GENERAL COMPOSITION, FATTY ACID AND VOLATILE COMPONENT COMPOSITION OF ÇÖKELEK CHEESE WITH BLACK CUMIN SOLD IN AYDIN PROVINCE

Yıl 2024, Cilt: 49 Sayı: 5, 968 - 980, 10.10.2024

Ecem Akan , Filiz Yıldız-akgül , Ayşe Demet Karaman

https://doi.org/10.15237/gida.GD24052

Öz

This study aims to reveal the physicochemical properties, volatile components, and fatty acid profile of Çökelek cheese with black cumin. This cheese is traditionally produced and widely consumed in Aydın province. For this purpose, 40 cheese samples were collected from markets and delicatessens in Aydın. Dry matter, fat, protein, ash, salt, color, pH and titratable acidity values were determined. Volatile components of cheeses were determined by Gas chromatography-mass spectrometry (GC-MS), and fatty acids were determined by Gas chromatography (GC). A total of 56 different volatile compounds were detected in Çökelek cheeses. Palmitic acid from saturated fatty acids, and oleic acid from unsaturated fatty acids, were detected in the highest amount. These findings will contribute to the literature for obtaining Geographical Indication registration for Çökelek cheese with black cumin in Aydın. This could bring significant economic benefits by protecting local producers and boosting the cheese's recognition and marketing opportunities.

Anahtar Kelimeler

Çökelek cheese, black cumin, Aydin, volatile component, fatty acids

AYDIN İLİNDE SATILAN ÇÖREK OTLU ÇÖKELEK PEYNİRLERİNİN GENEL BİLEŞİMİ, YAĞ ASİDİ VE UÇUCU BİLEŞEN KOMPOZİSYONU

Öz

Bu çalışmanın amacı Aydın ilinde geleneksel olarak üretimi yapılan ve fazlaca tüketilen çörek otlu Çökelek peynirinin fizikokimyasal özellikleri, uçucu bileşenleri ve yağ asitleri profilini ortaya koymaktır. Bu amaçla Aydın ilinde bulunan pazarlar ve şarküterilerden 40 peynir örneği toplanmıştır. Fizikokimyasal parametrelerden kuru madde, yağ, protein, kül, tuz, renk, pH ve titrasyon asitliği değerleri belirlenmiştir. Peynirlerin uçucu bileşenleri Gaz kromatografisi-kütle spektrometrisi (GC-MS), yağ asitleri ise Gaz kromatografisi (GC) yöntemiyle saptanmıştır. Çökelek peynirlerinde 56 farklı uçucu bileşen tespit edilmiştir. Yağ asitleri arasında doymuş yağ asitlerinden palmitik asit, doymamış yağ asitlerinden oleik asit en fazla miktarda saptanmıştır. Bu çalışma sonuçları, Aydın ilinde üretilen çörek otlu Çökelek peynirinin Coğrafi İşaret tescilinin alınması için gerekli literatüre katkı sağlayacaktır. Çörek otlu Çökelek peyniri için Coğrafi İşaret tescili üreticinin korunması, peynirin tanınırlığının ve pazarlama imkanının artmasına sebep olarak üretildiği bölgeye ve ülkemize önemli ekonomik kazanç sağlayabilecektir.

