Beyaz Peynir Yağ Asidi Profilinin FTIR Spektrometresi ile İzlenmesinde Basit Ekstraksiyon Yönteminin Ölçüm Performansına Etkisi

Peynirin olgunlaşması esnasında, yağın hidrolizi, laktoz metabolizması ve proteinlerin parçalanması dâhil olmak üzere birçok biyokimyasal reaksiyon meydana gelmektedir. Bu çalışmada belirtilen biyokimyasal reaksiyonlardan yağların hidrolizinin FTIR spektroskopisi ile belirlenmesinde peynirden direk ölçüm yönteminin basit ekstraksiyon yöntemi ile karşılaştırılması amaçlanmıştır. Bu amaçla üretilen Beyaz peynir örnekleri 60 gün süre ile olgunlaştırılmış ve 20 günlük periyotlarla yağ asidi profilleri belirlenmiştir. Yağ asitlerinin miktarı gaz kromatografisi ile belirlenirken tahminlenmesi FTIR spektroskopisi verilerinin Kısmi En Küçük Kareler Regresyonu (PLSR) ile gerçekleştirilmiştir. Sonuçta FTIR spektroskopisi ile peynir yağı ekstraktından alınan ölçümün performansının peynirden direk yapılan ölçümün performansına göre daha yüksek olduğu görülmüştür. Peynirden yapılan FTIR spektroskopisi ölçümlerinde basit ekstraksiyon yöntemlerinin kullanılması ile daha yüksek performans sağladığı ortaya konmuştur.

The Effect of Simple Extraction Method on Measurement Performance in Monitoring the Fatty Acid Profile of White Cheese with FTIR Spectrometer

During cheese ripening many biochemical reactions occur, including hydrolysis of fat, lactose metabolism, and protein breakdown. The aim of this study is to compare the direct measurement method from cheese with simple extraction methods in determining the hydrolysis of fats by FTIR spectroscopy. For this purpose, white cheese samples were produced, ripened for 60 days and analysed at 20-day intervals. The content of fatty acids was determined by gas chromatography, while its estimation was performed using Partial Least Squares Regression (PLSR). As a result, the PLSR performance obtained from fat extract samples by FTIR spectroscopy was shown higher values than the performance obtained from the direct measurement from cheese. It has been shown that simple extraction methods provide higher performance in FTIR spectroscopic measurements made from cheese.

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