Added to brine solution of potassium sorbate, nisine and LYSOSYM savak brine cheese impact on quality

This study was carried out to determine the effects of potassium sorbate, nisin and lysozyme on the microbiological, chemical and sensory quality of Savak pickled white cheese. For this purpose, fresh raw milk (50% cow + 50% sheep) obtained from Firat University TAHAM Farm is converted into Savak fresh white cheese (4x4x4 cm and approximately 72 grams) in the same unit, and then it is delivered to Firat Univ. Vet. Fac. Food Hygiene and Tech. brought to the department laboratories. Then, experimental cheese groups were formed as stated below. Control: Brine (16% salt) + 1 Slice of Cheese Group 1: Brine (16% salt) + 1 slice of cheese + potassium sorbate (1g/L– added to the brine) Group 2: Brine (16% salt) + 1 slice of cheese + nisin (12.5 mg/L–added to brine) Group 3: Brine (16% salt) + 1 slice of cheese + lysozyme (200 mg/L–added to brine) Group 4: Brine (16% salt) + 1 slice of cheese + potassium sorbate (1g/L) + nisin (12.5 mg/L) (added to brine) Group 5: Brine (16% salt) + 1 slice of cheese + potassium sorbate (1g/L)+lysozyme (200 mg/L) (added to brine) Group 6: Brine (16% salt) + 1 slice of cheese + nisin (12.5 mg/L) + lysozyme (200 mg/L) (added to brine) Group 7: Brine (16% salt) + 1 slice of cheese + potassium sorbate (1g/L)+nisin (12.5 mg/L) + lysozyme (200 mg/L) (added to brine). Prepared cheese samples were stored in the refrigerator (4±1 °C). On the 1st, 7th, 15th, 30th, 60th and 90th days of storage, both microbiological (total mesophilic aerobes, total psychrophilic aerobic bacteria, coliform, Enterobacteriaceae, Staphylococcus-Micrococcus, yeast-mold, fecal streptococci, Lactobacillus Leuconostoc Pediococlactic, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, E. coli and coagulase positive S. aureus) as well as chemical analyzes (pH, acidity in g% lactic acid, dry matter content, oil in dry matter, ash content, salt in dry matter, sorbic acid, nisin and lysozyme residue amounts determination), and sensory analyzes (appearance, mass and structure, odor, taste and general taste) were performed only on the 15th, 30th, 60th and 90th days of storage. With the double sample method, 96 samples were analyzed in each round for microbiological and chemical analyzes, 8 groups and 6 storage days in total, and 64 samples were analyzed in each round, 8 groups and 4 storage days in sensory analysis. This study was repeated three times with an interval of 15 days. The total number of mesophilic aerobic bacteria increased continuously in all cheese groups from the first day of storage. On the 90th day of storage, this group of microorganisms was found to be between 8.40 and 9.25 log10 cfu/g on average. Statistically, there was no significant difference between the groups on the 1st, 7th, 15th, 30th and 60th days (P>0.05). However, on the 90th day, significant differences (P≤0.05) were observed between the control group, the 2nd group and the 6th group. The total number of psychrophilic aerobic bacteria showed a slight decrease in all cheese groups on the 7th day of storage in all groups, then steadily increased in the following days of storage. On the last day of storage (day 90), the lowest number was detected in the 4th group at the level of 6.28 log10 cfu/g. It was observed that there was a difference of approximately 1.17 log10 cfu/g between the control group 7.45 log10 cfu/g and the 4th group. Statistically, there were no significant differences between groups and in-group storage days (P>0.05). The number of coliform group bacteria decreased continuously from the first day of storage. On the 90th day of storage, 1.21 log10 cfu/g was counted as the lowest in the 4th group. It was found that there was a difference of 1.24 log10 cfu/g between the 4th group and the control group. Statistically significant differences (P≤0.05) were found between the 4th group and the control group on the 1st, 15th, 60th and 90th days, and only on the 60th day with the 5th group. Enterobacteriaceae numbers showed a continuous decrease in all cheese groups during the storage period. On the 90th day of storage, the highest number was found to be 3.24 log10 cfu/g in the control group and the lowest number was 1.41 log10 cfu/g in the 4th group. On the 90th day of storage, the differences between all groups except group 2 were statistically significant (P≤0.05). Staphylococcus-Micrococcus numbers decreased continuously in all cheese groups throughout the storage period. On the 90th day of storage, a difference of approximately 1.11 log10 cfu/g was detected between the control group (3.90) and the 4th group (2.81). However, no significant difference was observed between the control group and the other cheese groups. There was no