AMBALAJLAMA YÖNTEMLERİ VE DEPOLAMA SICAKLIKLARININ MALATYA PEYNİRİNİN ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİNE ETKİSİ

Yıl 2024, , 960 - 967, 10.10.2024

Doğan Yaşar , Şenol Köse

https://doi.org/10.15237/gida.GD24026

Öz

Bu çalışmada inek sütünden geleneksel yöntemle üretilen Malatya peynirlerinin toplam fenolik madde içeriği (TFM), antioksidan ve antimikrobiyal aktivitesi analiz edilmiştir. Peynir örnekleri plastik bidonlar kullanılarak salamurada ya da kuru tuzlu polietilen poşetlerde 7 ve 20°C'de 120 gün süreyle olgunlaştırılmıştır. Sonuçlar, polietilende olgunlaştırılan peynirlerin plastik bidonlarda olgunlaştırılanlara kıyasla daha yüksek TPC ve antioksidan aktiviteye sahip olduğunu göstermiştir. En yüksek TFM ve antioksidan aktivite 20 °C'de 120 gün olgunlaştırılan kuru tuzlanmış örneklerde bulunurken, en düşük aktivite ise 7 °C’de 2 gün salamurada olgunlaştırılan peynirlerin suda çözünür ekstraktlarında tespit edilmiştir. Antimikrobiyal aktivite iki farklı mikroorganizma kullanılarak kuyu difüzyon tekniği ile test edilmiş, ancak herhangi bir etki görülmemiştir. Bu bulgular, tuzlama yöntemlerinin, olgunlaşma sürelerinin ve sıcaklıklarının Malatya peynirlerinin TFM ve antioksidan aktivitesini önemli ölçüde etkilediğini göstermektedir.

Anahtar Kelimeler

Ambalajlama yöntemleri, Depolama sıcaklığı, Antioksidan aktivite, Malatya peyniri

Destekleyen Kurum

VAn Yüzü

Proje Numarası

FYL-2020-8851.

Teşekkür

Bu çalışma Doğan YAŞAR’ın Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi FYL-2020-8851 nolu proje kapsamında desteklenen “ Ambalaj çeşidi, depolama süresi ve sıcaklığının geleneksel yöntemle üretilen Malatya peynirinin bazı karakteristik özellikleri üzerine etkisi” başlıklı yüksek lisans tezinden (Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, Yök Tez No:688437) üretilmiştir.

THE EFFECT OF PACKAGING METHODS AND STORAGE TEMPERATURES ON THE ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF MALATYA CHEESE

Öz

This study analyzed the total phenolic content (TPC), antioxidant, and antimicrobial activity of traditionally produced Malatya cheeses made from cow's milk. Cheeses were ripened either in brine using plastic drums or in dry salted polyethylene bags at 7 and 20°C for 120 days. Results showed that cheeses ripened in polyethylene had higher TPC and antioxidant activity compared to those in plastic drums. The highest TPC and antioxidant activity were found in water-soluble extracts from the dry salted samples ripened at 20°C for 120 days, while the lowest were in cheeses ripened in brine at 7°C for just 2 days. The antimicrobial activity was tested against two bacteria using an agar well diffusion technique, but no antimicrobial effects were observed. Overall, the findings suggest that salting methods, ripening times, and temperatures significantly influence the TPC and antioxidant activity of Malatya cheeses.

Anahtar Kelimeler

Packaging methods, Storage temperatures, Antioxidant activity, Malatya cheese

Proje Numarası

FYL-2020-8851.

Kaynakça

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