Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

Tarakçı, Zekai; Temiz, Hasan; Aykut, Umut; Turhan, Sadettin

doi:10.1080/10942910903176576

Cited by 30 publications

(30 citation statements)

References 31 publications

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“…In contrast, the amounts of C8:0, C12:0, C16:0, and C16:1 fatty acids significantly increased during ripening, while the amount of C4:0 fatty acid significantly decreased ( p < .01). These results are consistent with those reported by Tarakci et al () who have found a reduction in the amount of C4:0 fatty acid during cheese ripening. However, the results of a study performed by Voigt et al () contradict those obtained in this study.…”

Section: Resultssupporting

confidence: 93%

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The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Pourmolaie

Asl

Ahmadi

et al. 2018

Journal of Food Safety

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The aim of this study was to evaluate a Guar/Tragacanth gum‐based edible coating used on Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated by different coating materials in triplicate as following: C, coated with polyvinyl acetate as control, GC, coated with 1% Guar gum and TG1, TG2, and TG3, coated with 0.75, 1, and 1.25% Tragacanth gum, respectively. All samples were kept at 8 ± 2 °C for 90 days. The results showed that total mesophilic aerobic bacteria counts were altered under the effect of edible coating materials (p < .01). The moisture and protein contents of the samples decreased and increased during ripening, respectively (p < .01). pH, acidity, fat in dry matter, tyrosine, and tryptophan contents of samples also significantly affected with edible coatings (p < .01). The free fatty acid composition of samples affected by all edible coatings. Trichloroacetic acid soluble nitrogen as a percent of total nitrogen, lipolysis, and sensory evaluation of samples were not significantly different (p > .01). Practical applications The coating of Cheddar cheese by edible coatings (Guar/Tragacanth gum) compared to commercial coating (polyvinyl acetate), in addition to easy use and reduction of environmental pollution, improved the qualitative characteristics of this type of cheese. Therefore, these edible coatings can be used as new coatings for packaging of Cheddar cheese.

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Section: Resultssupporting

confidence: 93%

“…To determine the composition of FFA the method introduced by Tarakci, Temiz, Aykut, and Turhan () was used. For this purpose, fat was extracted from 10 g of cheese using chloroform/methanol solution (2:1 v/v) and then homogenized using an Ultra Turrax homogenizer (Cat X120, Germany).…”

Section: Methodsmentioning

confidence: 99%

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Pourmolaie

Asl

Ahmadi

et al. 2018

Journal of Food Safety

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“…The procedure for fat extraction was in accordance with that described by Taracki, Temiz, Aykut, and Turhan (2011) and was as follows: up to 10 g of ground sample was added to 60 mL of chloroform:ethanol (2:1 mL:mL), which was stirred using an Ultra Turrax homogeniser for 3 min. Then 15 mL of 1 Â 10 À3 Mol L À1 solution of calcium chloride was added, followed by vigorous stirring for 30 s. The mixture was centrifuged (2000 Â g) for around 15 min.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)

Marinho

Bersot

Nogueira

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tThe Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TGeDSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and 1 H NMR, and kinetic parameters were calculated using thermogravimetry. The samples were divided into three portions: (a) cheeses 24 h after manufacture; (b) cheeses after 60 days of ripening; (c) cheeses covered with lard and rosemary after 60 days of ripening. It was observed that the fat from samples treated with rosemary leaves showed higher decomposition temperatures (TG), higher resistance to the oxidation process (T p ¼ 310.2 C) and enthalpy (1228.5 J g À1 ). The FTIR spectroscopy of the gaseous products of decomposition obtained simultaneously with TGeDSC curves revealed that the main bands could be attributed to eC-H, eCOOH stretching with the formation of CO, CO 2 and tetradecanoicacid-7-oxomethylester compounds. An increase in the value of the activation energy in cheese covered with rosemary leaves was associated with antioxidant activity.

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“…The increase in herb level from 0.0% to 1.5% resulted in a significant increase in total FFAs contents of cheeses. Although the caproic, capric, lauric, myristic, and palmitic acid levels of cheese were affected significantly by herb addition, stearic and oleic acid levels decreased (Tarakci et al. 2007).…”

Section: Proteolysis and Lipolysis Of Otlu Cheesementioning

confidence: 99%

A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

Tarakçı

Temiz

2009

Int J of Dairy Tech

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Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs used in the cheese are wild garlic (Allium sp.) but other herbs (Ferula sp., Prangos sp., Thymus sp., Mentha sp., Chaerophyllum macropodum and Silene vulgaris) are also used individually or as appropriate mixtures. The herbs give the cheese its flavour, but also extend the shelf life of the cheese. The aim of this review was to outline the manufacture and chemical, biochemical and antimicrobial properties of Otlu herby cheese.

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Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese

Cited by 30 publications

References 31 publications

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)

A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

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