Hasan UZKUÇ, Nesrin Merve ÇELEBİ UZKUÇ, Yonca YUCEER

CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ

Bu çalışmada bitkisel pıhtılaştırıcı kullanımı ve depolamanın keçi peynirinin kimyasal ve duyusal özellikleri ile uçucu bileşenleri üzerine etkileri araştırılmıştır. Bu amaçla pastörize keçi sütünden hayvansal rennet ve Cynara cardunculus L. proteazı kullanılarak üretilen peynirler 90 gün süreyle buzdolabı koşullarında depolanmıştır. Peynirlerin titrasyon asitliği değerleri, kurumadde ve suda çözünür azot oranları ile toplam serbest aminoasit değerleri depolama süresince artmıştır. Limonenin tüm peynirlerde en yüksek miktarda bulunan uçucu bileşen olduğu saptanmıştır. En yüksek limonen konsantrasyonu 3152.00 µg/100 g olarak bitkisel pıhtılaştırıcı kullanılan peynirde 90. günde belirlenmiştir. Hekzanoik, oktanoik ve dekanoik asit, peynirlerin karakteristik uçucu bileşenleri olarak belirlenmiştir. Duyusal değerlendirme sonucunda bitkisel ve hayvansal pıhtılaştırıcı kullanılarak üretilen peynirler sırasıyla 2.35 ve 0.58 ransit aroma ve 0.76 ve 0.09 acı tat skorları almışlardır. Duyusal değerlendirme ve kimyasal analiz sonuçlarına göre Cynara cardunculus L. proteazının hayvansal rennete alternatif olabileceği sonucuna varılmış, bitkisel pıhtılaştırıcı kullanımının depolama süresince peynirlerde aşırı düzeyde proteolize neden olmadığı ortaya konmuştur.

Anahtar Kelimeler:

keçi peyniri, bitkisel pıhtılaştırıcı, proteoliz, lezzet profili, uçucu bileşen.

SENSORY PROPERTIES AND VOLATILE PROFILE OF GOAT CHEESE PRODUCED USING CYNARA CARDUNCULUS PROTEASE

In this study, the effects of the using plant coagulant and storage on the chemical and sensory properties and volatile components of goat cheese were investigated. For this purpose, pasteurized goat milk used to produce goat cheese by adding animal rennet and plant origin rennet (Cynara cardunculus L.). Cheeses were stored under refrigerator conditions for 90 days. Titratable acidity values, dry-matter, water-soluble nitrogen ratios, and total free amino acid values of cheeses increased during starage. Limonene was detected to be the volatile compound found in the most abundant in all cheeses. The highest limonene concentration was determined as 3152.00 µg/100 g in cheese produced using plant coagulant on the 90th day. Hexanoic, octanoic and decanoic acids were determined as characteristic volatile campands of cheeses. As a result of the sensory evaluation, the cheeses produced using plant and animal coagulant had a rancid aroma score of 2.35 ve 0.58 and a bitter taste score of 0.76 ve 0.09, respectively. According to the results of sensory evaluation and chemical analysis, it was concluded that Cynara cardunculus L. protease could be an alternative to animal rennet, and it was revealed that the use of plant coagulants did not cause excessive proteolysis in cheeses during storage.

Keywords:

Goat cheese, , plant coagulant, proteolysis, , flavor profile, , volatile compound,

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