Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva
Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological pro...
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Kyrgyz Turkish Manas University
2024-06-01
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| Series: | MANAS: Journal of Engineering |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/3850195 |
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| author | Mustafa Atasever Hayrunnisa Özlü Sevda Urçar Gelen Meryem Aydemir Atasever |
| author_facet | Mustafa Atasever Hayrunnisa Özlü Sevda Urçar Gelen Meryem Aydemir Atasever |
| author_sort | Mustafa Atasever |
| collection | DOAJ |
| description | Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life. |
| format | Article |
| id | doaj-art-53e5425ed9ee4c55a1fd624e0f6b17f7 |
| institution | OA Journals |
| issn | 1694-7398 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Kyrgyz Turkish Manas University |
| record_format | Article |
| series | MANAS: Journal of Engineering |
| spelling | doaj-art-53e5425ed9ee4c55a1fd624e0f6b17f72025-08-20T01:57:20ZengKyrgyz Turkish Manas UniversityMANAS: Journal of Engineering1694-73982024-06-0112113514410.51354/mjen.14655711437Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese HalvaMustafa Atasever0https://orcid.org/0000-0002-1627-5565Hayrunnisa Özlü1https://orcid.org/0000-0002-5007-6121Sevda Urçar Gelen2https://orcid.org/0000-0002-1852-3614Meryem Aydemir Atasever3https://orcid.org/0000-0003-2938-5808ATATÜRK ÜNİVERSİTESİATATÜRK ÜNİVERSİTESİATATÜRK ÜNİVERSİTESİAtatürk ÜniversitesiErzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life.https://dergipark.org.tr/tr/download/article-file/3850195erzurum cheese halvatraditional foodvacuum-packagingshelf life |
| spellingShingle | Mustafa Atasever Hayrunnisa Özlü Sevda Urçar Gelen Meryem Aydemir Atasever Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva MANAS: Journal of Engineering erzurum cheese halva traditional food vacuum-packaging shelf life |
| title | Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva |
| title_full | Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva |
| title_fullStr | Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva |
| title_full_unstemmed | Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva |
| title_short | Effect of Packaging Methods and Storage Temperatures on the Quality of Erzurum Cheese Halva |
| title_sort | effect of packaging methods and storage temperatures on the quality of erzurum cheese halva |
| topic | erzurum cheese halva traditional food vacuum-packaging shelf life |
| url | https://dergipark.org.tr/tr/download/article-file/3850195 |
| work_keys_str_mv | AT mustafaatasever effectofpackagingmethodsandstoragetemperaturesonthequalityoferzurumcheesehalva AT hayrunnisaozlu effectofpackagingmethodsandstoragetemperaturesonthequalityoferzurumcheesehalva AT sevdaurcargelen effectofpackagingmethodsandstoragetemperaturesonthequalityoferzurumcheesehalva AT meryemaydemiratasever effectofpackagingmethodsandstoragetemperaturesonthequalityoferzurumcheesehalva |