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Effect of Frozen Storage and Vacuum Packaging on Changes of Lipolysis and Organic Acids in Motal Cheese (Turkish with English Abstract)

Yıl 2010, Cilt: 35 Sayı: 6, 423 - 430, 01.12.2010

Öz

Motal cheese is one kind of the Tulum cheese produced in Turkey. In this research the effect of two storage temperatures (4±1 ºC and -18±1 ºC) and two packaging methods (vacuum and non vacuum) on fat content, lipolysis, pH and organic acid contents of Motal cheese were investigated during 180 d-storage time. Fat contents of cheeses were not significantly affected by applications. Lipolysis increased in all samples during storage period. However, increase of ADV in the samples stored at 4 ºC was higher than the samples stored at -18 ºC (P<0.05). While the pH values of the samples stored at refrigerator with non-vacuum packaging increased during storage, changes of pH values of other samples remained limited. In general, organic acids of Motal cheese increased during storage period. However, the highest increase of organic acids was in the samples stored at 4 ºC with vacuum packaging. Citric, lactic, formic, acetic and propionic acid contents of Motal cheese were significantly affected (P<0.05) by storage temperature. It was determined that packaging methods significantly affected (P<0.05) organic acids except butyric acid at the end of storage time.

Kaynakça

  • Andiç S. 1999. Farklı Depolama sıcaklığı ve ambalaj materyali ve üretim metodunun Motal peynirinin bi- leşim ve kalitesine etkisi. Yüzüncü Yıl Üniversitesi Fen
  • Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Van, Türkiye, 85 s. Üçüncü M. 2004. A’dan Z’ye Peynir Teknolojisi. Cilt-I.
  • Meta Basım Matbaacılık, İzmir, Türkiye, 544 s. Erdoğan A, Gürses M, Sert S. 2003. Isolation of mo- ulds capable of producing mycotoxins from blue mouldy
  • Tulum cheeses produced in Turkey. Int J Food Microbiol, : 83–85. Hayaloğlu AA, Kırbağ S. 2007. Microbial quality and presence of moulds in Kuflu cheese. Int J Food Microbiol, : 376–380.
  • Park YW, Lee JH, Arora KL. 2004. Effect of six months prolonged frozen-storage on changes in organic acid composition of plain soft goat milk cheese. S Afr J Anim Sci, 34 (Supplement 1).
  • Prados F, Antonio P, Rincón F, Vioque M, Fernández- Salguero J. 2006. Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manu- factured with a powdered vegetable coagulant and ren- net. Food Chem, 95: 677–682.
  • Tejada L, Gómez R, Vioque M, Sánchez E, Mata C, Fernández-Salguero J. 2000. Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroc- hes, a Spanish ewe cheese. J Sensory Stud, 15: 251–262.
  • Tejada L, Sánchez E, Gómez R, Vioque M, Fernández- Salguero J. 2002. Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese. J Food Sci, 67: 126–129.
  • Andiç S, Gençcelep H, Tunçtürk Y, Köse Ş. 2010. The effect of storage temperatures and packaging methods on properties of Motal cheese. J Dairy Sci, 93: 849-859.
  • Park YW, Lee JH. 2006. Effect of freezing on organic acid contents and lipolytic index of plain soft and Mon- terey Jack goat milk cheeses. Small Ruminant Res, 63: –65.
  • Manolaki P, Katsiari MC, Alichanidis E. 2006. Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese. Food Chem, 98: 658-663.
  • Bertola NC, Califano AN, Bevilacqua AE, Zaritzky NE. 1996. Effect of freezing conditions on functional properties of low moisture Mozzarella cheese. J Dairy Sci, 79: 185-190.
  • AOAC, 1995. Official Methods of Analysis. 15th Edi- tion, Washington DC, USA.
  • IDF. 1991. Routine methods for determination of free fatty acids in milk. Bulletin of the IDF, No: 265 p: 20-32.
  • Bevilacqua AE, Califano AN. 1989. Determination of organic acids in dairy products by high performance li- quid chromatography. J Food Sci, 54: 1076–1079.
