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İNEK, KOYUN VE KEÇİ SÜTÜNDEN ÜRETİLEN KAYMAKLARIN BAZI KARBONİL BİLEŞİKLERİ, SERBEST YAĞ ASİDİ BİLEŞİMLERİ VE TOKOFEROL İÇERİKLERİ

Year 2023, Volume: 11 Issue: 3, 1131 - 1141, 28.09.2023

Mustafa Yılmazer Ayşe Gül Özaydın Zehra Albay Bedia Şimşek

https://doi.org/10.21923/jesd.1215997

Abstract

Bu çalışmanın amacı, geleneksel kaymak üretiminde kullanılan inek, keçi ve koyun sütlerinin kaymakların bazı özellikleri üzerine etkisini belirlemektir. Üretilen kaymak 7 gün boyunca depolamaya tabi tutulmuştur. Kaymakların, gaz kromatografisi (GC) kullanılarak serbest yağ asidi bileşimi ve yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak tokoferol içeriği belirlenmiş ve bazı kimyasal analizleri yapılmıştır. Doymuş yağ asitleri en yüksek koyun kaymağında, en düşük ise keçi kaymağında bulunmuştur. Keçi sütünden üretilen kaymakta tekli doymamış yağ asitlerinin daha yüksek olduğu tespit edilmiştir. Eikosapentaenoik asit (EPA) ve dokosanhekzaenoik asit (DHA) ve δ-tokoferol sadece koyun sütünden üretilen kaymaklarda belirlenmiştir. Koyun kaymağındaki α-tokoferol ve inek kaymağındaki β-tokoferol içeriği diğer kaymaklara göre daha yüksektir. 2-Metilbütiraldehit, tüm numunelerde en önemli karbonil bileşeni olarak tanımlanmıştır. Her üç kaymakta, görünüm ve bazı kimyasal özellikler açısından oldukça benzer olmasına rağmen, karbonil bileşikleri, yağ asidi profilleri ve tokoferol içerikleri açısından önemli farklılıklar içerdikleri belirlenmiştir.

