Effect of potassium sorbate, nisin and lysozyme singly and in combinations on the quality of pickled white cheese during storage
Yazarlar (3)
Dr. Öğr. Üyesi Selçuk ALAN Kafkas Üniversitesi, Türkiye
Prof. Dr. Gülsüm Öksüztepe Fırat Üniversitesi, Türkiye
Prof. Dr. Hüsnü Şahan Güran Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
|
||
| Dergi Adı | Revista Científica de la Facultad de Ciencias Veterinarias (Q4) | ||
| Dergi ISSN | 0798-2259 Dergi Bilgileri (2025) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 10-2025 |
| Cilt / Sayı / Sayfa | 35 / 3 / 1–0 | DOI | 10.52973/rcfcv-e35736 |
| Makale Linki | https://doi.org/10.52973/rcfcv-e35736 | ||
| UAK Araştırma Alanları |
Veteriner Gıda Hijyeni ve Üretimi
|
||
| Özet |
| This study was conducted to determine the effects of potassium sorbate, nisin and lysozyme on the microbiological, chemical and sensory quality of pickled white cheeses during their shelf life. For this purpose, Şavak pickled white cheese, experimentally produced from a mixture of 50% sheep milk and 50% cow milk, was sliced (4× 4× 4 cm in size) and stored in 16% salt brine containing potassium sorbate (1 g· mL-1), nisin (12.5 mg· L-1) and lysozyme (200 mg· L-1) singly or in combination at 4 C for a shelf life of 90 days. At the end of storage, statistically significant differences were found between the combination group using potassium sorbate 1 g· L-1+ nisin 12.5 mg· L-1 and the control group in terms of antimicrobial effect levels on coliform, Enterobacteriaceae, fecal streptococci, lipolytic, proteolytic and E. coli microorganisms (P≤ 0.05). No statistically significant differences were found between the groups in … |
| Anahtar Kelimeler |
| Potassium sorbate | nisin | lysozyme | white cheese | shelf life |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 3 |
| Google Scholar | 3 |