Farklı materyaller (fındık kabuğu ve meşe odun tozu) ile yapılan dumanlamanın çerez peynirinin depolama sürecinde fiziko-kimyasal özellikleri ve uçucu aroma profiline etkisi
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Dosyalar
Tarih
2019
Yazarlar
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Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada ?Farklı materyaller (fındık kabuğu ve meşe odun tozu) ile yapılan dumanlamanın Çerkez peynirinin depolama süresince fiziko-kimyasal özellikleri ve uçucu aroma profiline etkisi? incelenmiştir. Tütsüleme materyali olarak fındık kabuğu veya me?e odunu kullanılması peynir örneklerinin kurumadde, protein, pH, titredilebilir asitlik, tuz, yağ ve suda erir azot değerlerinin değişmesine etkisi olmamıştır. Depolama süresinin, deneme peynir örneklerinin kurumadde ve protein içeriğindeki değişime benzer olduğu görülmüş, pH, titre edilebilir asitlik, tuz, yağ ve suda çözünür azot değerlerinin de değişmesine etkili olmuştur. Deneme örneklerinin uçucu aroma bileşenleri olarak 18 alkol, 19 keton, 26 ester, 13 aromatik asit, 33 aromatik karbonil, 7 furan, 9 fenol ve 6 aldehit olmak üzere toplam 131 uçucu aroma bileşikleri belirlenmiştir. Tütsülenmeyen peynirde genel aroma bileşenleri belirlenirken, tütsülenen peynirlerde dumandan gelen aroma bileşenleri de olduğu görülmüştür. Tütsüleme işlemi aromatik bileşenlerin çeşitliğini artırmıştır. En fazla çeşitlilik olan peynir türü, fındık kabuğu ile tütsülenen peynir örneğidir. Fındık kabuğu ile tütsülenen peynirde fenol ve furan bileşiklerinin varlığı peynirdeki tütsü aromasının yoğun hissedilmesine sağlamıştır. Duyusal olarak panelistler tarafından yapılan değerlendirmede meşe odunu ile tütsülenen peynire göre fındık kabuğu ile tütsülenen peynirin daha çok tercih edilebilir olduğu görülmüştür. Elde edilen sonuçlar değerlendirildiğinde tütsülenen peynirlerde, tütsüleme materyali olarak fındık kabuğunun da kullanılabileceği görülmüştür.
In this study, ?The effect of different materials (hazelnut shell and oak wood powder) on the physico-chemical properties of the circulating cheese during storage and the effect of the aromatic aroma profile?was investigated. The use of hazelnut shell or oak wood as a fuming material did not have any effect on the change of dry matter, protein, pH, titratable acidity, salt, oil and water-soluble nitrogen values. The storage period was similar to the change in the dry matter and protein content of the test cheese samples, and was effective in changing the pH, titratable acidity, salt, oil and water soluble nitrogen values. A total of 131 compounds were identified as volatile aroma components of the trial samples: 18 alcohols, 19 ketones, 26 esters, 13 aromatic acids, 33 aromatic carbonyls, 7 furan, 9 phenols and 6 aldehydes. While the general aroma components were determined in the non-smoked cheese, the aroma components from the smoked cheese were also determined. The smoking process increased the diversity of aromatic components. The maximum variety of hazelnut shells was determined with cheese. The presence of phenol and furan compounds in cheese smoked with hazelnut shell caused the incense aroma to be felt intensely. In the evaluation made by the sensory panelists, it was determined that cheese smoked with hazelnut shell was more preferable than cheese smoked with oak wood. When the obtained results were evaluated, it was seen that the hazelnut shell could be used in the smoked cheese.
In this study, ?The effect of different materials (hazelnut shell and oak wood powder) on the physico-chemical properties of the circulating cheese during storage and the effect of the aromatic aroma profile?was investigated. The use of hazelnut shell or oak wood as a fuming material did not have any effect on the change of dry matter, protein, pH, titratable acidity, salt, oil and water-soluble nitrogen values. The storage period was similar to the change in the dry matter and protein content of the test cheese samples, and was effective in changing the pH, titratable acidity, salt, oil and water soluble nitrogen values. A total of 131 compounds were identified as volatile aroma components of the trial samples: 18 alcohols, 19 ketones, 26 esters, 13 aromatic acids, 33 aromatic carbonyls, 7 furan, 9 phenols and 6 aldehydes. While the general aroma components were determined in the non-smoked cheese, the aroma components from the smoked cheese were also determined. The smoking process increased the diversity of aromatic components. The maximum variety of hazelnut shells was determined with cheese. The presence of phenol and furan compounds in cheese smoked with hazelnut shell caused the incense aroma to be felt intensely. In the evaluation made by the sensory panelists, it was determined that cheese smoked with hazelnut shell was more preferable than cheese smoked with oak wood. When the obtained results were evaluated, it was seen that the hazelnut shell could be used in the smoked cheese.
Açıklama
Anahtar Kelimeler
Çerkez peyniri, sepet peyniri, dumanlama, fındık kabuğu, meşe odunu tozu, Çerkez, circassian, hazelnut shell, oak wood
