. 2016 Jun 30;36(3):377–388. doi: 10.5851/kosfa.2016.36.3.377

Table 2. Effect of essential oil enriched edible films and storage on proteolysis fractions of Göbek Kashar cheeses.

Cheese samples	Ripening (d)	Protein (%)	WSN (%)	Ripening index (%)	TCA-SN (%)	pH 4.6-SN (%)
C1	3	27.17±0.00^b	1.66±0.00^a	6.11±0.00^a	4.14±0.03^c	4.22±0.11^a
	30	26.00±0.12^a	2.25±0.00^b	8.70±0.04^a	5.25±0.00^c	4.84±0.02^a
	60	26.64±0.36^b	2.79±0.01^a	10.48±0.08^a	6.41±0.03^c	5.31±0.04^a
	90	26.95±0.12^a	3.42±0.17^bc	12.69±0.59^ab	7.15±0.06^c	7.98±0.19^c
C2	3	28.75±0.00^c	2.59±0.00^b	9.00±0.01^b	3.80±0.00^b	4.07±0.00^a
	30	25.60±0.07^a	2.10±0.06^a	8.24±0.58^a	4.17±0.03^b	4.49±0.24^a
	60	25.20±0.00^a	2.97±0.04^b	11.79±0.17^b	4.30±0.00^a	5.17±0.03^a
	90	25.81±0.47^a	3.04±0.05^a	11.78±0.02^a	4.62±0.00^a	6.25±0.11^a
C3	3	26.04±0.72^a	2.57±0.03^b	9.85±0.41^b	3.19±0.12^a	4.48±0.36^a
	30	25.09±0.18^a	2.32±0.01^b	9.23±0.28^b	3.89±0.06^a	5.20±0.27^b
	60	26.19±0.21^b	3.24±0.16^c	12.35±0.19^c	4.79±0.02^b	6.65±0.04^c
	90	26.37±0.62^a	3.52±0.02^c	13.36±0.24^b	6.15±0.00^b	8.53±0.11^d
C4	3	26.29±0.21^ab	3.31±0.09^c	12.61±0.45^c	4.47±0.00^d	7.55±0.03^b
	30	25.65±0.07^a	3.18±0.00^c	12.40±0.45^c	4.19±0.09^b	7.86±0.36^c
	60	26.53±0.06^b	2.81±0.04^a	10.58±0.84^a	4.76±0.19^b	6.19±0.14^b
	90	25.76±1.05^a	3.24±0.01^ab	12.56±0.57^ab	6.33±0.02^b	6.80±0.27^b

*Mean values followed by different superscripts in the same column are significantly different (p<0.05).

Abbreviations are: C1 (control, without edible films and essential oil); C2 (coated with chitosan edible film 0.8% w/v); C3 (with fish oil (0.8% w/v) fortified chitosan film (0.8% w/v)); C4 (with fish oil (1% w/v) fortified chitosan film (0.8% w/v)).