Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva

Yıl 2024, Cilt: 12 Sayı: 1, 135 - 144, 21.06.2024

Hayrunnisa Özlü , Meryem Aydemir Atasever , Sevda Urçar Gelen , Mustafa Atasever

https://doi.org/10.51354/mjen.1465571

Öz

Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life.

Anahtar Kelimeler

Erzurum cheese halva, traditional food, vacuum-packaging, shelf life

Kaynakça

• [1]. Guerrero L., Dolors Guàrdia M., Xicola J, Verbeke W., Vanhonacker F., Zakowska-Biemans S., Sajdakowska M., Sulmont-Rossé C., Issanchou S., Contel M., Scalvedi M.L., Signe Granli B., Hersleth M. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52 (2), (2009), 345-354.
• [2]. Kocatepe D., Tırıl A.. Sağlıklı beslenme ve geleneksel gıdalar. Journal of Tourism and Gastronomy Studies, 3(1), (2015), 55-63.
• [3]. Belc N., Smeu I., Macri A., Vallauri D., Flynn K. Reformulating foods to meet current scientific knowledge about salt, sugar and fats. Trends in Food Science & Technology, 84, (2018), 25-28.
• [4]. Fernández-Ferrín P., Calvo-Turrientes A., Bande B., Artaraz-Miñón M., Galán-Ladero M. M. The valuation and purchase of food products that combine local, regional and traditional features: The influence of consumer ethnocentrism. food quality and preference. Food Quality and Preference, 64, (2018), 138-147.
• [5]. Altuntaş A., Gülçubuk B. Yerel kalkınmada yaygınlaşan bir araç olarak geleneksel gıdalar ve geleneksel gıda mevzuatının yaygınlaştırılabilirliği. Journal of Agricultural Faculty of Gaziosmanpaşa University, 31(3), (2014), 2-80.
• [6]. Seçim Y., Uçar G. Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine -in aspect of tourism. International Journal of Social Sciences and Education Research, 3(5), (2017), 1478-1484.
• [7]. Türk Patent Enstitüsü, Erzurum Peynir Helvasının Cİ Tescil Belgesi, Tescil No:806,16.07.2021. Available at:https://www.ci.gov.tr/.
• [8]. Çakmakçı S., Salık M. A. Erzurum’un coğrafi işaret tescili almış ürünleri: Güncel bir bakış ve öneriler. ATA-Gıda Dergisi, 1(2), (2022), 1-12.
• [9]. Türk Patent Enstitüsü, Erzurum Civil Peynirinin Cİ Tescil Belgesi, Tescil No:116, 2009. Available at:https://www.ci.gov.tr/.
• [10]. Kuşat N. Sürdürülebilir işletmeler için kurumsal sürdürülebilirlik ve içsel unsurları. Afyon Kocatepe Universitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 14(2), (2012), 227-242.
• [11]. Halkman A. K. Gıda Mikrobiyolojisi Uygulamaları. Ankara: Başak Matbaacılık ve Tanıtım Hizmetleri, 2005.
• [12]. Temiz A. Genel Mikrobiyoloji Uygulama Teknikleri. 5th ed. Ankara: Hatiboğlu Yayınevi; 2010.
• [13]. AOAC. Official Methods of Analysis. 18th ed. Gaithersburg: Association of Official Analytical Chemists, 2007.
• [14]. ISO 3433:2008 (IDF 222: 2008). Cheese-Determination of Fat Content-Van Gulik Method; International Standard Organization: London, UK, 2008.
• [15]. Metin M., Öztürk G. F. Süt ve Mamulleri Analiz Yöntemleri. İzmir: Ege Üniversitesi Basımevi, 2012.
• [16]. León K., Mery D., Pedresci D., Leon J. Color measurement in L*a*b* units from RGB digital images. Food Research International, 39(10), (2006), 1084-1091.
• [17]. Hunt R. W. G., Pointer M. R. “Colour vision,” in Measuring Colour, R. W. G. Hunt and M. R. Pointer, Ed. 4th ed. New Jersey: John Wiley & Sons, Incorporated; 2011, pp.1-17.
• [18]. Şengül M., Ertugay M. F. Microbiological and chemical properties of Cheese Helva produced in Turkey. International Journal of Food Properties, 9(2), (2006), 185-193.
• [19]. Akarca G., Tomar O., Gök V. Different packaging for sliced Mozzarella Cheese. Journal of Food Processing and Preservation, 39, (2015), 2912-2918.
• [20]. Lücke F. K., Zangerl P. Food safety challenges associated with traditional foods in German-speaking regions. Food Control. 43, (2014), 217-230.
• [21]. Cambaztepe F., Cakmakci S., Dagdemir E. Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening. International Journal of Dairy Technology, 62(4), (2009), 541-548.
• [22]. Yardimciel Ü., Güven M. Çeçil peynirinin özellikleri üzerine pastörizasyon işleminin ve salamura tuz oranının etkileri. Çukurova Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 26 (2), (2011), 145-154.
• [23]. Sengun I., Yaman D., Gonul S. Mycotoxins and mould contamination in cheese: a review. World Mycotoxin Journal, 1(3), (2008), 291-298
• [24]. Urçar Gelen S., Ceylan Z. G. The existence of Enterococcus spp. in Civil Cheese. Turkish Journal of Agriculture - Food Science and Technology, 8(12), (2020), 2574-2576.
• [25]. Ulu E. K. Türk mutfak kültüründe peynir tatlıları. Aydın Gastronomy, 3(1), (2019), 37-42.