Farklı Bitki Ekstraktlarıyla Kaplamanın Kaşar Peynirlerinin Mikrobiyolojik ve Duyusal Kaliteleri Üzerine Etkileri

Yıl 2019, Sayı: 15, 86 - 95, 31.03.2019

Oktay Tomar , Gökhan Akarca

https://doi.org/10.31590/ejosat.502693

Cited By: 2

Öz

Bu çalışmada beş
farklı baharatın etanol ekstraktları keçiboynuzu çekirdeğinden elde edilen gamla
kaplanmış kaşar peynirleri 28 gün boyunca depolanmış ve bu süre boyunca
örneklerin mikrobiyolojik ve duyusal değerlerindeki değişimleri incelenmiştir. Depolama
süresi sonunda tüm örneklerin mikroorganizma sayıları artış göstermiştir (P<0.05).
Farklı bitki ekstraktları ilavesi ile kaplanan örneklerin toplam aerobik
mezofil bakteri ve psikrofilik bakteri sayılarının, kontrol numunesine kıyasla,
ortalama 1 log, maya küf sayılarının ise, ortalama 3.5 log daha düşük olduğu
tespit edilmiştir (P<0.05). Depolama sonunda en düşük toplam aerobik
mezofilik bakteri (4.98 log kob/g), psikrofilik bakteri (2.81 log kob/g) ve maya
küf sayısının (4.59 log kob/g) tarçın ekstraktı içeren gamla kaplanmış kaşar
peynir numunelerinde olduğu belirlenmiştir. Ayrıca depolama süresi boyunca
örneklerimizin hiç birisinde toplam koliform grup ve Staphylococcus aureus türü bakteri gelişimi tespit edilmemiştir. Yapılan
duyusal analiz sonuçlarına göre kontrol numunesi hariç tüm örneklerin genel
beğeni puanları, ilk 15 gün süresince artış göstermesine karşın, depolama
sonunda azalmıştır (P<0.05). 28 günlük depolama süresi sonucunda en fazla
beğenilen örnekler 6.80 genel beğeni puanı ile biberiye ekstraktı ile kaplanan peynir
numuneleri olmuştur (P<0.05).

Anahtar Kelimeler

Kaşar, bitki ekstraktı, mikrobiyolojik kalite, biberiye, tarçın

The Effects of Coating with Different Plant Extracts on Microbiological and Sensory Attributes of Fresh Kashar Cheese

Öz

In
this study, the kashar cheeses coated with the locust bean gum that contained ethanol
extracts of five different plants. The changes in microbiological and sensory attributes ​​of the samples were examined during the 28 days
storage periods. Microorganism numbers of all samples increased at
the end of storage period (P <0.05). The total number of aerobic mesophilic
bacteria and psychrophilic bacteria in the coated with plant extracts samples were
found to be 1 log and the number of yeast molds was 3.5 log lower than the
control sample (P <0.05). At the end of
storage, it was determined that the lowest total aerobic mesophilic bacteria
(4.98 log cfu / g), psychrophilic bacteria (2.81 log cfu / g) and yeast mold
count (4.59 log cfu / g) were in the coated cheese samples produced with cinnamon
extract. In addition, total
coliform group and Staphylococcus aureus bacterial growth were not detected in
any of our samples during storage period. According to the results of sensory
analysis, the overall acceptability scores of all samples except the control
sample increased during the first 15 days but decreased at the end of storage
(P <0.05). As a result of 28 days of storage period, the most admired
samples were cheese samples coated with rosemary extract with an overall rating
of 6.80 (P <0.05).

