Some physico-chemical properties and organic acid profiles of Herby cheeses

BAKIRCI, IHSAN; KABAN, Güzin; KAVAZ YÜKSEL, ARZU

Some physico-chemical properties and organic acid profiles of Herby cheeses

ARZU KAVAZ YÜKSEL, (Adıyaman Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Adıyaman, Türkiye)

İhsan BAKIRCI, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Güzin KABAN (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Kafkas Üniversitesi Veteriner Fakültesi Dergisi

3 2

Yıl: 2013 Cilt: 19 Sayı: 1 Sayfa Aralığı: 89 - 95 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Some physico-chemical properties and organic acid profiles of Herby cheeses

Öz:

Bu çalışmanın amacı, Otlu peynirin fizikokimyasal özellikleri ve organik asit profili üzerine farklı otların meydana getirdiği etkiyi saptamaktır. Peynir, beş grup halinde üretilmiştir: (Otsuz üretilen peynir; CH, Helis içeren peynir (Ferule sp.); CK, Kekik içeren peynir (Thymus sp.); CS, Sirmo içeren peynir (Allium sp.) ve CM, Mendo içeren peynir (Anhriscus sp.)). Örneklerin toplam kuru madde, kül, yağ ve protein içerikleri depolamanın 1. gününde belirlenmiş, titrasyon asitliği, pH ve organik asit profili ise depolamanın 1, 7, 14, 21 ve 28. günlerinde gerçekleştirilmiştir. Elde edilen sonuçlar, kullanılan otların depolama süresince Otlu peynirin tüm parametreleri üzerinde önemli ölçüde (P<0.01) etkili olduğunu göstermiştir. Örneklerin laktik, asetik ve bütirik asit içerikleri depolama süresince artarken orotik, sitrik, pürivik ve propiyonik asit değerleri ise kontrol dahil tüm örneklerde düşüş göstermiştir.

Anahtar Kelime: propiyonik asit Allium peynir kalitesi pirüvik asid pH gıda katkı maddeleri asetik asit yemeklik baharatlar protein içeriği peynir titre edilebilir asitlik kül tuz yağ(kompozisyon) depolama fizikokimyasal özellikler organik asitler orotik asid toplam kuru madde laktik asit butirik asit asitlik sitrik asit

Konular: Veterinerlik

Otlu peynirlerin bazı fizikokimyasal özellikleri ve organik asit profilleri

Öz:

The aim of this study was to determine the effects of different herbs on the physicochemical properties and organic acid profiles of Herby cheeses. Five batches of cheese were manufactured: CC, cheese without herb; CH, cheese containing Helis (Ferule sp.); CK, cheese containing Kekik (Thymus sp.); CS, cheese containing Sirmo (Allium sp.) and CM, cheese containing Mendo (Anhriscus sp.). Analyses were performed for total solids, ash, fat, salt and protein contents on the first day of production while titratable acidity, pH and organic acid profiles were carried out on days 1, 7 and 14, 21 and 28 of storage. The results indicated that the herbs influenced significantly (P<0.01) all parameters investigated of the Herby cheeses during storage. Lactic, acetic and butyric acid contents increased during storage, while orotic, citric, pyruvic and propionic acid values decreased in all samples including control.

Anahtar Kelime: salt fat storage physicochemical properties organic acids orotic acid total solids lactic acid butyric acid acidity citric acid propionic acid Allium cheese quality pyruvic acid pH food additives acetic acid culinary herbs protein content cheeses titratable acidity ash

Konular: Veterinerlik

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	KAVAZ YÜKSEL A, BAKIRCI I, KABAN G (2013). Some physico-chemical properties and organic acid profiles of Herby cheeses. , 89 - 95.
Chicago	KAVAZ YÜKSEL ARZU,BAKIRCI IHSAN,KABAN Güzin Some physico-chemical properties and organic acid profiles of Herby cheeses. (2013): 89 - 95.
MLA	KAVAZ YÜKSEL ARZU,BAKIRCI IHSAN,KABAN Güzin Some physico-chemical properties and organic acid profiles of Herby cheeses. , 2013, ss.89 - 95.
AMA	KAVAZ YÜKSEL A,BAKIRCI I,KABAN G Some physico-chemical properties and organic acid profiles of Herby cheeses. . 2013; 89 - 95.
Vancouver	KAVAZ YÜKSEL A,BAKIRCI I,KABAN G Some physico-chemical properties and organic acid profiles of Herby cheeses. . 2013; 89 - 95.
IEEE	KAVAZ YÜKSEL A,BAKIRCI I,KABAN G "Some physico-chemical properties and organic acid profiles of Herby cheeses." , ss.89 - 95, 2013.
ISNAD	KAVAZ YÜKSEL, ARZU vd. "Some physico-chemical properties and organic acid profiles of Herby cheeses". (2013), 89-95.

APA	KAVAZ YÜKSEL A, BAKIRCI I, KABAN G (2013). Some physico-chemical properties and organic acid profiles of Herby cheeses. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19(1), 89 - 95.
Chicago	KAVAZ YÜKSEL ARZU,BAKIRCI IHSAN,KABAN Güzin Some physico-chemical properties and organic acid profiles of Herby cheeses. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 19, no.1 (2013): 89 - 95.
MLA	KAVAZ YÜKSEL ARZU,BAKIRCI IHSAN,KABAN Güzin Some physico-chemical properties and organic acid profiles of Herby cheeses. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.19, no.1, 2013, ss.89 - 95.
AMA	KAVAZ YÜKSEL A,BAKIRCI I,KABAN G Some physico-chemical properties and organic acid profiles of Herby cheeses. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2013; 19(1): 89 - 95.
Vancouver	KAVAZ YÜKSEL A,BAKIRCI I,KABAN G Some physico-chemical properties and organic acid profiles of Herby cheeses. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2013; 19(1): 89 - 95.
IEEE	KAVAZ YÜKSEL A,BAKIRCI I,KABAN G "Some physico-chemical properties and organic acid profiles of Herby cheeses." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 19, ss.89 - 95, 2013.
ISNAD	KAVAZ YÜKSEL, ARZU vd. "Some physico-chemical properties and organic acid profiles of Herby cheeses". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 19/1 (2013), 89-95.