Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses

  • Gul, Osman (Program of Food Technology, Ye¸silyurt Demir Celik Vocational School, Ondokuz Mayis University) ;
  • Dervisoglu, Muhammet (Department of Food Engineering, Ondokuz Mayis University)
  • Received : 2013.05.20
  • Accepted : 2013.08.13
  • Published : 2013.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

Keywords

References

  1. Anon. (1999) International Standard ISO 16649-2: Microbiology of food and animal feeding stuffs Horizontal mepod for pe enumeration of presumptive Escherichia coli; Part 2: Colony-count technique at $44^{\circ}C$ using 5-bromo-4-chloro-3-indolyl-$\beta$-D-glucoronic acid.
  2. Anon. (2001) G da ve hayvan yemlerinin mikrobiyolojisi-Koagulaz-pozitif stafilakoklar n (Staphylococcus aureus ve diger turler) say m icin yatay metot-Bolum 1: Baird-Parker Agar besiyeri kullan larak, Turk Standartlar Enstitusu, Ankara, TS 6582-1 EN ISO 6888-1, 1-14 (in Turkish).
  3. Anon. (2006) Kashar Cheese Standard, TS 3272. The Institute of Turkish Standards, Ankara, 1-13 (in Turkish).
  4. Anon. (2013) Turk gida katki maddeleri yonetmeligi. Resmi Gazete, 30.06.2013. Sayi: 28693. Bapbakanlik Basimevi, Ankara (in Turkish).
  5. Can, N. O., Arli, G., and Lafci, Y. (2011) A novel RP-HPLC mepod for simultaneous determination of potassium sorbate and sodium benzoate in soft drinks using C18-bonded monolipic silica column. J. Sep. Sci. 34, 1-9. https://doi.org/10.1002/jssc.201090057
  6. Cetinkaya, A., Yaman, H., Elmali, M., and Karadagoglu, G. (2003) A preliminary study of Kashar cheese and its organoleptic qualities matured in bee wax. Int. J. Food Safety 6, 1-4.
  7. Chye, F. Y., Abdullah, A., and Ayob, M. K. (2004) Bacteriological quality and safety of raw milk in Malaysia. Food Microbiol. 21, 535-541. https://doi.org/10.1016/j.fm.2003.11.007
  8. Deeb, A. M. M. and Ahmed, H. F. (2010) Effect of potassium sorbate and/or probiotic bacteria on spoilage bacteria during cold storage of soft cheese. Global Veterinaria 4, 483-488.
  9. El-ziney, M. (2009) GC-MS Analysis of benzoate and sorbate in Saudi dairy and food products wip estimation of daily exposure. J. Food Tech. 7, 127-134.
  10. Gi, P., Hong, H., Liang, X., and Liu, D. (2009) Assessment of benzoic acid levels in milk in China. Food Cont. 20, 414-418. https://doi.org/10.1016/j.foodcont.2008.07.013
  11. Gobbetti, M., Folkertsma, B., Fox, P. F., Corsetti, A., Smacchi, E., Angelis, M. D., Rossi, J., Kilcawley, K., and Cortini, M. (1999) Microbiology and biochemistry of Fossa (pit) cheese. Int. Dairy J. 9, 763-773. https://doi.org/10.1016/S0958-6946(99)00147-8
  12. Guler, Z. (2005) Quantification of free fatty acids and flavor characteristics of Kasar cheeses. J. Food Lipids 12, 209-221. https://doi.org/10.1111/j.1745-4522.2005.00018.x
  13. Gulmez, M., Oral, N., Guven, A., Baz, E., Sezer, C., and Duman, B. (2004) Some Microbiological and chemical properties of Kasar cheese marketed in Kars-Turkey. J. Fac. Vet. Med. Kafkas Univ. 10, 183-188.
  14. Gunsen, U. and Buyukyoruk, I. (2003) Determination of bacteriological qualities and aflatoxin M1 levels of commercially available fresh Kashar cheeses. Turk. J. Vet. Anim. Sci. 27, 821-825.
