Effects of Vacuum Packaging on Shelf Life, Microbiological, Chemical and Sensory Properties of Braided Cheeses under Different Storage Conditions

Mehmet Emin Erkan

Article Details

Effects of Vacuum Packaging on Shelf Life, Microbiological, Chemical and Sensory Properties of Braided Cheeses under Different Storage Conditions

Authors:

Mehmet Emin Erkan

Publisher:

Dicle University

Main Topics:

Veteriner Gıda Hijyeni ve Teknolojisi

Journal:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue Özel Sayı (1), pp.11-17

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001333684

pISSN:

1307-9972

Keywords:

Abstract:

 Diyarbakır braided cheese is one of the cheeses registered by the Turkish Patent and Trademark Office and received a geographical indication. In this study, the effect of vacuum packaging on the shelf life and organoleptic properties of knit cheese was investigated. Vacuum packed knitted cheese samples were divided into 3 groups. Group 1 was stored at 4C, Group 2 at 25C and Group 3 at -18C. Microbiological, chemical and organoleptic analyses were performed on the 1st day, 7th day, 15th day, 30th day, 60th day, 90th day and 120th day. At the end of the analyses, water release and harder structure were detected in the vacuum packaged cheeses stored at 25C after the 7th day. Elimination of indicator and pathogenic bacteria was also faster due to the rapid development of acidity in vacuum-packed cheeses stored at 25C. It has been observed that vacuum packaging prevents moisture loss and keeps the salt content constant. This increases the economic benefit to the producer as it prevents weight loss. It is also desirable for the consumer that the salt content remains constant. In our study, it was determined that cheeses at 25C can be consumed up to 30 days. It was determined that hygienically produced cheeses without pathogenic bacteria can be consumed up to 120 days in the group stored at 4C, but can be consumed up to 60 days due to the formation of mold growth in contaminated cheeses. In the group at -18C, it was determined that it could be consumed organoleptically up to 120 days. When production is carried out under hygienic conditions and contamination is prevented, it is evaluated that the storage period of vacuum-packed knitted cheeses in the refrigerator can be extended a little longer.

 Diyarbakır braided cheese is one of the cheeses registered by the Turkish Patent and Trademark Office and received a geographical indication. In this study, the effect of vacuum packaging on the shelf life and organoleptic properties of knit cheese was investigated. Vacuum packed knitted cheese samples were divided into 3 groups. Group 1 was stored at 4C, Group 2 at 25C and Group 3 at -18C. Microbiological, chemical and organoleptic analyses were performed on the 1st day, 7th day, 15th day, 30th day, 60th day, 90th day and 120th day. At the end of the analyses, water release and harder structure were detected in the vacuum packaged cheeses stored at 25C after the 7th day. Elimination of indicator and pathogenic bacteria was also faster due to the rapid development of acidity in vacuum-packed cheeses stored at 25C. It has been observed that vacuum packaging prevents moisture loss and keeps the salt content constant. This increases the economic benefit to the producer as it prevents weight loss. It is also desirable for the consumer that the salt content remains constant. In our study, it was determined that cheeses at 25C can be consumed up to 30 days. It was determined that hygienically produced cheeses without pathogenic bacteria can be consumed up to 120 days in the group stored at 4C, but can be consumed up to 60 days due to the formation of mold growth in contaminated cheeses. In the group at -18C, it was determined that it could be consumed organoleptically up to 120 days. When production is carried out under hygienic conditions and contamination is prevented, it is evaluated that the storage period of vacuum-packed knitted cheeses in the refrigerator can be extended a little longer.

 Diyarbakır braided cheese is one of the cheeses registered by the Turkish Patent and Trademark Office and received a geographical indication. In this study, the effect of vacuum packaging on the shelf life and organoleptic properties of knit cheese was investigated. Vacuum packed knitted cheese samples were divided into 3 groups. Group 1 was stored at 4C, Group 2 at 25C and Group 3 at -18C. Microbiological, chemical and organoleptic analyses were performed on the 1st day, 7th day, 15th day, 30th day, 60th day, 90th day and 120th day. At the end of the analyses, water release and harder structure were detected in the vacuum packaged cheeses stored at 25C after the 7th day. Elimination of indicator and pathogenic bacteria was also faster due to the rapid development of acidity in vacuum-packed cheeses stored at 25C. It has been observed that vacuum packaging prevents moisture loss and keeps the salt content constant. This increases the economic benefit to the producer as it prevents weight loss. It is also desirable for the consumer that the salt content remains constant. In our study, it was determined that cheeses at 25C can be consumed up to 30 days. It was determined that hygienically produced cheeses without pathogenic bacteria can be consumed up to 120 days in the group stored at 4C, but can be consumed up to 60 days due to the formation of mold growth in contaminated cheeses. In the group at -18C, it was determined that it could be consumed organoleptically up to 120 days. When production is carried out under hygienic conditions and contamination is prevented, it is evaluated that the storage period of vacuum-packed knitted cheeses in the refrigerator can be extended a little longer.

