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The Effect of Black Cumin on Ripening of Tulum Cheese

dc.authorid Sagdic, Osman/0000-0002-2063-1462
dc.authorscopusid 8261854700
dc.authorscopusid 6507719191
dc.authorscopusid 6701802186
dc.authorscopusid 6602513287
dc.authorwosid Sagdic, Osman/Aax-3679-2020
dc.contributor.author Tarakci, Z
dc.contributor.author Ekici, K
dc.contributor.author Sagdic, O
dc.contributor.author Kucukoner, E
dc.date.accessioned 2025-05-10T16:57:30Z
dc.date.available 2025-05-10T16:57:30Z
dc.date.issued 2005
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Erciyes Univ, Fac Engn, Dept Food Engn, TR-38039 Kayseri, Turkey; Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, Van, Turkey; Yuzuncu Yil Univ, Fac Med Vet, Dept Food Hyg & Technol, Van, Turkey en_US
dc.description Sagdic, Osman/0000-0002-2063-1462 en_US
dc.description.abstract he aim of this study was to determine the effects of different black cumin (Nigella sativa) concentrations on the characteristics of tulum cheese during ripening (at + 4 +/- 1 degrees C for 90 d). Increasing levels of black cumin decreased dry matter and fat contents (p < 0.05). Titratable acidity increased slightly with addition of black cumin in the samples. Ripening index (water soluble nitrogen/total nitrogen; WSN/TN, %), nonprotein nitrogen (trichloroacetic-soluble nitrogen/total nitrogen; TCA-SN/TN, %), amino nitrogen (phosphotungstic acid-soluble nitrogen/total nitrogen; PTA-SN/TN, %) and lipolysis levels, histamine and tyramine contents increased continuously during ripening. Lipolysis increased significantly with black cumin concentration (p < 0.05). The addition of black cumin decreased histamine and tyramine contents of the cheeses (p < 0.05). Total aerobic mesophilic bacteria as well as yeast and mould counts of the samples ranged from 10(5) to 10(3) cfu/g. Coliforms and Staphylococcus aureus were not detected in any of the samples during ripening. Lactobacilli, lactococci and enterococci were the dominant groups of bacteria. Increasing levels of black cumin in cheeses significantly decreased other microorganisms (except lactobacilli, lactococci tion of 1 % black cumin improved body and texture properties in the sensory evaluation of tulum cheese while higher black cumin concentrations had a negative effect on the sensory properties, resulting in dark appearance and bitter taste. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 139 en_US
dc.identifier.issn 0003-925X
dc.identifier.issue 6 en_US
dc.identifier.scopus 2-s2.0-31544462649
dc.identifier.scopusquality N/A
dc.identifier.startpage 135 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/4080
dc.identifier.volume 56 en_US
dc.identifier.wos WOS:000235139700004
dc.identifier.wosquality Q4
dc.language.iso en en_US
dc.publisher M H Schaper Gmbh Co Kg en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.title The Effect of Black Cumin on Ripening of Tulum Cheese en_US
dc.type Article en_US

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