The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening
The aim of this study was to test the effects of various spices on the physicochemical and sensory properties of white cheese. Six different white cheeses were produced by incorporating the spices of black cumin, mint, thyme, red pepper and isot pepper at a ratio of 3 % (w/v) of the cheese milk. All...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001068801/Details |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 1 ; str. 64-77 |
| Glavni autori: | Tarakci, Zekai (Author), Deveci, Fahrettin |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0106 Hrčak |
| LEADER | 03829naa a22003614i 4500 | ||
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| 001 | NSK01001068801 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20200903092137.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200709s2019 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.15567/mljekarstvo.2019.0106 | |
| 035 | |a (HR-ZaNSK)001068801 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Tarakci, Zekai |4 aut | |
| 245 | 1 | 4 | |a The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening |h [Elektronička građa] / |c Zekai Tarakçi, Fahrettin Deveci. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 48 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The aim of this study was to test the effects of various spices on the physicochemical and sensory properties of white cheese. Six different white cheeses were produced by incorporating the spices of black cumin, mint, thyme, red pepper and isot pepper at a ratio of 3 % (w/v) of the cheese milk. All cheeses were vacuum-packed and ripened at 4±1°C. On the 2nd, 15th, 30th, 60th and 90th days of ripening, dry matter, fat, pH, titratable acidity, salt, total proteins, ripening index, non-protein nitrogen rate, amino nitrogen rate, electrophoretic casein fractions, textural and sensory properties were determined. Isot pepper and black cumin increased the proteolysis rates of white cheeses with higher degradation rates on β-casein fraction, indicating that these cheese samples had more pronounced ripening. On the other hand, thyme and isot pepper were more effective on αs1-casein fraction. All tested spices, except isot pepper, contributed to the sensory properties of white cheeses, by increasing the consumer acceptance. This study reveals spice addition had positive effects on chemical, biochemical and sensory characteristics of white cheese, and thus, white cheese with spice addition is an alternative novel product with a good potential. | ||
| 520 | |a Cilj ovog rada bio je ispitati utjecaj različitih začina na fizikalno-kemijska i senzorska svojstva sireva u salamuri. Šest različitih vrsa sira u salamuri proizvedeno je dodatkom 3 % (w/v) začina poput crnog kima, mente, timijana, crvenog papra i crnog papra u mlijeko za podsiravanje. Svi sirevi su pakirani u vakuum i dozrijevali su pri 4±1°C. Uzorcima su određivani ukupna suha tvar, udio masti, pH, titracijska kiselost, ukupni protein, indeks zrenja, udjel neproteinskih dušičnih tvari, udjel dušika u amino obliku, frakcije kazeina pomoću elektroforeze, senzorska i teksturalna svojstva. Naveden analize provođene su nakon 2, 15, 30, 60 i 90 dana skladištenja. Crni papar i crni kim utjecali su na povećanje stupnja proteolize bijelih sireva, i to prije svega na povećanje stupnja degradacije frakcije β-kazeina što je ukazivalo na intenzivnije zrenje kod ovih sireva. S druge strane, timijan i crni papar više su poticali hidrolizu αs1-kazeina. Osim crnog papra, s i ostali začini pozitivno su utjecali na senzorska svojstva bijelih sireva te povećavali njegovu prihvatljivost od strane potrošača. Rezultati ove studije potvrđuju kako dodatak začina pozitivno utječe na kemijska, biokemijska i senzorska svojstva bijelog sira, a tako obogaćeni sir predstavlja alternativni novi proizvod visokog potencijala. | ||
| 653 | 0 | |a Sir |a Bijeli sir |a Zrenje |a Tekstura |a Začini | |
| 700 | 1 | |a Deveci, Fahrettin |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Mljekarstvo.com |x 1846-4025 |g 69 (2019), 1 ; str. 64-77 |w nsk.(HR-ZaNSK)000625306 | |
| 981 | |b Be2019 |b B04/19 | ||
| 998 | |b dalo2009 | ||
| 856 | 4 | 0 | |u https://doi.org/10.15567/mljekarstvo.2019.0106 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/213429 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |