Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı
This study was carried out to determine the shelf life of vacuum packaged Şavak tulum cheese supplemented with potassium sorbate. For this purpose, ewe milk was divided to four groups as K (control group), A (added with 0.05% potassium sorbate), B (added with 0.1% potassium sorbate), and C (added wi...
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| Format: | Article |
| Language: | English |
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Kafkas University, Faculty of Veterinary Medicine
2017-01-01
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| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=2006 |
| _version_ | 1797800568618483712 |
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| author | DEMİR P ÖKSÜZTEPE G İNCİLİ GK İLHAK Oİ |
| author_facet | DEMİR P ÖKSÜZTEPE G İNCİLİ GK İLHAK Oİ |
| author_sort | DEMİR P |
| collection | DOAJ |
| description | This study was carried out to determine the shelf life of vacuum packaged Şavak tulum cheese supplemented with potassium sorbate. For this
purpose, ewe milk was divided to four groups as K (control group), A (added with 0.05% potassium sorbate), B (added with 0.1% potassium
sorbate), and C (added with 0.2% potassium sorbate). The groups were stored in refrigerator (4°C) and analyzed for microbiological (Total
mesophilic aerobic bacteria, LLP, lactic streptococcus, coliforms, lipolytic bacteria, proteolytic bacteria, yeast and mold, E. coli, Staph. aureus,
and C. perfringens), chemical (pH, acidity, aw, fat, salt, dry matter, ash, and residue sorbic acid) and sensorial (package, appearance, structure,
odor, taste and general acceptability) attributes on days 0, 15, 30, 60, 90, 120, 150, 180, 210.and 240. of storage. The control group, A, B and C
groups were deteriorated as regards sensorial on days 120, 150, 180. and 270. of storage, respectively. C. perfringens was found in none of the
groups. E. coli was found to be below detection limit after 90 days in control group, 15 days in A and B groups, and on day 0 in C group. Staph.
aureus wasfound to be below detection limit after 30 days in control group, 15 days in A and B groups, and on day 0 in C group.Residue sorbic
acid level was detected as 0.002 ppm in group A on day 120, 0.006 ppm in group B on day 150, and 0.11 ppm in group Con day 240. The
most popular group by panelists was group C. Consequently, it was seen that savak tulum cheese can be vacuum packaged and consumed
in small porsions by consumers, and the use of potassium sorbate in vacuum packaged Savak tuulum cheese has an inhibitory effect on E.
coli and Staph.aureus. |
| first_indexed | 2024-03-13T04:37:20Z |
| format | Article |
| id | doaj.art-63f5988851174afebaea011b1c6ae849 |
| institution | Directory Open Access Journal |
| issn | 1309-2251 |
| language | English |
| last_indexed | 2024-03-13T04:37:20Z |
| publishDate | 2017-01-01 |
| publisher | Kafkas University, Faculty of Veterinary Medicine |
| record_format | Article |
| series | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| spelling | doaj.art-63f5988851174afebaea011b1c6ae8492023-06-19T06:46:12ZengKafkas University, Faculty of Veterinary MedicineKafkas Universitesi Veteriner Fakültesi Dergisi1309-22512017-01-01231233010.9775/kvfd.2016.157072006Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımıDEMİR P0ÖKSÜZTEPE G1İNCİLİ GK2İLHAK Oİ3Fırat Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, TR-23119 Elazığ - TÜRKİYEFırat Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, TR-23119 Elazığ - TÜRKİYEFırat Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, TR-23119 Elazığ - TÜRKİYEFırat Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, TR-23119 Elazığ - TÜRKİYEThis study was carried out to determine the shelf life of vacuum packaged Şavak tulum cheese supplemented with potassium sorbate. For this purpose, ewe milk was divided to four groups as K (control group), A (added with 0.05% potassium sorbate), B (added with 0.1% potassium sorbate), and C (added with 0.2% potassium sorbate). The groups were stored in refrigerator (4°C) and analyzed for microbiological (Total mesophilic aerobic bacteria, LLP, lactic streptococcus, coliforms, lipolytic bacteria, proteolytic bacteria, yeast and mold, E. coli, Staph. aureus, and C. perfringens), chemical (pH, acidity, aw, fat, salt, dry matter, ash, and residue sorbic acid) and sensorial (package, appearance, structure, odor, taste and general acceptability) attributes on days 0, 15, 30, 60, 90, 120, 150, 180, 210.and 240. of storage. The control group, A, B and C groups were deteriorated as regards sensorial on days 120, 150, 180. and 270. of storage, respectively. C. perfringens was found in none of the groups. E. coli was found to be below detection limit after 90 days in control group, 15 days in A and B groups, and on day 0 in C group. Staph. aureus wasfound to be below detection limit after 30 days in control group, 15 days in A and B groups, and on day 0 in C group.Residue sorbic acid level was detected as 0.002 ppm in group A on day 120, 0.006 ppm in group B on day 150, and 0.11 ppm in group Con day 240. The most popular group by panelists was group C. Consequently, it was seen that savak tulum cheese can be vacuum packaged and consumed in small porsions by consumers, and the use of potassium sorbate in vacuum packaged Savak tuulum cheese has an inhibitory effect on E. coli and Staph.aureus.https://vetdergikafkas.org/pdf.php?id=2006vacuum packagetulum cheesepotassium sorbate |
| spellingShingle | DEMİR P ÖKSÜZTEPE G İNCİLİ GK İLHAK Oİ Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı Kafkas Universitesi Veteriner Fakültesi Dergisi vacuum package tulum cheese potassium sorbate |
| title | Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı |
| title_full | Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı |
| title_fullStr | Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı |
| title_full_unstemmed | Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı |
| title_short | Vakum paketli Şavak tulum peynirlerinde potasyum sorbatın kullanımı |
| title_sort | vakum paketli savak tulum peynirlerinde potasyum sorbatin kullanimi |
| topic | vacuum package tulum cheese potassium sorbate |
| url | https://vetdergikafkas.org/pdf.php?id=2006 |
| work_keys_str_mv | AT demirp vakumpaketlisavaktulumpeynirlerindepotasyumsorbatınkullanımı AT oksuztepeg vakumpaketlisavaktulumpeynirlerindepotasyumsorbatınkullanımı AT inciligk vakumpaketlisavaktulumpeynirlerindepotasyumsorbatınkullanımı AT ilhakoi vakumpaketlisavaktulumpeynirlerindepotasyumsorbatınkullanımı |