The Evaluation of Ultraviolet Light Application on the Consumer Acceptance of Kashar Cheese
Project no. 21204 · Status: Kapanmış · 2019
Summary
In the food industry, microbial contaminations that can occur on the surfaces of food products during production can cause major problems. Especially, long and air-exposed production period of kashar cheese can lead to surface contaminations. In order to prevent these problems that may occur in the manufacture of kashar cheese, UV light application which is one of the non-thermal processes has been used in recent years. However, it is important to examine the effects of this technology on the quality characteristics and consumer acceptability of product. Therefore, in the study, it was aimed to determine the effects of UV light application on lipid oxidation and consumer test evaluation. In the study, UV light was applied to kashar cheese surfaces in a continuous system at a height of 7.5 cm and band speeds of 2.4 and 0.2 m/min corresponding to doses of 1.915 and 26.732 kJ/m2, respectively. Control sample not exposed to UV light was also evaluated for comparison. After the application, the chemical composition andthe degrees of peroxide and thiobarbituric acid reactive substances (TBARs) of the samples were analysed. In addition, the consumer test was applied to the samples to evaluate the tastes and total impression of the samples. It was determined that UV light could not cause significant changes in the chemical composition of cheeses. Peroxide and TBARs values were found to increase significantly with an increase in the UV light dose. According to the results of the consumer test, it was determined that the application of the highest dose of UV light decreased the taste and total acceptability scores. Most of the panelists could perceive foreign flavour in the sample which was treated by UV light at the highest doses. As a result, it has been revealed that the UV light application of kashar cheese resulted in an increase in the lipid oxidation degree of the kashar cheese samples which may result in a decrease in the consumer acceptance. Therefore, it is necessary to evaluate the components which may cause the foreing flavour and decrease the consumer acceptance in the future researches.