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

• Autor(a) principal: AKARCA,Gökhan
• Data de Publicação: 2020
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100102
• topic: Tulum cheese; probiotic; fatty acids; CLA; volatile compounds; hexanal

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).