Modifiye atmosferde ambalajlanan turunçgil (altıntop ve portakal) segmentlerinin duyusal, mikrobiyolojik, fiziksel, kimyasal özellikleri ve raf ömürlerinin belirlenmesi
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Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı modifiye atmosferde ambalajlanan ve Hatay (Dörtyol)'da üretilen ihracat potansiyeli yüksek altıntop ve portakal segmentlerinin soğukta depolanarak kalite özelliklerinin (fizyolojik, fiziksel, kimyasal, mikrobiyolojik, duyusal) ve raf ömürlerinin belirlenmesidir. Altıntop (Ruby Red) ve Portakal (Valencia), 200 ppm klorinli (NaOCl) suda yıkandıktan sonra kurutulmuş, elde soyulmuş ve segmentlerine ayrılmıştır. Zarar görmemiş segmentler seçilerek pasif (hava kompozisyonu), düşük O2 (% 20 O2+ % 10 CO2 + % 70 N2) ve yüksek O2 (Altıntop: 70 O2 + % 20 CO2 + % 10 N2, Portakal: 80 O2 + % 10 CO2 + % 10 N2) atmosferlerinde polipropilen (PP) tabakta PP bazlı üst film kullanılarak ambalajlanmış ve 4°C'de depolanmıştır. Portakal segmentleri iki farklı PP tabakta (tek katlı ve çok katlı) aynı üst film ile ambalajlanmıştır. Altıntop için 15 gün, portakal için ise 25 günlük süre boyunca fizyolojik, duyusal, fiziksel, kimyasal ve mikrobiyolojik özellikler belirlenmiştir. Araştırma sonuçları altıntop ve portakal segmentlerinin pasif ve her iki aktif MAP uygulamasında mikrobiyolojik bir gelişme olmadan depolanabileceğini göstermiştir. Depolama boyunca altıntop segmentlerinin kimyasal özelliklerinde (pH, asitlik, briks ve şeker içeriği) önemli bir değişim görülmezken (p>0.05), portakalda asitlik, briks azalmış (p? 0.05), pH ve şeker içeriği değişmemiştir (p>0.05). Her iki üründe de (altıntop ve portakal) sertlik (kesme kuvveti) tüm MAP uygulamalarında artmıştır (p?0.05). Renk değerleri (L,a,b) altıntop için değişmezken, portakalda depolama sürecinin uzamasına bağlı olarak azalmıştır (p?0.05). Duyusal kalite özellikleri (genel görünüş, koku, tekstür, asitlik, tat, ürün kabulü) altıntop segmentlerinde pasif ve düşük oksijen uygulamasında 15 gün boyunca kabul edilebilir bulunurken, yüksek oksijen uygulamasında bu süre 10 gün ile sınırlı kalmıştır. Portakal segmentlerinde ise genel olarak duyusal nitelikler ve ürün kabulü 10. günden sonra kabul edilebilir bulunmamıştır. Kalite özellikleri, tüketici beğenisi ve ürün güvenliği dikkate alındığında altıntop segmentlerinin pasif ve düşük oksijen uygulamalarında 4°C'de 15 gün, portakal segmentlerinin ise tüm uygulamalarda 10 günlük bir raf ömrüne sahip olduğu tespit edilmiştir.
The aim of this study is to investigate the quality properties (physiological, physical, chemical, microbiological, sensorial) and the shelf life of minimally processed (segmented) and modified atmosphere packaged grapefruits and oranges grown in Hatay (Dörtyol). Grapefruits cu. Ruby Red and oranges cu. Valencia were washed in 200 ppm chlorine (NaOCl) solution, dried, peeled and segmented manually. Undamaged segments were packed under passive (air) and active MAP with low (% 20 O2+ % 10 CO2 + % 70 N2) and high (grapefruit: 70 O2 + % 20 CO2 + % 10 N2, orange: 80 O2 + % 10 CO2 + % 10 N2) oxygen concentrations in PP trays sealed with laminated PP film and stored at 4°C. For orange segments two different (mono and multilayer) PP trays were used. The physiological, sensorial, physical, chemical and microbial properties of segments were monitored during 15 days for grapefruit and 25 days for orange segments. The results showed that grapefruits and orange segments could be stored under passive and both active MAP applications without significant microbial growth. During the storage, there were no significant changes observed in chemical attributes (pH, acidity, brix, sugar content) of grapefruits in all applications (p>0.05), but in orange segments there were significant changes in acidity and brix values (p?0.05) except pH and sugar content. The firmness values (cutting force) were increased at passive and active MAP applications during storage for both grapefruit and orange segments (p?0.05). There were no significant change in color values (L, a, b) of grapefruit segments during storage for all applications (p>0.05); however, there was a significant change in color of orange segments related to prolonged storage (p?0.05) The sensory attributes (appearance, smell, taste, texture, acidity and product acceptability) of grapefruit segments were found acceptable at 15 day for low oxygen and passive MAP applications, however, it was limited to 10 days for high oxygen application. In general, orange segments were not acceptable in terms of sensory attributes and product acceptability after 10 days. Taking into count safety, quality attributes and consumer acceptance, the shelf life was 15 days at low oxygen and passive MAP, 10 days at high oxygen MAP application for grapefruit segments and 10 days at all MAP applications for orange segments.
The aim of this study is to investigate the quality properties (physiological, physical, chemical, microbiological, sensorial) and the shelf life of minimally processed (segmented) and modified atmosphere packaged grapefruits and oranges grown in Hatay (Dörtyol). Grapefruits cu. Ruby Red and oranges cu. Valencia were washed in 200 ppm chlorine (NaOCl) solution, dried, peeled and segmented manually. Undamaged segments were packed under passive (air) and active MAP with low (% 20 O2+ % 10 CO2 + % 70 N2) and high (grapefruit: 70 O2 + % 20 CO2 + % 10 N2, orange: 80 O2 + % 10 CO2 + % 10 N2) oxygen concentrations in PP trays sealed with laminated PP film and stored at 4°C. For orange segments two different (mono and multilayer) PP trays were used. The physiological, sensorial, physical, chemical and microbial properties of segments were monitored during 15 days for grapefruit and 25 days for orange segments. The results showed that grapefruits and orange segments could be stored under passive and both active MAP applications without significant microbial growth. During the storage, there were no significant changes observed in chemical attributes (pH, acidity, brix, sugar content) of grapefruits in all applications (p>0.05), but in orange segments there were significant changes in acidity and brix values (p?0.05) except pH and sugar content. The firmness values (cutting force) were increased at passive and active MAP applications during storage for both grapefruit and orange segments (p?0.05). There were no significant change in color values (L, a, b) of grapefruit segments during storage for all applications (p>0.05); however, there was a significant change in color of orange segments related to prolonged storage (p?0.05) The sensory attributes (appearance, smell, taste, texture, acidity and product acceptability) of grapefruit segments were found acceptable at 15 day for low oxygen and passive MAP applications, however, it was limited to 10 days for high oxygen application. In general, orange segments were not acceptable in terms of sensory attributes and product acceptability after 10 days. Taking into count safety, quality attributes and consumer acceptance, the shelf life was 15 days at low oxygen and passive MAP, 10 days at high oxygen MAP application for grapefruit segments and 10 days at all MAP applications for orange segments.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Modifiye atmosferde paketleme, tüketime hazır, turunçgil, altıntop, portakal, raf ömrü, Modified atmosphere packaging, ready to eat, citrus, grapefruit, orange, shelf life
