The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milk

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.contributor.authorCakir, Yusuf
dc.contributor.authorCakmakci, Songul
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:41:26Z
dc.date.available2024-08-04T20:41:26Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effects of addition of black cumin on the chemical composition, proteolysis, sensory properties and volatile profile of Erzincan Tulum cheese were analyzed. In general, the addition of black cumin caused an increase in total protein, ash and total nitrogen contents and water-soluble nitrogen concentrations when compared to black cumin-free (control) cheese. According to the results of the sensory analysis at 90 days of ripening, the general acceptability of samples was not found statistically different and cheese samples were scored with good marks (7-8 out of 9). Volatile compounds in the cheeses were identified by solid-phase microextraction combined with gas chromatography-mass spectrometry after 1,30, 60, 90 and 180 days of ripening. A total of 94 volatiles were identified and these belong to different chemical groups such as alcohols (14), aldehydes (7), sulfur compounds (2), methyl ketones (8), esters (31), terpenes (12), carboxylic acid (10) and miscellaneous compounds (10). Esters, alcohols and terpenes were the most abundant classes of volatile components in Erzincan Tulum cheeses. In conclusion, the addition of black cumin positively contributed to the sensory scores and cheese proteolysis, and also enhanced the volatiles in cheese both qualitatively and quantitatively. (C) 2015 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipAtaturk University Research Fund (BAP-Project) [2010/247]en_US
dc.description.sponsorshipThe authors would like to express their deepest gratitude to Ataturk University Research Fund for supporting this research (BAP-Project number 2010/247). The authors would also like to thank Celoglu Dairy Products (Elazig, Turkey) for allowing the use of their equipment and other facilities during the manufacture of cheese.en_US
dc.identifier.doi10.1016/j.smallrumres.2015.12.004
dc.identifier.endpage73en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.scopus2-s2.0-84954305849en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage65en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2015.12.004
dc.identifier.urihttps://hdl.handle.net/11616/97116
dc.identifier.volume134en_US
dc.identifier.wosWOS:000369465000012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeses of Turkeyen_US
dc.subjectErzincan Tulum cheeseen_US
dc.subjectBlack cuminen_US
dc.subjectNigella sativa L.en_US
dc.subjectVolatile compositionen_US
dc.subjectRipeningen_US
dc.titleThe effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Savak) cheese made from raw Akkaraman sheep's milken_US
dc.typeArticleen_US

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