Anahtar Kelimeler

Çökelek peyniri, çörek otu, Aydın, uçucu bileşen, yağ asitleri

Kaynakça

• Akan, E., Yerlikaya, O., Akpinar, A., Karagozlu, C., Kinik, O., Uysal, H.R. (2021). The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese. International Journal of Dairy Technology, 74: 554-563.
• Akrom, A., Darmawan, E. (2017). Tolerability and safety of black cumin seed oil (Bcso) administration for 20 days in healthy subjects. Biomedical Research-Tokyo, 28: 4196-4201.
• AOAC. (2003). Official methods of analysis, (17th edition), Association of Analytical Washington, DC, USA. Arslaner, A. (2020). The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yoğurt. Food Science and Technology, 40(2): 582-591.
• Avşar, Y.K., Karagül-Yüceer, Y., Hayaloğlu, A.A. (2011). Peynirde Aroma. Peynir Biliminin Temelleri, Hayaloğlu, A.A., Özer, B. (Editörler). Sidaş Medya, İzmir, Türkiye, s.263-302.
• Bannon, C. D., Craske, J. D., Hai, N. T., Harper, N. L., O’Rourke, K. L. (1982). Analysis of fatty acid methyl esters with high accuracy and reliability: II. Methylation of fats and oils with boron trifluoridemethanol. Journal of Chromatography A, 247(1): 63-69.
• Berkay Karaca, O., Taspinar, T, Güven, M. (2020). Traditional Cheeses of Mediterranean Region in Turkey. Traditional Cheeses from Selected Regions in Asia Europe And South America. Oluk, C. E., Berkay Karaca O. (Editors), Bentham Books, Sharjah, U.A.E, pp.307-336.
• Beshkova, D.M., Simova, E.D., Frengova, G.I.I., Simov, Z.I., Dimitrov., Z.P. (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal 13: 529–535.
• Białek, A., Białek, M., Lepionka, T., Czerwonka, M., & Czauderna, M. (2020). Chemometric analysis of fatty acids profile of ripening chesses. Molecules (Basel, Switzerland), 25(8), 1814.
• Bradley, R. L., Arnold, E., Barbano, D. M., Semerad, R. G., Smith, D. E., Vines, B. K. (1993). Chemical and physical methods. Standard methods for the examination of dairy products, Marshall, R. T. (Ed), American Public Health Association, Washington DC.
• Burdock, G.A. (2022). Assessment of black cumin (Nigella sativa L.) as a food ingredient and putative therapeutic agent. Regulatory Toxicology and Pharmacology, 128: 105088.
• Celem, E., Celik, O.F., Tarakcı, Z. (2018). The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek. Journal of Central European Agriculture, 19(2): 335-348
• Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal. 13: 841- 866
• Cossignani, L., Giua, L., Urbani, E., Simonetti, M.S., Blasi, F. (2014). Fatty acid composition and CLA content in goat milk and cheese samples from Umbrian market. European Food Research and Technology, 239: 905-911.
• Curioni, P.M.G., Bosset, J.O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12: 959–984.
• Çakmakçı, S. (2011). Türkiye Peynirleri. Peynir Biliminin Temelleri, Hayaloğlu, A.A., Özer, B. (Editörler). Sidaş Medya, İzmir, Türkiye, s.739-771.
• Çakmakçı, S., Salık M.A. (2021). Türkiye'nin coğrafi işaretli peynirleri. Akademik Gıda, 19(3): 325-342.
• Çardak, A.D. (2012). Microbiological and chemical quality of Çökelek cheese, Lor cheese and Torba (strained) yoghurt. African Journal of Microbiology Research, 6(45): 7278-7284.
• Dan, T., Wang, D., Jin, R.L., Zhang, H.P., Zhou, T.T., Suni, T.S. (2017). Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. Journal of Dairy Science, 100(4): 2488-2500.
• Dervisoglu, M., Tarakci, Z., Aydemir, O., Temiz, H., Yazici, F. (2009). A Survey on selected chemical, biochemical and sensory properties of Kes cheese, a traditional Turkish cheese. International Journal of Food Properties, 12(2): 358-367.
• Farhan, N., Salih, N., Salimon, J. (2021). Physiochemical properties of Saudi Nigella sativa L. (‘Black cumin’) seed oil. Oilseeds and Fats, Crops and Lipids, 28, 11.
