Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
Browse
4 results
Search Results
Article Physicochemical and Sensorial Properties of Sepet Cheeses Packaged Under Different Modified Atmospheric Conditions(Ege Üniversitesi, 2017) Akpınar, Aslı; Yerlikaya, Oktay; Kınık, Özer; Uysal, Harun Raşit; Korel, FigenÇalışmanın amacı farklı modifiye atmosfer koşullarında paketlenen geleneksel Sepet peynirlerinin fiziksel, kimyasal ve duyusal özelliklerini incelemektir. +4 °C' de depolanan Sepet peynirlerinin tüm özellikleri depolamanın 1., 45., 90. ve 180. günlerinde incelenmiştir. Peynirlerin paketlenmesinde 3 farklı modifiye atmosfer koşulu denenmiştir. Üretilen peynirler % 100 N2 (N), % 80 N2 + % 20 CO2 (NC), % 100 CO2 (C) içeren atmosfer koşullarda polistiren ambalajlarda paketlenmiştir. İstatistiksel analiz sonucunda modifiye atmosfer koşullarında (MAP) paketlenen Sepet peyniri örneklerinin kurumadde, kurumadde de yağ % ve kurumadde de tuz % içeriklerinde meydana gelen değişimlerin önemli olduğu tespit edilmiştir. Kitle, tekstür, görünüş, lezzet ve aromayı içeren duyusal özellikler istatistiksel olarak incelendiğinde, sadece CO2 içeren atmosferik koşullarda paketlenen peynirlerde depolama süresince farklılık olduğu gözlenmiştir. Genel olarak bakıldığında % 100 N2 (N), % 80 N2 + % 20 CO2 (NC) gazlarını içeren farklı modifiye koşullarda paketlenmiş olan Sepet peynirlerinin fizikokimyasal ve duyusal özelliklerini daha iyi muhafaza ettiği görülmüştürArticle Citation - WoS: 4Citation - Scopus: 4The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged With Different Modified Atmosphere Conditions(Kafkas Üniversitesi, 2017) Akpınar, Aslı; Yerlikaya, Oktay; Kınık, Özer; Kahraman, Cihan; Korel, Figen; Uysal, Harun RaşitThe objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better.Article Citation - WoS: 5Citation - Scopus: 5Microbiological Quality of Artisanal Sepet Cheese(John Wiley and Sons Inc., 2014) Ercan, Duygu; Korel, Figen; Orşahin, HandeMicrobial diversity in milk and in cheese itself affects the biochemical and sensory characteristics of artisanal cheeses. In this study, the microflora of Sepet cheese, which is a traditional artisanal cheese in Turkey, was investigated. Average lactococci, lactobacilli, enterococci, yeast, mould, coliform, psychrotrophic and total aerobic bacteria, presumptive Staphylococcus aureus counts were; 7.31 ± 1.08, 7.19 ± 1.02, 6.84 ± 0.92, 3.19 ± 1.40, 0.84 ± 0.89, 2.18 ± 1.81, 4.92 ± 1.15, 7.53 ± 1.13 and 1.25 ± 1.70 log cfu/g, respectively. Staphylococci, coliform and mould counts were less than 1.00 log cfu/g at the end of ripening, which was at around 6-8 °C for 3 months. According to phenotypic and genotypic identifications, isolates were closely related to Lactobacillus plantarum, Weisella confusa, Weisella paramesenteroides, Pediococcus pentasaceous, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faceium. This study provides baseline data on the microflora of traditional artisanal Sepet cheese, which is a prerequisite for a successful scale up to industrial production.Article Citation - WoS: 26Citation - Scopus: 29Physicochemical, Textural, Volatile, and Sensory Profiles of Traditional Sepet Cheese(Elsevier Ltd., 2011) Ercan, Duygu; Korel, Figen; Karagül Yüceer, Yonca; Kınık, ÖzerCharacterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20. N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87. N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.