Anahtar Kelimeler

Kashar, plant extract, microbiological quality, rosemary, cinnamon

Kaynakça

• Akarca, G., Çağlar, A. and Tomar, O. 2016. The effects spicing on quality of mozzarella cheese. Mljekarstvo, 66 (2), 112-121. http://doi.org/10.15567/mljekarstvo.2016.0203
• Anonymous, 2001. Turkish Standards Institute. TS 6235 EN ISO 6887-1 Microbiology of food and animal feed general rules of the initial suspension and decimal dilutions of test samples preparation.
• Anonymous, 2008. SPSS 17.00 for Windows SPSS Inc. Chicago IL, USA.
• Anonymous, 2015. Turkish food codex, Vol. 2015/6. Republic of Turkey ministry of agriculture and forestry Ankara, Turkey.
• Anonymous, 2012. Gıda Teknolojisi. Duyusal Kontrolleri Yapma. T.C. Milli Eğitim Bakanlığı. Ankara, Turkey
• Arablou, T. and Aryaeian, N. 2014. The effect of ginger on glycemia and lipid profile. Razi J. Med. Sci, 21(125), 94-103.
• Aydinli, M. and Tutas, M. 2000. Water sorptionand water vapour permeability properties of polysaccharide (Locust Bean Gum) based edible films. Lebensm.Wiss. u. Technol, 33, 63-67.
• Boyraz, N. and Özcan, M. 2005. Antifungal effect of some spice hydrosols. Fitoterapia, 76(7-8), 661-665.
• Cabello, C. M., Bair III, W. B., Lamore, S. D., Ley, S., Bause, A. S., Azimian, S. and Wondrak, G. T. 2009. The cinnamon-derived Michael acceptor cinnamic aldehyde impairs melanoma cell proliferation, invasiveness, and tumor growth. Free Radic. Biol. Med, 15(46), 220–231.
• Celik, O. F., Kurt, S., Tufenk, B. and Tarakci, Z. 2018. Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample. LWT, 96, 222-227. https://doi.org/10.1016/j.lwt.2018.05.031
• Cömöri, C., Nacsa-Farkas, E., Kerekes, E.B., Kocsubé, S., Vágvölgyi, C. and Krisch, J. 2013. Evaluation of five essential oils for the control of foodspoilage and mycotoxin producing fungi. Acta Biologica Szegediensis, 57(2), 113-116.
• Çakır, Y. and Çakmakçı, S. 2018. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.), J Food Sci Technol, 55(4), 1435–1443. https://doi.org/10.1007/s13197-018-3058-5
• Çakmakçı, S. 2011. Türkiye peynirleri. In Hayaloğlu, A.A. and Özer, B. (Eds.). Peynir Biliminin Temelleri Sidas Medya Ltd. Şti. İzmir, Türkiye. 585–614.
• Durupınar, Ü. 2015. Keçiboynuzu Çekirdeği Bazlı kaplamaların Lokumun Raf Ömrünü Uzatmada Uygulanması. Yüksek Lisans Tezi. Afyon Kocatepe Üniversitesi, Fen Bilimleri Enstitüsü, Kimya Mühendisliği Ana Bilim Dalı, Afyon-Türkiye.
• FAO, 1992. Manual of Food Quality Control. “Microbiological Analysis”. Food and Agricultural Organization of the United Nations Rome, 1992; 4. Rev. 1, 43-56.
• Garcia, C.S.C., Menti, C., Lambert, A.P.F., Moura, S., Calloni, C., Branco, C.S., Salvador, M., Roesch-Ely, M. and Henriques, J. A. 2016. Pharmacological perspectives from Brazilian Salvia officinalis (Lamiaceae): antioxidant, and antitumor in mammalian cells. An Acad Bras Ci^enc, 88,281-292. http://doi.org/10.3390/antiox5040038
• Grădinaru, A. C., Trifan, A., Şpac, A., Brebu, M., Miron, A. and Aprotosoaie, A. C. 2018. Antibacterial activity of traditional spices against lower respiratory tract pathogens: combinatorial effects of Trachyspermum ammi essential oil with conventional antibiotics. Letters in applied microbiology, 67(5), 449-457. http://doi.org/10.1111/lam.13069.
• Hayaloglu, A.A. 2009. Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science and Technology, 44(7), 1388–1394.
• Hayouni, E.A., Chraief, I., Abedrabba, M., Bouix, M., Leveau, J., Mohammed, H., Hamdi, M. 2008. Tunisian Salvia officinalis L. and Schinusmolle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat. Int J Food Microbiol, 125, 242-251. http://doi.org/10.1016/j.ijfoodmicro.2008.04.005
• Ibrahim, F., Asghar, M. A., Iqbal, J., Ahmed, A. and Khan, A. B. 2017. Inhibitory effects of natural spices extracts on Aspergillus growth and aflatoxin synthesis. Australian Journal of Crop Science 11(12):1553-1558. http://doi.org/ 10.21475/ajcs.17.11.12.pne709
