Üretim proseslerinin ve telemeye potasyum sorbat ilavesinin blok eritme peynirinin mikrobiyolojik ve kimyasal özellikleriüzerine etkileri
Küçük Resim Yok
Tarih
2023
Yazarlar
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Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Potasyum sorbat, peynirlerde küf ve maya gelişimini engellemek amacıyla yaygın kullanılmaktadır. Bu çalışmada, blok eritme peyniri üretim aşamalarının (termizasyon, pıhtı işleme, eritme, dinlendirme) ve telemeye farklı oranlarda potasyum sorbat ilavesinin (200, 400, 600, 800 ppm) blok eritme peyniri kalitesine etkileri araştırılmıştır. Kontrol örneğine sorbat ilave edilmemiştir. Üretim sürecinde çiğ ve termize süt, teleme, eritme işlemi sonrası peynir hamurunda ve peynirde toplam aerobik mezofilik bakteri (TAMB), maya, küf, koliform bakteri, E. coli, S. aureus sayıları tespit edilmiştir. Ayrıca, pH ve bileşim analizleri gerçekleştirilmiştir. Örnekler 90 gün boyunca 4 ºC'de depolanmış ve her ay peynirlerin mikrobiyolojik analizlerinin yanısıra uçucu bileşen içerikleri de saptanmıştır. Depolama süreci sonunda ise eriyebilirlik, doku profil analizi ve duyusal analiz gerçekleştirilmiştir. Termizasyon işlemi ile küfler tamamen inhibe olurken (<1 log kob/ml), maya, E. coli, koliform bakteri, S. aureus sayıları düşmüştür. E. coli'de 1 log kob/ml, S. aureus sayısında yaklaşık 0,75 log kob/ml azalma saptanmıştır. Pıhtı işleme aşamasında küf, maya, koliform, E. coli ve S. aureus sayılarında artış saptanmıştır (p>0,05). Özellikle küf sayısının 2,58 log kob/g'a yükselmesi pıhtı işleme aşamasında ortam, ekipman ve personel kaynaklı bulaş olduğunu düşündürmüştür. Eritme işlemi maya, küf, E. coli ve koliform bakterilerin inhibisyonunu (<1 log kob/g) sağlamış ve S. aureus ile TAMB sayısını 2 log kob/g düzeyinde azaltmıştır. Bu durum eritme işleminin mikrobiyal anlamda etkinliğini ortaya koymuştur. Eritme işleminde saptanan peynirde kuru madde (KM) ve yağ değerlerindeki azalma bu bileşenlerin eritme işleminde görülen sızıntı su ile uzaklaşmasına bağlanmıştır. Eritme tuzu ilavesi peynir hamurunda pH'yı arttırmıştır. pH değeri, depolama sürecinde ise 90. gün 0,2-0,3 düzeyinde artmıştır. pH ve KM değerinin potasyum sorbat konsantrasyonuna bağlı değişimi teleme ve peynir hamuru ile oransal olarak benzer olduğundan teknolojik açıdan önemli bulunmamıştır. TAMB sayısı potasyum sorbat miktarı arttıkça azalmıştır. Depolama sürecinde 30. gün düşüş, 60. ve 90. gün artış göstermiştir (p<0,05). Maya sayısı, tüm örneklerde depolama süresince artmasına rağmen, kontrol örneğinde daha yüksek tespit edilmiştir. Bu artış istatistiksel olarak anlamlı bulunmamıştır. Depolama boyunca 1-2 log kob/g düzeylerinde olan küfler, potasyum sorbat artışı ile doğrusal azalmamıştır ancak, potasyum sorbat ilaveli örneklerde daha düşük tespit edilmiştir. S. aureus sayıları da benzer şekilde kontrol örneklerinde daha yüksek olmasına karşın istatistiksel olarak anlamlı bulunmamıştır. Potasyum sorbat kullanımı ve oranları, eriyebilirlik, dokusal ve duyusal özellikleri üzerinde önemli bir etki göstermemiştir. Uçucu bileşen miktarları ise kontrol grubu peynirlere göre az miktarda etkilenmiş olsa da en önemli kriter depolama süreci olmuştur. Potasyum sorbat ilavesi ile oluşan sorbik asit, depolama ile azalmıştır. Kontrol örnekleri dışındaki peynir örneklerinin bazılarında, sorbik asitin dekarboksilasyonu ile oluşan ve benzin türevi kötü kokuya neden olan 1-3 pentadien tespit edilmiştir. Bu durum, sanayicinin petrol kokusu konusunda karşılaştığı münferit olayları açıklamaktadır. Blok eritme peyniri üretiminde, potasyum sorbat kullanımının mikrobiyolojik açıdan kısmen baskılayıcı bir etkisi olduğu, ancak tam bir çözüm üretmediği sonucuna varılmıştır. 400 ppm ve üzeri potasyum sorbat kullanımlarının mikrobiyolojik etkinlik anlamında önemli bir fark yaratmadığı görülmüştür. Eritme işlemi ise mikrobiyolojik özellikler üzerinde daha etkili olmuştur. Blok tip eritme peyniri üretiminde kullanılan hammadde kalitesi ve üretim proseslerinde hijyen kurallarına uyulması büyük önem taşımaktadır.