 Diyarbakır örgü peyniri Türk Patent ve Marka Kurumu tarafından tescillenmiş ve coğrafi işaret almış peynirlerden biridir. Bu çalışmamızda vakum paketlemenin örgü peynirinin raf ömrü ve organoleptik özelliklerine etkisi incelenmiştir. Vakum paketlenen örgü peynir numuneleri 3 gruba ayrılmıştır. 1. grup 4C, 2. grup 25C, 3. grup -18Cde muhafazaya alınmıştır. Numunelere 1. gün, 7. gün, 15. gün, 30. gün, 60. gün, 90. gün ve 120. günlerde mikrobiyolojik, kimyasal ve organoleptik analizler yapılmıştır. Yapılan analizler sonunda 25Cde muhafaza edilen vakum paketli peynirde 7. günden sonra paket içinde su salma ve daha sert yapı tespit edilmiştir. 25Cde muhafaza edilen vakum paketli peynirlerde asitliğin hızlı gelişimine bağlı olarak indikatör ve patojen bakterilerin eliminasyonu da daha hızlı olmuştur. Vakum paketlemeyle peynirlerin nem kaybının önlendiği ve tuz oranının sabit kaldığı görülmüştür. Bu da ağırlık kaybını önlediği için üreticiye ekonomik faydayı artırır. Tuz miktarının sabit kalması da tüketici için arzu edilen bir durumdur. Yaptığımız çalışmayla 25Cdeki peynirlerin 30 güne kadar tüketilebileceği tespit edildi. Patojen bakteri içermeyen hijyenik üretilmiş peynirler de 4Cde muhafaza edilen grubun 120. güne kadar tüketilebileceğini ancak kontamine peynirlerde küf üremelerinin şekillenmesinden dolayı 60. güne kadar tüketilebileceği tespit edilmiştir. -18Cdeki grupta 120. güne kadar organoleptik açıdan tüketilebileceği tespit edildi. Hijyenik şartlarda üretim yapıldığında ve kontaminasyonun önlendiği durumlarda, vakum paketlenen örgü peynirlerinin buzdolabında muhafaza süresinin biraz daha uzayabileceği değerlendirilmektedir.

Article Details

Effects of Vacuum Packaging on Shelf Life, Microbiological, Chemical and Sensory Properties of Braided Cheeses under Different Storage Conditions

Authors:

Mehmet Emin Erkan

Publisher:

Dicle University

Main Topics:

Veteriner Gıda Hijyeni ve Teknolojisi

Journal:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue Özel Sayı (1), pp.11-17

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001333684

pISSN:

1307-9972

Preservation

braided cheese

vacuum packagingMuhafaza

örgü peyniri

vakum paketleme

Issues

Article Details

Effects of Vacuum Packaging on Shelf Life, Microbiological, Chemical and Sensory Properties of Braided Cheeses under Different Storage Conditions

Authors: Mehmet Emin Erkan

Publisher: Dicle University

Main Topics: Veteriner Gıda Hijyeni ve Teknolojisi

Journal: Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue Özel Sayı (1), pp.11-17

Document Type: Article

Publication Date: 12/2024

Document Language: Turkish

Document ID (Org No.): 2001333684

pISSN: 1307-9972

Preservation

braided cheese

vacuum packagingMuhafaza

örgü peyniri

vakum paketleme

Issues

Authors:

Mehmet Emin Erkan

Publisher:

Dicle University

Main Topics:

Veteriner Gıda Hijyeni ve Teknolojisi

Journal:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue Özel Sayı (1), pp.11-17

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001333684

pISSN:

1307-9972