Hatay ilinde farklı yöntemlerle üretilen künefe peynirlerinin kalite özlellikleri
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada; Hatay ilinde üç farklı yöntemle(taze, tuzlanmış ve eritme boru tipi) üretilen ve pazarlanan Künefe peynirlerinin, kimyasal ve mikrobiyolojik özelliklerin ortaya konması amaçlanmıştır. Bu amaçla her bir künefe peynirinden 10 adet olmak üzere toplamda 30 peynir örneğin analiz edilmiştir. Genel bileşim açısından değerlendirildiğinde üç farklı yöntemle (taze, tuzlanmış ve boru tipi) üretilen Künefe peyniri örneklerinin pH, kurumadde (%), yağ (%) ve kurumadde yağ (%), kül (%), protein (%), tuz (%), kurumaddede tuz (%), nemde tuz (%) miktarları taze Künefe peyniri için 4.99±0.12, 40.59±4.98, 20.30±4.35, 49.54±5.96, 2.22±0.24, 16.34±1.31, 0.21±0.15, 0.50±0.34, 0.35±0.31; eritme Boru tipi Künefe peyniri için, 4.87±0.06, 43.59±2.61, 22.60±1.66, 51.82±1.38, 2.17±0.59, 17.02±1.09, 0.10±0.05, 0.22±0.12, 0.17±0.10; tuzlu Künefe peyniri için, 5.08±0.29, 64.46±3.74, 28.20±1.79, 43.80±2.47, 12.79±1.36, 22.38±3.15, 9.31±2.52, 14.62±4.64 ve 26.08±5.95 olarak belirlenmiştir. Analiz edilen özellikleri arasındaki farklar istatistiksel olarak önemli bulunmuştur (p<0.05). Özellikle tuzlanmış künefe peynirinin içerdiği yüksek tuz konsantrasyonunun neden olduğu yüksek kurumadde içeriğinden dolayı bu peynirdeki birçok bileşen yüksek çıkmıştır. Uçucu bileşenler taze Künefe peynirinde; 17`i ester, 6'sı organik asit, 3'ü aromatik hidrokabon, 3'ü karbonil bileşik ve 1 kükürtlü bileşik olmak üzere toplam 30 uçucu bileşik, tuzlanmış Künefe peynirinde; 14'ü ester, 5'İ organik asit, 2'si aromatik hidrokabon, 2'si karbonil bileşik ve 1 kükürtlü bileşik olmak üzere toplam 24 uçucu bileşik ve eritme boru tipi Künefe peynirinde ise 19'u ester, 7'si organik asit, 3'ü aromatik hidrokabon, 2'si karbonil bileşik ve 1'i kükürtlü bileşik olmak üzere toplam 32 uçucu bileşik belirlenmiştir. Ayrıca, taze, eritme Boru tipi ve tuzlanmış Künefe peynirlerinin toplam aerobik mezofilik bakteri içeriği sırasıyla 8.67±0.05 log kob/g, 8.41±0.10 log kob/g, 8.48±0.07 log kob/g, toplam koliform içeriği sırasıyla 6.43±0.11 log kob/g, 5.63±0.12 log kob/g, 4.78±0.24 log kob/g Escherichia coli içeriği sırasıyla 6.28±0.07 log kob/g, 4.97±0.11 log kob/g, 4.21±0.36 log kob/g ve toplam maya-küf içeriği sırasıyla 5.05±0.09 log kob/g, 4.79±0.16 log kob/g, 4.27±0.05 log kob/g olarak belirlenmiştir. Eritme Boru tipi Künefe peynirinde uygulanan ısıl işlemin ve daha etkili oranda Tuzlu Künefe peynirinde kullanılan tuz miktarının koliform, E. coli ve toplam maya-küf sayısı üzerinde azaltıcı etkisi gözlenmiştir (p<0,05). Sonuç olarak, Hatay ilinde üretilen Künefe peynirlerinin bileşimi ve uçucu bileşen profili açısından büyük bir varyasyon bulunmaktadır. Uçucu bileşenler arasında esterlerin %50'den fazla bir oranda bulunması bu peynir için karakteristik bir özellik olabilir. Ayrıca, künefe peynirleri çiğ sütten üretildiklerinden dolayı direkt tüketim açısından riskli olduğu görülmektedir.
