Oven Cooking as Alternative to Smoking: Evaluatıon of Physicochemical, Microbiological, Textural and Sensory Properties of Circassian Cheese During Storage And Determination of PAH Contents
Yazarlar (5)
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Oğuz Aydemir Çankırı Karatekin Üniversitesi, Türkiye
Doç. Dr. İlyas Atalar Bolu Abant İzzet Baysal Üniversitesi, Türkiye
Doç. Dr. Mustafa Mortaş Ondokuz Mayıs Üniversitesi, Türkiye
Muhammet Dervişoğlu
Mıve Medicinal Products And Food Ltd. Co., Türkiye
Mıve Medicinal Products And Food Ltd. Co., Türkiye
| Makale Türü | Özgün Makale (ESCI dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Carpathian Journal of Food Science and Technology | ||
| Dergi ISSN | 2066-6845 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | Emerging Sources | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2019 |
| Cilt / Sayı / Sayfa | 11 / 1 / 149–165 | DOI | – |
| Özet |
| The aim of this work was to evaluate the physicochemical, microbiological, textural and sensory changes in three batches of Circassian cheese (non‒smoked (AN), natural smoked (AS) and oven‒baked (RO) cheese) during storage period of 90 days. Nine polycyclic aromatic hydrocarbons (PAHs) were also detected by HPLC-RD. Differences in cheese samples (total solids, fat, salt, titratable acidity, water-soluble, trichloroacetic acid-soluble and phosphotungstic acid-soluble nitrogen, hardness, gumminess, springiness, cohesiveness, chewiness and color properties) were observed depending on the manufacture procedure and smoking process. Microbial community in oven-baked cheese was found significantly lower than other samples. Use of oven for smoking enhanced the sensory properties compared to natural smoking, but batch AN had higher acceptability. Total and carcinogenic PAHs levels of oven … |
| Anahtar Kelimeler |
| Characterization | Circassian cheese | Hydrocarbons (PAHs) | Oven baked | Polycyclic aromatic | Smoking |
