Farklı bakteri kültürlerinin beyaz peynir yapımında uygunluğunun ve biyojenamin amin oluşturma riskinin belirlenmesi
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
ÖZET Bu araştırmada Farklı Bakteri Kültürlerinin Beyaz Peynir Yapımında Uygunluğu ve Biyojen Amin Oluşturma Riski incelenmiştir. Bu amaçla. %1 ve 106 adet/g oranında Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium, Enterococcus faecalis bakteri suşları ticari starter kültür ile karıştırılarak 72 °C'de 15 sn süre ile pastörize edilmiş süte ilave inoküle edilerek 9 çeşit Beyaz peynir yapılmıştır.Tüm örneklerde 6 ay ±4°C'de depolanmıştır. Depolama süresi içinde peynirlerde meydana gelen kimyasal, mikrobiyolojik, organoleptik özellikler ve biyojen amin (histamin, tiramin, putresin, kadaverin, triptamin) miktarlarındaki değişimler incelenmiştir. Bununla beraber kullanılan bakteri suşlarının, kullanım oranlarına da bağlı olarak peynirlerde oluşturduğu histamin, tiramin, putresin, kadaverin ve triptamin biyojen aminlerin miktarları saptanmıştır. Depolama süresince periyodik olarak her ay yapılan analizler sonrasında, kullanılan bakteri suşları ve kullanım oranlarının, peynirlerin kurumadde, yağ titrasyon asitliği, pH, toplam azot, suda eriyen azot ve olgunlaşma değerleri üzerinde istatistiksel olarak önemli düzeyde etkili olduğu belirlenmiştir. Aynı zamanda kullanılan bakteri suşları depolama süresince peynirlerde biyojen amin oluşumunda da etkide bulunduğu gözlenmiştir. Fakat suşların kullanım oranının az olması biyojen aminlerin toksik düzeyde oluşumlarını engellemiştir. Anahtar kelime: Biyojen amin. peynir, starter bakteri, starter olmayan bakteri
II SUMMARY In this study, determination of the suitability for White Pickled cheese manufacturing process and risk of biogenic amine formation of different bacterial cultures were investigated. By this aim, 9 kind of white pickled cheeses were produced from pasteurized milk (72°C at 2 s) containing a commercial starter culture, was inoculated at the amounts of 10 cfu/g and 1% of the bacteria cultures (L casei, L plan tanını, Efaecium, Efaecalis). The samples were storaged for 6 months at refrigeration temperature (+4 °C). During storaged period, physical-chemical, microbiological or organoleptic properties and the amounts and formations of the biogenic amines (histamine, tyramine, putrescine, cadaverine and tyrptamine) of the all samples cheeses were determined at each one month period. In addition to using of different starte bacteria and levels determined amount of biogenic amine formation histamine, tyramine, putrescine, cadaverine and tyrptamine, depend on during cheeses storage Total solid, fat, salt, titratable acidity, pH, total nitrogen, water soluble nitrogen and ripening index were also determined during these periods. Statistically, the different bacteria cultures used and their levels significantly effected the chemical properties of cheeses as a results of the analysis. In general, the amount of amines formed were not high. The concentration of this amine did not exceed toxic doses in any of samples of cheeses. But using different bacteria cultures and levels were found to be statistically significance on the formation of biogenic amines in cheese Key- word: Biogenic amines, cheese, starter and non starter bacteria
II SUMMARY In this study, determination of the suitability for White Pickled cheese manufacturing process and risk of biogenic amine formation of different bacterial cultures were investigated. By this aim, 9 kind of white pickled cheeses were produced from pasteurized milk (72°C at 2 s) containing a commercial starter culture, was inoculated at the amounts of 10 cfu/g and 1% of the bacteria cultures (L casei, L plan tanını, Efaecium, Efaecalis). The samples were storaged for 6 months at refrigeration temperature (+4 °C). During storaged period, physical-chemical, microbiological or organoleptic properties and the amounts and formations of the biogenic amines (histamine, tyramine, putrescine, cadaverine and tyrptamine) of the all samples cheeses were determined at each one month period. In addition to using of different starte bacteria and levels determined amount of biogenic amine formation histamine, tyramine, putrescine, cadaverine and tyrptamine, depend on during cheeses storage Total solid, fat, salt, titratable acidity, pH, total nitrogen, water soluble nitrogen and ripening index were also determined during these periods. Statistically, the different bacteria cultures used and their levels significantly effected the chemical properties of cheeses as a results of the analysis. In general, the amount of amines formed were not high. The concentration of this amine did not exceed toxic doses in any of samples of cheeses. But using different bacteria cultures and levels were found to be statistically significance on the formation of biogenic amines in cheese Key- word: Biogenic amines, cheese, starter and non starter bacteria
Açıklama
Doktora
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