This study aims at determining chemical and microbiological properties of Künefe cheese produced by three different techniques (fresh, salted, processed type know as Boru) in Hatay province. Ten samples from each künefe cheese type were collected and analyzed for dry matter, fat, fat in dry matter, protein, salt, salt in dry matter, salt in moisture, ash and pH together with volatile compounds by static headspace solidphase microextraction, gaz chromatography-mass spectrometry techniques. In addition, microbiological count for total aerobic mesaphilic bacteria, coliform, Escherichia coli and yeast-mould count were also conducted. Results revealed that cheese were different from each other in terms of general composition statistically (p<0,05). With respect to pH, drymatter (%), fat (%), fat in dryamatter (%), ash (%), protein (%), salt (%), salt in drymatter (%), salt in moisture (%), fresh Künefe cheese had 4.99±0.12, 40.59±4.98, 20.30±4.35, 49.54±5.96, 2.22±0.24, 16.34±1.31, 0.21±0.15, 0.50±0.34, 0.35±0.31; processed Boru type Künefe cheese had 4.87±0.06, 43.59±2.61, 22.60±1.66, 51.82±1.38, 2.17±0.59, 17.02±1.09, 0.10±0.05, 0.22±0.12, 0.17±0.10; and, salted Künefe cheese had 5.08±0.29, 64.46±3.74, 28.20±1.79, 43.80±2.47, 12.79±1.36, 22.38±3.15, 9.31±2.52, 14.62±4.64, 26.08±5.95. The composition of salted Künefe cheese samples were found statistically significant compared to those of others (p<0,05). It appeared that high salt reduced the moisture content and increased the total solids, which resulted in higher gross composition of Kunafa cheese. In terms of volatiles, fresh Künefe cheese contained 17 esters, 6 organic acids, 3 aromatic hydrocarbon, 3 carbonyl and 1 sulfurous compound, while processed Künefe cheese had 19 esters, 7 organic acid, 3 aromatic hydrocarbon, 2 carbonyl and 1 sulfurous compounds. As for salted Künefe cheese, 14 esters, 5 organic acid, 2 aromatic hydrocarbon, 2 carbonyl and 1 sulfurous compound were determined. Additionally, microbial load of Künefe cheeses as follows: total mesophilic aerobic bacteria count of fresh, salted and processed Künefe cheese were 8.67±0.05 log kob/g, 8.41±0.10 log kob/g, 8.48±0.07 log kob/g respectively; total koliform count of the fresh, salted and processed Künefe cheese were 6.43±0.11 log kob/g, 5.63±0.12 log kob/g, 4.78±0.24 log kob/g, respectively; Escherichia coli count of the fresh, salted and processed Künefe cheese were 6.28±0.07 log10kob/g, 4.97±0.11 log kob/g, 4.21±0.36 log kob/g; and finally, total yeast-moul count of the fresh, salted and processed Künefe were found to be 5.05±0.09 log kob/g, 4.79±0.16 log kob/g, 4.27±0.05 log kob/g. The resutl has shown that heat treatment during production of processed Künefe cheese and the high salt conten in salted Künefe cheese supress the micooganism count, the latter being the more effective. In conclusion, it was revealed that there was a great variation in the Künefe cheese composition resulting from the processing techniques. High esters content of the cheeses could be a characteristic indicator of Künefe cheeses. Finally Künefe cheese it depicts a great deal of food safety risk if consumed as it is as it is produced from raw milk,
This study aims at determining chemical and microbiological properties of Künefe cheese produced by three different techniques (fresh, salted, processed type know as Boru) in Hatay province. Ten samples from each künefe cheese type were collected and analyzed for dry matter, fat, fat in dry matter, protein, salt, salt in dry matter, salt in moisture, ash and pH together with volatile compounds by static headspace solidphase microextraction, gaz chromatography-mass spectrometry techniques. In addition, microbiological count for total aerobic mesaphilic bacteria, coliform, Escherichia coli and yeast-mould count were also conducted. Results revealed that cheese were different from each other in terms of general composition statistically (p<0,05). With respect to pH, drymatter (%), fat (%), fat in dryamatter (%), ash (%), protein (%), salt (%), salt in drymatter (%), salt in moisture (%), fresh Künefe cheese had 4.99±0.12, 40.59±4.98, 20.30±4.35, 49.54±5.96, 2.22±0.24, 16.34±1.31, 0.21±0.15, 0.50±0.34, 0.35±0.31; processed Boru type Künefe cheese had 4.87±0.06, 43.59±2.61, 22.60±1.66, 51.82±1.38, 2.17±0.59, 17.02±1.09, 0.10±0.05, 0.22±0.12, 0.17±0.10; and, salted Künefe cheese had 5.08±0.29, 64.46±3.74, 28.20±1.79, 43.80±2.47, 12.79±1.36, 22.38±3.15, 9.31±2.52, 14.62±4.64, 26.08±5.95. The composition of salted Künefe cheese samples were found statistically significant compared to those of others (p<0,05). It appeared that high salt reduced the moisture content and increased the total solids, which resulted in higher gross composition of Kunafa cheese. In terms of volatiles, fresh Künefe cheese contained 17 esters, 6 organic acids, 3 aromatic hydrocarbon, 3 carbonyl and 1 sulfurous compound, while processed Künefe cheese had 19 esters, 7 organic acid, 3 aromatic hydrocarbon, 2 carbonyl and 1 sulfurous compounds. As for salted Künefe cheese, 14 esters, 5 organic acid, 2 aromatic hydrocarbon, 2 carbonyl and 1 sulfurous compound were determined. Additionally, microbial load of Künefe cheeses as follows: total mesophilic aerobic bacteria count of fresh, salted and processed Künefe cheese were 8.67±0.05 log kob/g, 8.41±0.10 log kob/g, 8.48±0.07 log kob/g respectively; total koliform count of the fresh, salted and processed Künefe cheese were 6.43±0.11 log kob/g, 5.63±0.12 log kob/g, 4.78±0.24 log kob/g, respectively; Escherichia coli count of the fresh, salted and processed Künefe cheese were 6.28±0.07 log10kob/g, 4.97±0.11 log kob/g, 4.21±0.36 log kob/g; and finally, total yeast-moul count of the fresh, salted and processed Künefe were found to be 5.05±0.09 log kob/g, 4.79±0.16 log kob/g, 4.27±0.05 log kob/g. The resutl has shown that heat treatment during production of processed Künefe cheese and the high salt conten in salted Künefe cheese supress the micooganism count, the latter being the more effective. In conclusion, it was revealed that there was a great variation in the Künefe cheese composition resulting from the processing techniques. High esters content of the cheeses could be a characteristic indicator of Künefe cheeses. Finally Künefe cheese it depicts a great deal of food safety risk if consumed as it is as it is produced from raw milk,
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
