Hıyar turşusu üretiminde farklı asit ve pH'nın renk stabilitesi üzerine etkisi
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Date
2008-10-20
Authors
Kazancı, Yasin Turgay
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada farklı asitler ve bu asitlerin farklı konsantrasyondaki uygulamalarının hıyar turşularının renk stabilitesine ve sertliklerine etkileri incelenmiştir. Bu amaçla %8 tuz, %0.4 CaCl2 içeren stok salamuraya asit düzenleyici olarak asetik, sitrik ve laktik asitler %0.2, 0.4, 0.6, 0.8 ve %1 oranlarında ilave edilerek bu salamuralarda 120 L'lik bidonlarda hıyar turşusu yapılmıştır. Fermentasyon süresince bidonlarda titre edilebilir asit, tuz, indirgen şeker, sertlik ve Hunter Lab kolorimetresi ile renk analizleri yapılmıştır. Fermentasyon sonunda her deneme deseninden 11 kavanoz örnek alınmış ve son üründe %3.5 tuz ve %0.8 asit oluşturacak ve başlangıçtaki asit çeşidiyle uyumlu olacak şekilde, aroma katkılı yeni bir salamura hazırlanarak 720 mL kavanozlara doldurulup 88±3 oC'de 20 dk pastörize edilmiştir. 9 aylık depolama periyodu süresince kavanozlarda titre edilebilir asit, tuz, sertlik ve renk analizleri aylık olarak yapılmıştır. Sonuç olarak %1 konsantrasyondaki asetik asidin turşuların renginin muhafazası ve parlaklığı bakımından en olumlu bulunan asit düzenleyici olduğu tespit edilmiştir. Bununla beraber farklı konsantrasyondaki farklı asitlerin turşuların sertliği üzerine ayırt edici bir etkide bulunmadığı görülmüştür.
In this study effects of different acidity regulators and applications of them in different concentrations on cucumber pickles in terms of color stability and firmness were studied. With this aim acetic, citric and lactic acids in concentrations of 0.2, 0.4, 0.6, 0.8 and 1% were added into a stock brine that contains 8% salt and 0.4% CaCl2. Cucumber pickles was prepared in these different brines in 120 L plastic containers. During fermentation, analysis of titratable acid, salt, reducing sugar, firmnes and color analysis by Hunter Lab Colorimeter was executed. At the end of the fermentation 11 jars of samples were taken from each container. A new brine to make 3.5% salt and 0.8% acidity at the last product was prepared and some aromas added to it. Acidity regulator was chosen as harmonious with first brine of pickles. Cucumbers were filled into 720 mL jars and pasteurized in 88±3 oC for 20 minutes. During 9 months of storage period analysis of titratable acid, salt, firmnes and color analysis by Hunter Lab Colorimeter was executed. It was determined that acetic acid in 1% concentration is the most appropriate acidity regulator for retaining color of pickles and brightness. However it was found that different acids in different concentrations didn?t have a distinct effect on firmness of cucumber pickles.
In this study effects of different acidity regulators and applications of them in different concentrations on cucumber pickles in terms of color stability and firmness were studied. With this aim acetic, citric and lactic acids in concentrations of 0.2, 0.4, 0.6, 0.8 and 1% were added into a stock brine that contains 8% salt and 0.4% CaCl2. Cucumber pickles was prepared in these different brines in 120 L plastic containers. During fermentation, analysis of titratable acid, salt, reducing sugar, firmnes and color analysis by Hunter Lab Colorimeter was executed. At the end of the fermentation 11 jars of samples were taken from each container. A new brine to make 3.5% salt and 0.8% acidity at the last product was prepared and some aromas added to it. Acidity regulator was chosen as harmonious with first brine of pickles. Cucumbers were filled into 720 mL jars and pasteurized in 88±3 oC for 20 minutes. During 9 months of storage period analysis of titratable acid, salt, firmnes and color analysis by Hunter Lab Colorimeter was executed. It was determined that acetic acid in 1% concentration is the most appropriate acidity regulator for retaining color of pickles and brightness. However it was found that different acids in different concentrations didn?t have a distinct effect on firmness of cucumber pickles.
Description
Keywords
Hıyar turşusu, Renk stabilitesi, Konsantrasyon, Sertlik, Asit düzenleyici, Cucumber pickles, Color stability, Concentration, Firmness, Acidity regulator
Citation
Kazancı, Y. T. (2008). Hıyar turşusu üretiminde farklı asit ve pH'nın renk stabilitesi üzerine etkisi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.