Sodyum Kazeinat veya Kitosan Bazlı Yenilebilir Kaplamaların Kaşar Peynirnin Bazı Kimyasal, Yapısal ve Mikrobiyolojik, Özelliklerine Etkisi

Öz

Çalışmada sodyum kazeinat, sodyum kazeinat / transglutaminaz enzimi ve kitosandan üretilen yenilebilir kaplamaların, 60 günlük depolama süresinde Kaşar peynirinin bazı, kimyasal, yapısal ve mikrobiyolojik özellikleri üzerine etkisi araştırılmıştır. Yenilebilir kaplamalar Kaşar peynirinin azot fraksiyonları (suda çözünür azot, trikloroasetik asitte çözünür azot ve fosfotungustik asitte çözünür azot) ve lipoliz düzeylerini istatistiki olarak önemli (P<0.05) düzeyde etkilemiştir. Kaplanmamış kontrol grubu peynir örneklerinin azot fraksiyonları ve lipoliz düzeyleri depolama süresi boyunca kaplanmış peynir örneklerine göre istatistiki olarak önemli P<0.05) düzeyde artmıştır. Depolama sonunda kitosanla kaplanan peynir örneklerinin küf-maya sayılarının kaplanmamış, sodyum kazeinat veya sodyum kazeinat/transglutaminaz ile kaplanmış peynir örneklerinin küf-maya sayılarından önemli (P<0.05) düzeyde düşük olduğu tespit edilmiştir. Çalışma sonuçları kullanılan yenilebilir kaplamaların Kaşar peynirinin incelenen kimyasal, yapısal ve mikrobiyolojik özellikleri üzerinde önemli düzeyde etkili olduğunu göstermiştir.

Anahtar Kelimeler

• Yenilebilir film
• Kaşar peyniri
• kitosan
• transglutaminaz
• sodyum kazeinat

The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese

Öz

This study aimed to evaluate the effects of the edible coatings produced from casein, casein / transglutaminase enzyme, and chitosan on certain chemical, textural, and microbiological properties of Kashar cheese over a storage period of 60 days. The use of edible coatings affected the levels of nitrogen fractions (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, and phosphotungstic acid-soluble nitrogen) and the lipolysis level of Kashar cheese to a statistically significant extent (P<0.05 for all). The levels of nitrogen fractions and lipolysis in the uncoated control group cheeses increased significantly (P<0.05) during the storage period compared to coated cheese. Cheese samples coated with chitosan yielded significantly lower yeast-mould counts compared to samples that were uncoated or coated with sodium caseinate or sodium caseinate/transglutaminase at the end of the storage period (P<0.05). The results indicated that the edible coatings had a significant effect on the chemical, textural, and microbiological properties of Kashar cheese.

Anahtar Kelimeler

• Edible film
• Kashar cheese
• chitosan
• transglutaminase
• sodium caseinate

Kaynakça

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