Derleme
Yıl 2018,
Sayı: 19, 16 - 25, 26.02.2018
Öz
Beslenmede
önemli bir yeri olan peynir, aynı zamanda günlük sodyum alımında en önemli
kaynaklardan biridir. Bu durum peyniri hipertansiyon, kalp damar hastalıkları,
osteoporoz, mide kanseri, astım, obezite
ve gastrik ülser gibi aşırı sodyum tüketimi sonucu ortaya çıkan hastalıklar konusunda
riskli gıdalardan biri haline getirmektedir. Bu nedenle peynirlerde tuz
oranının azaltılması ve bununla ilgili yöntemler uzun zamandan beri peynir sektörünün
gündemindedir. Peynirlerde tuzun azaltılmasına yönelik olarak son zamanlarda
dikkat çeken yöntemlerden birisi de yüksek basınç (HPP) uygulamasıdır. Yüksek
basınç, süt ve süt ürünlerinde ısıl işlemle ortaya çıkan besinsel kayıpları en
aza indiren ısıl olmayan bir işleme tekniğidir. Bu teknik peynirde
mikrobiyolojik güvenilirliği arttırmanın yanısıra yüksek kalitede peynirlerin
elde edilmesine de olanak sağlamaktadır. Bunlara ek olarak yüksek basınç uygulaması
peynirin rutubet içeriği, peynir
matriksindeki tuzluluk algısı ve toplam serbest aminoasit içeriği gibi teknolojik
özelliklerini arttırmaktadır. Bu veriler yüksek basınç uygulamasını peynirde tuzun
azaltılmasında etkili bir yöntem olarak ortaya çıkarmaktadır. Bu derlemede
peynirlerde tuzun azaltılmasına yönelik yöntemler ve bunlardan biri olan Yüksek
Basınç uygulaması ile ilgili bilgiler sunulmuştur.
Anahtar Kelimeler
Kaynakça
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- Arias, M., Lopez-Fandino, R. and Olano, A., 2000. Influence of pH on effect of high pressure on milk. Milchwissenschaft, vol. 55: 191-194.
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- Aydınol, P. ve Özcan, T., 2009. Peynirlerde kalsiyum laktat (ca-laktat) kristalizasyonu, Uludağ Üniversitesi, Ziraat Fakültesi Dergisi, 23: 81-91.
- Chawla, R., Patil, G.R. and Singh, A.K., 2011. High hydrostatic pressure technology in dairy processing: A review. Journal of Food Science and Technology, vol. 48: 260-268.
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- Daryaei, H., Coventry, M. J., Versteeg, C. and Sherkat, F., 2006. Effects of high pressure treatment on shelf life and quality of fresh lactic curd Cheese. Australian Journal of Dairy Technology, vol. 61: 186-188.
- Desmond, E., 2006. Reducing salt: A challange fort he meat industry. Meat Science, vol. 74: 188-196.
- Farke, N.Y., 2004. Cheese Technology. International Journal of Dairy Technology, vol. 57: 91-98.
- Fitzgerald, E. and Buckley, J., 1985. Effect of total and partial substitution of sodium chloride on the quality of cheddar cheese. Journal of Dairy Science, vol. 68: 12, 3127-3134.
- Floury, J., Camier, B., Rousseau, F., Lopez, C., Tissier, J.P. and Famelart, M.H., 2009. Reducing salt level in food. Part 1: Factors affecting the manufacture of model cheese systems and their structure-texture relationships. Food Science and Technology, vol. 24: 1611-1620.
- Gould, G.W., 2000. Preservation: past, present and future. Br. Med. Bull. vol.56: 84-96.
- Guichard, E., 2002. Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International, vol. 18: 49-70.
- Guinee, T.P., 2004. Salting and the role of the salt in cheese. International Journal of Dairy Technology, vol. 57: 99-109.
- Güven, M. and Karaca O.B., 2001. Proteolysis levels of white cheeses salted and ripened ın brines prepared from various salts, International Journal of Dairy Technology, vol. : 29-33.
- Hayaloğlu, A ve Özer, B., 2011. Peynir Biliminin Temelleri. Sidas Yayınları, 1. Baskı, Sayfa-251-256.
- Hayles, J.E., Sullivan, B. S. and Duffy, V.B., 2010. Explaining variability in sodium intake through sensory phenotype, salt sensation and liking. Physiology and Behaviour, vol. 100: 369-380.
- Huppertz, T., Kelly, A.L. and Fox, P.F., 2002. Effects of high pressure on constituents and properties of milk. International Dairy Journal, vol. 12: 7561-572.
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- Katsiari, M.C., Alichanidis, E., Voutsinas, L.P. and Roussis, I.G., 2001. Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl. Food Chemistry, vol. 73: 31-43.
- Khetra, Y., Kumar, S. and Puri, K.R., 2016. Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology. Food Science and Technology, vol. 72: 99-106.
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- Liepa, M., Zagorska, J. and Galoburda, R., 2016. High-pressure processing as novel technology in dairy industry: A Review,” Research for Rural Development., vol. 1: 46-83.
- López-Fandiño, R., 2006. High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal, vol: 16: 1119-1131.
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Toplam 45 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 26 Şubat 2018 |
| Yayımlandığı Sayı | Yıl 2018 Sayı: 19 |
- Makale Dosyaları