Effect of potassium sorbate, nisin and lysozyme singly and in combinations on the quality of pickled white cheese during storage

İngilizce (OpenAlex)

This study was conducted to determine the effects of potassium sorbate, nisin and lysozyme on the microbiological, chemical and sensory quality of pickled white cheeses during their shelf life. For this purpose, Şavak pickled white cheese, experimentally produced from a mixture of 50% sheep milk and 50% cow milk, was sliced (4×4×4 cm in size) and stored in 16% salt brine containing potassium sorbate (1 g·mL-1), nisin (12.5 mg·L-1) and lysozyme (200 mg·L-1) singly or in combination at 4°C for a shelf life of 90 days. At the end of storage, statistically significant differences were found between the combination group using potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1 and the control group in terms of antimicrobial effect levels on coliform, Enterobacteriaceae, fecal streptococci, lipolytic, proteolytic and E. coli microorganisms (P≤0.05). No statistically significant differences were found between the groups in terms of sensory evaluation (P>0.05). However, according to the numerical scores given, group 4 (potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1) and group 7 (potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1 + lysozyme 200 mg·L-1) became the two most appreciated groups in terms of sensory evaluation with equal scores (95.55). It was concluded that the combination of potassium sorbate 1 g·L-1 + nisin 12.5 mg·L-1, which is an additive with the Generally Recognized as Safe status and is in compliance with the legislation for use in cheeses ripened in brine and offered for sale, can be used safely as an alternative method to heat treatment to improve the quality of pickled white cheeses and that it contains data that can form the basis for new studies to investigate how these additives can also have effects on some pathogenic bacteria.