INVESTIGATION OF SOME QUALITY PARAMETERS OF PICKLED PEPPER PRODUCED BY LOW VALUE DAIRY BY-PRODUCTS

Year 2020, Volume: 45 Issue: 3, 448 - 460, 15.06.2020

Recep Güneş , Bayram Çetin

https://doi.org/10.15237/gida.GD19160

Abstract

In this study, traditional pickled pepper was produced in 3 different formulations by using whey cheese and cheese crumbs, which are obtained as a by-product in the cheese-making process. In the scope of the study, the microbiological, chemical and sensory properties were examined during the 5 months of storage period. The initial E. coli contents of the samples were determined as 3.71, 2.73, 4.72 log cfu/g respectively and it was not detected in any of the group at the end of the 21st day. The 2nd group was the most acceptable in terms of taste (5.9-6.6), smell (6.2-6.6) and visual appearance (6.3-6.7) for 4 months. It was observed that there was no change in the chemical parameters of all groups that could negatively affect consumption during the storage period. As a result of the study, it was shown that a high value-added product can be produced by using dairy by-products.

Keywords

Pickled pepper, whey cheese, cheese crumbs, dairy by-products

Supporting Institution

-

Project Number

-

Thanks

-

SÜT ENDÜSTRİSİ YAN ÜRÜNLERİ İLE ÜRETİLEN BİBER TURŞUSUNUN BAZI KALİTE PARAMETRELERİNİN ARAŞTIRILMASI

Abstract

Bu çalışmada, süt endüstrisinde yan ürün olarak elde edilen düşük katma değerli kırık peynirler ve lor peyniri kullanılarak 3 farklı formülasyonda geleneksel peynirli (sütlü) biber üretimi gerçekleştirilmiştir. Çalışma kapsamında, ürünlerin mikrobiyolojik, kimyasal ve duyusal özellikleri 5 aylık depolama süresi boyunca incelenmiştir. Mikrobiyolojik analizlere göre, örneklerin başlangıçtaki E. coli içeriği sırasıyla 3.71, 2.73, 4.72 log kob/g olarak belirlenmiş ve 21. günün sonunda hiçbir grupta tespit edilmemiştir. Duyusal analiz sonuçlarına göre, 2. grup 4 ay boyunca tat (5.9-6.6), koku (6.2-6.6) ve görsel açıdan (6.3-6.7) en çok beğenilen grup olmuştur. Kimyasal analiz sonuçları göz önüne alındığında ise, depolama süresince tüm grupların parametrelerinde tüketimi olumsuz yönde etkileyebilecek bir değişikliğin olmadığı gözlenmiştir. Çalışma sonucunda, süt endüstrisi yan ürünleri kullanılarak katma değeri yüksek bir ürünün üretilebileceği ortaya konmuştur.

