GELENEKSEL YÖNTEMLE ÜRETİLEN OTLU PEYNİRLERİN BAZI KALİTE ÖZELLİKLERİNİN VE BİYOAKTİVİTESİNİN BELİRLENMESİ

Sümeyya KARA; Şenol KÖSE

Makale detayları

GELENEKSEL YÖNTEMLE ÜRETİLEN OTLU PEYNİRLERİN BAZI KALİTE ÖZELLİKLERİNİN VE BİYOAKTİVİTESİNİN BELİRLENMESİ

Yazarlar:

Sümeyya KARA | Şenol KÖSE

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.942-953

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458666

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070

Özet:

 


In this study, the chemical content of herby cheeses ripened with pickled and pressing methods obtained from local producers in Van province and the biochemical properties, total phenolic content, antioxidant and antimicrobial activities of the water soluble extracts of these cheeses were determined. The following avarage values were found for ripened 15 Herby cheeses by pickled method; water soluble nitrogen (WSN) 16.11±3.72%, 12% trichloroacetic acid (TCA) soluble nitrogen 13.05±6.20%, 5% phosphotungustik acid (PTA) soluble nitrogen 7.93±2.75%, lipolysis 13.39±6.11 ADV, total phenolic content (TPC) 647.72±259.80 mg gallic acid equivalent (GAE)/kg, 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition 6.58± 2.36%, trolox equivalent antioxidant capacity (TEAC) 1.51±0.51 mmol troloks equivalent (TE)/g. The following avarage values were found for ripened 15 Herby cheeses by pressing method; WSN 16.48±3.98%, 12% TCA soluble nitrogen 17.34±3.31%, 5% PTA soluble nitrogen 8.40±4.12%, lipolysis 9.81±5.58 ADV, TPC 742.81±110.60 mg GAE/kg, DPPH inhibition 8.35±2.31%, TEAC 1.62±0.56 mmol (TE)/g. Also, it was determined that Herby cheese extracts no antimicrobial activity against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 11303.

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Makale detayları

GELENEKSEL YÖNTEMLE ÜRETİLEN OTLU PEYNİRLERİN BAZI KALİTE ÖZELLİKLERİNİN VE BİYOAKTİVİTESİNİN BELİRLENMESİ

Yazarlar: Sümeyya KARA | Şenol KÖSE

Yayıncı: The Association of Food Technology

Ana Başlıklar: Gıda teknolojisi

Dergi: The Journal of Food 2020 Vol.45 Issue 5, pp.942-953

Belge Tipi: Makale

Yayın Tarihi: 8/2020

Belge Dili: Türkçe

Document ID (Org No.): 2000458666

Sıklık: İki Aylık

eISSN: 1309-6273

pISSN: 1300-3070

Sayı

Yazarlar:

Sümeyya KARA | Şenol KÖSE

Yayıncı:

The Association of Food Technology

Ana Başlıklar:

Gıda teknolojisi

Dergi:

The Journal of Food 2020 Vol.45 Issue 5, pp.942-953

Belge Tipi:

Makale

Yayın Tarihi:

8/2020

Belge Dili:

Türkçe

Document ID (Org No.):

2000458666

Sıklık:

İki Aylık

eISSN:

1309-6273

pISSN:

1300-3070