The Effect of Storage Temperatures and Packaging Methods on Properties of Motal Cheese
| dc.contributor.author | Andic, S. | |
| dc.contributor.author | Genccelep, H. | |
| dc.contributor.author | Tuncturk, Y. | |
| dc.contributor.author | Kose, S. | |
| dc.date.accessioned | 2025-05-10T16:49:20Z | |
| dc.date.available | 2025-05-10T16:49:20Z | |
| dc.date.issued | 2010 | |
| dc.description | Andic, Seval/0000-0002-8306-0222; Kose, Senol/0000-0003-0599-6030; Genccelep, Huseyin/0000-0002-8689-7722 | en_US |
| dc.description.abstract | The effects of storage temperature (+4 degrees C and -18 degrees C) and packaging method (nonvacuum and vacuum) on biogenic amines in Motal cheese during storage periods were investigated. In addition, dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), electrophoretic patterns of casein, and amounts of lactic acid bacteria and coliforms were determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, normal packaging had higher amounts of putrescine, cadaverine, histamine, and tyramine. Coliforms were not found at detectable levels (<100 cfu/g) in all cheese samples. Results of urea-PAGE analysis of cheese samples were in good agreement with biogenic amine results and other proteolysis parameters. | en_US |
| dc.description.sponsorship | Scientific Research Foundation of Yuzuncu Yil University, Van, Turkey [2006-ZF-YTR.36] | en_US |
| dc.description.sponsorship | The authors are grateful to Scientific Research Foundation of Yuzuncu Yil University, Van, Turkey for financial support to this research work (project number: 2006-ZF-YTR.36). | en_US |
| dc.identifier.doi | 10.3168/jds.2009-2413 | |
| dc.identifier.issn | 0022-0302 | |
| dc.identifier.issn | 1525-3198 | |
| dc.identifier.scopus | 2-s2.0-77949286573 | |
| dc.identifier.uri | https://doi.org/10.3168/jds.2009-2413 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/1808 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier Science inc | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Biogenic Amine | en_US |
| dc.subject | Microbiological And Chemical Properties | en_US |
| dc.subject | Motal Cheese | en_US |
| dc.title | The Effect of Storage Temperatures and Packaging Methods on Properties of Motal Cheese | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | Andic, Seval/0000-0002-8306-0222 | |
| gdc.author.id | Kose, Senol/0000-0003-0599-6030 | |
| gdc.author.id | Genccelep, Huseyin/0000-0002-8689-7722 | |
| gdc.author.scopusid | 36051672700 | |
| gdc.author.scopusid | 23990519500 | |
| gdc.author.scopusid | 6507272762 | |
| gdc.author.scopusid | 36051823200 | |
| gdc.author.wosid | Kose, Senol/Abc-4246-2020 | |
| gdc.author.wosid | Andiç, Seval/Aea-5669-2022 | |
| gdc.author.wosid | Genccelep, Hüseyin/Aab-4733-2020 | |
| gdc.author.wosid | Tunçtürk, Yusuf/Jmc-7692-2023 | |
| gdc.coar.access | open access | |
| gdc.coar.type | text::journal::journal article | |
| gdc.description.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| gdc.description.departmenttemp | [Andic, S.; Genccelep, H.; Tuncturk, Y.; Kose, S.] Yuzuncu Yil Univ, Dept Food Engn, Fac Agr, TR-65080 Van, Turkey | en_US |
| gdc.description.endpage | 859 | en_US |
| gdc.description.issue | 3 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.startpage | 849 | en_US |
| gdc.description.volume | 93 | en_US |
| gdc.description.woscitationindex | Science Citation Index Expanded | |
| gdc.description.wosquality | Q1 | |
| gdc.identifier.pmid | 20172204 | |
| gdc.identifier.wos | WOS:000275056100002 | |
| gdc.index.type | WoS | |
| gdc.index.type | Scopus | |
| gdc.index.type | PubMed |