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CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ

Year 2023, Volume: 48 Issue: 4, 683 - 697, 15.08.2023
https://doi.org/10.15237/gida.GD23026

Abstract

Bu çalışmada bitkisel pıhtılaştırıcı kullanımı ve depolamanın keçi peynirinin kimyasal ve duyusal özellikleri ile uçucu bileşenleri üzerine etkileri araştırılmıştır. Bu amaçla pastörize keçi sütünden hayvansal rennet ve Cynara cardunculus L. proteazı kullanılarak üretilen peynirler 90 gün süreyle buzdolabı koşullarında depolanmıştır. Peynirlerin titrasyon asitliği değerleri, kurumadde ve suda çözünür azot oranları ile toplam serbest aminoasit değerleri depolama süresince artmıştır. Limonenin tüm peynirlerde en yüksek miktarda bulunan uçucu bileşen olduğu saptanmıştır. En yüksek limonen konsantrasyonu 3152.00 µg/100 g olarak bitkisel pıhtılaştırıcı kullanılan peynirde 90. günde belirlenmiştir. Hekzanoik, oktanoik ve dekanoik asit, peynirlerin karakteristik uçucu bileşenleri olarak belirlenmiştir. Duyusal değerlendirme sonucunda bitkisel ve hayvansal pıhtılaştırıcı kullanılarak üretilen peynirler sırasıyla 2.35 ve 0.58 ransit aroma ve 0.76 ve 0.09 acı tat skorları almışlardır. Duyusal değerlendirme ve kimyasal analiz sonuçlarına göre Cynara cardunculus L. proteazının hayvansal rennete alternatif olabileceği sonucuna varılmış, bitkisel pıhtılaştırıcı kullanımının depolama süresince peynirlerde aşırı düzeyde proteolize neden olmadığı ortaya konmuştur.

Supporting Institution

Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

FBD-2020-3175

References

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SENSORY PROPERTIES AND VOLATILE PROFILE OF GOAT CHEESE PRODUCED USING CYNARA CARDUNCULUS PROTEASE

Year 2023, Volume: 48 Issue: 4, 683 - 697, 15.08.2023
https://doi.org/10.15237/gida.GD23026

Abstract

In this study, the effects of the using plant coagulant and storage on the chemical and sensory properties and volatile components of goat cheese were investigated. For this purpose, pasteurized goat milk used to produce goat cheese by adding animal rennet and plant origin rennet (Cynara cardunculus L.). Cheeses were stored under refrigerator conditions for 90 days. Titratable acidity values, dry-matter, water-soluble nitrogen ratios, and total free amino acid values of cheeses increased during starage. Limonene was detected to be the volatile compound found in the most abundant in all cheeses. The highest limonene concentration was determined as 3152.00 µg/100 g in cheese produced using plant coagulant on the 90th day. Hexanoic, octanoic and decanoic acids were determined as characteristic volatile campands of cheeses. As a result of the sensory evaluation, the cheeses produced using plant and animal coagulant had a rancid aroma score of 2.35 ve 0.58 and a bitter taste score of 0.76 ve 0.09, respectively. According to the results of sensory evaluation and chemical analysis, it was concluded that Cynara cardunculus L. protease could be an alternative to animal rennet, and it was revealed that the use of plant coagulants did not cause excessive proteolysis in cheeses during storage.