  • SPSS 1999. SPSS software, version 10.0, Chicago, IL
  • Yılmaz G, Ayar A, Akın N. 2005. The effect of micro- bial lipase on the lipolysis during the ripening of Tulum cheese. J Food Eng, 69: 269–274.
  • Atasoy AF, Türkoğlu H. 2009. Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’milk with mesophilic or thermophilic cultures du- ring ripening. Food Chem, 115: 71–78.
  • Georgala A, Moschopoulou E, Aktypis A, Massouras T, Zoidou E, Kandarakis I, Anifantakis E. 2005. Evolu- tion of lipolysis during the ripening of traditional Feta cheese. Food Chem, 93: 73–80.
  • Mallatou H, Pappa E, Massouras T. 2003. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. Int Dairy J, 13: 211–219.
  • Coşkun H, Andiç S, Öztürk B. 1998. Motal peyni- rinin yapılışı ve özellikleri üzerine bir araştırma. Gıda
  • Mühendisliği Kongresi, 16-18 Eylül, Gaziantep, Türkiye, 315. Molimard P, Spinnler HE. 1996. Compounds invol- ved in the flavor of surface mold-ripened cheeses: ori- gins and properties. J. Dairy Sci, 79: 169-184.
  • Fox PF, Wallace JM. 1997. Formation of flavor com- pounds in cheese, Adv Appl Microbiol, 45: 17–85.
  • Beuvier E, Buchin S. 2004. Raw Milk Cheeses. In:
  • Cheese: Chemistry, Physics and Microbiology, Fox PF, McSweeney PLH, Cogan TM, Guinee TP (chief ed), Vo- lume 1, Third Edition, Academic Press, UK, pp. 319-345. Hayaloğlu AA, Çakmakçı S, Brechany EY, Deegan KC, McSweeney PLH. 2007. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat’s skin or plastic bags. J Dairy Sci, 90: 1102–1121.
  • Walstra P, Geurts TJ, Noomen A, Jellema A, Van Bo- ekel MAJS. 1999. Dairy Technology: Principles of Milk,
  • Properties and Processes. Marcel Dekker, Inc. New York-Basel, USA, 726 p. McSweeney PLH, Sousa MJ. 2000. Biochemical path- ways for the production of flavour compounds in chee- ses during ripening: A review. Lait, 80: 293-324.
  • Akalın AS, Gönç S,Akbaş Y. 2002. Variation in orga- nic acids content during ripening of pickled White chee- se. J Dairy Sci, 85: 1670–1676.
  • Buffa M, Guamis B, Saldo J, Trujillo AJ. 2004. Chan- ges in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk. Lebensm-Wiss Technol, 37:2, 247-253.
  • Palles T, Beresford T, Condon S, Cogan TM. 1998.
  • Citrate metabolism in Lactobacillus casei and Lactoba- cillus plantarum. J Appl Microbiol, 85: 147-154. Thomas TD. 1987. Acetate production from lactate and citrate by non-starter bacteria in Cheddar cheese.
  • NZ J Dairy Sci Technol, 22: 25-38. Collins YF, McSweeney PLH, Wilkinson MG. 2004.
  • Lipolysis and Catabolism of Fatty Acids in Cheese. In: Cheese: Chemistry, Physics and Microbiology, Fox PF, McSweeney PLH, Cogan TM, Guinee TP (chief ed), Vo- lume 1, Third Edition, Academic Press, UK, pp. 373-389. McSweeney PLH, Fox PR. 2004. Metabolism of Resi- dual Lactose and of Lactate and Citrate. In: Cheese: Che- mistry, Physics and Microbiology, Fox PF, McSweeney
  • PLH, Cogan TM, Guinee TP (chief ed), Volume 1, Third Edition, Academic Press, UK, pp. 361-371. Wong NP. 1974. Cheese Chemistry. In: Fundamen- tals of Dairy Chemistry, Webb BH, Johnson AH, Alford
  • JA (chief ed), The Avi Publishing Company, USA, pp. 752. Califano AN, Bevilacqua AE. 1999. Freezing low mo- isture Mozzarella cheese: changes in organic acid con- tent. Food Chem, 64: 193-198.
  • Marth EH. 1974. Fermentations. In: Fundamentals of
  • Dairy Chemistry, Webb BH, Johnson AH, Alford JA (chi- ef ed), The Avi Publishing Company, USA, pp. 772-872. Metin M. 2001. Süt Teknolojisi: Sütün Bileşimi ve İş- lenmesi. 4. Baskı, Ege Üniversitesi Basımevi, İzmir, Tür- kiye, 795 s.
  • Park YW. MA. Drake. 2005. Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk chee- se. Small Ruminant Res, 58: 291–298.

Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi

Yıl 2010, Cilt: 35 Sayı: 6, 423 - 430, 01.12.2010

Öz

Motal peyniri, ülkemizde üretilen Tulum peyniri çeşitlerinden birisidir. Bu çalışmada iki farklı depolama sıcaklığı (4±1 ºC ve -18±1 ºC) ve ambalajlama şeklinin (vakum ve normal) 180 günlük depolama süresince Motal peynirinin yağ oranı, lipoliz ve pH değerleri ile organik asit içeriği üzerine etkisi incelenmiştir. Pey­nir örneklerinin yağ içerikleri uygulamalardan önemli düzeyde etkilenmemiştir. Lipoliz tüm örneklerde depolama süresi boyunca artmıştır. Ancak 4 ºC’de depolanan örneklerdeki lipoliz artışı, -18 ºC’de depola­nan örneklerdeki artıştan çok daha yüksek bulunmuştur (P<0.01). Buzdolabında vakumsuz olarak depola­nan peynir örneklerinin pH değerleri depolama süresince artarken, diğer örneklerdeki pH değişimi sınırlı kalmıştır. Organik asitler genellikle depolama süresi boyunca artmıştır. Ancak en yüksek artışlar 4 ºC’de depolanan vakum ambalajlı örneklerde olmuştur. Motal peyniri örneklerinin sitrik, laktik, formik, asetik ve propiyonik asit içerikleri depolama sıcaklığı tarafından önemli düzeyde (P<0.05) etkilenmiştir. Depo­lama süresi sonunda, bütirik asit dışındaki organik asitlerin ambalajlama şekli tarafından önemli düzeyde (P<0.05) etkilendiği belirlenmiştir.

