The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions
The 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....
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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=2019 |
| _version_ | 1797800590494924800 |
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| author | AKPINAR A YERLİKAYA O KINIK Ö KAHRAMAN C KOREL F UYSAL HR |
| author_facet | AKPINAR A YERLİKAYA O KINIK Ö KAHRAMAN C KOREL F UYSAL HR |
| author_sort | AKPINAR A |
| collection | DOAJ |
| description | The 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. |
| first_indexed | 2024-03-13T04:37:39Z |
| format | Article |
| id | doaj.art-bfb3cb1042854c3f825639e0b6973f9f |
| institution | Directory Open Access Journal |
| issn | 1309-2251 |
| language | English |
| last_indexed | 2024-03-13T04:37:39Z |
| publishDate | 2017-01-01 |
| publisher | Kafkas University, Faculty of Veterinary Medicine |
| record_format | Article |
| series | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| spelling | doaj.art-bfb3cb1042854c3f825639e0b6973f9f2023-06-19T06:46:12ZengKafkas University, Faculty of Veterinary MedicineKafkas Universitesi Veteriner Fakültesi Dergisi1309-22512017-01-0123112312910.9775/kvfd.2016.159922019The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditionsAKPINAR A0YERLİKAYA O1KINIK Ö2KAHRAMAN C3KOREL F4UYSAL HR5Celal Bayar University, Faculty of Engineering, Department of Food Engineering, TR-45140 Muradiye, Manisa - TURKEYEge University, Faculty of Agriculture, Department of Dairy Technology, TR-35100 Bornova, Izmir - TURKEYEge University, Faculty of Agriculture, Department of Dairy Technology, TR-35100 Bornova, Izmir - TURKEYIzmir Institute of Technology, Department of Food Engineering, TR-35430 Urla, Izmir - TURKEYIzmir Institute of Technology, Department of Food Engineering, TR-35430 Urla, Izmir - TURKEYEge University, Faculty of Agriculture, Department of Dairy Technology, TR-35100 Bornova, Izmir - TURKEYThe 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.https://vetdergikafkas.org/pdf.php?id=2019sepet cheesemodified atmosphere packagingcheese quality |
| spellingShingle | AKPINAR A YERLİKAYA O KINIK Ö KAHRAMAN C KOREL F UYSAL HR The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions Kafkas Universitesi Veteriner Fakültesi Dergisi sepet cheese modified atmosphere packaging cheese quality |
| title | The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions |
| title_full | The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions |
| title_fullStr | The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions |
| title_full_unstemmed | The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions |
| title_short | The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions |
| title_sort | volatile compounds free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions |
| topic | sepet cheese modified atmosphere packaging cheese quality |
| url | https://vetdergikafkas.org/pdf.php?id=2019 |
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