Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Yıl 2017, Cilt: 54 Sayı: 1, 27 - 35, 20.03.2017

Aslı Akpınar , Oktay Yerlikaya , Özer Kınık , Figen Korel , Cihan Kahraman Harun R. Uysal

https://doi.org/10.20289/zfdergi.297939

Cited By: 5

Öz

Bu çalışmada geleneksel
bir türk peynir çeşidi olan İzmir Tulum Peyniri’nin fiziksel ve  kimyasal gibi bazı karakteristik özellikleri
ile aroma maddeleri çalışılmıştır. 21 adet inek sütünden ve 16 adet ise inek,
koyun ve keçi sütü karışımından üretilen olmak üzere toplam 37 peynir örneği
analiz edilmiştir. Yalnızca inek sütü kullanılarak üretilen 21 adet pH,
titrasyon asitliği, kuru madde içeriği, yağ ve kurumaddede yağ, tuz ve
kurumaddede tuz, toplam azot, protein, suda çözünen azot, trikloroasetik asitte
çözünen azot, proteoz-pepton azotu değerleri sırasıyla 4.11-4.92, %0.522-1.408,
%49.920-68.648, %17.50-30.50, %35.06-51.98, %2.340-4.563, %3.75-5.26,
%3.29-4.29, %20.99-27.37, %0.47-1.21, %0.32-0.91, %0.12-0.46 arasında
değişiklik göstermiştir. Buna ek olarak, inek, koyun ve keçi sütü
karışımlarından üretilen toplam 16 peynir örneğinde bu değerler sırasıya
4.01-4.75, %0.86-1.447, %54.587-71.854, %24.00-32.00, %33.59-52.71,
%1.872-5.265, %3.02-9.65, %3.37-4.31, %21.50-27.50, %0.56-1.29, %0.34-1.03,
%0.12-0.60 ve 14.51-33.78 arasında değişiklik göstermiştir. Izmir Tulum
Peynirlerinin aroma maddesi profilleri katı faz mikroekstraksiyon tekniği ile
gaz kromotografisinde belirlenmiştir. Gaz kromotografisinden elde edilen
veriler uçucu profillerine dayalı temel bileşenler analizi ile analiz
edilmiştir. Tulum peyniri örneklerinde serbest yağ asidi, ester, aldehit ve
ketonlar temel aroma fraksiyonları olarak öne çıkmış ve aynı zamanda aroma
maddesi kompozisyon özelliklerinin süt çeşidi ve üretim yöntemlerine göre etkilendiğini
göstermiştir.

Anahtar Kelimeler

Peynir, geleneksel peynirler, izmir tulum peyniri, aroma maddeleri

Some Physicochemical Characteristics and Aroma Compounds of Izmir Tulum Cheese Produced with Different Milk Types

Öz

In this research some characteristics including physical,
chemical, and volatile compounds of Izmir Tulum Cheese; a Turkish artisanal
cheese were studied. A total of 37 samples, 21 produced from cow’s milk (CM),
16 produced from the mixture of cow’s, sheep’s and goat’s milks (MM) were
analyzed. The pH, titratable acidity, dry matter contents, fat and fat-in-dry
matter, salt and salt-in-dry matter, total nitrogen, protein,  Water Soluble Nitrogen (WSN), Soluble
Nitrogen in Trichloroacetic acid (TCA-N), Proteose-Peptone Nitrogen (PPN) values
of 21 cheese samples produced  from  cow’s milk (CM)  varied between 4.11-4.92, 0.522-1.408%,
49.920-68.648%, 17.50-30.50%, 35.06-51.98%, 2.340-4.563%, 3.75-8.66%,
3.29-4.29%, 20.99-27.37%, 0.47-1.21%, 0.32-0.91%, 0.12-0.46%, respectively. In
addition, characteristics stated above for a total of 16 cheese samples
produced from cow’s, sheep’s and goat’s milk (MM) varied between 4.01-4.75%,
0.86-1.447%, 54.587-71.854%, 24.00-32.00%, 33.59-52.71%, 1.872-5.265%,
3.02-9.65%, 3.37-4.31%, 21.50-27.50%, 0.56-1.29%, 0.34-1.03%, 0.12-0.60%, and
14.51-33.78, respectively. Volatile aroma compounds of Izmir Tulum Cheese
samples were determined by gas chromatography (GC) using a solid-phase
microextraction technique. The GC data were analyzed by principal component
analysis based on their volatile profiles. Free fatty acids, esters, aldehydes,
and ketones became prominent as aroma fractions in Izmir Tulum Cheese samples.
It was also determined that the composition properties of aroma compounds were
affected by milk type and production method.

Anahtar Kelimeler

Cheese, traditional cheeses, izmir tulum cheese, aroma compound

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