Kaynakça

  • Andiç S. 1999. Farklı Depolama sıcaklığı ve ambalaj materyali ve üretim metodunun Motal peynirinin bi- leşim ve kalitesine etkisi. Yüzüncü Yıl Üniversitesi Fen
  • Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi, Van, Türkiye, 85 s. Üçüncü M. 2004. A’dan Z’ye Peynir Teknolojisi. Cilt-I.
  • Meta Basım Matbaacılık, İzmir, Türkiye, 544 s. Erdoğan A, Gürses M, Sert S. 2003. Isolation of mo- ulds capable of producing mycotoxins from blue mouldy
  • Tulum cheeses produced in Turkey. Int J Food Microbiol, : 83–85. Hayaloğlu AA, Kırbağ S. 2007. Microbial quality and presence of moulds in Kuflu cheese. Int J Food Microbiol, : 376–380.
  • Park YW, Lee JH, Arora KL. 2004. Effect of six months prolonged frozen-storage on changes in organic acid composition of plain soft goat milk cheese. S Afr J Anim Sci, 34 (Supplement 1).
  • Prados F, Antonio P, Rincón F, Vioque M, Fernández- Salguero J. 2006. Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manu- factured with a powdered vegetable coagulant and ren- net. Food Chem, 95: 677–682.
  • Tejada L, Gómez R, Vioque M, Sánchez E, Mata C, Fernández-Salguero J. 2000. Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroc- hes, a Spanish ewe cheese. J Sensory Stud, 15: 251–262.
  • Tejada L, Sánchez E, Gómez R, Vioque M, Fernández- Salguero J. 2002. Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese. J Food Sci, 67: 126–129.
  • Andiç S, Gençcelep H, Tunçtürk Y, Köse Ş. 2010. The effect of storage temperatures and packaging methods on properties of Motal cheese. J Dairy Sci, 93: 849-859.
  • Park YW, Lee JH. 2006. Effect of freezing on organic acid contents and lipolytic index of plain soft and Mon- terey Jack goat milk cheeses. Small Ruminant Res, 63: –65.
  • Manolaki P, Katsiari MC, Alichanidis E. 2006. Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese. Food Chem, 98: 658-663.
  • Bertola NC, Califano AN, Bevilacqua AE, Zaritzky NE. 1996. Effect of freezing conditions on functional properties of low moisture Mozzarella cheese. J Dairy Sci, 79: 185-190.
  • AOAC, 1995. Official Methods of Analysis. 15th Edi- tion, Washington DC, USA.
  • IDF. 1991. Routine methods for determination of free fatty acids in milk. Bulletin of the IDF, No: 265 p: 20-32.
  • Bevilacqua AE, Califano AN. 1989. Determination of organic acids in dairy products by high performance li- quid chromatography. J Food Sci, 54: 1076–1079.
  • SPSS 1999. SPSS software, version 10.0, Chicago, IL
  • Yılmaz G, Ayar A, Akın N. 2005. The effect of micro- bial lipase on the lipolysis during the ripening of Tulum cheese. J Food Eng, 69: 269–274.
  • Atasoy AF, Türkoğlu H. 2009. Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’milk with mesophilic or thermophilic cultures du- ring ripening. Food Chem, 115: 71–78.
  • Georgala A, Moschopoulou E, Aktypis A, Massouras T, Zoidou E, Kandarakis I, Anifantakis E. 2005. Evolu- tion of lipolysis during the ripening of traditional Feta cheese. Food Chem, 93: 73–80.
  • Mallatou H, Pappa E, Massouras T. 2003. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. Int Dairy J, 13: 211–219.
  • Coşkun H, Andiç S, Öztürk B. 1998. Motal peyni- rinin yapılışı ve özellikleri üzerine bir araştırma. Gıda
  • Mühendisliği Kongresi, 16-18 Eylül, Gaziantep, Türkiye, 315. Molimard P, Spinnler HE. 1996. Compounds invol- ved in the flavor of surface mold-ripened cheeses: ori- gins and properties. J. Dairy Sci, 79: 169-184.
  • Fox PF, Wallace JM. 1997. Formation of flavor com- pounds in cheese, Adv Appl Microbiol, 45: 17–85.
  • Beuvier E, Buchin S. 2004. Raw Milk Cheeses. In:
  • Cheese: Chemistry, Physics and Microbiology, Fox PF, McSweeney PLH, Cogan TM, Guinee TP (chief ed), Vo- lume 1, Third Edition, Academic Press, UK, pp. 319-345. Hayaloğlu AA, Çakmakçı S, Brechany EY, Deegan KC, McSweeney PLH. 2007. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat’s skin or plastic bags. J Dairy Sci, 90: 1102–1121.
  • Walstra P, Geurts TJ, Noomen A, Jellema A, Van Bo- ekel MAJS. 1999. Dairy Technology: Principles of Milk,
  • Properties and Processes. Marcel Dekker, Inc. New York-Basel, USA, 726 p. McSweeney PLH, Sousa MJ. 2000. Biochemical path- ways for the production of flavour compounds in chee- ses during ripening: A review. Lait, 80: 293-324.
  • Akalın AS, Gönç S,Akbaş Y. 2002. Variation in orga- nic acids content during ripening of pickled White chee- se. J Dairy Sci, 85: 1670–1676.
  • Buffa M, Guamis B, Saldo J, Trujillo AJ. 2004. Chan- ges in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk. Lebensm-Wiss Technol, 37:2, 247-253.
  • Palles T, Beresford T, Condon S, Cogan TM. 1998.
  • Citrate metabolism in Lactobacillus casei and Lactoba- cillus plantarum. J Appl Microbiol, 85: 147-154. Thomas TD. 1987. Acetate production from lactate and citrate by non-starter bacteria in Cheddar cheese.
  • NZ J Dairy Sci Technol, 22: 25-38. Collins YF, McSweeney PLH, Wilkinson MG. 2004.
  • Lipolysis and Catabolism of Fatty Acids in Cheese. In: Cheese: Chemistry, Physics and Microbiology, Fox PF, McSweeney PLH, Cogan TM, Guinee TP (chief ed), Vo- lume 1, Third Edition, Academic Press, UK, pp. 373-389. McSweeney PLH, Fox PR. 2004. Metabolism of Resi- dual Lactose and of Lactate and Citrate. In: Cheese: Che- mistry, Physics and Microbiology, Fox PF, McSweeney
  • PLH, Cogan TM, Guinee TP (chief ed), Volume 1, Third Edition, Academic Press, UK, pp. 361-371. Wong NP. 1974. Cheese Chemistry. In: Fundamen- tals of Dairy Chemistry, Webb BH, Johnson AH, Alford
  • JA (chief ed), The Avi Publishing Company, USA, pp. 752. Califano AN, Bevilacqua AE. 1999. Freezing low mo- isture Mozzarella cheese: changes in organic acid con- tent. Food Chem, 64: 193-198.
  • Marth EH. 1974. Fermentations. In: Fundamentals of
  • Dairy Chemistry, Webb BH, Johnson AH, Alford JA (chi- ef ed), The Avi Publishing Company, USA, pp. 772-872. Metin M. 2001. Süt Teknolojisi: Sütün Bileşimi ve İş- lenmesi. 4. Baskı, Ege Üniversitesi Basımevi, İzmir, Tür- kiye, 795 s.
  • Park YW. MA. Drake. 2005. Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk chee- se. Small Ruminant Res, 58: 291–298.
Toplam 38 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Seval Andiç Yusuf Tunçtürk Bu kişi benim

