Effect of freezing and packaging methods on the organic acid contents of goat cheeses during storage [Utjecaj zamrzavanja i metoda ambalaziranja na udjel organskih kiselina kozjeg sira tijekom skladištenja]

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dc.contributor.authorKemal Seçkin A.
dc.contributor.authorEsmer O.K.
dc.contributor.authorBalkir P.
dc.contributor.authorErgönül P.G.
dc.date.accessioned2019-10-26T21:59:52Z
dc.date.available2019-10-26T21:59:52Z
dc.date.issued2011
dc.departmentEge Üniversitesien_US
dc.description.abstractEffects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two parts and stored at 4°C refrigerated control sample and at -18°C for six months frozen experimental samples. After that, cheeses were packed in three different packaging methods: aerobic, vacuum or modified atmosphere. Citric, malic, fumaric, acetic, lactic, pyruvic and propionic acids were analyzed using HPLC method after 1 st, 3 rd, 6 th, 9 th and 12 th week of storage period. Lactic acid was the main organic acids while pyruvic acid had the lowest content in all cheese samples. Citric and fumaric acid levels of frozen samples increased during storage whereas malic, acetic, pyruvic and propionic acid amounts were decreased compared to the beginning of storage. Packaging methods and freezing process also effected lactic acid levels statistically (p<0.05). Fumaric, acetic and lactic acid concentration of refrigerated samples were increased but citric, malic and propionic acids decreased during storage. Pyruvic acid level did not change significantly. It was determined that organic acid concentrations were effected by freezing process, storage time and packaging methods significantly (p<0.05).en_US
dc.identifier.endpage243en_US
dc.identifier.issn0026704X
dc.identifier.issn0026-704Xen_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage234en_US
dc.identifier.urihttps://hdl.handle.net/11454/19175
dc.identifier.volume61en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFreezingen_US
dc.subjectGoat cheeseen_US
dc.subjectOrganic acidsen_US
dc.subjectPackagingen_US
dc.titleEffect of freezing and packaging methods on the organic acid contents of goat cheeses during storage [Utjecaj zamrzavanja i metoda ambalaziranja na udjel organskih kiselina kozjeg sira tijekom skladištenja]en_US
dc.typeArticleen_US

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