The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
Makaleler > Tam Makale · 2022
Yazarlar: Asli Akpinar, Oktay YERLİKAYA, Ecem Akan, Özer KINIK, Ozer Kinik, Harun Raşit UYSAL
Journal of Food Processing and Preservation, Uluslararası, Scopus, 2022, cilt 46, ss 1-8
DOI: 10.1111/jfpp.17060
Özet
In this study, 2% black cumin, 1% black cumin (Nigella damascena L-Damascus black cumin) and 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.-Izmir thyme) were added to whey cheeses 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 bag 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<0.05). 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 cheeses with rosemary had the lowest sensory scores. In conclusion, the difference in packaging material has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheeses produced by adding different plants. However, the sensory properties of whey cheeses are influenced by the plants used rather than the differences in packaging material.