Keywords

Karbonil Bileşikler Serbest Yağ Asitleri Tokoferol Kaymak

Supporting Institution

Yok

Thanks

S.Demirel Üniveristesi YETEM merkezine teşekkür ederiz

References

  • Akalin, A.S., Gönç, S., Ünal, G., Okten, S., 2006. Determination of Some Chemical and Microbiological Characteristics of Kaymak. Grasas Y Aceites, 57 (4), 429-432.
  • Akalin, A.S., Tokusoglu, O., Gönç, S., Okten, S., 2005. Detection of Biologically Active Isomers of Conjugated Linoleic Acid in Kaymak. Grasas Y Aceites, 56 (4), 298-302.
  • Akarca, G., Tomar, O., Caglar, A., 2014. Production of Afyon Kaymak with Traditional and Technological Methods. Journal of Food Science and Engineering, 4, 115-119.
  • Akyıldız, K., 2008. Determination of Trans Fatty Acids of Milks in Supermarkets in Konya, Turkey. Selçuk University, Graduate School of Natural and Applied Sciences, Master Thesis, Konya, Türkiye.
  • Albay, Z., 2022. The Effect of Inulin and Wheat Fiber Addition to Low-Fat Milk on Some Properties of Probiotic Tulum Cheese. Süleyman Demirel University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, PhD Thesis, Isparta, Türkiye.
  • Albay, Z., Şimşek, B., 2019. Tarçın ve Tarçın Uçucu Yağı ile Üretilen Kaymakların Bazı Özelliklerinin Belirlenmesi” X. International Multidisciplinary Congress of Eurasia (IMCOFE), 06-08 August,, Young Scholars Union Congress Proceeding & Abstracts Book, 191-203, Prague, Czechia.
  • AOAC, 2000. In Official Methods of Analysis of AOAC International (Vol. 17). Washington DC: Association of Official Analytical Chemists.
  • AOAC, 2005. AOAC Official Method 996.06, Revised 2001. In: (eds) Official Methods of Analysis (18th Ed.). AOAC International, Gaithersburg, MD.
  • Atamer, M., Şenel, E., Hayaloğlu, A., Özer, B., 2016. Textural Structure of Kuru Kaymak (Dry Clotted Cream). Akademik Gıda, 14 (2), 189-195.
  • Atasoy, A.F., Türkoğlu, H., 2010. A Study on Investigation of Free Fatty Acid Contents of Sadeyağ (Urfa Yağı) Produced and Marketted in Şanlıurfa. Journal of the Faculty of Agriculture of Harran University, 14 (2), 9-12.
  • Cakmakcı, S., Hayaloglu, A.A., 2011. Evaluation of the Chemical, Microbiological and Volatile Aroma Characteristics of Ispir Kaymak, A Traditional Turkish Dairy Product. International Journal of Dairy Technology, 64 (3), 444-450.
  • Carta, A., Casu, S., Usai, M.G., Addis, M., Fiori, M., Fraghi, A., Miari, S., Mura, L., Piredda, G., Schibler, L., Sechi, T., Elsen, J.M., Barillet, F., 2008. Investigating the Genetic Component of Fatty Acid Content in Sheep Milk. Small Ruminant Research, 79, 22-28.
  • Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., 2003. Lipolysis and Free Fatty Acid Catabolism in Cheese: A Review of Current Knowledge. International Dairy Journal, 13, 841-866.
  • Derewiaka, D., Sosinska, E., Obiedzinski, M., Krogulec, A., Czaplicki, S., 2011. Determination of the Adulteration of Butter. European Journal of Lipid Science and Technology, 113, 1005-1011.
  • Dewhurst, R.J., Shingfield, K.J., Lee, M.R.F., Scollan, N.D., 2006. Increasing the Concentrations of Beneficial Polyunsaturated Fatty Acids in Milk Produced by Dairy Cows in High-Forage Systems. Animal Feed Science and Technology, 131, 168-206.
  • Ertekin, B., Seydim, Z., 2009. Laktoz, Sitrat ve Lipit Metabolizmalarının Peynirde Lezzet Bileşenlerinin Oluşumuna Etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 46, 97-104.
  • Gornas, P., Siger, A., Czubinski, J., Dwiecki, K., Seglina, D., Nogala-Kalucka, M., 2014. An Alternative RP-HPLC Method for the Separation and Determination of Tocopherol and Tocotrienol Homologues as Butter Authenticity Markers: A Comparative Study between Two European Countries. European Journal of Lipid Science and Technology, 116, 895-903.
  • Haenlein, G.F.W., 2004. Goat Milk in Human Nutrition. Small Rumin Research, 51, 155-163.
  • Hewavitharana, A.K., Van Brakel, A.S., Harnett, M., 1996. Simultaneous Liquid Chromatographic Determination of Vitamins A, E and β-carotene in Common Dairy Foods. International Dairy Journal, 6, 613-624.
  • Jokovic, N., Nikolic, M., Begovic, J., Jovcic, B., Savic, D., Topisirovic, L., 2008. A Survey of the Lactic Acid Bacteria Isolated from Serbian Artisanal Dairy Product Kajmak. International Journal of Food Microbiology, 127, 305-311.
  • Kahyaoğlu, D.T., 2014. The Determination of Volatile Compounds, Oxidation Stability and Some Quality Characteristics of Butters Produced from Cow, Sheep and Goat Milk during Storage Period. Atatürk University, Graduate School of Natural and Applied Sciences, Ph.D. Thesis, Erzurum, Türkiye.
  • Karabulut, İ., 2010. Effects of α-tocopherol, β-carotene and Ascorbyl Palmitate on Oxidative Stability of Butter Oil Triacylglycerols. Food Chemistry, 123, 622-627.
  • Kesenkaş, H., Akbulut, N., 2006. The Effects of Some Adjunct Yeast Cultures on the Aroma Compounds of White Cheese. Ege Universitesi Ziraat Fak Dergisi, 43 (2), 73-84.
  • Kocaoğlu, E.A., 2009. A Study on Some Properties of Kaymak Sold in Ankara. Ankara University, Graduate School of Natural and Applied Sciences, Master Thesis, Ankara, Türkiye.
  • Kocatürk, K., Gökçe, Ö., Ergin, F., Küçükçetin, A., Gürsoy, O., 2019. Some Properties and Conjugated Linoleic Acid Contents of Products Produced by Traditional Methods and Marketed as Buffalo Cream. Akademik Gıda, 17 (4), 476-484.
  • Lampi, A.M., Kataja, L., Kamal-Eldin, A., Piironen, V., 1999. Antioxidant Activities of α- and γ-tocopherols in the Oxidation of Rapeseed Oil Triacylglycerols. Journal of American Oil Chemistry Society, 76, 749-755.
  • Pamuk, S., 2017. Production of Traditional Afyon Kaymağı. Atatürk Univiversitesi Veteriner Bilimleri Dergisi, 12 (1), 84-89.
  • Panseri, S., Soncin, S., Chiesa, L.C., Biondi, P.A., 2011. A Headspace Solid-Phase Microextraction Gas-Chromatographic Mass-Spectrometric Method (HS-SPME–GC/MS) to Quantify Hexanal in Butter during Storage as Marker of Lipid Oxidation. Food Chemistry, 127 (2), 886-889.
  • Sbihi, H.M., Nehdi, L.A., Tan, C.P., Al-Resayes, S.I., 2015. Characteristics and Fatty Acid Composition of Milk Fat from Saudi Aradi Goat. Grasas y Aceites, 66 (4), 1-8.
  • Şenel, E., 2011. Some Carbonyl Compounds and Free Fatty Acid Composition of Afyon Kaymağı (Clotted Cream) and Their Effects on Aroma and Flavor. Grasas Y Aceites, 62 (4), 418-427.
  • Tosun, F., 2016. Effect of Exopolysaccharide Producing Lactic Cultures on Quality Characteristics of Butter, Churn Butter and Cream (Kaymak). Erciyes University, Graduate School of Natural and Applied Sciences, Ph.D. Thesis. Kayseri, Turkey.
  • Yang, X., Peppard, T., 1994. Solid Phase Microextraction for Flavor Analysis. Journal of Agriculture Chemistry, 42, 1925-1930.
  • Yılsay, T.O., Bayizit, A.A., 2002. Determination of Microbiological Properties and Some Pathogenic Microorganisms of Kaymak Presented for Consumption in Bursa. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 16, 77-86.