Keywords

Biber turşusu, lor peyniri, peynir kırığı, süt yan ürünleri

Project Number

-

References

• Ahmad T, Aadil RM, Ahmed H, Rahman UU, Soares BCV, Souza S.L.Q., Pimentel, T.C., Scudino, H., Guimarães, J.T., Esmerino, E.A., Freitas, M.Q., Almada, R.B., Vendramel, S.M.R., Silva, M.C., Cruz, A.G. (2019). Treatment and utilization of dairy industrial waste: a review. Trends Food Sci Technol, 88:361–372, doi: 10.1016/j.tifs.2019.04.003.
• Anand, S.K., Griffiths, M.W. (2011). Pathogens in milk: Enterobacteriaceae. In: Encyclopedia of Dairy Sciences, Smithers, G.W. (ed.), 2nd Edition, Volume 4, Elsevier Inc., Amsterdam, the Netherlands, pp. 67–71.
• Anonymous (2011). Turkish Food Codex Regulation on Microbiological Criteria. Official Gazette: 29.12.2011/28157 (Accessed: 28 November 2019).
• Anonymous (2013). White Cheese Standart. Institute of Turkish Standards, TS 591, Ankara.
• AOAC (2000). Association of Official Analytical Chemists International Official Methods of Analysis. 17th Edition, AOAC International, Gaithersburg, MD, USA.
• Astegiano, S., Bellio, A., Adriano, D., Bianchi, D.M., Gallina, S., Gorlier, A., Gramaglia, M., Lombardi, G., Macori, G., Zuccon, F., Decastelli, L. (2014). Evaluation of hygiene and safety criteria in the production of a traditional piedmont cheese. Ital J Food Saf, 28;3(3): 1705, doi: 10.4081/ijfs.2014.1705.
• Beinner, M.A., Soares, A.D.N., Barros, A.L.A., Monteiro, M.A.M. (2010). Sensory evaluation of rice fortified with iron. Ciênc Tecnol Aliment, 30(2):516–519, doi: 10.1590/S0101-20612010000200034.
• Buchanan, R.L., Oni, R. (2012). Use of microbiological indicators for assessing hygiene controls for the manufacture of powdered infant formula. J Food Prot, 75(5): 989–997, doi: 10.4315/0362-028X.JFP-11-532.
• Chandra, R., Castillo-Zacarias, C., Delgado, P., Parra-Saldívar, R. (2018). A biorefinery approach for dairy wastewater treatment and product recovery towards establishing a biorefinery complexity index. J Clean Prod, 183: 1184–1196, doi: 10.1016/j.jclepro.2018.02.124.
• Coşkun, F., Gök, S.B. (2012). Production of pickled peppers with milk using different lactic acid bacteria. The 3rd Traditional Food Symposium, 10–12 May, Konya, Turkey.
• Coşkun, F., Gök, S.B. (2018). Determination of changes during fermentation in pickled peppers with milk produced using different yeasts. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, 1–4 October, Sarajevo, Bosnia and Herzegovina.
• Faria, A., Gonçalves, L., Peixoto, J.M., Peixoto, L., Brito, A.G., Martins, G. (2017). Resources recovery in the dairy industry: bioelectricity production using a continuous microbial fuel cell. J Clean Prod, 140: 971–976, doi: 10.1016/j.jclepro.2016.04.027.
• Ganju, S., Gogate, P.R. (2017). A review on approaches for efficient recovery of whey proteins from dairy industry effluents. J Food Eng, 215: 84–96, doi: 10.1016/j.jfoodeng.2017.07.021.
• Garcia-Garcia, G., Woolley, E., Rahimifard, S., Colwill, J., White, R., Needham, L. (2016). A methodology for sustainable management of food waste. Waste Biomass Valor, 8(6): 2209–2227, doi: 10.1007/s12649-016-9720-0.
• Hayaloglu, A.A., Ozer, B.H., Fox, P.F. (2008). Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Sci Technol, 88: 225–244, doi: 10.1051/dst:2007014.
• Helkar, P.B., Sahoo, A.K., Patil, N.J. (2016). Review: Food industry by-products used as a functional food ingredients. Int J Waste Resour, 6(3): 1–6, doi: 10.4172/2252-5211.1000248.
• Irkın, R. (2011). Shelf-life of unsalted and light “lor” whey cheese stored under various packaging conditions: microbiological and sensory attributes. J Food Proces Pres, 35: 163–178, doi: 10.1111/j.1745-4549.2009.00469.x.
• ISO (2001). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli. Part 2: Colony-count technique at 44 °C using 5-bromo-4-chloro-3-indolyl β-D-glucuronide. Reference number: ISO 16649-2:2001 (E). https://www.sis.se/api/document/preview/617603/ (Accessed: 16 May 2019).
• ISO (2008). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and moulds. Part 1: Colony count technique in products with water activity greater than 0.95. Reference number: ISO 21527-1:2008. https://www.iso.org/standard/38275.html (Accessed: 16 May 2019).
• ISO (2015). Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of mesophilic lactic acid bacteria. Colony-count technique at 30 °C. Reference number: 15214:1998(R2015). https://www.iso.org/standard/26853.html (Accessed: 16 May 2019).
• ISO (2017). Microbiology of the food chain. Horizontal method for the detection and enumeration of Enterobacteriaceae. Part 2: Colony-count technique. Reference number: 21528-2:2017. https://www.iso.org/standard/63504.html (Accessed: 16 May 2019).
• Kamber, U. (2007). The traditional cheeses of Turkey: Cheeses common to all regions. Food Rev Int, 24(1): 1–38, doi: 10.1080/87559120701761833.
• Kırdar, S.S., Yurdakul, O.K., Kalıt, S., Kalıt, M.T. (2018). Microbiological changes throughout ripening of Keş cheese. J Cent Eur Agric, 19(1): 61–71, doi: 10.5513/JCEA01/19.1.2024.
