İlhan GÜN, Zeynep GÜZEL-SEYDİM, Atıf Can SEYDİM

Modifiye Atmosferde Paketlemenin Farklı Tipteki Peynirlerin Bazı Niteliklerine Etkisi

Modifiye atmosferde paketleme (MAP) uygulamaları peynir çeşitliliğine göre farklı etkileşim ve değişimler oluşturabilmektedir. MAP uygulamasının birçok peynir tipinde laktik ve mezofilik florayı etkilemediği, maya-küf gelişimini yavaşlattığı gözlenmiştir. Küf gelişimi kontrol altına alındığından, aflatoksin oluşumu da engellenebilmektedir. Peynirlerin raf ömürleri %50-150 oranında artış gösterirken, depolama süresince ağırlık kaybı olabilmektedir. MAP uygulamasının dilimlenmiş peynirlerde yapışma, kalıp peynirlerde çökme ve kırılganlık görülmesi gibi bazı dezavantajları da vardır. Peynirlerin CIE renk sistemine göre a* değerinin arttığı, L* ve b* değerinin azaldığı saptanmıştır. Bu derlemede farklı tip peynirler üzerine MAP uygulamaları ile ilgili güncel araştırma sonuçları incelenerek bu konuyla ilgili detaylı bilgi verilmesi amaçlanmıştır.

Anahtar Kelimeler:

Modifiye atmosfer ambalajlama, peynir, raf ömrü　　

The Effect of Modified Atmosphere Packaging on Some Properties of Various Types of Cheese (Turkish with English Abstract)

Modified atmosphere packaging applications may create different interactions and changes according to the cheese types. It was determined that while lactic and mesophilic flora were not affected, mould-yeast development was inhibited in cheeses. Formation of aflatoxin can be blocked because of controlling the mould development. While shelf-life of cheese increases 50-150 %, weight loss may occur during storage. It may be seen sticking in sliced cheese and collapsing and fragiling in block cheese. According to the CIE color system it was determined that a* value was increased and L* and b* values were decreased. In this review, results of recent articles regarding to the effect of MAP application on various types of cheese were evaluated.

Keywords:

Modified atmosphere packaging, cheese, shelf life 　　,

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