Potassium sorbate is generally used to prevent mold and yeast growth in cheeses. In this thesis, the effects of block type processed cheese production processes (thermization, curding, melting, resting) and addition of potassium sorbate at different rates (200, 400, 600, 800 ppm) on block type processed cheese were investigated. Control cheeses does not contain potassium sorbate. During the production process, TAMB, yeast, mold, coliform bacteria, E. coli, S. aureus were determined in raw milk, thermized milk, curd, after melting process cheese dough and cheeses samples. In addition, pH value and chemical composition analysis were determined. The samples were stored at 4 ºC for 90 days and volatile component contents were performed monthly as well as microbiological analyses of the cheeses. At the end of the storage process protein, solubility, TPA and sensory analysis were performed. While thermisation completely inhibits molds (<1 log cfu/ml), yeast, E. coli, coliform bacteria, S. aureus has decreased. Decrease in E. coli count is 1 log cfu/ml, in S. aureus count is 0,75 log cfu/ml. An increase is determined on mold, yeast, coliform, E. coli, S. aureus counts in curding processing step (p>0,05). The increase in the number of molds to 2.58 log cfu/g was evaluated as there was contamination from the environment, equipment and personnel druing the curding process. Melting process is provided the inhibition (<1 log cfu/g) of yeast, mold, E. coli, coliform bacteria and reduced the count of TAMB and S. aureus at the level of 2 log cfu/g. This demonstrated the microbial effectiveness of the melting process. The decrease in dry matter and fat value in the cheese detected during the melting process was attributed to the removal of these components by leaching water observed in the melting process. pH value increased with the addition of melting salts. The pH value increased at the level of 0,2-0,3 in 90th storage day. The change of pH and dry matter value due to potassium sorbate concentration was not found to be technologically important, since it is proportionally similar to cheese dough and cheese. TAMB decreased with increasing potassium sorbate concentration. A decrease on 30th day of the storage and an increase on 60th and 90th days of the storage were determined in TAMB count (p<0.05). Although the number of yeast is increased during storage in all samples, it was higher in the control sample. This increase was not statistically significant. The number of molds were at 1-2 log cob/g levels during storage period. It did not decrease linearly with an increase in potassium sorbate, but it was found to be higher in control samples with the addition of potassium sorbate than the other cheese samples. S. aureus count was similarly found to be higher in control samples, but this was not statistically significant. The using and concentration of potassium sorbate did not have a significant effect on solubility, textural and sensory properties of cheese. Although the volatile component levels were slightly affected in the cheeses with added potassium sorbate compared to the control group, the most important criterion was the storage period. The sorbic acid formed by the addition of potassium sorbate decreased with storage. In some of cheese samples except control cheese samples, 1-3 pentadienes which are formed by decarboxylation of sorbic acid and cause off odor gasoline-derived were detected. This explains the fact that the industrialist faced this problem time to time. It has been concluded that the use of potassium sorbate in the production of block type processed cheese has a partially suppressive effect on microbiological properties, but does not produce a complete solution. It was found that the use of potassium sorbate above 400 ppm did not make a significant difference in terms of microbiological efficacy. The melting process, on the other hand, was more effective on microbiological properties. In the production of block type processed cheese, it is important to produce melting cheese effectively and then pay attention to hygiene rules.