statistically significant difference between the groups on all days of storage (P>0.05). A continuous decrease in yeast-mold counts was observed in all cheese groups from the first day of storage. On the 90th day of storage, yeast-mold counts in all groups were determined as log10 cfu/g, between <1.00 and 2.06. It was determined that the highest inhibition was at the level of approximately 1.44 log10 cfu/g in the 4th group. Statistically, there were no significant differences between the groups during the analysis days (P>0.05). Fecal streptococcal counts were consistently decreased during the storage period. On the last day of storage, the least inhibition was determined at the level of 1.17 log10 cfu/g in the control group and the highest level of inhibition was determined in Group 4 with a level of 3.10 log10 cfu/g. Statistically, on the 90th day of storage, there were significant differences between the control group and all groups except the 3rd group (P≤0.05). Lactobacillus-Leuconostoc-Pediococcus numbers increased continuously from the first day of storage. It was detected between 7.16 - 7.48 log10 cfu/g on the 90th day of storage. Statistically significant differences were found between the control group and groups 2, 3, 6 and 7 on the 60th day of storage (P≤0.05). Lactic Streptococcus bacteria increased continuously during storage in all cheese groups. On the last day of storage, the highest number was 7.49 log10 cfu/g in the control group and the lowest number was 6.91 log10 cfu/g in the 2nd group. Statistically significant differences were found between the control group and the 2nd, 6th and 7th groups on the 90th day of storage (P≤0.05). The numbers of lipolytic microorganisms increased continuously throughout the storage period in all cheese groups. It was observed that lipolytic bacteria, which were at almost the same levels in all groups on the 1st day of storage, ranged between 5.88 log10 cfu/g and 7.27 log10 cfu/g on the 90th day of storage. This group of bacteria was detected at the highest level of 7.27 log10 cfu/g in the control group and at the level of 5.88 log10 cfu/g in the 4th group. It was determined that there was a difference of approximately 1.39 log10 cfu/g between these two groups. Statistically significant differences were observed between the control group and the 1st, 3rd, 4th, 5th and 7th groups on the 90th day of storage (P≤0.05). The proteolytic microorganism counts increased continuously in all groups from the first day of storage. On the 90th day of storage, it was observed that the highest number was in the control group (6.55 log10 cfu/g) and the lowest number was in the 4th group (4.82 log10 cfu/g), with a difference of approximately 1.73 log10 cfu/g between them. Statistically, there were significant differences between the control group and the 1st, 4th, 5th and 7th groups on the 60th and 90th days of storage (P≤0.05). Escherichia coli counts ranged from 3.00 to 3.83 log10 cfu/g on the 1st day of storage. In the following days, a continuous decrease in the numbers of these bacteria was observed. Especially in group 4, the number of E. coli bacteria was found to be below the detectable level starting from the 60th day of storage (<1.0 log10 cfu/g). It was determined that the highest number was in the control group with 2.59 log10 cfu/g on the last day of storage. Statistically, differences were found between the control group and groups 1, 3, 4 and 5 on the 30th day, and significant differences were found between the control group and the 1st, 3rd and 5th groups on the 60th day (P≤0.05). The number of S. aureus examined for coagulase positive was found to be the lowest 2.19 log10 cfu/g on the 1st day of storage, and the highest number in the 4th group with 2.60 log10 cfu/g in the control group. From the 15th day of storage, the number was below detectable level (<1.0 log10 cfu/g) in groups 2, 3, 4, 5, 6 and 7. In the control and group 1, it was observed that the number was below the detectable level (<1.0 log10 cfu/g) from the 60th day of storage. Suspected coagulase positive S. aureus colonies detected during storage in all cheese groups were tested. However, the result was negative in all colonies tested. The pH values in all analyzed cheese samples showed a continuous decrease from the 1st day of storage. On the 90th day of storage, the lowest value was 5.30 in the control group and the highest value was 5.83 in the 4th group. Statistically, there was no significant difference between the groups during the analysis days (P>0.05). The amount of acidity (g lactic acid) in all cheese samples increased continuously over the next days of storage. On the last day of storage, the highest value was 2.31 l.a. in the control group, and the lowest value was 1.87 l.a. in the 4th group. was