Faculty of Agriculture and Natural Science, Kocaeli University, Kocaeli, Turkey.
Engineering Faculty, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey.
J Food Sci. 2020 Oct;85(10):3134-3140. doi: 10.1111/1750-3841.15404. Epub 2020 Sep 1.
In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. PRACTICAL APPLICATION: Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.
在这项研究中，以原始包装材料（皮囊、小腸和盲腸）包装埃爾祖魯姆奶酪，以觀察其在儲存期間物理、化學和質地特性的變化。所有特魯姆奶酪的乳酸%值在整個儲存階段都有所增加。在儲存期結束時，在小腸填充樣品中測定到最高值（20.10%）。所有脂肪酸值均增加，其中油酸（C18：1）（皮囊）增加幅度最大（2.18%），亞油酸（18：2）（盲腸）增加幅度最小（0.41%），棕櫚酸（C16：0）（小腸）增加幅度最大（0.34%）。所有有機酸在儲存樣品中均增加。有機酸中乳酸的增幅最高，為 4.47%。根據質地剖面分析（TPA），特魯姆奶酪的硬度和粘性在儲存期間增加，而彈性、粘性和咀嚼性值下降。在填充到盲腸的樣品中，膠質值下降（值為 36.01），而在其他兩個樣品中則增加。在特定儲存時間下，填充到盲腸的樣品中硬度值增加了 2,520.27N，而填充到小腸的樣品中粘性值為-49.82。實用性：特魯姆奶酪通常是通過填充羊或山羊皮袋生產的。山羊或羊皮袋並不是隨時都有，而且它們生產的奶酪量過多。因此，也將奶酪填充到小腸和盲腸中。研究結束時，填充腸和盲腸的奶酪沒有不良影響。使用小腸和盲腸有助於開發一種受消費者歡迎的產品，而不會對奶酪的物理化學和質地特性產生不利影響。
