Hlapljivi profil, teksturalna i senzorska svojstva Diyarbakır Örgü sira proizvedenog od ovčjeg i kravljeg mlijeka različitog vremena zrenja

Autor: Hatipoğlu, Abdulkerim, Korkmaz, Aziz, Çelik, Şerafettin
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 73
Issue 2
ISSN: 1846-4025
0026-704X
Popis: Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For this purpose, a total of 5 different cheeses were produced as 100% sheep’s milk (C1), 100% cow’s milk (C2), 90% sheep’s milk + 10% cow’s milk (C3), 80% sheep’s milk + 20% cow’s milk (C4), and 70% sheep’s milk + 30% cow’s milk (C5). During the ripening, a total of 31 compounds, including esters (9), alcohols (5), acids (5), ketones (5), aldehydes (4), and miscellaneous (3), were identified in all cheese samples. Volatile compounds increased, both qualitatively and quantitatively, along with the increase of the percentage of sheep milk used in the cheese production increased. At the beginning of ripening, the total amount of VOC in the DOC obtained from sheep’s milk was 3.27-fold greater than that of the produced cow’s milk, while this ratio increased to 4.57 at the end of ripening. The total VOC contents of all the DOC reduced along the ripening and decreased by 53.37, 64.92, 15.53, 51.81, and 64.84% for C1, C2, C3, C4, and C5, respectively. As the amount of cow's milk used in DOC production increased, the values of all textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness) of the cheese increased too. On the other hand, these values decreased with the maturation (pC3>C2>C4>C5, C4>C1>C5>C2>C3, C2>C1>C3>C4>C5, C3>C2>C1>C5>C4, C1>C4>C3>C2>C5 and C3>C4>C1>C5>C2, respectively. In terms of sensory properties (colour, texture and, taste-aroma) of the cheese mature C2, mature C1 and 30-day ripened C1 cheese samples were preferred more, respectively.
Diyarbakır Orgu (pleteni) sir (DOS) je polumasni, tvrdi sir tipa pasta-filata. Cilj ove studije bio je procijeniti hlapljive arome, prihvatljivost kod potrošača i svojstva teksture DOS tijekom 120-dnevnog razdoblja sazrijevanja. U tu svrhu proizvedeno je ukupno 5 različitih DOS od 100 % ovčjeg mlijeka (C1), 100 % kravljeg mlijeka (C2), 90 % ovčjeg mlijeka + 10 % kravljeg mlijeka (C3), 80 % ovčjeg mlijeka + 20 % kravljeg mlijeka (C4) i 70 % ovčjeg mlijeka + 30 % kravljeg mlijeka (C5). Tijekom zrenja identificiran je ukupno 31 spoj, uključujući estere (9), alkohole (5), kiseline (5), ketone (5), aldehide (4) i ostale (3) u svim uzorcima sireva. Kako se postotak ovčjeg mlijeka koji se koristi u proizvodnji sira povećavao, hlapljivi spojevi su se povećavali i kvalitativno i kvantitativno. Na početku zrenja ukupna količina HOS-a u DOS-u proizvedenom od ovčjeg mlijeka bila je 3,27 puta veća nego u proizvedenom od kravljeg mlijeka, dok se taj omjer na kraju zrenja povećao na 4,57. Ukupni sadržaj HOS-a svih DOC-a smanjio se tijekom zrenja za 53,37, 64,92, 15,53, 51,81 i 64,84 % za C1, C2, C3, C4 i C5, redom. Povećanje količine ovčjeg mlijeka koje se koristi u proizvodnji i vremena zrenja uzrokovali su povećanje hlapljivih organskih spojeva u siru, kako u pogledu broja tako i u koncentraciji (pC3>C2>C4>C5, C4>C1>C5>C2>C3, C2>C1>C3>C4>C5, C3>C2>C1>C5>C4, C1>C4>C3>C2>C5 i C3>C4>C1>C5>C2. Što se tiče senzorske boje, teksture i okusa - arome, više su preferirani uzorci sira skupine zreli C2, zreli C1 i 30 dana zreli C1.
Databáze: OpenAIRE
Externí odkaz: