Van İli'nde Satışa Sunulan Bazı Süt Ürünlerinde Yağ Tağşişinin Yağ Asidi Kompozisyonu Üzerinden Araştırılması
Abstract
Bu çalışmada, Van'da satışa sunulan yoğurt, peynir ve tereyağlarının kurumadde ve yağ oranı bakımından mevzuata uygunluğu ile süt yağı dışı yağ tağşişi incelenmiştir. Ürünler yerel/ulusal marketler, peynirciler çarşısı ve Van yöresel ürünler fuarından temin edilmiştir. Yoğurtlarda 21 örneğin kurumadde ve yağ oranları değerlendirilmiş, kurumadde oranları %11.05–%23.11 aralığında (ort. %15.21) olup yalnızca 1 örnek TS 1330'a göre sınır değerin altındadır. Yağ oranları %1-4.6 aralığında değişmiş olup yağ oranı ortalaması %3.45 bulunmuştur; örneklerin %23.80'inde sınıf, %28.57'sinde ise beyan uygunsuzluğu tespit edilmiştir. Tereyağlarında 24 örneğin kurumadde, yağ oranları yağsız kurumadde oranları incelenmiş, kurumadde oranları %69.63–%86.79 (ort. %81.42), yağ oranları %69.00–%86.00 (ort. %79.90), yağsız kurumadde oranları %0.52–%4.34 (ort. %1.59) olup; 8 örnek kurumadde, 7'şer örnek yağ ve yağsız kurumadde yönünden uygun değildir. Uygunsuz örneklerin çoğu etiketsizdir. Peynirlerde 26 örneğin kurumadde oranı ve yağ oranları incelenmiş, kurumadde oranları %27.54–%60.19 aralığında (ort. %47.20) olup 4 örnek mevzuata uygun bulunmamıştır. Yağ oranları %4–%29 (ort. %20.49) aralığında, kurumaddede yağ oranları (KMY) ise %9.35–%71.72 aralağında (ort. %44.14) bulunmuştur. Ulusal marka peynirlerde ortalama yağ %20.73 ve ortalama KMY oranı %47.47 iken, etiketsiz örneklerde bu değerler %19.93 ve %36.65'tir. Etiketsiz örneklerde yağ sınıfı değerlendirilmemiş, etiketli 2 örnekte beyan uyumsuzluğu görülmüştür. Süt yağı dışı yağ varlığının belirlenmesi amacıyla 24 tereyağı, 26 peynir ve 21 yoğurt örneği olmak üzere toplam 71 örnekte GC-MS analizleri yapılarak yağ asidi kompozisyonları belirlenmiş ve çoklu parametrelere göre tağşiş değerlendirmesi yapılmıştır. Elde edilen kromatogramlar literatür oranlarıyla karşılaştırıldığında, 6 tereyağı ve 1 peynir örneğinde kesin tağşiş; 6 yoğurt, 3 tereyağı ve 1 peynir örneğinde ise farklı yağ karışımı şüphesi belirlenmiştir. Sonuç olarak, çoklu yağ asidi parametrelerinin tağşiş tespitinde etkili olduğu, ürünlerin genel olarak mevzuata uygun bulunduğu; ancak etiketsiz ve yerel ürünlerde uygunsuzluğun daha yüksek olduğu belirlenmiştir.
In this study, the compliance of yogurt, cheese, and butter sold in Van with the relevant legislation in terms of dry matter and fat content, as well as the presence of non-milk fat adulteration, was investigated. The products were obtained from local/national markets, the cheese bazaar, and the Van local products fair. In yogurt samples, the total solids content of 21 samples ranged between 11.05% and 23.11%, with an average of 15.21%, and only one sample was found to be below the limit specified in TS 1330. Fat contents ranged from 1.0% to 4.6%, with an average fat content of 3.45%. Class non-compliance was detected in 23.80% of the samples, while label declaration non-compliance was identified in 28.57% of the samples. In butter samples, the total solids, fat, and non-fat solids contents of 24 samples were examined. The total solids content ranged between 69.63% and 86.79% (mean: 81.42%), the fat content ranged from 69.00% to 86.00% (mean: 79.90%), and the non-fat solids content ranged between 0.52% and 4.34% (mean: 1.59%). Eight samples were found to be non-compliant in terms of total solids, while seven samples each were non-compliant in terms of fat and non-fat solids. The majority of the non-compliant samples were unlabeled. In cheese samples, the total solids content of 26 samples ranged between 27.54% and 60.19% (mean: 47.20%), and four samples were found to be non-compliant. Fat content ranged from 4% to 29% (mean: 20.49%), while fat in dry matter ranged between 9.35% and 71.72% (mean: 44.14%). In nationally branded cheeses, the fat content and fat in dry matter were 20.73% and 47.47%, respectively, whereas these values were 19.93% and 36.65% in unlabeled samples. Fat class evaluation was not performed for unlabeled samples, and declaration non-compliance was detected in two labeled samples. To determine the presence of non-milk fats, GC-MS analyses were performed on a total of 71 samples (24 butter, 26 cheese, and 21 yoghurt), and their fatty acid compositions were evaluated using multiple parameters. Compared with literature datas, definite adulteration was found in 6 butter and 1 cheese sample, while 6 yogurt samples, 3 butter sample and 1 cheese sample showed suspicion of mixed-fat addition. In conclusion, multi-parameter fatty acid evaluation proved effective in detecting adulteration. Although the products were generally compliant with the Turkish Food
In this study, the compliance of yogurt, cheese, and butter sold in Van with the relevant legislation in terms of dry matter and fat content, as well as the presence of non-milk fat adulteration, was investigated. The products were obtained from local/national markets, the cheese bazaar, and the Van local products fair. In yogurt samples, the total solids content of 21 samples ranged between 11.05% and 23.11%, with an average of 15.21%, and only one sample was found to be below the limit specified in TS 1330. Fat contents ranged from 1.0% to 4.6%, with an average fat content of 3.45%. Class non-compliance was detected in 23.80% of the samples, while label declaration non-compliance was identified in 28.57% of the samples. In butter samples, the total solids, fat, and non-fat solids contents of 24 samples were examined. The total solids content ranged between 69.63% and 86.79% (mean: 81.42%), the fat content ranged from 69.00% to 86.00% (mean: 79.90%), and the non-fat solids content ranged between 0.52% and 4.34% (mean: 1.59%). Eight samples were found to be non-compliant in terms of total solids, while seven samples each were non-compliant in terms of fat and non-fat solids. The majority of the non-compliant samples were unlabeled. In cheese samples, the total solids content of 26 samples ranged between 27.54% and 60.19% (mean: 47.20%), and four samples were found to be non-compliant. Fat content ranged from 4% to 29% (mean: 20.49%), while fat in dry matter ranged between 9.35% and 71.72% (mean: 44.14%). In nationally branded cheeses, the fat content and fat in dry matter were 20.73% and 47.47%, respectively, whereas these values were 19.93% and 36.65% in unlabeled samples. Fat class evaluation was not performed for unlabeled samples, and declaration non-compliance was detected in two labeled samples. To determine the presence of non-milk fats, GC-MS analyses were performed on a total of 71 samples (24 butter, 26 cheese, and 21 yoghurt), and their fatty acid compositions were evaluated using multiple parameters. Compared with literature datas, definite adulteration was found in 6 butter and 1 cheese sample, while 6 yogurt samples, 3 butter sample and 1 cheese sample showed suspicion of mixed-fat addition. In conclusion, multi-parameter fatty acid evaluation proved effective in detecting adulteration. Although the products were generally compliant with the Turkish Food
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Gıda Mühendisliği, Food Engineering
Turkish CoHE Thesis Center URL
WoS Q
Scopus Q
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101