Hatay Sıkma Peyni̇ri̇ni̇n Ki̇myasal Özelli̇kleri̇ ile Proteoli̇z ve Li̇poli̇z Düzeyleri̇ni̇n Araştırılması
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Dosyalar
Tarih
2004 Ocak
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, Hatay'da üretilen ve satışa sunulan 22 adet Sıkma peynirinin kimyasal bileşimi, proteoliz ve lipoliz düzeyleri ile duyusal özellikleri incelendi. Numunelerin ortalama kuru madde, yağ, tuz, protein, olgunlaşma derecesi, titrasyon asitliği (%L.A), pH, suda eriyen azot, protein olmayan azot ve lipoliz (ADV) değerleri sırasıyla %47.36, % 20.00, %5.53, %21.29, %10.62, 0.59, 5.59, %0.34, %5.94, 3.21 olarak belirlendi. Ömeklerin, duyusal değerlendirme sonucunda renk ve görünüş yönünden 7.27, şekil ve yapı yönünden 7.43, tat ve aroma yönünden 7.12 ve toplamda da 26.20 puan aldıklan tespit edildi.
In this study, randomly selected twenty-two samples of Sıkma cheese, which was produced and consumed in Hatay region, were investigated for both chemical and sensory characteristics as well as proteolysis and lipolysis levels. The mean values of dry matter, fat, salt, protein, ripening degree, titratable acidity (L.A.%), pH, water soluble nitrogen, nonprotein nitrogen and lipolysis ratio (ADV) in cheese samples were found as 47.36%, 20.00%, 5.53%, 21.29%, 10.62%, 0.59, 5.59, 0.34%, 5.94%, and 3.21%, respectively. Based on the sensorial results, the Sikma cheese samples were evaluated to be 7.27 point in terms of color and appearance, 7.43 of body and texture, 7.12 of taste and flavor on 10 point scale, and total score was 26.20 point out of 30 point.
In this study, randomly selected twenty-two samples of Sıkma cheese, which was produced and consumed in Hatay region, were investigated for both chemical and sensory characteristics as well as proteolysis and lipolysis levels. The mean values of dry matter, fat, salt, protein, ripening degree, titratable acidity (L.A.%), pH, water soluble nitrogen, nonprotein nitrogen and lipolysis ratio (ADV) in cheese samples were found as 47.36%, 20.00%, 5.53%, 21.29%, 10.62%, 0.59, 5.59, 0.34%, 5.94%, and 3.21%, respectively. Based on the sensorial results, the Sikma cheese samples were evaluated to be 7.27 point in terms of color and appearance, 7.43 of body and texture, 7.12 of taste and flavor on 10 point scale, and total score was 26.20 point out of 30 point.
Açıklama
Anahtar Kelimeler
Sıkma Peyniri, Kimyasal Özellik, Proteoliz, Lipoliz, Sıkma Cheese, Chemical Characteristic, Proteolysis, Lipolysis
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
20
Sayı
1
Künye
Tarakçı, Z., Durmaz, H., Sağun, E., Aygün, O., (2004). Hatay Sıkma Peyni̇ri̇ni̇n Ki̇myasal Özelli̇kleri̇ ile Proteoli̇z ve Li̇poli̇z Düzeyleri̇ni̇n Araştırılması. Eurasian Journal of Veterinary Sciences, 20(1), 53-59.
