Geleneksel Mengen peynirinin mikrobiyal kalitesi, uçucu bileşen profili, tekstürel ve bazı kimyasal özellikleri
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Dosyalar
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, geleneksel peynirlerimizden biri olan Mengen peynirinin kimyasal, biyokimyasal, tekstürel ve mikrobiyolojik özelliklerinin tanımlanması ve bazı uçucu bileşenlerinin belirlenmesi amaçlanmıştır. Kimyasal ve biyokimyasal analizlerde elde edilen ortalama sonuçlarda kuru madde %51.4±5.34, kül %3.57±0.73, protein %24±3.29, yağ %19.05±4.99, tuz %2.19±0.85, pH 5.72±0.44, asitlik %0.36±0.21, olgunlaşma indeksi değeri % 2.94±1.25, lipoliz değeri 0.87±0.73 meqKOH/100g-yağ olarak bulunmuştur. Mengen peyniri örneklerinde yapılan mikrobiyolojik analizlerin ortalama sonuçları toplam mezofilik aerobik bakteri 8.15±1.14 log KOB/g, laktik asit bakteri 7.19±1.42 log KOB/g, maya-küf 4.97±1.15 log KOB/g, koliform 6.09±1.36 log KOB/g, E. coli 3.79±1.87 log KOB/g, S. aureus 3.96±1.6 log KOB/g değerlerinde bulunmuş, Listeria, Salmonella, koagülaz pozitif S. aureus, E. coli O157 patojenlerine rastlanmamıştır. Tekstürel özelliklerin geniş bir profile sahip olduğu ve 130 uçucu bileşen bulunduğu tespit edilmiştir.
In this research, it was aimed to determine chemical, biochemical, textural, microbiological properties and some volatile compounds of traditional Mengen cheese. As results of chemical and biochemical analyses in Mengen cheese samples, dry matter was average 51.4±5.34%, ash 3.57±0.73%, protein 24±3.29%, fat 19.05±4.99%, salt 2.19±0.85%, pH 5.72±0.44, acidity 0.36±0.21%, ripening index % 2.94±1.25, lipolysis value (ADV) 0.87±0.73 meqKOH/100g-fat were found. Microbiologic analyses showed that Mengen cheese samples had average TMAB count as 8.15±1.14 log CFU/g, LAB 7.19±1.42 log CFU/g, yeast-mould 4.97±1.15 log CFU/g, coliform 6.09±1.36 log CFU/g, E. coli 3.79±1.87 log CFU/g, S. aureus 3.96±1.6 log CFU/g were found, Listeria, Salmonella, coagulase positive S. aureus, E. coli 0157 pathogen bacteria were not detected. It was determined that the textural properties were found in a wide range and 130 volatile compounds were obtained in the samples.
In this research, it was aimed to determine chemical, biochemical, textural, microbiological properties and some volatile compounds of traditional Mengen cheese. As results of chemical and biochemical analyses in Mengen cheese samples, dry matter was average 51.4±5.34%, ash 3.57±0.73%, protein 24±3.29%, fat 19.05±4.99%, salt 2.19±0.85%, pH 5.72±0.44, acidity 0.36±0.21%, ripening index % 2.94±1.25, lipolysis value (ADV) 0.87±0.73 meqKOH/100g-fat were found. Microbiologic analyses showed that Mengen cheese samples had average TMAB count as 8.15±1.14 log CFU/g, LAB 7.19±1.42 log CFU/g, yeast-mould 4.97±1.15 log CFU/g, coliform 6.09±1.36 log CFU/g, E. coli 3.79±1.87 log CFU/g, S. aureus 3.96±1.6 log CFU/g were found, Listeria, Salmonella, coagulase positive S. aureus, E. coli 0157 pathogen bacteria were not detected. It was determined that the textural properties were found in a wide range and 130 volatile compounds were obtained in the samples.
Açıklama
Anahtar Kelimeler
Mengen Peyniri, Geleneksel Peynir, Çiğ Süt Peyniri, Mengen Cheese, Traditional Cheese, Raw Milk Cheese
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
43
Sayı
2
