Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Abstract

This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with Lactobacillus acidophilus bacteria and stuffed into the small intestine. All volatile components were increased, moreover the highest content of ester, ketones, aldehydes, terpenes, alcohols were 3-methyl-1-butanol acetate, 2-Pentanone, hexanal, α-Pinene, 3-methyl-1-butanol. All sensory evaluation scores decreased during storage. According to the general acceptance values, the most favoured sample was TCMA with 7.34, whereas the least favoured was TCBS with 4.82 score (P<0.05).

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

“…The highest fatty acid determined in cheeses palmitic acid (C 16:0) followed by oleic acid and myristic acid is similar to those reported by Akarca (2020) and Yilmaz, Ayar, and Akin (2005). Butyric acid amount in samples filled in skin bag was found to be 1.89% (Table 1).…”

Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

“…Today, the tendency to consume organic and healthy foods in the world is increasing (Akarca, 2020). Goats' milk and the products made from it are perceived by consumers as ecological and having greater health benefits (Popović-Vranjeŝ et al, 2017).…”

“…Types of cheese vary depending on changes in storing time and conditions during the ripening of the cheese, and very complex chemical and biochemical reactions such as glycolysis, proteolysis, and lipolysis Lipolysis has a great importance in cheesemaking technology (Akarca, 2020).…”

Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese

“…Those authors observed no effect on the taste, color and odor of the experimental cheeses. Nevertheless, it has also been reported positive changes in sensory properties derived by the addition of probiotics (Akarca, 2020) as well as the use of fruit juices to improve the acceptability of dairy products containing probiotics (Ryan et al, 2020).…”