Project Number

FBD-2020-3175

References

  • Abd El-Salam, B.A.E.Y., Ibrahim, O.A.E.H., El-Sayed, H.A.E.R. (2017). Purification and characterization of milk clotting enzyme from artichoke (Cynara cardunculus L.) flowers as coagulant on white soft cheese. International Journal of Dairy Science, 12: 254–265. https://doi.org/ 10.3923/ijds.2017.254.265
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  • Avsar, Y.K., Karagul Yuceer, Y., Drake, M.A., Singh, T.K., Yoon, Y., Cadwallader, K.R. (2004). Characterization of nutty flavor in Cheddar Cheese. Journal of Dairy Science, 87: 1999–2010. https://doi.org/10.3168/jds.S0022-0302(04)70017-X
  • Blakesley, R.W., Boezi, J.A. (1977). A new staining technique for proteins in polyacrylamide gels using Coomassie Brillant Blue G250. Analytical Biochemistry, 82: 580–581.
  • Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Stanojevic, S., Vasic, M., Despotovic, S., Vucic, T., Kostic, A. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science & Technology, 51: 1140–1149. https://doi.org/10.1111/ijfs.13091
  • Barłowska, J., Pastuszka, R., Rysiak, A., Król, J., Brodziak, A., Kędzierska-Matysek, M., Wolanciuk, A., Litwińczuk, Z. (2018). Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. International Journal of Dairy Technology, 71: 699–708. https://doi.org/10.1111/1471-0307.12506
  • Benheddi, W., Hellal, A. (2019). Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria. Journal of Food Science & Technology, 56(7):3431–3438. https://doi.org/10.1007/ s13197-019-03828-0
  • Carunchia Whetstine M.E., Karagul Yuceer, Avsar Y.K. (2003). Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese. Journal of Food Science, 68: 2441-2447.
  • Ceballos, L.S., Morales, E.R., de la Torre Adarve, G., Castro, J.D., Martínez, L.P., Sampelayo, M.R.S. (2009). Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology. Journal of Food Composition and Analysis, 22(4), 322–329. https://doi.org/10.1016/j.jfca.2008.10.020
  • Chávez-Garay, D.R.D.R., Gutiérrez-Méndez, N., Valenzuela-Soto, M.E.M.E., García-Triana, A. (2016). Partial characterization of a plant coagulant obtained from the berries of Solanum elaeagnifolium. CYTA-Journal of Food, 14: 200–205. https://doi.org/10.1080/19476337.2015.1080763
  • Çakmakçı, S., Cantürk, A., Çakır, Y. (2017). Peynir üretimi için sütü pıhtılaştıran enzimlere genel bir bakış ve güncel gelişmeler. Akademik Gıda, 15: 396–408. https://doi.org/10.24323/akademik-gida.370264
  • Çayır, M.S., Güzeler, N. (2020). İnek, keçi sütü ve bunların karışımlarından üretilen Hatay köy peynirlerinin bazı kalite özellikleri. Çukurova üniversitesi Mühendislik Bilimleri Dergisi, 39(9), 27-34.
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  • Doi, E., Shibata, D., Matoba, T. (1981). Modified colorimetrie ninhydrin methods for peptidase assay. Analytical Biochemistry, 118: 173-184.
  • Fox, P.F. (1989). Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, 72: 1379–1400. https://doi.org/10.3168/ jds.S0022-0302(89)79246-8
  • Fox, P.F., Mcsweeney, P.L.H. (1996). Proteolysis in cheese during ripening. Food Reviews International, 12: 37–41. http://dx.doi.org/ 10.1080/87559129609541091
  • Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Overview of cheese manufacture. Fundamentals of cheese science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_2
  • Garcia, V., Rovira, S., Boutoial, K., Ferrandini, E., Lopez Morales, M.B. (2013). Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat’s cheese coagulated with a vegetable coagulant (Cynara cardunculus), Journal of the Science of Food and Agriculture, 94(3), 552–559. https://doi.org/ 10.1002/jsfa.6292
  • Gatfield, I.L. (1988). Production of flavor and aroma compounds by biotechnology. Food Technology, 42(10): 110–122.
  • Guneser, O., Karagul Yuceer, Y. (2011). Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. International Journal of Dairy Technology, 64: 517–525. https://doi.org/10.1111/j.1471-0307.2011.00703.x
  • Hayaloglu, A.A., Tolu, C., Yasar, K., Sahingil, D. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science 96: 2765–2780. https://doi.org/ 10.3168/jds.2012-6170
  • Izco, J.M., Irigoyen, A., Torre, P., Barcina, Y. (2000). Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese. Food Control, 11: 201–207.
  • Jia, R., Zhang, F., Song, Y., Lou, Y., Zhao, A., Liu, Y., Peng, H., Hui, Y., Ren, R., Wang, B. (2021). Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Journal of Dairy Science, 104: 270–280. https://doi.org/10.3168/jds.2020-18884
  • Juan, B., Zamora, A., Quevedo, J.M., Trujillo, A.J. (2016). Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. LWT-Food Science and Technology, 69: 17–23. https://doi.org/10.1016/j.lwt.2015.12.013
  • Karagul Yuceer, Y., Isleten, M., Uysal-Pala, C. (2007). Sensory characteristics of Ezine cheese. Journal of Sensory Studies, 22: 49–65. https://doi.org/10.1111/j.1745-459X.2007.00094.x
  • Karagul Yuceer, Y., Tuncel, B., Guneser, O., Engin, B., Isleten, M., Yasar, K., Mendes, M. (2009). Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. Journal of Dairy Science, 92:4146–4157. https://doi.org/10.3168/jds.2009-2124
  • Kınık, Ö., Kesenkaş, H., Ergönül, P.G., Akan, E. (2017). The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese. Mljekarstvo, 67: 71–85. https://doi.org/10.15567/ mljekarstvo.2017.0108
  • Kuchroo, C., Fox, P. (1982). Soluble nitrogen in Cheddar cheese: Comparisom of extraction procedures. Milchwissenschaft, 37: 331–335.
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There are 55 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Hasan Uzkuç 0000-0002-0937-7598

Nesrin Merve Çelebi Uzkuç 0000-0001-8822-7864

Yonca Yuceer 0000-0002-9028-2923

Project Number FBD-2020-3175
Publication Date August 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 4

Cite

APA Uzkuç, H., Çelebi Uzkuç, N. M., & Yuceer, Y. (2023). CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. Gıda, 48(4), 683-697. https://doi.org/10.15237/gida.GD23026
AMA Uzkuç H, Çelebi Uzkuç NM, Yuceer Y. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. The Journal of Food. August 2023;48(4):683-697. doi:10.15237/gida.GD23026
Chicago Uzkuç, Hasan, Nesrin Merve Çelebi Uzkuç, and Yonca Yuceer. “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”. Gıda 48, no. 4 (August 2023): 683-97. https://doi.org/10.15237/gida.GD23026.
EndNote Uzkuç H, Çelebi Uzkuç NM, Yuceer Y (August 1, 2023) CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. Gıda 48 4 683–697.
IEEE H. Uzkuç, N. M. Çelebi Uzkuç, and Y. Yuceer, “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”, The Journal of Food, vol. 48, no. 4, pp. 683–697, 2023, doi: 10.15237/gida.GD23026.
ISNAD Uzkuç, Hasan et al. “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”. Gıda 48/4 (August 2023), 683-697. https://doi.org/10.15237/gida.GD23026.
JAMA Uzkuç H, Çelebi Uzkuç NM, Yuceer Y. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. The Journal of Food. 2023;48:683–697.
MLA Uzkuç, Hasan et al. “CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ”. Gıda, vol. 48, no. 4, 2023, pp. 683-97, doi:10.15237/gida.GD23026.
Vancouver Uzkuç H, Çelebi Uzkuç NM, Yuceer Y. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ. The Journal of Food. 2023;48(4):683-97.

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