Potassium sorbate is generally used to prevent mold and yeast growth in cheeses. In this thesis, the effects of block type processed cheese production processes (thermization, curding, melting, resting) and addition of potassium sorbate at different rates (200, 400, 600, 800 ppm) on block type processed cheese were investigated. Control cheeses does not contain potassium sorbate. During the production process, TAMB, yeast, mold, coliform bacteria, E. coli, S. aureus were determined in raw milk, thermized milk, curd, after melting process cheese dough and cheeses samples. In addition, pH value and chemical composition analysis were determined. The samples were stored at 4 ºC for 90 days and volatile component contents were performed monthly as well as microbiological analyses of the cheeses. At the end of the storage process protein, solubility, TPA and sensory analysis were performed. While thermisation completely inhibits molds (<1 log cfu/ml), yeast, E. coli, coliform bacteria, S. aureus has decreased. Decrease in E. coli count is 1 log cfu/ml, in S. aureus count is 0,75 log cfu/ml. An increase is determined on mold, yeast, coliform, E. coli, S. aureus counts in curding processing step (p>0,05). The increase in the number of molds to 2.58 log cfu/g was evaluated as there was contamination from the environment, equipment and personnel druing the curding process. Melting process is provided the inhibition (<1 log cfu/g) of yeast, mold, E. coli, coliform bacteria and reduced the count of TAMB and S. aureus at the level of 2 log cfu/g. This demonstrated the microbial effectiveness of the melting process. The decrease in dry matter and fat value in the cheese detected during the melting process was attributed to the removal of these components by leaching water observed in the melting process. pH value increased with the addition of melting salts. The pH value increased at the level of 0,2-0,3 in 90th storage day. The change of pH and dry matter value due to potassium sorbate concentration was not found to be technologically important, since it is proportionally similar to cheese dough and cheese. TAMB decreased with increasing potassium sorbate concentration. A decrease on 30th day of the storage and an increase on 60th and 90th days of the storage were determined in TAMB count (p<0.05). Although the number of yeast is increased during storage in all samples, it was higher in the control sample. This increase was not statistically significant. The number of molds were at 1-2 log cob/g levels during storage period. It did not decrease linearly with an increase in potassium sorbate, but it was found to be higher in control samples with the addition of potassium sorbate than the other cheese samples. S. aureus count was similarly found to be higher in control samples, but this was not statistically significant. The using and concentration of potassium sorbate did not have a significant effect on solubility, textural and sensory properties of cheese. Although the volatile component levels were slightly affected in the cheeses with added potassium sorbate compared to the control group, the most important criterion was the storage period. The sorbic acid formed by the addition of potassium sorbate decreased with storage. In some of cheese samples except control cheese samples, 1-3 pentadienes which are formed by decarboxylation of sorbic acid and cause off odor gasoline-derived were detected. This explains the fact that the industrialist faced this problem time to time. It has been concluded that the use of potassium sorbate in the production of block type processed cheese has a partially suppressive effect on microbiological properties, but does not produce a complete solution. It was found that the use of potassium sorbate above 400 ppm did not make a significant difference in terms of microbiological efficacy. The melting process, on the other hand, was more effective on microbiological properties. In the production of block type processed cheese, it is important to produce melting cheese effectively and then pay attention to hygiene rules.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
