Farklı ambalaj materyallerinin vakum ve modifiye atmosferde ambalajlanan dilimlenmiş Hatay peynirinin kalitesi ve raf ömrüne etkisi
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada ambalajsız olarak satışa sunulan ve yöresel bir peynir çeşidi olan Hatay peynirinde uygun ambalaj malzemesi ve ambalajlama teknolojilerinin (vakum ve modifiye atmosfer) kullanımı ile daha kaliteli, güvenli ve uzun raf ömrüne sahip bir ürün elde edilmesi hedeflenmiştir. Bu nedenle dilimlenmiş peynir örnekleri modifiye atmosfer (%50 CO2 ve %50 N2 ), hava (%21 O2 ve %79 N2) ve vakum altında üç farklı geçirgenlikte ambalaj malzemeleri (Koekstrude PA/PE, OPET/OPA/CPP ve PP/PA/EVOH/PE) ile ambalajlanmış ve 4°C'de 60 gün süreyle depolanmıştır. Dilimlenmiş peynir örneklerinde, soğuk depolama süresince tepe boşluğu gaz oranları (% O2 ve CO2), mikrobiyolojik, fiziksel, kimyasal ve duyusal analizler yapılmıştır. Ambalajsız (açık) örnekler kontrol grubu olarak alınmıştır. Depolama boyunca peynir örneklerinde Salmonella, L. monocytogenes ve koagülaz pozitif S. aureus bakterilerine rastlanmamıştır. Toplam aerobik mezofilik bakteri (TAMB) sayısı 7.85 log kob/g olarak başlamış, depolama boyunca önemli bir artış tespit edilmemiş ve depolama sonunda TAMB sayısı 6.48-7.63 log kob/g arasında yer almıştır. Toplam maya-küf sayısında depolama boyunca özellikle tüm ambalaj malzemelerinin hava atmosferi uygulamalarında daha fazla artış görülmüştür. Genel olarak depolama boyunca tüm uygulamaların titrasyon asitliği ve TBARS değerleri artmış ve pH değerleri azalmıştır. Depolama sonunda kontrol grubu örneklerinin L*, a*, b* ve WI renk değerlerinde ambalajlı örneklere kıyasla belirgin şekilde farklılıklar tespit edilmiştir. Ambalaj içi damlama kaybı depolama süresi boyunca genellikle en fazla vakum uygulamalarında kaydedilmiştir. Duyusal analiz sonuçlarına göre renk, koku, tekstür, tat ve genel ürün beğenisinde en hızlı düşüş ambalajsız peynir örneklerinde (kontrol grubu) gözlenmiş ve özellikle tat 10. günden sonra, tekstür ise 5. günden sonra kabul edilebilir limitin altına düşmüştür. Genel olarak 60 günlük depolama boyunca tüm duyusal nitelikler ambalajlı uygulamalarda kabul edilebilir bulunmuştur. Ancak genel olarak depolama boyunca en iyi mikrobiyal, duyusal ve kimyasal sonuçlar gaz geçirgenliği en düşük olan PP/PA/EVOH/PE malzemesinin vakum uygulamasında ve yüksek karbondioksitli MAP uygulamalarında alınmıştır. Sonuç olarak, ambalajsız dilimlenmiş peynir örneklerinin raf ömrü su kaybına bağlı aşırı kuruma nedeniyle 5 gün, ambalajlı dilimlenmiş peynirlerde ise 60 gün olarak önerilmektedir.
The aim of this study is to obtain high quality and safe product with extended shelf life for a regional unpackaged Hatay cheese by the use of appropriate packaging materials and technologies (vacuum and modified atmosphere). For this purpose, the sliced cheese samples were packaged under modified atmosphere (50% CO2 and 50% N2 ), air (21% O2 and 79% N2) and vacuum using three different packaging materials with different permeabilities (Coextruded PA/PE, OPET/OPA/CPP and PP/PA/EVOH/PE) and stored at 4°C for 60 days. Headspace gas analysis (O2 and CO2 %) microbiological, physical, chemical and sensory analysis were performed during cold storage. Unpackaged samples were taken as a control group. Salmonella, L. monocytogenes and coagulase positive S. aureus were not detected during storage. Total aerobic mesophilic bacteria (TAMB) was 7.85 log cfu/g at the beginning of the storage and did not change much during the rest of the storage period. The TAMB at the end of the storage was in the range of 6.48-7.63 log cfu/g. The highest increase in total yeast-mold count was determined at air atmosphere of all materials at the end of the storage. In general, titratable acidity and TBARS values increased and pH values decreased at all applications during storage. The color parametres (L*, a*, b* and WI) of packaged samples were preserved better then unpackaged samples. Drip loss was highest in vacuum applications during storage. According to sensory evaluation, the lowest scores were determined for all sensory attributes for unpackaged cheese samples. The control samples were not acceptable in terms of texture and taste after 5 and 10 days, respectively. All packaged cheese samples were acceptable during whole storage time in terms of sensory attributes tested. However, in general the best results were obtained for PP/PA/EVOH/PE with the lowest permeability under vacuum and high carbon dioxide-MAP applications in terms of microbiological, physical, chemical and sensory quality of the product. As a result, the shelf life of unpackaged-sliced Hatay cheese was 5 days and the shelf-life of packaged samples were recommended at least 60 days considering microbiological, physical chemical and sensory qualities.
The aim of this study is to obtain high quality and safe product with extended shelf life for a regional unpackaged Hatay cheese by the use of appropriate packaging materials and technologies (vacuum and modified atmosphere). For this purpose, the sliced cheese samples were packaged under modified atmosphere (50% CO2 and 50% N2 ), air (21% O2 and 79% N2) and vacuum using three different packaging materials with different permeabilities (Coextruded PA/PE, OPET/OPA/CPP and PP/PA/EVOH/PE) and stored at 4°C for 60 days. Headspace gas analysis (O2 and CO2 %) microbiological, physical, chemical and sensory analysis were performed during cold storage. Unpackaged samples were taken as a control group. Salmonella, L. monocytogenes and coagulase positive S. aureus were not detected during storage. Total aerobic mesophilic bacteria (TAMB) was 7.85 log cfu/g at the beginning of the storage and did not change much during the rest of the storage period. The TAMB at the end of the storage was in the range of 6.48-7.63 log cfu/g. The highest increase in total yeast-mold count was determined at air atmosphere of all materials at the end of the storage. In general, titratable acidity and TBARS values increased and pH values decreased at all applications during storage. The color parametres (L*, a*, b* and WI) of packaged samples were preserved better then unpackaged samples. Drip loss was highest in vacuum applications during storage. According to sensory evaluation, the lowest scores were determined for all sensory attributes for unpackaged cheese samples. The control samples were not acceptable in terms of texture and taste after 5 and 10 days, respectively. All packaged cheese samples were acceptable during whole storage time in terms of sensory attributes tested. However, in general the best results were obtained for PP/PA/EVOH/PE with the lowest permeability under vacuum and high carbon dioxide-MAP applications in terms of microbiological, physical, chemical and sensory quality of the product. As a result, the shelf life of unpackaged-sliced Hatay cheese was 5 days and the shelf-life of packaged samples were recommended at least 60 days considering microbiological, physical chemical and sensory qualities.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