SOME CARBONYL COMPOUNDS, FREE FATTY ACID COMPOSITIONS AND TOCOPHEROL CONTENTS OF KAYMAK (CLOTTED CREAM) PRODUCED FROM COW, SHEEP AND GOAT MILK

Year 2023, Volume: 11 Issue: 3, 1131 - 1141, 28.09.2023

Mustafa Yılmazer Ayşe Gül Özaydın Zehra Albay Bedia Şimşek

https://doi.org/10.21923/jesd.1215997

Abstract

The aim of this study is to determine the effect of cow, goat and sheep milk used in traditional clotted cream production on some properties of clotted cream. The produced clotted cream was stored during 7 days. Some chemical analyses of the clotted cream, free fatty acid composition and tocopherol contents using gas chromatography (GC) and high-performance liquid cromatography (HPLC) were determined. Saturated fatty acids were found to be the highest in sheep's clotted cream and the lowest in goat's clotted cream. Monounsaturated fatty acids were found to be higher in clotted cream produced from goat's milk. Eicosapentaenoic Acid (EPA) and docosanhexaenoic acid (DHA) and δ-tocopherol were determined only in clotted cream produced from sheep milk. The content of α-tocopherol in sheep's clotted cream and β-tocopherol in cow's clotted cream is higher than in the other clotted cream. 2-Methylbutyraldehyde was identified as the most important carbonyl component in all samples. Although all three clotted creams were quite similar in appearance and some chemical properties, it was determined that they contain significant differences in terms of carbonyl compounds, fatty acid profiles and tocopherol contents.

Keywords

Carbonyl Compounds Free Fatty Acids Tocopherol Clotted Cream

References

  • Akalin, A.S., Gönç, S., Ünal, G., Okten, S., 2006. Determination of Some Chemical and Microbiological Characteristics of Kaymak. Grasas Y Aceites, 57 (4), 429-432.
  • Akalin, A.S., Tokusoglu, O., Gönç, S., Okten, S., 2005. Detection of Biologically Active Isomers of Conjugated Linoleic Acid in Kaymak. Grasas Y Aceites, 56 (4), 298-302.
  • Akarca, G., Tomar, O., Caglar, A., 2014. Production of Afyon Kaymak with Traditional and Technological Methods. Journal of Food Science and Engineering, 4, 115-119.
  • Akyıldız, K., 2008. Determination of Trans Fatty Acids of Milks in Supermarkets in Konya, Turkey. Selçuk University, Graduate School of Natural and Applied Sciences, Master Thesis, Konya, Türkiye.
  • Albay, Z., 2022. The Effect of Inulin and Wheat Fiber Addition to Low-Fat Milk on Some Properties of Probiotic Tulum Cheese. Süleyman Demirel University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, PhD Thesis, Isparta, Türkiye.
  • Albay, Z., Şimşek, B., 2019. Tarçın ve Tarçın Uçucu Yağı ile Üretilen Kaymakların Bazı Özelliklerinin Belirlenmesi” X. International Multidisciplinary Congress of Eurasia (IMCOFE), 06-08 August,, Young Scholars Union Congress Proceeding & Abstracts Book, 191-203, Prague, Czechia.
  • AOAC, 2000. In Official Methods of Analysis of AOAC International (Vol. 17). Washington DC: Association of Official Analytical Chemists.
  • AOAC, 2005. AOAC Official Method 996.06, Revised 2001. In: (eds) Official Methods of Analysis (18th Ed.). AOAC International, Gaithersburg, MD.
  • Atamer, M., Şenel, E., Hayaloğlu, A., Özer, B., 2016. Textural Structure of Kuru Kaymak (Dry Clotted Cream). Akademik Gıda, 14 (2), 189-195.
  • Atasoy, A.F., Türkoğlu, H., 2010. A Study on Investigation of Free Fatty Acid Contents of Sadeyağ (Urfa Yağı) Produced and Marketted in Şanlıurfa. Journal of the Faculty of Agriculture of Harran University, 14 (2), 9-12.
  • Cakmakcı, S., Hayaloglu, A.A., 2011. Evaluation of the Chemical, Microbiological and Volatile Aroma Characteristics of Ispir Kaymak, A Traditional Turkish Dairy Product. International Journal of Dairy Technology, 64 (3), 444-450.
  • Carta, A., Casu, S., Usai, M.G., Addis, M., Fiori, M., Fraghi, A., Miari, S., Mura, L., Piredda, G., Schibler, L., Sechi, T., Elsen, J.M., Barillet, F., 2008. Investigating the Genetic Component of Fatty Acid Content in Sheep Milk. Small Ruminant Research, 79, 22-28.
  • Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., 2003. Lipolysis and Free Fatty Acid Catabolism in Cheese: A Review of Current Knowledge. International Dairy Journal, 13, 841-866.
  • Derewiaka, D., Sosinska, E., Obiedzinski, M., Krogulec, A., Czaplicki, S., 2011. Determination of the Adulteration of Butter. European Journal of Lipid Science and Technology, 113, 1005-1011.
  • Dewhurst, R.J., Shingfield, K.J., Lee, M.R.F., Scollan, N.D., 2006. Increasing the Concentrations of Beneficial Polyunsaturated Fatty Acids in Milk Produced by Dairy Cows in High-Forage Systems. Animal Feed Science and Technology, 131, 168-206.
  • Ertekin, B., Seydim, Z., 2009. Laktoz, Sitrat ve Lipit Metabolizmalarının Peynirde Lezzet Bileşenlerinin Oluşumuna Etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 46, 97-104.
  • Gornas, P., Siger, A., Czubinski, J., Dwiecki, K., Seglina, D., Nogala-Kalucka, M., 2014. An Alternative RP-HPLC Method for the Separation and Determination of Tocopherol and Tocotrienol Homologues as Butter Authenticity Markers: A Comparative Study between Two European Countries. European Journal of Lipid Science and Technology, 116, 895-903.
  • Haenlein, G.F.W., 2004. Goat Milk in Human Nutrition. Small Rumin Research, 51, 155-163.
