INVESTIGATION OF SOME QUALITY PARAMETERS OF PICKLED PEPPER PRODUCED BY LOW VALUE DAIRY BY-PRODUCTS

Yıl 2020, Cilt: 45 Sayı: 3, 448 - 460, 15.06.2020

Recep Güneş , Bayram Çetin

https://doi.org/10.15237/gida.GD19160

Öz

In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the microbiological, chemical and sensory properties were examined during the 5 months of storage period. The initial E. coli contents of the samples were determined as 3.71, 2.73, 4.72 log cfu/g respectively and it was not detected in any of the group at the end of the 21st day. The 2nd group was the most acceptable in terms of taste (5.9-6.6), smell (6.2-6.6) and visual appearance (6.3-6.7) for 4 months. It was observed that there was no change in the chemical parameters of all groups that could negatively affect consumption during the storage period. As a result of the study, it was shown that a high value-added product can be produced by using dairy by-products.

Anahtar Kelimeler

Pickled pepper, whey cheese, cheese crumbs, dairy by-products

Destekleyen Kurum

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Proje Numarası

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Teşekkür

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SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ İLE ÜRETİLEN BİBER TURŞUSUNUN BAZI KALİTE PARAMETRELERİNİN ARAŞTIRILMASI

Öz

Bu çalışmada, süt endüstrisinde yan ürün olarak elde edilen düşük katma değerli kırık peynirler ve lor peyniri kullanılarak 3 farklı formülasyonda geleneksel peynirli (sütlü) biber üretimi gerçekleştirilmiştir. Çalışma kapsamında, ürünlerin mikrobiyolojik, kimyasal ve duyusal özellikleri 5 aylık depolama süresi boyunca incelenmiştir. Mikrobiyolojik analizlere göre, örneklerin başlangıçtaki E. coli içeriği sırasıyla 3.71, 2.73, 4.72 log kob/g olarak belirlenmiş ve 21. günün sonunda hiçbir grupta tespit edilmemiştir. Duyusal analiz sonuçlarına göre, 2. grup 4 ay boyunca tat (5.9-6.6), koku (6.2-6.6) ve görsel açıdan (6.3-6.7) en çok beğenilen grup olmuştur. Kimyasal analiz sonuçları göz önüne alındığında ise, depolama süresince tüm grupların parametrelerinde tüketimi olumsuz yönde etkileyebilecek bir değişikliğin olmadığı gözlenmiştir. Çalışma sonucunda, süt endüstrisi yan ürünleri kullanılarak katma değeri yüksek bir ürünün üretilebileceği ortaya konmuştur.

Anahtar Kelimeler

Biber turşusu, lor peyniri, peynir kırığı, süt yan ürünleri

Proje Numarası

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Kaynakça

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