Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada, yumurta beyazı protein tozuna (YBPT), (wlv) sorbitol ilavesi ile yenilebilir film üretilmiştir. Hazırlanan bu film partiye ayrılmış, 1. partiye tarçın uçucu yağının (TEO), 2. partiye çörek otu uçucu yağının (ÇOEO) farklı konsantrasyonları [%0.5 (vlv); %1 (v/v)] ilave edilerek, YBPTTEO(0.5);YBPTTEO(1) ile YBPTÇOEO(D.5),' YBPTçoeom esaslı filmler hazırlanmıştır. Peynir örneklerinin 3. partisi yalnızca YBPT ile kaplanmış, 4. parti film ile kaplanmamıştır (Kontrol). Peynir örneklerinin tümü E. coli 0157:H7 ve L. monocytogenes ile 107 cfu'g düzeyinde yapay olarak kontamine edilmiş, maya-küf sayımı ise peynir üretiminden sonra belirlenmiştir. Örnekler +4i1 °C' de 30 gün depolanmış ve 1.; 7.; 15. ve 30. günlerinde bazı fiziko-kimyasal parametreler ve antimikrobiyal etkiler değerlendirilmiştir. Araştırmada uçucu yağ konsantarsyonu artışı ile, film kalınlığının artışı, su buharı geçirgenliği, iç-dış sertlik, ağırlık kaybının azalışı, yağ bariyer özelliğinin iyileşmesi, antimikrobiyal etkinin depolama süresi boyunca artışı arasında önemli bir ilişki tespit edilmiştir (p<0.05). Fiziko-kimyasal ve antibakteriyel özellikler açısından TEO tüm konsantrasyonlarda, ÇOEO' na göre daha etkili bulunmuştur (p<0.05). Ancak, ÇOEO' nun E.coli 0157:H7 üzerindeki etkisi, TEO' na göre daha yüksek belirlenmiştir. Uçucu yağların tüm konsantrasyonlarına en duyarlı mikroorganizma L. monocytogenes, en dirençli ise E.coli 0157:H7 olarak tespit edilmiştir. YWPP, mikroorganizmalar üzerinde bakteriostatik etkili olduğu belirlenmiştir.
In this study, edible film was produced by adding 3% sorbitol (wlv) to egg white protein powder (EWPP). the 1St group of çökelek cheese samples was coated with film fortified with cinnamon essential oil (CEO) and the 2nd group with balack cumin essential oil (BCEO) at various concentrations [%0.5 (vlv); o/o1 (vlv)]. the films were labeled as EWPPcEO(o.5), EWPPchm, EWPPBCEO(0.5), EWPPBCEou) to indicate the type and concentration of additive. the 3rd batch of the cheese samples was coated exclusively with non-fortified EWPP and the 4th batch was left uncoated (Control). All the cheese samples were contaminated with E. coli 0157:H7 and L. monocytogenes (107cfu*3) under controlled conditions. Counts of these organisms and yeast-mould were determined after the cheese production. All the samples were stored at +4i1°C. Their physicochemical and microbiological properties were examined on the 1st, 7th, 15th and 30th days of the storage. It was found that the relationships between the increase in the essential oil concentrations and the increase in film thickness, water vapor permeability, inner and outer hardness, decrease in the weight loss, improvement in fat barrier property, and microbial counts during storage were significant (p<0.05). Physicochemical and antibacterial properties were more significant in CEO at all concentrations compared to BCEO (p<0.05). However the effect antimicrobial of BCOE on E. coli 0157: H7 was determined to be higher than CEO. E. coli 0157:H7 was the most resistant microorganism to the essential oils while L. monocytogenes was the most sensitive. EWPP showed bacteriostatic effect on the microorganisms.
In this study, edible film was produced by adding 3% sorbitol (wlv) to egg white protein powder (EWPP). the 1St group of çökelek cheese samples was coated with film fortified with cinnamon essential oil (CEO) and the 2nd group with balack cumin essential oil (BCEO) at various concentrations [%0.5 (vlv); o/o1 (vlv)]. the films were labeled as EWPPcEO(o.5), EWPPchm, EWPPBCEO(0.5), EWPPBCEou) to indicate the type and concentration of additive. the 3rd batch of the cheese samples was coated exclusively with non-fortified EWPP and the 4th batch was left uncoated (Control). All the cheese samples were contaminated with E. coli 0157:H7 and L. monocytogenes (107cfu*3) under controlled conditions. Counts of these organisms and yeast-mould were determined after the cheese production. All the samples were stored at +4i1°C. Their physicochemical and microbiological properties were examined on the 1st, 7th, 15th and 30th days of the storage. It was found that the relationships between the increase in the essential oil concentrations and the increase in film thickness, water vapor permeability, inner and outer hardness, decrease in the weight loss, improvement in fat barrier property, and microbial counts during storage were significant (p<0.05). Physicochemical and antibacterial properties were more significant in CEO at all concentrations compared to BCEO (p<0.05). However the effect antimicrobial of BCOE on E. coli 0157: H7 was determined to be higher than CEO. E. coli 0157:H7 was the most resistant microorganism to the essential oils while L. monocytogenes was the most sensitive. EWPP showed bacteriostatic effect on the microorganisms.
Açıklama
Anahtar Kelimeler
Ziraat Mühendisliği
Kaynak
Ege Üniversitesi Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
54
Sayı
4
