Üretim parametreleri optimize edilmiş kızartmalık keş örneklerinde depolama boyunca meydana gelen değişimler
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Tarih
2017
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yöresel bir süt ürünümüz olan kızartmalık keş geleneksel olarak yoğurdun süzülüp kurutulmasıyla üretilmekte ve ardından bir poşet içerisinde muhafaza edilmektedir. Bu şekilde üretilen kızartmalık keş kısa bir raf ömrüne sahiptir. Bu çalışmada optimizasyon çalışmaları sonucunda belirlenen ideal parametrelere göre üretilmiş ve vakum paketlenmiş kızartmalık keş örneklerinin depolama boyunca bazı özelliklerindeki değişimler ortaya konmuştur. Bu amaçla örnekler buzdolabı koşullarında (3±1°C) 120 gün süreyle depolanmıştır. Depolama sürecinin 1., 30., 60., 90. ve 120. günlerinde örneklerin bazı kimyasal, biyokimyasal, mikrobiyolojik, tekstürel, duyusal ve renk özellikleri incelenmiştir. Kızartmalık keş örneklerinde depolama boyunca kurumadde, yağ, asitlik, suda çözünen azot (WSN), sertlik, esneklik, sakızımsılık, çiğnenebilirlik değerlerinde ve maya-küf sayısında istatistiksel olarak önemli değişimler tespit edilmiştir (P <0.05). Depolama boyunca keş örneklerinin WSN ve lipoliz değerleri artış göstermiş; ancak bu artış yavaş seyretmiştir. Toplam aerobik mezofilik bakteri sayısı 7.56 log KOB/g ila 8.64 log KOB/g arasında bulunmuş, koliform grubu bakteriye ise rastlanmamıştır. Depolamanın 1., 30. ve 60. günlerinde genel beğeni puanı 4'ün üzerinde çıkmıştır. Depolamanın 90. ve 120. günlerinde örneklerin genel beğeni puanı daha düşük çıkmış ise de, bu durum istatistiksel olarak önemsiz bulunmuştur. Elde edilen sonuçlara göre, kızartmalık keş örneklerinin buzdolabı şartlarında (3±1°C) en az 4 ay saklanabileceği belirlenmiştir
Our local dairy product, Keş for frying, is produced from yoghurt by draining and drying in a conventionally, and then stored in a bag. The “Keş for frying” produced in this way has a short shelf life. In this study, the changes in some properties of vacuum packaged Keş samples produced according to the ideal parameters determined as a result of optimization studies were revealed. For this purpose, samples were stored for 120 days in refrigerator conditions (3±1°C). Some chemical, biochemical, microbiological, textural, sensory and color characteristics of the samples were investigated during 1st, 30th, 60th, 90th and 120th days of storage period. Statistically significant changes in dry matter, fat, acidity, water-soluble nitrogen (WSN), hardness, springiness, gumminess and chewiness values and yeast-mold counts were determined during storage in samples (P <0.05). WSN and lipolysis values increased during storage; however this increase were slow. The total number of aerobic mesophilic bacteria was found to be 7.56 log CFU/g to 8.64 log CFU/g, whereas the coliform group bacteria was not found. On the 1st, 30th and 60th days of storage, the overall score of appreciation was above 4 points. Although the overall score of appreciation of the samples was lower on the 90th and 120th days of storage, this was statistically insignificant. According to the obtained results, it was determined that the ‘Keş for frying’ samples can be kept in refrigerator conditions (3± 1°C) for at least 4 months
Our local dairy product, Keş for frying, is produced from yoghurt by draining and drying in a conventionally, and then stored in a bag. The “Keş for frying” produced in this way has a short shelf life. In this study, the changes in some properties of vacuum packaged Keş samples produced according to the ideal parameters determined as a result of optimization studies were revealed. For this purpose, samples were stored for 120 days in refrigerator conditions (3±1°C). Some chemical, biochemical, microbiological, textural, sensory and color characteristics of the samples were investigated during 1st, 30th, 60th, 90th and 120th days of storage period. Statistically significant changes in dry matter, fat, acidity, water-soluble nitrogen (WSN), hardness, springiness, gumminess and chewiness values and yeast-mold counts were determined during storage in samples (P <0.05). WSN and lipolysis values increased during storage; however this increase were slow. The total number of aerobic mesophilic bacteria was found to be 7.56 log CFU/g to 8.64 log CFU/g, whereas the coliform group bacteria was not found. On the 1st, 30th and 60th days of storage, the overall score of appreciation was above 4 points. Although the overall score of appreciation of the samples was lower on the 90th and 120th days of storage, this was statistically insignificant. According to the obtained results, it was determined that the ‘Keş for frying’ samples can be kept in refrigerator conditions (3± 1°C) for at least 4 months
Açıklama
Anahtar Kelimeler
Kızartmalık Keş, Depolama, Optimizasyon, Keş for Frying, Storage, Optimization
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
6
