for 120 days. Results showed that cheeses ripened in polyethylene had higher TPC and antioxidant activity compared to those in plastic drums. The highest TPC and antioxidant activity were found in water-soluble extracts from the dry salted samples ripened at 20°C for 120 days, while the lowest were in cheeses ripened in brine at 7°C for just 2 days. The antimicrobial activity was tested against two bacteria using an agar well diffusion technique, but no antimicrobial effects were observed. Overall, the findings suggest that salting methods, ripening times, and temperatures significantly influence the TPC and antioxidant activity of Malatya cheeses.

Anahtar Kelimeler

• Packaging methods
• Storage temperatures
• Antioxidant activity
• Malatya cheese

AMBALAJLAMA YÖNTEMLERİ VE DEPOLAMA SICAKLIKLARININ MALATYA PEYNİRİNİN ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİNE ETKİSİ

Öz

Bu çalışmada inek sütünden geleneksel yöntemle üretilen Malatya peynirlerinin toplam fenolik madde içeriği (TFM), antioksidan ve antimikrobiyal aktivitesi analiz edilmiştir. Peynir örnekleri plastik bidonlar kullanılarak salamurada ya da kuru tuzlu polietilen poşetlerde 7 ve 20°C'de 120 gün süreyle olgunlaştırılmıştır. Sonuçlar, polietilende olgunlaştırılan peynirlerin plastik bidonlarda olgunlaştırılanlara kıyasla daha yüksek TPC ve antioksidan aktiviteye sahip olduğunu göstermiştir. En yüksek TFM ve antioksidan aktivite 20 °C'de 120 gün olgunlaştırılan kuru tuzlanmış örneklerde bulunurken, en düşük aktivite ise 7 °C’de 2 gün salamurada olgunlaştırılan peynirlerin suda çözünür ekstraktlarında tespit edilmiştir. Antimikrobiyal aktivite iki farklı mikroorganizma kullanılarak kuyu difüzyon tekniği ile test edilmiş, ancak herhangi bir etki görülmemiştir. Bu bulgular, tuzlama yöntemlerinin, olgunlaşma sürelerinin ve sıcaklıklarının Malatya peynirlerinin TFM ve antioksidan aktivitesini önemli ölçüde etkilediğini göstermektedir.

Anahtar Kelimeler

• Ambalajlama yöntemleri
• Depolama sıcaklığı
• Antioksidan aktivite
• Malatya peyniri

Kaynakça

1. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT 28(1): 25–30.
2. Canozer, C. (2020). Comparison of some characteristic properties of Diyarbakır Orgu cheese produced by traditional and industrıal method. MSc dissertation, Van Yuzuncu Yil University Graduate School of Natural and Applied Sciences, Van, Turkey.
3. Canozer, C., Kose, S. (2022). Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method. Food Science and Technology 42: e16921.
4. Cakmakcı, S. (2011). Türkiye peynirleri. In: Hayaloglu AA, Ozer B (ed.), Peynir Biliminin Temelleri, Sidas Medya, İzmir, Türkiye, 585-614.
5. Erkaya, T., Sengül, M. (2015). Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures. Journal of Dairy Research 82: 47–55.
6. Gupta, A., Mann, B., Kumar, R., Sangwan, R.B. (2009). Antioxidant activity of Cheddar cheeses at different stages of ripening. International Journal of Dairy Technology 62(3): 339–347.
7. Hala, M.F.E., Ebtisam, I.G., Sana, M.A.B., Gad, A.S., Marwa, M.E.S. (2010). Manufacture of low fat UF-soft cheese supplemented with rosemary extract (as natural antioxidant). The Journal of American Science 6(10): 570–579.
8. Hayaloglu, A.A., Brechany, E.Y. (2007). Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese. Lait 87: 39–57. https://doi.org/10.1051/lait:2006025

9. Hayaloğlu, A.A., Karabulut, İ. (2008). Haşlama Sıcaklığı, pH, kalsiyum ve tuz konsantrasyonun Malatya peynirinin yapısal, fonksiyonel ve olgunlaşma özellikleri üzerine etkisi. Proje No: 107 O 318, TÜBİTAK, Ankara.
10. Hayaloglu, A.A., Ozer, B.H., Fox, P.F. (2008). Cheeses of Turkey: 2.Varieties ripened under the brine. Dairy Science and Technology 88: 225–244. https://doi.org/10.1051/dst:2007014
11. Hayaloglu, A.A., Deegan, K.C., Mcsweeney P.L.H. (2010). Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese. Dairy Science and Technology 90: 99–109. https://doi.org/10.1051/dst/2009052
12. Hayaloglu, A.A., Karatekin, B., Gurkan, H. (2014). Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure, and functional properties. International Dairy Journal 38: 136–144. https://doi.org/10.1016/j.idair yj.2014.04.001
13. Karatekin, B. (2014). Effects of some manufacturing parameters on the functional and ripening properties of Malatya cheese. MSc thesis, Inonu University Institute of Science, Malatya, Turkey.
14. Kara, S., Kose, S. (2020). Determination of some quality parameters and bioactivity of Herby cheese produced by traditional method. GIDA-The Journal of Food 45(5): 942-953.
15. Kırca, A., Ozkan, M. (2007). Değişik amaçlı bazı test ve analiz yöntemleri. In: Cemeroglu B (ed.), Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, Ankara, Türkiye, 535.
16. Kose, S., Ocak, E. (2020). Determination of antioxidant and antimicrobial activity of Herby cheese. Journal of Food Processing and Preservation 44(11): e14841.
17. Kose, S, Ceylan, M.M., Altun, I., Erim Kose, Y. (2022). Determınatıon of some basıc propertıes of tradıtıonal malatya cheese. Food Science and Technology 42: e03921.
18. Kuchroo, C.N., Fox, P.F. (1982). Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37: 331-335.
19. National Committee for Clinical Laboratory Standard (1999). Performance standards for antimicrobial susceptibility testing. 9th International Supplement. M100-S9, Wayne, PA.
20. Özer, H.B., Uraz, G., Beyzi-Yilmaz, E., Atasoy, A.F. (2004). Effect of brine concentration and scalding on survival of some pathogens in Urfa cheese: a traditional white-brined Turkish cheese. International Journal of Food Science and Technology, 39 (7): 727-735.
21. Ramos, L. Á., Baez, D. A., Ortiz, G. D., Ruiz, J. C. R., & López, V. M. T. (2022). Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening. Food Chemistry: X, 14, 100284.
22. Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., Everett, D.W. (2015). Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion. LWT 62(1): 393–399.
23. Stobiecka, M., Król, J., Brodziak, A. (2022). Antioxidant Activity of Milk and Dairy Products. Animals. 2022; 12(3):245. https://doi.org/10.3390/ani12030245
24. Yasar, D. (2021). Effect of packaging type, storage time and temperature on some characteristics of Malatya cheese produced by traditional method. Van, Turkey, Van Yuzuncu Yil University Institute of Science, diss.
25. Yasar, D., Erim Kose, Y., Kose, S. (2021). Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method. Journal of Food Processing and Preservation 45: e16021. https://doi.org/10.1111/jfpp.16021
26. Yasar, D., Kose, S. (2022). Geleneksel yöntemle üretilen Malatya peynirinin bazı kimyasal ve biyokimyasal özellikleri üzerine ambalaj çeşidi ve farklı depolama koşullarının etkisi. JIST 12(4): 2237-2248.
27. Yemis, O., Bakkalbasi, E., Artık, N. (2008). Antioxidant activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey. International Journal of Food Science and Technology 43: 154–159.