Açık Akademik Arşiv Sistemi

Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese

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dc.contributor.authors Sicramaz, Hatice; Guven, Olgu Taylan; Can, Aysen; Ayar, Ahmet; Gul, Yasin
dc.date.accessioned 2023-01-24T12:09:05Z
dc.date.available 2023-01-24T12:09:05Z
dc.date.issued 2022
dc.identifier.uri http://dx.doi.org/10.1016/j.crfs.2022.05.017
dc.identifier.uri https://hdl.handle.net/20.500.12619/99786
dc.description Bu yayın 06.11.1981 tarihli ve 17506 sayılı Resmî Gazete’de yayımlanan 2547 sayılı Yükseköğretim Kanunu’nun 4/c, 12/c, 42/c ve 42/d maddelerine dayalı 12/12/2019 tarih, 543 sayılı ve 05 numaralı Üniversite Senato Kararı ile hazırlanan Sakarya Üniversitesi Açık Bilim ve Açık Akademik Arşiv Yönergesi gereğince telif haklarına uygun olan nüsha açık akademik arşiv sistemine açık erişim olarak yüklenmiştir.
dc.description.abstract L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to pasta filata type fresh Kashar cheese were investigated. L. helveticus affected the buttery aroma components of fresh Kashar cheese and resulted in low diacetyl content. In addition, acetaldehyde and other aroma components of L. helveticus added cheese was found to be higher than control and modified control cheeses. On the other hand, the modified control sample containing S. thermophilus from Danisco instead of Chr-Hansen in the control was closer to the control sample in terms of volatile profile. As the shelf-life progressed, the contribution of alcohols and hydrocarbons to volatile components decreased, while the contribution of ketones, which was the dominant group, increased in all products. When the proteolysis and lipolysis levels were examined, the control sample differed from the other two cheese samples with its high proteolysis and lipolysis rate. In summary, the rates of increase in water-soluble nitrogen and free fatty acid contents in 8 weeks of storage (from 18 to 72 days) were determined as 61% and 47%, respectively, in the control Kashar cheese, while it was 39% and 27% in the L. helveticus added sample, and 37% and 28% in the modified control sample. Finally, the sensory scores revealed that cheese flavor and texture preferences could be increased with the addition of L. helveticus.
dc.language English
dc.language.iso eng
dc.publisher ELSEVIER
dc.relation.isversionof 10.1016/j.crfs.2022.05.017
dc.subject Food Science & Technology
dc.subject Lactobacillus helveticus
dc.subject Volatiles
dc.subject SPME-GC-MS
dc.subject Kashar
dc.subject Pasta filata cheese
dc.title Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese
dc.type Article
dc.contributor.authorID Sıçramaz, Hatice/0000-0002-5943-9566
dc.identifier.volume 5
dc.identifier.startpage 1009
dc.identifier.endpage 1016
dc.relation.journal CURRENT RESEARCH IN FOOD SCIENCE
dc.identifier.doi 10.1016/j.crfs.2022.05.017
dc.identifier.eissn 2665-9271
dc.contributor.author Sicramaz, Hatice
dc.contributor.author Guven, Olgu Taylan
dc.contributor.author Can, Aysen
dc.contributor.author Ayar, Ahmet
dc.contributor.author Gul, Yasin
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rights.openaccessdesignations Green Published, gold


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