Çörek Otu ve Tarçın Uçucu Yağ İlaveli Yumurta Beyazı Protein Tozu Esaslı Filmlerin Çökelek Peyniri Muhafazasında Kullanımı

Anahtar Kelimeler:

Peynir; tarçın, çörek otu

Use of Egg White Protein Powder Based Films Fortified With Black cumin and Cinnamon Essential Oils In The Storage of Çökelek Cheese

In this study, edible film was produced by adding 3% sorbitol (w/v) to egg white protein powder (EWPP). The 1st group of çökelek cheese samples was coated with film fortified with cinnamon essential oil (CEO) and the 2nd group with balack cumin essential oil (BCEO) at various concentrations [%0.5 (v/v); %1 (v/v)]. The films were labeled as EWPPCEO(0.5), EWPPCEO(1), EWPPBCEO(0.5), EWPPBCEO(1) to indicate the type and concentration of additive. The 3rd batch of the cheese samples was coated exclusively with non-fortified EWPP and the 4th batch was left uncoated (Control). All the cheese samples were contaminated with E. coli O157:H7 and L. monocytogenes (107cfu-g) under controlled conditions. Counts of these organisms and yeast-mould were determined after the cheese production. All the samples were stored at +4±1°C. Their physicochemical and microbiological properties were examined on the 1st, 7th, 15th and 30th days of the storage. It was found that the relationships between the increase in the essential oil concentrations and the increase in film thickness, water vapor permeability, inner and outer hardness, decrease in the weight loss, improvement in fat barrier property, and microbial counts during storage were significant (p<0.05). Physicochemical and antibacterial properties were more significant in CEO at all concentrations compared to BCEO (p<0.05). However the effect antimicrobial of BCOE on E. coli O157: H7 was determined to be higher than CEO. E. coli O157:H7 was the most resistant microorganism to the essential oils while L. monocytogenes was the most sensitive. EWPP showed a bacteriostatic effect on the microorganisms.

Keywords:

Cheese; cinnamon, black cumin,

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