Physicochemical and Sensorial Properties of Sepet Cheeses Packaged under Different Modified Atmospheric Conditions
Öz
|
|
The aim of
the present study was to investigate the physical, chemical, and sensory
properties of traditional sepet cheese samples which were packaged under
different modified atmosphere conditions (MAP). All properties of the Sepet
cheese samples were analyzed at the 1st, 45th, 90th and the 180th day of the
storage period at +4°C. In packaging of the cheese samples, three different
modified atmosphere packaging conditions were applied. The cheese samples were
packaged into polystyrene packages containing 100% nitrogen, 80% nitrogen + 20%
carbon dioxide or 100% carbon dioxide. According to the results obtained from
statistical analyses, a significant difference was obtained by Modified
Atmosphere Packaging (MAP) of Sepet cheese samples in terms of dry matter %,
fat-in-dry matter %, salt-in-dry matter %. Examining the sensory properties including
mass and texture, appearance, flavor and odor statistically, it was determined
that there was a significant difference between the packaged Sepet cheese
samples containing 100% CO2 during storage period. In general, it
could be said that Sepet cheeses that were only packaged under different
modified conditions containing 100 % nitrogen or 80% nitrogen + 20% carbon
dioxide provided a better protection in terms of physicochemical and sensorial properties.
Anahtar Kelimeler
Sepet cheese,modified atmosphere packaging,dairy products,cheese quality
Kaynakça
- Akbulut, N. ve Kinik, O. 1991. Soya sütünün dondurma üretiminde kullanım olanakları üzerinde bir araştırma. Ege Üniversitesi Mühendislik Fakültesi Dergisi, 9(2), 1-13
- Anonymous, 2007. Kaşar Peyniri, TS 3272, Türk Standartları Enstitüsü. Ankara, Türkiye. https://intweb.tse.org.tr/standard/ standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073097075097072068120085100084120057
- Anonymous. 2006a. Tulum Cheese, TS 3001. Türk Standartları Enstitüsü. Ankara, Türkiye. https://intweb.tse.org.tr/ standard/ standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073101048085072066089088069107071114
- Anonymous. 2006b. Dil Cheese, TS 3002, Türk Standartları Enstitüsü. Ankara, Türkiye. https://intweb.tse.org.tr/Standard/ Standard/Standard.aspx?053107106111065067115113049116090107100056052055108081090071086075069085047110067109075073081116103090081086073108065117084119099100115071078106110117070113090105087085073066075105085082085114
- AOAC, 2006. 33.2.44 AOAC Official Method 990.20 Solids (Total) in Milk. AOAC Int., Gaithersburg, MD.
- Ardo, Y. and Polychroniadou, A. 1999. Laboratory Manual for Chemical Analysis of Cheese. COST 95, Luxembourg, Luxembourg
- Barbano, D.M., Clark, J.L., Dunham, C.E. and J.R Fleming. 1990. Kjeldahl Method for Determination of Total Nitrogen Content of Milk: Collaborative Study. Journal of Association of Official Analytical Chemists 73:849-859.
- Bradley, R. L., Arnold, E. Barbano, D. M., Semerad, R.G., Smith, D.E. and Vines, B.K. 1993. Chemical and Physical Methods. Pages 433–531 in Standard Methods for the Examination of Dairy Products. 16th ed. R. T. Marshall, ed. American Public Health Association, Washington, DC.
- Buke, E. 1981. Sepet Peyniri. Ege Üniversitesi Ziraat Fakültesi Tarım Teknolojisi Bölümü Mezuniyet Tezi, Bornova-İzmir.
- Cakmakci, S., Dagdemir, E., Hayaloglu, A.A., Gurses, M. and Gundogdu, E. 2008. Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World Journal of Microbiology and Biotechnology, 24, 293–299.
