Karacadağ Bölgesinde Üretilen Şanlıurfa Sadeyağı ile Tulum Yağının Bazı Kalite Karakteristikleri

In this study, the composition, fat indices, color, biochemical and textural parameters of Şanlıurfa butterfat and Leather bag fat, which are produced in small dairy farms in the Karacadağ region of Şanlıurfa, were investigated. As a result of the evaluation, the average value of fat ratio, iodine number, Polenske number, free acidity, acid value and peroxide value of Leather bag fat were higher, whereas the average value of moisture content, cholesterol amount, water activity, L * value and induction time of the fat were lower than Şanlıurfa butterfat (P<0.05). Due to the high storage temperature, the oxidation parameters of Şanlıurfa butterfat and Leather bag fat were found high. In addition, the composition and texture parameters of Şanlıurfa butterfat and Leather bag fat varied over a wide range. For this reason, storage temperature and butterfat production method should be optimized, and scientific studies regarding the use of leather bag should be carried out in the production of Leather bag fat. As an alternative packaging material, it is thought that the introduction of leather bag to the butterfat technology will contribute to the economy of the region.