• Fox P.F, Law J, McSweeney P.L.H, Wallace J. (1993). Biochemistry of cheese ripening. In: Cheese: Chemistry, Physics and Microbiology. In: Fox PF (ed), Chapman and Hall, London UK. pp. 389-438.
• Gallois, A., Langlois, D. (1990). New results in the volatile odorous compounds of French cheeses. Le Lait, INRA Editions, 70(2): 89-106.
• Gün, İ., Güneşer, O., Karagül Yüceer, Y., Güzel Seydim, Z.B., Torun, F., Çakıcı, S. (2019). Aromatic and sensorial properties of Çökelek cheese produced by different methods. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 23: 131-138
• Hanuš, O., Samková, E., Krížová, L., Hasoˇnová, L,; Kala, R. (2018) Role of fatty acids in milk fat and the influence of selected factors on their variability-A Review. Molecules, 23, 1636.
• Huang, R., Li, G. Q., Zhang, J., Yang, L., Che, H. J., Jiang, D. H., Huang, H. C. (2011). Control of postharvest Botrytis fruit rot of strawberry by volatile organic compounds of Candida intermedia. Phytopathology, 101(7): 859–869.
• Kabir, Y., Akasaka-Hashimoto, Y., Kubota, K., Komai, M. (2020). Volatile compounds of black cumin (Nigella sativa L.) seeds cultivated in Bangladesh and India. Heliyon, 6(10): e05343.
• Kamber, U. (2008). The traditional cheeses of Turkey: cheeses common to all regions. Food Review International, 24: 1-38.
• Karaalioğlu, O., Günay, E., Karagül Yüceer, Y. (2021). Tire Çamur peynirinin bazı fizikokimyasal ve duyusal özellikleri. GIDA, 46(4): 914-924.
• Karabulut, I., Hayaloğlu, A.A., Yıldırım, H. (2007). Thin-layer drying chracteristics of kurut, a Turkish dried dairy by-product. International Journal of Food Science and Technology, 42: 1080-1086.
• Karagozlu, C., Tonguç İ.E. (2020). Traditional cheeses from selected regions in Asia, Europe, and South America,. Current -Developments in Food and Nutrition Research, Chapter: Vol. 1, 277-306, Publisher: Bentham Science.
• Karaman, A.D., Akgül, F.Y., Öğüt, S., Canbay, H.S. and Alvarez, V. (2022). Gross composition of raw camel’s milk produced in Turkey. Food Science and Technology, 42: e59820.
• Kavaz, A., Arslaner, A., Bakırcı, İ. (2012). Comparison of quality characteristics of Çökelek and Lor cheeses. African Journal of Biotechnology, 11(26): 6871-6877.
• Kesenkaş, H. (2005). Beyaz peynir üretiminde bazı mayaların starter kültür olarak kullanım olanaklarının araştırılması, Ege Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Anabilim Dalı, İzmir,Türkiye, 210s.
• Khosrowshahi, A., Madadlou, A., Mousavi M.E., Djomeh, Z.E. (2006). Monitoring the chemical and textural cheese during ripening of Iranian White cheese made with different concentrations of starter. Journal of Dairy Science, 89: 3318-3325.
• Kıralan, M. (2014). Changes in volatile compounds of black cumin (nigella sativa l.) Seed oil during thermal oxidation. International Journal of Food Properties, 17(7): 1482-1489.
• Kırdar, S.S. (2003). Çökelek peynirinin yapılışı ve özellikleri üzerine bir araştırma. GAP III. Tarım Kongresi, 02-03 Ekim 2003, Şanlıurfa, Türkiye, 441-443.
• Molimard, P., Spinnler, H.E. (1996). Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. Journal of Dairy Science, 79: 169-184.
• Nalbant, D., Karagül Yüceer, Y. (2020). İnek ve keçi sütü kullanılarak üretilen probiyotik fermente süt ürünlerinin karakteristik özellikleri. GIDA, 45(2): 315-328.
• Önganer, A., Kirbag, S. (2009). Diyarbakir’da taze olarak tuketilen çökelek peynirlerinin mikrobiyolojik kalitesi. Erciyes Universitesi Fen Bilimleri Enstitusu Dergisi, 25(1–2): 24-33.
• Öztürkoğlu Budak, S., Gürsoy, A., Aykas, D.P., Koçak, C., Dönmez, S., de Vries, R.P., Bron, P.A. (2016). Volatile compound profiling of Turkish Divle cave cheese during production and ripening. Journal of Dairy Science, 99: 5120-5131
