Küflü civil peynirlerde aroma gelişimi ve biyojen amin varlığının belirlenmesi
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Dosyalar
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalısmada, Erzurum ve çevresinde üretilen geleneksel peynir çesitlerimizden Küflü Civil peynirin aroma profili ve biyojen amin içeriği belirlenmistir. Bu amaçla toksin üretmeyen 3 farklı Penicillium roqueforti susu (PR 20, PR 36 ve PR 41 nolu suslar) seçilmistir. Ayrıca biyojen amin olusumunda küflerin etkisini belirlemek için küflendirilmemis Civil peynirleri de (Kontrol) analiz edilmistir. Civil peynirleri 4 °C ve 10 °C?de 90 gün süre ile olgunlastırılmıstır. Olgunlastırma süresi ve sıcaklığının aroma gelisimi ve biyojen amin olusumuna etkisi arastırılmıstır. ?ki tekerrürlü yürütülen bu çalısmada, olgunlasmanın 2, 30, 60 ve 90. günlerinde peynirlerin analizleri yapılmıstır. Peynir örneklerinde uçucu bilesenlerin analizi için SPME-GCMS ve biyojen amin varlığının belirlenmesi için HPLC kullanılmıstır. Elde edilen sonuçlara göre; 16 keton, 5 aldehit, 12 alkol, 28 ester, 8 asit, 7 terpen ve 13 diğer bilesik olmak üzere toplam 89 uçucu bilesik tespit edilmistir. Uçucu bilesikler arasında konsantrasyonu yüksek olan grubun karboksilik asitler olduğu saptanmıstır. Peynirlerde uçucu bilesiklerin konsantrasyonunu küf susu, olgunlasma sıcaklığı ve süresi önemli derecede etkilemistir. Olgunlasma sırasında bazı uçucuların konsantrasyonu artarken bazı uçucuların konsantrasyonlarında değisimler gözlemlenmistir. Peynir örneklerinde olgunlasma esnasında 3-metil-1-butanal, 2- metil-1-propanol, 3-metil-1-butanol, 2-nonanol, metil dodecanoate, butanoik asit ve dekanoik asit en sık belirlenen uçucu bilesikler olmustur. Küfle olgunlastırılmıs Civil peynirlerde olgunlasma esnasında histamin tespit edilememistir. En yüksek biyojen amin içeriği (228,94 µg/g peynir) 10 °C olgunlastırılan PR 20 peynirinde olgunlasmanın 90. gününde saptanmıstır. Spermidin hariç biyojen amin olusumunda olgunlasma sıcaklığının önemli (P<0,05) bir faktör olduğu belirlenmistir. Sonuç olarak, Küflü Civil peynirlerde P. roqueforti kullanımının biyojen amin olusumu üzerinde belirleyici bir faktör olmadığı belirlenmistir (P>0,05).
In this study, aroma profile and biogenic amine content of mouldy Civil cheese which is traditional cheese produced in Erzurum and around was determined. For this purpose, three different non-toxin producing Penicillium roqueforti strains with coded PR 20, PR 36 and PR 41 were selected. A control Civil cheese (P. roqueforti strains- free) was manufactured to determine the effect of molds on formation of biogenic amines during ripening. Civil cheese samples were ripened at 4 ° C and 10 ° C for 90 days. The effect of P. roqueforti strains, ripening temperature and time on the formation of biogenic amine and flavour development of the cheeses was investigated. Two-trials were made in the manufacture of the mould-ripening Civil cheese and the cheeses were analyzed after 2, 30, 60 and 90 days of ripening. Solid phase micro-extraction and gas chromatography-mass spectrometry (SPMEGC- MS) technique was used for analysis of volatile compounds, while HPLC method was used for the determination of the presence of biogenic amine in mouldripened Civil cheese. According to the results a total of 89 volatile compounds (16 ketones, 5 aldehydes, 12 alcohols, 28 esters, 8 carboxylic acids, 7 terpenes and 13 miscellaneous compounds) were identified in the samples of mould-ripened Civil cheese. The highest concentration of the volatile compounds was found carboxylic acids. The concentrations of volatile compounds in the cheeses were significantly affected by mould strains, ripening temperature and time. While some volatiles increased during ripening, fluctuations were also observed in some volatiles. In the samples of Civil cheese, 3-methyl-1-butanol, 2-nonanol, methyl dodecanoate, butanoic acid and decanoic acid were most frequently identified among volatile compounds. Histamine was not determined in the samples of mould-ripened Civil cheese samples during ripening. The highest biogenic amine content (228,94 mg/g cheese) were determined in the samples of PR 20 cheese at 4 ° C on the 90th day of ripening. Ripening temperature was a determinative factor on the formation of biogenic amines except for spermidine (P<0,05). In conclusion, the use of P. roqueforti strains in mould-ripened Civil cheese manufacture was not determinative factor on the formation of biogenic amines (P>0,05).
In this study, aroma profile and biogenic amine content of mouldy Civil cheese which is traditional cheese produced in Erzurum and around was determined. For this purpose, three different non-toxin producing Penicillium roqueforti strains with coded PR 20, PR 36 and PR 41 were selected. A control Civil cheese (P. roqueforti strains- free) was manufactured to determine the effect of molds on formation of biogenic amines during ripening. Civil cheese samples were ripened at 4 ° C and 10 ° C for 90 days. The effect of P. roqueforti strains, ripening temperature and time on the formation of biogenic amine and flavour development of the cheeses was investigated. Two-trials were made in the manufacture of the mould-ripening Civil cheese and the cheeses were analyzed after 2, 30, 60 and 90 days of ripening. Solid phase micro-extraction and gas chromatography-mass spectrometry (SPMEGC- MS) technique was used for analysis of volatile compounds, while HPLC method was used for the determination of the presence of biogenic amine in mouldripened Civil cheese. According to the results a total of 89 volatile compounds (16 ketones, 5 aldehydes, 12 alcohols, 28 esters, 8 carboxylic acids, 7 terpenes and 13 miscellaneous compounds) were identified in the samples of mould-ripened Civil cheese. The highest concentration of the volatile compounds was found carboxylic acids. The concentrations of volatile compounds in the cheeses were significantly affected by mould strains, ripening temperature and time. While some volatiles increased during ripening, fluctuations were also observed in some volatiles. In the samples of Civil cheese, 3-methyl-1-butanol, 2-nonanol, methyl dodecanoate, butanoic acid and decanoic acid were most frequently identified among volatile compounds. Histamine was not determined in the samples of mould-ripened Civil cheese samples during ripening. The highest biogenic amine content (228,94 mg/g cheese) were determined in the samples of PR 20 cheese at 4 ° C on the 90th day of ripening. Ripening temperature was a determinative factor on the formation of biogenic amines except for spermidine (P<0,05). In conclusion, the use of P. roqueforti strains in mould-ripened Civil cheese manufacture was not determinative factor on the formation of biogenic amines (P>0,05).
Açıklama
Anahtar Kelimeler
Küflü Civil peynir, Aroma, Biyojen amin, P. roqueforti, Mouldy Civil cheese, Biogenic amine
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Gürkan, H. (2013). Küflü civil peynirlerde aroma gelişimi ve biyojen amin varlığının belirlenmesi. İnönü Üniversitesi Fen Bilimleri Enstitüsü. 1-60 ss.
