Mehmet Seçkin ADAY, Cengiz CANER, Yonca Karagul YUCEER

Ezine Peyniri Tekstürünün Enstrümental ve Duyusal Olarak Belirlenmesi

Bu çalışmada enstrümantal ve duyusal tekstür profil analizi TPA yöntemleri Ezine peynirinin tekstürel özelliklerini tanımlamak için kullanılmıştır. Lokal bir peynir üreticisi tarafından üretilen Ezine peynirleri teneke ambalajlarda 2 kg 2-4°C’de 12 ay boyunca depolanmış ve depolama süresince peynir örneklerinin tekstürel değişimleri belirlenmiştir. Enstrümantal tekstür profil analiz sonuçları peynirlerde olgunlaşma süresince iç yapışkanlığın arttığını ve dış yapışkanlığın ise azaldığını göstermiştir. Duyusal analizde depolama sonunda esneklik ve partikül sayısı değerlerinin azaldığı görülmüştür. Duyusal parametrelerden olan elastikiyet oranı ve partikül sayısı ile enstrümantal ölçümlerden olan esneklik, sakızımsılık, çiğnenebilirlik ve elastikiyet arasında yüksek korelasyon olduğu belirlenmiştir

Anahtar Kelimeler:

Ezine peyniri, Tekstür, Duyusal, Tekstür profil analizi

Instrumental and Sensory Measurements of Ezine Cheese Texture

Instrumental and sensorial methods of texture profile analysis TPA were used to describe textural properties of Ezine cheese. Ezine cheeses produced by a local producer were stored in tin plate containers 2 kg each at 2-4°C for 12 months, and textural changes of cheese samples were determined during storage. Results of instrumental texture profile analysis showed that aging made cheese samples more adhesive and less cohesive. In sensory analysis, springiness and number of particles scores were lower at the end of the ripening than other days. Significant correlations were found between sensory attributes including rate of recovery and number of particles with instrumental springiness, instrumental gumminess, instrumental chewiness and instrumental resilience

Keywords:

Ezine cheese, Texture, Sensory, Texture profile analysis,

PDF

___

McKenna, B.M., 2003. Texture in Food Volume 1: Semi-solid foods, edited by McKenna B.M, Woodhead Publishing Limited, Cambridge, Boca, 425 p.
International Organization for Standardization ISO 5492, 1992. BSI 5098:1992. Glossary of terms relating to sensory analysis. ISO, Geneva.
Rosenthal, A.J., 1999. Food Texture Measurement and Perception, edited by Rosenthal, A.J., Springer, Gaithersburg, 311 p.
Gunasekaran, S., Ak, M.M., 2002. Cheese Rheology and Texture, CRC Press, Boca, Raton, 512 p.
Drake, M.A., Gerard, P.D., Truong, V.D. Daubert, C.R., 1999. Relationship between instrumental and sensory measurements of cheese texture. Journal of Texture Studies 30: 451-476.
Adhikari, K., Heymann, H., Huff, H.E., 2003. Textural characteristics of low fat, full fat, and smoked cheeses: sensory and instrumental approaches. Food Quality and Preference 14: 211-218.
Brown, J.A., Foegeding, E.A., Daubert, C.R., Drake, M.A., Gumpertz, M., 2003. Relationships among rheological and sensorial properties of young cheeses. Journal of Dairy Science 86: 3054-3067.
Drake, M.A., Gerard, P.D., Civille, G.V., 1999. Ability of hand evaluation versus mouth evaluation to differentiate texture of cheese. Journal of Sensory Studies 14: 425-441.
Everard, C.D., O’Callaghan, D.J., Howard, T.V., O’Donnell, C.P., Sheehan, E.M., Delahunty, C.M., 2006. Relationship between sensory and rheological measurements of texture in maturing commercial Cheddar cheese over a range of moisture and pH at the point of manufacture. Journal of Texture Studies 37: 361-382.
Romeih, E.A., Michaelidou, A., Biliaderis, C. G., Zerfiridis, G.K., 2002. Low-fat white brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal 12: 525-540.
Karagul-Yuceer, Y., Isleten, M., Uysal-Pala, C., 2007. Sensory characteristics of Ezine cheese. Journal of Sensory Studies 22: 49-65.
Caner, C., Aday, M.S., Demir, M., 2008. Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. European Food Research and Technology 227: 1575-1583. [13] Zhenfeng Y., Yonghua Z., Shifeng C., Shuangshuang T., Sujuan M., Na L., 2007. Effects of storage, temperature on textural properties of Chinese bayberry fruit. Journal of Texture Studies 38: 1166-177.
Meilgaard, M., Civille, G.V., Carr, B.T., 1999. Sensory Evaluation Techniques, pp 173-229, CRC Press, Boca, Raton, USA.
Anon 2009. Practical Definitions of Standard TPA Terms. http://www.texturetechnologies.com/texture_profile_ analysis.html (Accessed 25.08.2009).
Foegeding, E.A., Brown, J., Drake, M.A., Daubert, C.R., 2003. Sensory and mechanical aspects of cheese texture. International Dairy Journal 13: 585- 591.