Peynir teknolojisinde modifiye atmosfer paketleme

Yıl 2022, Cilt: 3 Sayı: 1, 23 - 31, 30.06.2022

Erdoğan Doğan , Pelin Demir , Ali Arslan

Öz

Öz
Sağlıklı yaşamın temel taşlarından biri yeterli ve dengeli beslenmedir. Süt ve süt ürünleri bu bağlamda önemli bir yer tutmaktadır. Peynir süt ürünleri arasında önemli bir yer tutan ve çeşidi fazla olan bir üründür. Günümüzde ürün çeşitliliğinin artmasıyla birlikte tüketiciler taze ve doğal ürünleri tercih etmektedir. Modifiye atmosfer paketleme ile gıdalardaki mikrobiyel faaliyetler ve kimyasal değişimler kontrol altına alınarak bozulmalar geciktirebilmektedir. Böylece hem kalite açısından güvenli ürün elde edilmekte hem de herhangi bir kimyasal madde kullanılmadan ürünün raf ömrü belli bir süre uzatılabilmektedir. Bu derleme makalenin amacı, peynirin beslenmedeki önemi ve modifiye atmosfer paketleme tekniğinin peynir teknolojisinde kullanılabilirliği hakkında bilgi vermektir.

Anahtar Kelimeler

beslenme, modifiye atmosfer paketleme (MAP), peynir

Modified atmosphere packaging in cheese technology

Öz

One of the cornerstones of a healthy life is adequate and balanced diet. Milk and dairy products have an important place in this context. Cheese is a product that has an important place among dairy products and has a wide variety. Today, with the increase in product variety, consumers prefer fresh and natural products. With modified atmosphere packaging, microbial activities and chemical changes in foods can be controlled and spoilage can be delayed. Thus, a product that is safe in terms of quality is obtained and the shelf life of the product can be extended for a certain period of time without using any chemicals. The aim of this review article is to give information about the importance of cheese in nutrition and the usability of modified atmosphere packaging technique in cheese technology.

Anahtar Kelimeler

nutrition, modified atmosphere packaging (MAP), cheese

Kaynakça

• 1. Pala M, Karakuş M, Gıda sanayinin gelişme perspektiflerinde yeni yönelimler. Bursa II. Uluslararası Gıda Sempozyum, 1-3 Ekim 1991, Bursa, Türkiye, 1-14.
• 2. Gün İ, Güzel Seydim Z, Seydim AC. Modifiye atmosferde paketlemenin farklı tipteki peynirlerin bazı niteliklerine etkisi. Gıda Bilimi ve Teknolojisi 2009;34(5):309 -316.
• 3. Akşit MA. Beslenmeye Giriş. Anadolu Üniversitesi Açık Öğretim Fakültesi Yayınları No: 220, Eskişehir; 1991.
• 4. Demir P. Modifiye Atmosfer Paketlemenin Tulum Peynirinin Raf Ömrü Üzerine Etkisi. Doktora Tezi, Elazığ: Fırat Üniversitesi, Sağlık Bilimleri Enstitüsü, Besin Hijyeni ve Teknolojisi Anabilim Dalı, 2018.
• 5. Türk Gıda Kodeksi (TGK). Peynir Tebliği (Tebliğ No: 2015/6). Resmi Gazete, Sayı: 29261, 8 Şubat 2015.
• 6. Tekinşen OC, Atasever M, Keleş A. Süt Ürünleri-Üretim Kontrol. Selçuk Üniversitesi Basımevi, Konya; 1997.
• 7. Yaygın H. Dünyada peynir üretimi ve ticareti. Ege Üniversitesi Ziraat Fakültesi Dergisi 1987;24(1):221-226.
• 8. Üçüncü M. Gıda Ambalajlama Teknolojisi. Akademik Yayıncılık, İzmir; 2007.
• 9. Church JJ, Parsons AL. A review: Modified at¬mosphere packaging technology. J Food Agric 1995;67:143-152.
• 10. Hotchkiss JH, Werner BG, Lee EYC. Addition of carbon dioxide to dairy products to improve quality: a comprehensive review. Food Sci Food Safety 2006;5:158-168.
• 11. Spreafico C, Russo D. A sustainable cheese packaging survey involving scientific papers and patents. Journal of Cleaner Production 2021;293:126196. https://doi.org/10.1016/j.jclepro.2021.126196.
• 12. Phillips CA. Modified atmosphere packaging and its effects on the microbiological quality and safety of produce: a review. Int J Food Sci Technol 1999;31:463-479.
• 13. Bevilacqua A, Corbo MR, Sinigaglia M. Combined effects of modified atmosphere packaging and thymol for prolonging the shelf-life of Caprese Salad. J Food Prot 2007;70:722-728.
• 14. Sanguinetti AM, Del Caro A, Mangia NP, et al. Quality changes of fresh filled pasta during storage: influence of modified atmosphere packaging on microbial growth and sensory properties. Food Sci Tech Int 2011;7:23-29.
• 15. Shewfelt, R.L. Quality of minimally processed fruits and vegetables. J.Food Quality 1987; 10:143-156.
• 16. Sivertsvik M, Jeksrud WK, Rosnes JT. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. Int J Food Sci Technol 2002;37:107-127.
• 17. Mancuso I, Cardamone C, Fiorenza G, et al. Sensory and microbiological evaluation of traditional Ovine Ricotta cheese in modified atmosphere packaging. Ital J Food Safety 2014;3(2):1725.
• 18. Caridi A. Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino Del Poro. Int J Dairy Technol 2003;56:105-110.
• 19. Farber JM. Microbiological aspects of modified-atmosphere packaging technology: a review. J Food Protect 1991;54(1):58-70.
• 20. Day NB. Modified atmosphere packaging of blueberries: microbiological changes. Canadian Institute of Food Sci Technol 1990;23:59-65.
• 21. Coulon M, Louıs P. Modified atmosphere packaging of precooked foods, in controlled modified atmosphere vacuum packaging of foods. Brody AL (Editor). Food and Nutrition Press Inc., CN, USA; 1989:135-148.
• 22. Dixon NM, Kell DB. The ihbition by CO2 of the growth and metabolism of microorganisms. J.Appl Bacteriol 1989;67(2):109-136.
• 23. Alam T, Goyal GK. Effect of MAP on the microbiological quality of Mozzarella cheese stored in different packages at 7±10°C. J Food Sci Technol 2011;48:120-123.
• 24. Üçüncü M. A’dan Z’ye Peynir Teknolojisi. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü. Meta Basım Matbaacılık Hizmetleri, Bornova/İzmir; 2008.
• 25. Daniels JA, Krishnamurthi R, Rizvi SSH. A review of effects of carbon dioxide on microbial growth and food quality. J Food Prot (USA) 1985;48(6):532–537.
• 26. Demirci M. Peynirin Beslenmedeki Önemi. M. Demirci (Editör). Her Yönüyle Peynir. Hasad Yayıncılık, İstanbul,;1996:7-17.
• 27. Grove TM, Marcy JE, Hackney CR, Duncan SE. Influence of modified atmosphere packaging on fungal spoilage in dairy products. http://scholar.lib.vt.edu/theses/ available/etd0327200019160052/unrestricted/etd/15.03.2018.
• 28. Oyugi E, Buys EM. Microbiological quality of shredded cheddar cheese packaged in modified atmospheres. Int. J Dairy Technol 2007;60:89-95.
• 29. Whitley E, Muir D, Waites WM. The growth of Listeria monocytogenes in cheese packed under a modified atmosphere. J Appl Microbiol 2000;88:52-57.
• 30. Favati F, Galgano F, Pace AM. Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere. LWT 2007;40:480-488.
• 31. Mannheim CH, Soffer T. Shelf-life extension of Cottage cheese by modified atmosphere packaging Lebensmittel-Wissenschaft und-Technol 1996;29(8):767-771.
• 32. Maniar AB, Marcy JE, Bishop JR, Duncan SE. Modified atmosphere packaging to maintain direct set Cottage cheese, Journal Food Sci 1994;59:1305-1308.
• 33. Vercelino RM, Grigoli CI, Fernandes AG, Jose FF. Stability of sliced mozzarella cheese in modified atmosphere packaging. J Food Prot 1996;59:838-844.
• 34. Eliot SC, Vuillemard JC, Emond JP. Stability of shredded Mozzarella cheese under modified atmospheres. J Food Sci 1998;63(6):1075-1080.
• 35. Pintado ME, Malcata FX. The effect of modified atmosphere packaging on the microbial ecology in Requezjao, A Portuguese whey cheese. J Food Proces Preserv 1999;24:107-124.
• 36. Gonzalez-Fandos E, Sanz S, Olarte C. Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiol 2000;17:407- 414.
• 37. Romani S, Sacchetti G, Pittia P, Pinnavaia GG, Dalla Rosa M. Physical, chemical, textural and sensorial changes of portioned Parmigiano Reggiano cheese packed under different conditions. Food Sci Technol Int 2002;8(4):203-211.
• 38. Papaioannou G, Chouliara I, Karatapanis AE, Kontominas MG, Savvaidis IN. Shelf-life of a Greek whey cheese under modified atmosphere packaging. Int Dairy J 2007;17:358-364.
• 39. Kırgın C, Güneş G, Akyılmaz MC. Modifiye atmosferde paketlemenin dilimlenmiş taze beyaz peynirin kalitesine etkisi. Pamukkale Süt ve Süt Ürünleri Sempozyumu, 2009, Denizli, 93.
• 40. Temiz H, Aykut U, Hurşit AK, Shelf life of Turkish whey cheese (Lor) under modified atmosphere packaging. Society of Dairy Technology 2009;62:378-386.
• 41. Brown SRB, Forauer EC, D’Amico DJ. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese. J. Dairy Sci 2017;101:7768-7779. https://doi.org/10.3168/jds.2017-14217.
• 42. Todaro M, Palmeria M, Cardamone C, Settanni L, Mancuso I, Mazza F, Scatassa ML, Corona O. Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. Food Packaging and Shelf Life 2018;17:85-90. https://doi.org/10.1016/j.fpsl.2018.06.005.
• 43. Cabral GJ, Valencia GA, Carciofi BA, Monteiro AR. Modeling microbial growth in Minas Frescal cheese under modified atmosphere packaging. J. Food Process. Preserv 2019;43(8):e14024. https://doi.org/10.1111/jfpp.14024.
• 44. Atallah AA, El- Deeb Amany M, Mohamed Entsar N. Shelf-life of Domiati cheese under modified atmosphere packaging. Journal of Dairy Science 2021;104(8):8568-8581.