• Koliandris, A.L., Morris, C., Hewson, L., Hort, J., Taylor, A.J., Wolf, B. (2010). Correlation between saltiness perception and shear flow behaviour for viscous solutions. Food Hydrocoll, 24:792–799, doi: 10.1016/j.foodhyd.2010.04.006.
• Kowalska, H., Czajkowska, K., Cichowska, J., Lenart, A. (2017). What's new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends Food Sci Technol, 67: 150–159, doi: 10.1016/j.tifs.2017.06.016.
• Krolczyk, B.J., Dawidziuk, T., Janiszewska-Turak, E., Solowiej, B. (2016). Use of whey and whey preparations in the food industry-a review. Pol J Food Nutr Sci, 66 (3): 157–165, doi: 10.1515/pjfns-2015-0052.
• Gomez, M., Martinez, M. M. (2018). Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr, 58(13): 2119–2135, doi: 10.1080/10408398.2017.1305946.
• Mehta, B.M. (2015). Chemical composition of milk and milk products. In: Handbook of Food Chemistry, Cheung, P.C.K. and Mehta, B.M. (eds.), Springer, Berlin, Heidelberg, pp. 511–553.
• Mitchell, M., Brunton, N.P., Wilkinson, M.G. (2013). The influence of salt taste threshold on acceptability and purchase intent of reformulated reduced sodium vegetable soups. Food Qual Prefer, 28: 356–360, doi: 10.1016/j.foodqual.2012.11.002.
• Najgebauer-Lejko, D., Grega, T., Tabaszewska, M. (2014). Yoghurts with addition of selected vegetables: Acidity, antioxidant properties and sensory quality. Acta Sci Pol Technol Aliment, 13(1): 35–42, doi: 10.17306/j.afs.2014.1.3.
• Reuter, G. (1985). Elective and selective media for lactic acid bacteria. Int J Food Microbiol, 2(1–2): 55-68, doi: 10.1016/0168-1605(85)90057-1.
• Rezac, S., Kok, C.R., Heermann, M., Hutkins, R. (2018). Fermented foods as a dietary source of live organisms. Front Microbiol, 9: 1785, doi: 10.3389/fmicb.2018.01785.
• Robinson, R.K., Tamime, A.Y., Wszolek, M. (2002). Microbiology of fermented milks. In: Dairy Microbiology Handbook, The Microbiology of Milk and Milk Products, Robinson, R.K. (ed.), 3rd Edition, John Wiley and Sons, Inc., New York, pp. 376–430.
• Robinson, R.K., Lucey, J.A., Tamime, A.Y. (2006). Manufacture of yoghurt. In: Fermented Milks, Tamime, A.Y. (ed.), Blackwell Publishing, London, pp. 53–75.
• Román, S., Sánchez-Siles, L.M., Siegrist, M. (2017). The importance of food naturalness for consumers: Results of a systematic review. Trends Food Sci Technol, 67: 44–57, doi: 10.1016/j.tifs.2017.06.010.
• Sharma, S.K., Bansal, S., Mangal, M., Dixit, A.K., Gupta, R.K., Mangal, A.K. (2016). Utilization of food processing by-products as dietary, functional, and novel fiber: a review. Crit Rev Food Sci Nutr, 56(10): 1647–1661, doi: 10.1080/10408398.2013.794327.
• Sarkar, B., Chakrabarti, P.P., Vijaykumar, A., Kale, V. (2006). Wastewater treatment in dairy industries-possibility of reuse. Desalination, 195: 141–152, doi: 10.1016/j.desal.2005.11.015.
• Schiffman, S.S., Graham, B.G. (2000). Taste and smell perception affect appetite and immunity in the elderly. Eur J Clin Nutr, 54(3): 54–63, doi: 10.1038/sj.ejcn.1601026.
• Sharif, M.K., Butt, M.S., Sharif, H.R., Nasir, M. (2017). Sensory evaluation and consumer acceptability. In: Handbook of Food Science and Technology, Hui, Y.H. and Sherkat, F. (eds.), 1st Edition, Chapter 14, CRC Press, Boca Raton, USA, pp. 361–386.
• Singham, P., Birwal, P., Yadav, B.K. (2015). Importance of objective and subjective measurement of food quality and their inter-relationship. J Food Process Technol, 6(9): 1–7, doi: 10.4172/2157-7110.1000488.
• Siró, I., Kapolna, E., Kapolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance-a review. Appetite, 51: 456–467, doi: 10.1016/j.appet.2008.05.060.
• Tannock, G.W. (2004). A special fondness for lactobacilli. Appl Environ Microbiol, 70(6): 3189–3194, doi: 10.1128/AEM.70.6.3189-3194.2004.
• Teixeira, A., Baenas, N., Dominguez‐Perles, R., Barros, A., Rosa, E., Moreno, D.A., Garcia‐Viguera, C. (2014). Natural bioactive compounds from winery by‐products as health promoters: a review. Int J Mol Sci, 15: 15638–15678, doi: 10.3390/ijms150915638.
• Torres-León, C., Ramírez-Guzman, N., Londoño-Hernandez, L., Martinez-Medina, G. A., Díaz-Herrera, R., Navarro-Macias, V., Alvarez-Pérez, O.B., Picazo, B., Villarreal-Vázquez, M., Ascacio-Valdes, J., Aguilar, C.N. (2018). Food waste and byproducts: an opportunity to minimize malnutrition and hunger in developing countries. Front Sustain Food Syst, 2(52): 1–17, doi: 10.3389/fsufs.2018.00052.
• Wong, Y.M., Show, P.L., Wu, T.Y., Leong, H.Y., Ibrahim, S., Juan, J.C. (2018). Production of bio-hydrogen from dairy wastewater using pretreated landfill leachate sludge as an inoculum. J Biosci Bioeng, 127(2): 150–159, doi: 10.1016/j.jbiosc.2018.07.012.
• Yang, J., Lee, J. (2019). Application of sensory descriptive analysis and consumer studies to investigate traditional and authentic foods: A review. Foods, 8(54): 1–17, doi: 10.3390/foods8020054.