Browsing by Author "Uysal H.R."

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions; [Farklı modifiye atmosfer koşulları ıle paketlenen sepet peynirinin aroma bileşenleri, serbest yağ asitleri kompozisyonu ve mikrobiyolojik özellikleri]
    (Veteriner Fakultesi Dergisi, 2017) Akpinar A.; Yerlikaya O.; Kinik Ö.; Kahraman C.; Korel F.; Uysal H.R.
    The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better. © 2017, Veteriner Fakultesi Dergisi.
  • No Thumbnail Available
    Item
    The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese
    (John Wiley and Sons Inc, 2021) Akan E.; Yerlikaya O.; Akpinar A.; Karagozlu C.; Kinik O.; Uysal H.R.
    This study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage. © 2021 Society of Dairy Technology
  • No Thumbnail Available
    Item
    The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
    (John Wiley and Sons Inc, 2022) Akpinar A.; Yerlikaya O.; Akan E.; Karagozlu C.; Kinik O.; Uysal H.R.
    In this study, 2% black cumin, 1% black cumin (Nigella damascena L–Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.–Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bags were statistically higher (ranged 6.34–5.30) than other samples (ranged 6.32–4.10). Proteolytic activity values were higher (0.34–0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p <.05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement: Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat-skin and artificial casing packages on physicochemical and sensory properties were investigated. © 2022 Wiley Periodicals LLC.