Hüseyin Gençcelep Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2010
Yayımlandığı Sayı Yıl 2010 Cilt: 35 Sayı: 6

Kaynak Göster

APA Tunçtürk, S. A. Y. ., & Gençcelep, H. . (2010). Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi. Gıda, 35(6), 423-430.
AMA Tunçtürk SAY, Gençcelep H. Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi. GIDA. Aralık 2010;35(6):423-430.
Chicago Tunçtürk, Seval Andiç Yusuf, ve Hüseyin Gençcelep. “Dondurarak Depolama Ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz Ve Organik Asit Değişimi Üzerine Etkisi”. Gıda 35, sy. 6 (Aralık 2010): 423-30.
EndNote Tunçtürk SAY, Gençcelep H (01 Aralık 2010) Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi. Gıda 35 6 423–430.
IEEE S. A. Y. . Tunçtürk ve H. . Gençcelep, “Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi”, GIDA, c. 35, sy. 6, ss. 423–430, 2010.
ISNAD Tunçtürk, Seval Andiç Yusuf - Gençcelep, Hüseyin. “Dondurarak Depolama Ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz Ve Organik Asit Değişimi Üzerine Etkisi”. Gıda 35/6 (Aralık 2010), 423-430.
JAMA Tunçtürk SAY, Gençcelep H. Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi. GIDA. 2010;35:423–430.
MLA Tunçtürk, Seval Andiç Yusuf ve Hüseyin Gençcelep. “Dondurarak Depolama Ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz Ve Organik Asit Değişimi Üzerine Etkisi”. Gıda, c. 35, sy. 6, 2010, ss. 423-30.
Vancouver Tunçtürk SAY, Gençcelep H. Dondurarak Depolama ve Vakum Ambalajlamanın Motal Peynirinde Lipoliz ve Organik Asit Değişimi Üzerine Etkisi. GIDA. 2010;35(6):423-30.

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