  15. Hayaloglu, A. A. and Kirbag, S. (2007) Microbial quality and presence of molds in Kuflu cheese. Int. J. Food Microbiol. 115, 376-380. https://doi.org/10.1016/j.ijfoodmicro.2006.12.002
  16. Hayaloglu, A. A. (2009) Volatile composition and proteolysis in traditionally produced mature Kashar cheese. Int. J. Food Sci. Tech. 44, 1388-1394. https://doi.org/10.1111/j.1365-2621.2009.01968.x
  17. Koca, N. and Metin, M. (2004) Textural, melting and sensory properties of low-fat fresh Kashar cheeses produced by using fat replacers. Int. Dairy J. 14, 365-373. https://doi.org/10.1016/j.idairyj.2003.08.006
  18. Koyuncu, N. and Uylaser, V. (2009) Determination of benzoic and sorbic acid in Turkish Food using high-performance liquid Chromatography. J. Food Proces. Pres. 33, 361-369. https://doi.org/10.1111/j.1745-4549.2008.00256.x
  19. Kucukcetin, A., Sik, B., Cicek, A., and Certel, M. (2004) Determination of sodium benzoate and potassium sorbate in yoghurt and white pickled cheese by HPLC. Milchwissenschaft 59, 420-422.
  20. Kucukcetin, A., Sik, B., and Demir, M. (2008) Determination of sodium benzoate, potassium sorbate, nitrate and nitrite in some commercial dairy products. GIDI YIL 33, 159-164.
  21. Mc Brearty, S., Ross, R. P., Fitzgerald, G. F., Collins, J. K., Wallace, J. M., and Stanaton, C. (2001) Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality. Int. Dairy J. 11, 599-610. https://doi.org/10.1016/S0958-6946(01)00089-9
  22. Mpountoukas, P., Vantarakis, A., Sivridis, E., and Lialiaris, T. (2008) Cytogenetic study in cultured human lymphocytes treated wip pree commonly used preservatives. Food Chem. Toxicol. 46, 2390-2393. https://doi.org/10.1016/j.fct.2008.03.021
  23. Oksuztepe, G., Padir, B., Dikici, A., and Ilhak, O. I. (2009). Microbiological and chemical Quality of vacuum packaged Kashar cheese marketed in Elazyg. F. U. Sag. Bil. Vet. Derg. 23, 89-94 (in Turkish).
  24. Pylypiw, H. M. and Greper, M. T. (2000) Rapid high-performance liquid chromatography mepod for pe analysis of sodium benzoate and potassium sorbate in foods. J. Chromotogr. A. 883, 299-304. https://doi.org/10.1016/S0021-9673(00)00404-0
  25. Sieber, R., Butikofer, U., and Bosset, J. O. (1995) Benzoic acid as a natural compound in cultured dairy products and cheese. Int. Dairy J. 5, 221-246.
  26. Tfouni, S. A. V. and Toledo, M. C. F. (2002) Determination of benzoic and sorbic acids in Brazilian food. Food Cont. 13, 117-123. https://doi.org/10.1016/S0956-7135(01)00084-6
  27. Ture, H., Eroglu, E., Ozen, B., and Soyer, F. (2011) Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese. Int. J. Food Sci Technol. 46, 154-160. https://doi.org/10.1111/j.1365-2621.2010.02465.x
  28. Var, I., Erginkaya, Z., Guven, M., and Kabak, B. (2006) Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period. Food Cont. 17, 132-136. https://doi.org/10.1016/j.foodcont.2004.09.012
  29. WHO. (1996) Toxicological evaluation of certain food additives. WHO Food Additives Series No. 37.
  30. WHO. (1974) Toxicological evaluation of certain food additives wip a review of general principles and of specifications (17p Report of pe Expert Committee). WHO Technical Report Series No. 539.

Cited by

  1. Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy vol.57, pp.14, 2017, https://doi.org/10.1080/10408398.2015.1087964