detected. Statistically, there were no significant differences between the groups during the analysis days (P>0.05). Dry matter amounts increased continuously during the storage period. On the 90th day of storage, dry matter amounts were observed to be at almost the same levels (58.29% to 56.50%) in all cheese groups. There were no statistically significant differences between the groups and between the days within the group (P>0.05). Fat in dry matter amounts increased continuously during the storage period. On the 90th day of storage, it was observed that it was at almost the same levels (54.82% to 50.91%) in all cheese groups. Statistically, there were no significant differences between the groups and within the groups themselves during storage (P>0.05). Ash amounts increased continuously from the first day of storage to the last day in all cheese groups. It was observed that the ash values changed between 5.63% and 4.86% on the first day of storage. It was observed that these values increased from 7.06% to 6.56% on the 90th day of storage. There was no statistically significant difference between the groups (P>0.05). Salt values in dry matter were observed to be at almost the same levels (7.85 to 7.36%) on the 90th day of storage in all groups. Statistically, there were no significant differences between and within the groups during storage (P>0.05). The levels of additives used increased continuously in all cheese groups. These values decreased to 0.032 ppm in the 1st group, 0.028 ppm in the 2nd group, 0.027 ppm in the 3rd group, 0.042 ppm in the 4th group, 0.050 ppm in the 5th group, 0.049 ppm in the 6th group, and 0.061 ppm in the 7th group on the 90th day of storage, respectively. was found to have risen. Appearance scores varied across all cheese groups. On the 90th day of storage, the lowest score was 17.45 in the 5th group and the highest score was 20.00 in the control group and the 3rd group. Statistically, there were no significant differences between the groups and within the groups themselves during storage (P>0.05). In terms of mass and structure, the scores in the control group, group 1, group 4 and group 5 decreased continuously during storage. Continuous fluctuations were observed in other cheese groups during the storage period. On the 90th day of storage, the lowest score was found in the 1st group (23.27) and the highest score was found in the control group (27.22). Statistically, no significant differences were observed between and within the groups during storage (P>0.05). Differences in the course of odor scores were observed in all cheese groups during the storage period. On the 90th day of storage, the lowest score was calculated as 26.64 in the control group, and the highest score was 29.44 in the 4th group. Statistically, no significant differences were found between and within the groups during storage (P>0.05). It was observed that the taste scores in all cheese groups decreased continuously from the 15th day of storage. The highest score was found in group 4 (15.89) on the last day of storage. Statistically, there were no significant differences between the groups and within the groups themselves during storage (P>0.05). In terms of general appreciation scores, the scores in the cheese groups showed different trends according to the groups. On the 90th day of storage, the 4th group (95.55) and the 7th group (95.55) had the highest scores, followed by the 5th group, 1st group, 3rd group, 2nd group, control group and 6th groups, respectively. it was seen. There were no statistically significant differences between and within the groups during storage (P>0.05). As a result, some microbiological parameters (total psychrophilic aerobes, coliform, Enterobacteriaceae, Staphylococcus-Micrococcus) of the combination used in group 4 (potassium sorbate 1 g/L + nisin 12.5 mg/L) at the end of 90-day storage period of experimental Savak brined white cheeses. , yeast-mold, fecal streptococci, lipolytic, proteolytic, Escherichia coli and S. aureus) and inhibitory effect on some chemical parameters (acidity). In terms of sensory, statistically significant differences were not found between the groups. However, according to the numerical scores given, group 4 (potassium sorbate 1 g/L + nisin 12.5 mg/L) and group 7 (potassium sorbate 1 g/L + nisin 12.5 mg/L + lysozyme 200 mg/L) equal score (95.55). Thus, it is determined that additives with GRAS status (especially potassium sorbate 1 g/L + nisin 12.5 mg/L combination) can be used to improve the quality of Savak pickled white cheese and whether the obtained results will have inhibitory effects on some pathogenic bacteria found in Savak pickled white cheese. It was concluded that it will shed light on the scientific studies that will be determined.