The impact on shelf life of Tulum cheese of modified atmosphere packaging
Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese s...
Gespeichert in:
| Veröffentlicht in: | Emirates Journal of Food and Agriculture 2023-12, Vol.35 (12), p.1-12 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 12 |
|---|---|
| container_issue | 12 |
| container_start_page | 1 |
| container_title | Emirates Journal of Food and Agriculture |
| container_volume | 35 |
| creator | Demir, Pelin Ilhak, Osman Irfan Oksuztepe, Gulsum |
| description | Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels ( |
| doi_str_mv | 10.9755/ejfa.2023.3187 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_2918346804</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A780130028</galeid><sourcerecordid>A780130028</sourcerecordid><originalsourceid>FETCH-LOGICAL-c295t-ff28e97d014e3523037b42c6c8c896fc3bd75132c4d15678d0572378df03a7133</originalsourceid><addsrcrecordid>eNo9kEtLxDAURoMoOIyzdR1w5aI1j6ZJl8PgY3BAFyO4C5n0ps3Yl00L-u9tHXH13QvnPjgIXVMSZ1KIOzg6EzPCeMypkmdowYjMIiK4Ov-v2fslWoXgDyRJJBdS0AXa7kvAvu6MHXDb4FBC5XDlHeDW4f1YjTW2JUD47es2985Djs1Qt6EroQc8TX6YwjfFFbpwpgqw-sslenu432-eot3L43az3kWWZWKInGMKMpkTmgAXjBMuDwmzqVVWZamz_JBPj3Fmk5yKVKqcCMn4lI5wIynnS3Rz2tv17ecIYdDHduyb6aRmGVU8SRVJJur2RBWmAu0b2zYDfA2FGUPQz69bvZaKUE4IUxMbn1jbtyH04HTX-9r035oSPdvVs10929WzXf4Dg3FrDg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2918346804</pqid></control><display><type>article</type><title>The impact on shelf life of Tulum cheese of modified atmosphere packaging</title><source>DOAJ Directory of Open Access Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Demir, Pelin ; Ilhak, Osman Irfan ; Oksuztepe, Gulsum</creator><creatorcontrib>Demir, Pelin ; Ilhak, Osman Irfan ; Oksuztepe, Gulsum</creatorcontrib><description>Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended.
Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2023.3187</identifier><language>eng</language><publisher>Sofia: College of Food & Agriculture, United Arab Emirates University</publisher><subject>Anaerobic bacteria ; Atmosphere ; Bacteria ; Carbon dioxide ; Cheese ; Chemical properties ; Dairy products ; E coli ; Fermented milk products ; Food ; Food conservation ; Gases ; Goat cheese ; Methods ; Microorganisms ; Milk ; Modified atmospheres ; Packaging ; Polyethylene terephthalate ; Protection and preservation ; Proteolysis ; Sensory properties ; Sheep ; Shelf life ; Sulfate reduction ; Yeasts</subject><ispartof>Emirates Journal of Food and Agriculture, 2023-12, Vol.35 (12), p.1-12</ispartof><rights>COPYRIGHT 2023 College of Food & Agriculture, United Arab Emirates University</rights><rights>2023. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Demir, Pelin</creatorcontrib><creatorcontrib>Ilhak, Osman Irfan</creatorcontrib><creatorcontrib>Oksuztepe, Gulsum</creatorcontrib><title>The impact on shelf life of Tulum cheese of modified atmosphere packaging</title><title>Emirates Journal of Food and Agriculture</title><description>Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended.
Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese</description><subject>Anaerobic bacteria</subject><subject>Atmosphere</subject><subject>Bacteria</subject><subject>Carbon dioxide</subject><subject>Cheese</subject><subject>Chemical properties</subject><subject>Dairy products</subject><subject>E coli</subject><subject>Fermented milk products</subject><subject>Food</subject><subject>Food conservation</subject><subject>Gases</subject><subject>Goat cheese</subject><subject>Methods</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Modified atmospheres</subject><subject>Packaging</subject><subject>Polyethylene terephthalate</subject><subject>Protection and preservation</subject><subject>Proteolysis</subject><subject>Sensory properties</subject><subject>Sheep</subject><subject>Shelf life</subject><subject>Sulfate reduction</subject><subject>Yeasts</subject><issn>2079-052X</issn><issn>2079-0538</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>KPI</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNo9kEtLxDAURoMoOIyzdR1w5aI1j6ZJl8PgY3BAFyO4C5n0ps3Yl00L-u9tHXH13QvnPjgIXVMSZ1KIOzg6EzPCeMypkmdowYjMIiK4Ov-v2fslWoXgDyRJJBdS0AXa7kvAvu6MHXDb4FBC5XDlHeDW4f1YjTW2JUD47es2985Djs1Qt6EroQc8TX6YwjfFFbpwpgqw-sslenu432-eot3L43az3kWWZWKInGMKMpkTmgAXjBMuDwmzqVVWZamz_JBPj3Fmk5yKVKqcCMn4lI5wIynnS3Rz2tv17ecIYdDHduyb6aRmGVU8SRVJJur2RBWmAu0b2zYDfA2FGUPQz69bvZaKUE4IUxMbn1jbtyH04HTX-9r035oSPdvVs10929WzXf4Dg3FrDg</recordid><startdate>20231201</startdate><enddate>20231201</enddate><creator>Demir, Pelin</creator><creator>Ilhak, Osman Irfan</creator><creator>Oksuztepe, Gulsum</creator><general>College of Food & Agriculture, United Arab Emirates University</general><general>Pensoft Publishers</general><scope>AAYXX</scope><scope>CITATION</scope><scope>KPI</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7XB</scope><scope>883</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>CWDGH</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0F</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>U9A</scope></search><sort><creationdate>20231201</creationdate><title>The impact on shelf life of Tulum cheese of modified atmosphere packaging</title><author>Demir, Pelin ; Ilhak, Osman Irfan ; Oksuztepe, Gulsum</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c295t-ff28e97d014e3523037b42c6c8c896fc3bd75132c4d15678d0572378df03a7133</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Anaerobic bacteria</topic><topic>Atmosphere</topic><topic>Bacteria</topic><topic>Carbon dioxide</topic><topic>Cheese</topic><topic>Chemical properties</topic><topic>Dairy products</topic><topic>E coli</topic><topic>Fermented milk products</topic><topic>Food</topic><topic>Food conservation</topic><topic>Gases</topic><topic>Goat cheese</topic><topic>Methods</topic><topic>Microorganisms</topic><topic>Milk</topic><topic>Modified atmospheres</topic><topic>Packaging</topic><topic>Polyethylene terephthalate</topic><topic>Protection and preservation</topic><topic>Proteolysis</topic><topic>Sensory properties</topic><topic>Sheep</topic><topic>Shelf life</topic><topic>Sulfate reduction</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Demir, Pelin</creatorcontrib><creatorcontrib>Ilhak, Osman Irfan</creatorcontrib><creatorcontrib>Oksuztepe, Gulsum</creatorcontrib><collection>CrossRef</collection><collection>Gale In Context: Global Issues</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>Middle East & Africa Database</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Trade & Industry</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Emirates Journal of Food and Agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Demir, Pelin</au><au>Ilhak, Osman Irfan</au><au>Oksuztepe, Gulsum</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The impact on shelf life of Tulum cheese of modified atmosphere packaging</atitle><jtitle>Emirates Journal of Food and Agriculture</jtitle><date>2023-12-01</date><risdate>2023</risdate><volume>35</volume><issue>12</issue><spage>1</spage><epage>12</epage><pages>1-12</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended.
Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese</abstract><cop>Sofia</cop><pub>College of Food & Agriculture, United Arab Emirates University</pub><doi>10.9755/ejfa.2023.3187</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2079-052X |
| ispartof | Emirates Journal of Food and Agriculture, 2023-12, Vol.35 (12), p.1-12 |
| issn | 2079-052X 2079-0538 |
| language | eng |
| recordid | cdi_proquest_journals_2918346804 |
| source | DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Anaerobic bacteria Atmosphere Bacteria Carbon dioxide Cheese Chemical properties Dairy products E coli Fermented milk products Food Food conservation Gases Goat cheese Methods Microorganisms Milk Modified atmospheres Packaging Polyethylene terephthalate Protection and preservation Proteolysis Sensory properties Sheep Shelf life Sulfate reduction Yeasts |
| title | The impact on shelf life of Tulum cheese of modified atmosphere packaging |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T06%3A02%3A09IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20impact%20on%20shelf%20life%20of%20Tulum%20cheese%20of%20modified%20atmosphere%20packaging&rft.jtitle=Emirates%20Journal%20of%20Food%20and%20Agriculture&rft.au=Demir,%20Pelin&rft.date=2023-12-01&rft.volume=35&rft.issue=12&rft.spage=1&rft.epage=12&rft.pages=1-12&rft.issn=2079-052X&rft.eissn=2079-0538&rft_id=info:doi/10.9755/ejfa.2023.3187&rft_dat=%3Cgale_proqu%3EA780130028%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2918346804&rft_id=info:pmid/&rft_galeid=A780130028&rfr_iscdi=true |