• ISO, 1991. International Standard Organization. 4832 General Guidance fort the Enumeration of Coliforms Colony Count Technique. Geneva, Switzerland.
• ISO, 1999. International Standard Organization. 6888-1 Horizontal Method for the Enumeration of Coagulase- positive Staphylococci Technique using Baird Parker Agar Medium. Geneva, Switzerland.
• ISO, 2013a. International Standard Organization. 4833-2:2013 Horizontal method for the enumeration of microorganisms -- Part 2: Colony count at 30 degrees C by the surface plating technique. Geneva, Switzerland.
• ISO, 2013b. International Standard Organization. 4833-1:2013 Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 1: Colony count at 30 degrees C by the pour plate technique. Geneva, Switzerland.
• ISO, 2008. 21527-1:2008 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.
• Kahraman, A., Akarca, G. and Tomar, O. 2014. Change of the Shelf Life of Pasteurized Milk Which Added in Various Amounts of Cinnamon, AKU J. Sci. Eng, 15, 1-9.
• Mara, A., Oliveira, D. and Machado, I. D. 2014. Aqueous extract of Rosmarinus officinalis L. Inhibits neutrophil influx and cytokine secretion. Phyther Res. August, (133), 125-133.
• Mohamed, W. A. M., Abd-Elhakim, Y. M. and Farouk, S. M. 2016. Protective effects of ethanolic extract of rosemary against lead-induced hepato-renal damage in rabbits. Exp Toxicol Pathol, 68(8), 451- 461. https://doi.org/10.1016/j.etp.2016.07.003
• Ownagh, A., Hasani, A., Mardani, K. and Ebrahimzadeh, S. 2010. Antifungal effects of thyme, agastache and satureja essential oils on Aspergillus fumigatus, Aspergillus flavus and Fusarium solani. Veterinary Research Forum, 1, 99-105.
• Öksüz, Ö., Kurultay, S. and Simsek, O. 2001. The effect of Brevibacterium linens on some physico-chemical properties and colour intensity of Kashar cheese. Milchwissenschaft, 56(2), 82-85.
• Öksüztepe, G., Patır, B., Dikici, A. and İlhak, O. İ. 2009. Elazığ’da tüketime sunulan vakum paketli taze kaşar peynirlerinin mikrobiyolojik ve kimyasal kalitesi. Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, 23(2), 89-94.
• Önoğur, A. T. ve Elmacı, Y. 2012. Gıdalarda Duyusal Değerlendirme. Sidaş Yayıncılık. İzmir, Turkey.
• Rajkovic, K., Pekmezovic, M., Barac, A., Nikodinovic-Runic, J. and Arsenijevi, V.A 2015. Inhibitory effect of thyme and cinnamon essential oils on Aspergillus flavus: Optimization and activity prediction model development. Industrial Crops and Products, 65, 7–13. http://doi.org/ 10.1016/j.indcrop.2014.11.039
• Ramos, M., Beltran, A., Valdes, A., Peltzer, M., Jimenez, A., Garrigos, M. and Zaikov, G. 2013. Active packaging for fresh food based on the release of carvacrol and thymol. Chemistry & Chemical Technology, 7, 295-303.http://doi.org/ DOI: 10.1201/b16302-2
• Singletary, K. 2010. Ginger an overview of health benefits. Nutr. Today, 45 (4), 171-183.
• Soković, M. D., Vukojević, J., Marin, P. D., Brkić, D. D., Vajs, V.and van Griensven, L. J. L. D. 2009. Chemical composition of essential oils of Thymus and Mentha species and their antifungal activities. Molecules, 14, 238–249.
• Unlu, M., Ergene, E., Vardar Unlu G., Sivas Zeytinoglu, H. and Vural, N. 2010. Composition, antimicrobial activity and in vitro cytotoxicity of essential oil from Cinnamomum zeylanicum Blume (Lauraceae) Food and Chemical Toxicology, 48, 3274–3280.
• Vijayan, V. and Mazumder, A. 2018. In vitro inhibition of food borne mutagens induced mutagenicity by cinnamon (Cinnamomum cassia) bark extract. Drug and chemical toxicology, 41(4), 385-393.http:// doi.org/10.1080/01480545.2018.1439056
• Wang, Y., Zhang, Y., Shi, Y., Pan, X., Lu, Y. and Ca, P. 2018. Antibacterial effects of cinnamon (Cinnamomum zeylanicum) bark essential oil on Porphyromonas gingivalis Microbial Pathogenesis, 116, 26–32.