Influence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese

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dc.contributor.authorArslaner, Ayla
dc.contributor.authorYilmaz, Ozlem
dc.date.accessioned2026-09-01T15:52:34Z
dc.date.available2026-09-01T15:52:34Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstractThis study evaluated the quality attributes of Protected Designation of Origin (PDO) Erzincan Tulum cheese by comparing control cheeses made with Kemah spring salt (KS) to those made with Sivas spring salt (SS), & Ccedil;ank & imath;r & imath; rock salt (CS), and a low-sodium salt (rock salt-KCl blend, 50:50, LNaS). Cheeses were ripened at -2 to 0 degrees C for 120 days. Analyses included chemical composition, mineral profile, proteolysis, lipolysis, fatty acid composition, volatile compounds, and sensory properties. During ripening, dry matter and pH increased significantly (p < 0.05). Mineral content varied by salt type: LNaS had higher potassium and lower sodium, KS-C had the highest sodium and phosphorus, and SS-C the highest magnesium (p < 0.05). Proteolysis increased in all samples, with the highest levels in LNaS (p < 0.05). Lipolysis increased in all samples (p < 0.05), with CS-C showing the highest free fatty acid (FFA) content. Fifty volatile compounds were identified; carbonyl compounds were highest in LNaS-C and esters were highest in SS-C. Sensory evaluation showed that CS-C had the highest overall acceptability score and SS-C the lowest (p < 0.05). CS-C outperformed the control in sensory quality, and LNaS-C achieved similar sensory acceptance without compromising quality. Salt content and type were identified as critical factors in determining the authenticity of PDO Erzincan Tulum cheese.
dc.identifier.doi10.3390/foods15152665
dc.identifier.issn2304-8158
dc.identifier.issue15
dc.identifier.urihttp://dx.doi.org/10.3390/foods15152665
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8447
dc.identifier.volume15
dc.identifier.wosWOS:001848074700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260820
dc.subjectPdo
dc.subjectErzincan Tulum Cheese
dc.subjectSalt
dc.subjectLow Sodium
dc.subjectPotassium
dc.subjectFatty Acid
dc.subjectVolatiles
dc.titleInfluence of Salt Type on the Physicochemical, Microbiological, Sensory Properties, Mineral, Free Fatty Acid, and Volatile Composition of PDO Erzincan Tulum Cheese
dc.typeArticle

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