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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2022 / Cilt: 26 - Sayı: 2

The effect of packaging material on some quality properties and shelf life of yoğurt

Ambalaj materyalinin yoğurdun raf ömrü ve bazı kalite kriterleri üzerine etkisi

Sezen HARMANKAYA
Emine Betül AKALIN
Koray İŞBARALI
Pages
228–236
Publication Date
2022-06-23
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results found showed that the packaging material was effective on the numbers of viable L. bulgaricus and S. thermophilus (p < 0.01).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was carried out to determine some properties of set type yogurts produced using different packaging materials and stored at 4±1 °C for 28 days and the effect of the packaging material on the viability of yogurt bacteria.
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Key Findings & Data:Sensory analysis, bacterial counts (Lactobacillus delbrueckii ssp. bulgaricus ve Streptococcus. thermophilus), and some physicochemical properties (pH, titratable acidity, and released serum amount) of yogurt samples incubated in five different packaging materials (plastic, steel, clay, glass, and porcelain dishes) during the cold storage process were determined.
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Conclusion & Impact:The results found showed that the packaging material was effective on the numbers of viable L. bulgaricus and S. thermophilus (p < 0.01).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yoğurt · Microflora · Laktik asit bakterisi

Abstract

This study was carried out to determine some properties of set type yogurts produced using different packaging materials and stored at 4±1 °C for 28 days and the effect of the packaging material on the viability of yogurt bacteria. Sensory analysis, bacterial counts (Lactobacillus delbrueckii ssp. bulgaricus ve Streptococcus. thermophilus), and some physicochemical properties (pH, titratable acidity, and released serum amount) of yogurt samples incubated in five different packaging materials (plastic, steel, clay, glass, and porcelain dishes) during the cold storage process were determined. The results found showed that the packaging material was effective on the numbers of viable L. bulgaricus and S. thermophilus (p < 0.01).

Özet

Bu çalışma farklı ambalajlama materyalleri kullanılarak üretilen ve 4±1°C’de 28 gün depolanan set tipi yoğurtların bazı özellikleri ve ambalaj materyalinin yoğurt bakterilerinin canlılıkları üzerindeki etkisini belirlemek amacıyla yapılmıştır. Beş farklı ambalaj materyalinde (plastik, çelik, toprak, cam, porselen) inkübe edilen yoğurt örneklerinin duyusal analizleri ile soğuk muhafaza süreci boyunca bakteri sayıları (Lactobacillus delbrueckii ssp. bulgaricus ve S. thermophilus) ve bazı fiziko-kimyasal özellikleri (pH, titre edilebilir asitlik ve serum ayrılması) belirlenmiştir. Bulunan sonuçlar ambalaj materyalinin, canlı L. bulgaricus ve S. thermophilus sayıları üzerinde etkili olduğunu göstermiştir (p<0.01).

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Cite This Article

HARMANKAYA, S., AKALIN, E. B., İŞBARALI, K. (2022). The effect of packaging material on some quality properties and shelf life of yoğurt. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 26 - Sayı: 2, 228–236. https://ajindex.com/articles/423040

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