• Parodi, P. (2004). Milk fat in human nutrition. Australian Journal of Dairy Technology, 59: 3–8.
• Paszczyk, B., Łuczyńska, J. (2020). The comparison of fatty acid composition and lipid quality ındices in hard cow, sheep, and goat cheeses. Foods (Basel, Switzerland), 9(11): 1667p.
• Pionnier, E., Hugelshofer, D. (2006). Characterisation of key odorant compounds in creams from different origins with distinct flavors. Devolopments in Food Science, 43: 233-236
• Polychroniadou, A., Michaelidou, A., Paschaloudis, N. (1999). Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese’, International Dairy Journal, 9(8): 559-568.
• Simopoulos, A.P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy = Biomedecine & Pharmacotherapie,, 56: 365-379.
• Simopoulos, A.P. (2008). The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine. 233: 674–688.
• Simsek, B., Sagdic, O. (2010) Determination of fatty acids and chemical characteristics of cokelek cheese from cows milk using of L. helveticus and/or yoghurt bacteria. Food Science and Technology Research, 16(3): 179-184.
• Simsek, B., Sagdic, O. (2012). Effects of starter culture types and different temperatures treatments on physicochemical, microbiological and sensorycharacteristics, and fattty acid compositions of Çökelek cheese made from goat milk. Kafkas Universitesi Veteriner Fakultesi Dergisi, 18(2): 177-183.
• Stashenko, E.E., Martínez, J.R. (2007). Sampling volatile compounds from natural products with headspace/solid-phase micro-extraction, Journal of Biochemical and Biophysical Methods, 70: 235–242.
• Stinson, M., Ezra, D., Hess, W. M., Sears, J., Strobel, G. (2003). An endophytic Gliocladium sp. of Eucryphia cordifolia producing selective volatile antimicrobial compounds. Plant Science, 165: 913-922
• Sulejmani, E., Hayaloglu, A.A. (2016). Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. Food Chemistry, 211: 160-170.
• Şanlı, T., Anlı, E.A. (2020). Çökelek peyniri üretiminde alternatif kaynak olarak kefir kullanımı. GIDA, 45(1): 139-149
• Şanlıdere Aloğlu, H., Turhan, İ., Öner, Z. (2012). Minci (Minzi) peynirinin özelliklerinin belirlenmesi. GIDA, 37(6): 349-354.
• Tan, J., McKenzie, C., Potamitis, M., Thorburn, A. N., Mackay, C. R., Macia, L. (2014). The role of short-chain fatty acids in health and disease, Advances in Immunology, 121: 91-119.
• Tarakci, Z., Temiz, H., Aykut, U., Turhan, S. (2011). Influence of wild garlic on color, free fatty acids, and chemical and sensory properties of herby pickled cheese. International Journal of Food Properties, 14: 287-299.
• Tóth, T., Mwau, P.J., Bázár, G., Andrássy-Baka, G., Hingyi, H., Csavajda, E., Varga, L. (2019). Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk. International Dairy Journal, 99: e104552
• Uzun, H. (2022). Deve sütünden üretilen peynirlerin besin içeriğinin ve depolama süresince meydana gelen fizikokimyasal değişimlerin belirlenmesi, Aydın Adnan Menderes Üniversitesi Sağlık Bilimleri Enstitüsü Beslenme ve Diyetetik Anabilim Dalı Yüksek Lisans Tezi, Aydın, Türkiye, 71s.
• Wijendran, V., Hayes, K.C. (2004). Dietary n-6 and n-3 fatty acid balance and cardiovascular health. Annual Review of Nutrition, 24: 597–615.
• Yılmaz Kısrak, E. (2021). Koyun ve keçi sütlerinden üretilen İzmir tulum peynirinin biyoaktif özelliklerinin ve uçucu bileşiklerinin belirlenmesi. Yüksek Lisans Tezi. İnönü Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Malatya, Türkiye, 116s.
• Yue, J., Zheng, Y., Liu, Z., Deng, Y., Jing, Y., Luo, Y., Yu, W., Zhao, Y. (2015). Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS, International Journal of Food Properties, 18(10): 2193-2212.