Research Article
Cross-linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme
Nuray Güzeler,
Çağla Özbek,
Hüseyin Mert,
Nuray Güzeler
Department of Food Engineering Faculty of Agriculture, University of Cukurova, Balcalı, Adana, 01330 Turkey
Contribution: Supervision, Conceptualization
Search for more papers by this authorCorresponding Author
Çağla Özbek
Department of Gastronomy and Culinary Arts Faculty of Fine Arts Design and Architecture, Toros University, Mersin, 33140 Turkey
Author for correspondence. E-mail: [email protected]
Contribution: Writing - original draft, Writing - review & editing, Investigation, Formal analysis, Data curation, Software
Search for more papers by this authorHüseyin Mert
Department of Food Engineering Faculty of Agriculture, University of Cukurova, Balcalı, Adana, 01330 Turkey
Contribution: Conceptualization, Methodology, Resources, Formal analysis, Validation
Search for more papers by this authorNuray Güzeler,
Çağla Özbek,
Hüseyin Mert,
Nuray Güzeler
Department of Food Engineering Faculty of Agriculture, University of Cukurova, Balcalı, Adana, 01330 Turkey
Contribution: Supervision, Conceptualization
Search for more papers by this authorCorresponding Author
Çağla Özbek
Department of Gastronomy and Culinary Arts Faculty of Fine Arts Design and Architecture, Toros University, Mersin, 33140 Turkey
Author for correspondence. E-mail: [email protected]
Contribution: Writing - original draft, Writing - review & editing, Investigation, Formal analysis, Data curation, Software
Search for more papers by this authorHüseyin Mert
Department of Food Engineering Faculty of Agriculture, University of Cukurova, Balcalı, Adana, 01330 Turkey
Contribution: Conceptualization, Methodology, Resources, Formal analysis, Validation
Search for more papers by this authorFirst published: 04 January 2024
Abstract
The study aimed to enhance Hatay cheese texture using microbial transglutaminase enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different durations (30, 45 and 60 min) and assessed over 60 days. Longer treatment increased yield (18.79–20.81%) and hardness but reduced springiness. Composition, proteolysis and adhesiveness remained unaffected. Electrophoresis showed β-casein and αs1-casein declines during storage, with minor changes in αs1-casein's breakdown product. Microbial transglutaminase enzyme created a denser protein network, visible in SEM, resulting in a compact structure. Sensory analysis favoured the 60-min treatment. Overall, mTG improved Hatay cheese quality by modifying texture without major compositional changes.
CONFLICT OF INTEREST STATEMENT
The authors have not stated any conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
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