  • Hewavitharana, A.K., Van Brakel, A.S., Harnett, M., 1996. Simultaneous Liquid Chromatographic Determination of Vitamins A, E and β-carotene in Common Dairy Foods. International Dairy Journal, 6, 613-624.
  • Jokovic, N., Nikolic, M., Begovic, J., Jovcic, B., Savic, D., Topisirovic, L., 2008. A Survey of the Lactic Acid Bacteria Isolated from Serbian Artisanal Dairy Product Kajmak. International Journal of Food Microbiology, 127, 305-311.
  • Kahyaoğlu, D.T., 2014. The Determination of Volatile Compounds, Oxidation Stability and Some Quality Characteristics of Butters Produced from Cow, Sheep and Goat Milk during Storage Period. Atatürk University, Graduate School of Natural and Applied Sciences, Ph.D. Thesis, Erzurum, Türkiye.
  • Karabulut, İ., 2010. Effects of α-tocopherol, β-carotene and Ascorbyl Palmitate on Oxidative Stability of Butter Oil Triacylglycerols. Food Chemistry, 123, 622-627.
  • Kesenkaş, H., Akbulut, N., 2006. The Effects of Some Adjunct Yeast Cultures on the Aroma Compounds of White Cheese. Ege Universitesi Ziraat Fak Dergisi, 43 (2), 73-84.
  • Kocaoğlu, E.A., 2009. A Study on Some Properties of Kaymak Sold in Ankara. Ankara University, Graduate School of Natural and Applied Sciences, Master Thesis, Ankara, Türkiye.
  • Kocatürk, K., Gökçe, Ö., Ergin, F., Küçükçetin, A., Gürsoy, O., 2019. Some Properties and Conjugated Linoleic Acid Contents of Products Produced by Traditional Methods and Marketed as Buffalo Cream. Akademik Gıda, 17 (4), 476-484.
  • Lampi, A.M., Kataja, L., Kamal-Eldin, A., Piironen, V., 1999. Antioxidant Activities of α- and γ-tocopherols in the Oxidation of Rapeseed Oil Triacylglycerols. Journal of American Oil Chemistry Society, 76, 749-755.
  • Pamuk, S., 2017. Production of Traditional Afyon Kaymağı. Atatürk Univiversitesi Veteriner Bilimleri Dergisi, 12 (1), 84-89.
  • Panseri, S., Soncin, S., Chiesa, L.C., Biondi, P.A., 2011. A Headspace Solid-Phase Microextraction Gas-Chromatographic Mass-Spectrometric Method (HS-SPME–GC/MS) to Quantify Hexanal in Butter during Storage as Marker of Lipid Oxidation. Food Chemistry, 127 (2), 886-889.
  • Sbihi, H.M., Nehdi, L.A., Tan, C.P., Al-Resayes, S.I., 2015. Characteristics and Fatty Acid Composition of Milk Fat from Saudi Aradi Goat. Grasas y Aceites, 66 (4), 1-8.
  • Şenel, E., 2011. Some Carbonyl Compounds and Free Fatty Acid Composition of Afyon Kaymağı (Clotted Cream) and Their Effects on Aroma and Flavor. Grasas Y Aceites, 62 (4), 418-427.
  • Tosun, F., 2016. Effect of Exopolysaccharide Producing Lactic Cultures on Quality Characteristics of Butter, Churn Butter and Cream (Kaymak). Erciyes University, Graduate School of Natural and Applied Sciences, Ph.D. Thesis. Kayseri, Turkey.
  • Yang, X., Peppard, T., 1994. Solid Phase Microextraction for Flavor Analysis. Journal of Agriculture Chemistry, 42, 1925-1930.
  • Yılsay, T.O., Bayizit, A.A., 2002. Determination of Microbiological Properties and Some Pathogenic Microorganisms of Kaymak Presented for Consumption in Bursa. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 16, 77-86.
There are 33 citations in total.

Details

Primary Language English
Subjects Engineering, Food Engineering
Journal Section Research Articles
Authors

Mustafa Yılmazer 0000-0002-3274-6718

Ayşe Gül Özaydın 0000-0001-7860-8356

Zehra Albay 0000-0002-5090-8151

Bedia Şimşek 0000-0002-7497-1542

Publication Date September 28, 2023
Submission Date December 7, 2022
Acceptance Date July 18, 2023
Published in Issue Year 2023 Volume: 11 Issue: 3

Cite

APA Yılmazer, M., Özaydın, A. G., Albay, Z., Şimşek, B. (2023). SOME CARBONYL COMPOUNDS, FREE FATTY ACID COMPOSITIONS AND TOCOPHEROL CONTENTS OF KAYMAK (CLOTTED CREAM) PRODUCED FROM COW, SHEEP AND GOAT MILK. Mühendislik Bilimleri Ve Tasarım Dergisi, 11(3), 1131-1141. https://doi.org/10.21923/jesd.1215997
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