Farklı salamura yöntemlerinin, asma yaprağı mikroflorası üzerine etkileri
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Dosyalar
Tarih
2012
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, buzdolabı ve oda koşullarında 3 ay depolanan kuru tuzlama ve salamura yöntemiyle üretilen asma yapraklarının (Sultani Çekirdeksiz İzmir Üzümü) kimyasal (pH, % tuz) ve mikrobiyolojik (toplam aerob mezofilik bakteri, toplam aerob psikrofilik bakteri, maya, küf ve laktobakteri) özellikleri incelenmiştir.Araştırma sonuçlarına göre, farklı depolama sıcaklığının (buzdolabı ve oda koşulları), maya, küf, laktik asit bakterisi, toplam aerob mezofilik bakteri sayımları ve görünüş, koku, pH değeri ve tuz miktarı üzerine önemli bir etki yaratmadığı (p>0,05) saptanmıştır. Ancak farklı depolama sıcaklığının örneklerin gevreklik, renk ve tadında istatistiki olarak önemli (p<0,05) bir etkiye sahip olduğu saptanmıştır.Çalışmada, farklı salamura yöntemlerinin (kuru tuzlama ve salamura) toplam aerob mezofilik bakteri, laktik asit bakterisi, toplam psikrofilik bakteri ve maya sayısı üzerine önemli bir etkisi olmadığı (p>0,05), ancak küf sayısı ve pH değeri üzerinde önemli (p<0,05) ve gevreklik, görünüş, koku, renk, tat ve tuz miktarı üzerinde istatistiki olarak önemli (p<0,01) etkiye sahip olduğu bulunmuştur.Depolama süresi, toplam aerob mezofilik bakteri, maya sayısı ve renk, görünüş, gevreklik, pH değeri ve tuz miktarı üzerinde önemli (p<0,01) ve laktik asit bakteri sayısı üzerinde önemli (p<0,05) etkiye sahip olduğu belirlenmiştir. Ancak, örneklerde depolama süresinin küf, psikrofilik bakteri sayısı, tat ve koku üzerinde ise önemli bir etkisi (p>0,05) olmadığı saptanmıştır.
In this study, the chemical (pH, % salt) and microbiological (total aerob mesophilic bacteria, total aerob psychrophilic bacteria, yeast-mould and lactic acid bacteria) properties of grape leaves (Sultani?s seedless Izmir grape) which were produced using the method of dry salting and brine, and stored for three months under room and refrigerational conditions examined.According to the research results, effect of different storage heats (room and refrigerational conditions) on yeast, mould, lactic acid bacteria, total aerob mesophilic bacteria counts and appearance, smell, pH and salt amount of samples was not statistically significant (p>0,05). However, effect of different storage heats on the crispness, colour and taste of grape leaves significant was significant (p<0,05).Determined effects of different brine methods (dry salting and brine) on total aerob mesophilic bacteria, lactic acid bacteria, total psychrophilic bacteria and yeast counts of samples was not statistically significant (p>0,05). But it was noticed that mould count and pH were significantly effected (p<0,05) by brine methods. Also, this effect was statistically very significant (p<0,01) for crispness, appearance, smell, colour, taste and salt amount of grape leaves.Effect of storage period on total aerob mesophilic bacteria, yeast count, colour, appearance, crispness, pH and salt amount (p<0,01) and lactic acid bacteria was statistically significant (p<0,05). However, mould, psychrophilic bacteria, taste and smell were not significantly effected (p>0,05) by storage period.
In this study, the chemical (pH, % salt) and microbiological (total aerob mesophilic bacteria, total aerob psychrophilic bacteria, yeast-mould and lactic acid bacteria) properties of grape leaves (Sultani?s seedless Izmir grape) which were produced using the method of dry salting and brine, and stored for three months under room and refrigerational conditions examined.According to the research results, effect of different storage heats (room and refrigerational conditions) on yeast, mould, lactic acid bacteria, total aerob mesophilic bacteria counts and appearance, smell, pH and salt amount of samples was not statistically significant (p>0,05). However, effect of different storage heats on the crispness, colour and taste of grape leaves significant was significant (p<0,05).Determined effects of different brine methods (dry salting and brine) on total aerob mesophilic bacteria, lactic acid bacteria, total psychrophilic bacteria and yeast counts of samples was not statistically significant (p>0,05). But it was noticed that mould count and pH were significantly effected (p<0,05) by brine methods. Also, this effect was statistically very significant (p<0,01) for crispness, appearance, smell, colour, taste and salt amount of grape leaves.Effect of storage period on total aerob mesophilic bacteria, yeast count, colour, appearance, crispness, pH and salt amount (p<0,01) and lactic acid bacteria was statistically significant (p<0,05). However, mould, psychrophilic bacteria, taste and smell were not significantly effected (p>0,05) by storage period.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
