Hıyar turşusu fermentasyonunda uygun sorbat ve benzoat miktarlarının araştırılması
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Date
1999-03-08
Authors
Savaş, Elif
Journal Title
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmanın amacı, hıyar turşusu üretiminde bozulmaya ve zar oluşumuna neden olan mayaların gelişmesini önleyecek en düşük koruyucu konsantrasyonunun belirlenmesi yanmda, benzoik asit ve sorbik ve tuzlarının bu amaçla uygunluğunun belirlenmesidir. Araştırmada hammadde olarak 2 numara hıyarlar kullanılmıştır. Ön işlemleri tamamlanan hıyarlar, 5 litrelik saydam pet kavanozlarda, denge oluşumunda yaklaşık %0.2 CaCIî, %0.25 asetik asit ve %3.5 NaCI içerecek salamuralar içersinde fermentasyona bırakılmıştır. Koruyucu içermeyen kontrol örneği yanmda yine denge durumunda 0.1-0.6 g/L hesabıyla 6 ayrı konsantrasyonda potasyum sorbat ve sodyum benzoat içeren salamuralarla deneme desenini oluşturmuştur. Örnekler 20 ±3 °C de fermentosyona bırakılmıştır. Fermentasyon, örneklerde 2. gün başlamış, kontrol ve sorbatlı denemelerde 10. gün tamamlanırken, benzoat katkılı örneklerde 12. hatta 14. günde tamamlanabilmiştir. Benzoath bu örneklerde fermentasyonun ilk günlerinden başlayarak yüzeyde zar oluşumu gözlenmiştir. Fermentasyon sırasında en yüksek asitlik potasyum sorbot katkılı örnekte elde edilmiştir. Fermentasyon tamamlandıktan sonra, turşu örnekleri 3 ay süreyle depolanmışlardır. Bu süre sonunda kontrol ve benzoat içeren örneklerin hepsinde, potasyum sorbat içeren örneklerden 400 mg/L'den daha az koruyucu içerenlerde salamura yüzeyinde zar oluşumu gözlenmiştir. Böylece benzoik asit ve tuzlarının, denenen tüm değişimlerde zar oluşumuna neden olan mayaların gelişmesini önlemediği, buna karşın 400 mg/L'nin üzerinde potasyum sorbatın yeterli korumayı sağladığı görülmüştür. Turşu ve salamuralarda yapılan analizlerde, sodyum benzoatın %26, potasyum sorbatın %38 oranında meyve etine geçtiği belirlenmiştir. Turşu örneklerinde gerçekleştirilen kimyasal analizler sonunda kurumadde % 7.20-7.70, ortalama %738; kül %3.50-3.90, ortalama 3.73; protein %0.70-1.0S, ortalama %0.82, titrasyon asitüği %034-135, ortalama %0.78 olarak belirlenmiştir.
The aim of this study is to determine the lowest concentration of benzoic and sorbic acids and their salts to prevent yeasts which cause spoilage and film formation during production of cucumber pickles. In this study, number two cucumbers were used as raw material. After pre-processing, cucumbers were left fermentation in brine which would have included 0.2 % CaCI2, 0.2S % acetic acid and 3.5 % NaCl at balance condition. Besides control sample, which was not containing any preservatives, samples were prepared that would have contained potassium sorbate and sodium benzoate concentration changing 0.1 - 0.6 g/L at balance condition. Sample were fermented in five liters transparent plastic jars at 20 ± 3°C. Fermentation commended on day 2, and completed on day 10 in control samples and sorbate containing samples. But in benzoate containing samples it took 12, even 14 days; In benzoate containing samples, film formation on surface began at every days of fermentation. During fermentation, potassium sorbate containing sample had the highest acidity. At the end of fermentation, pickles were stored for three months. After this time, film formation on surface was observed in brine of control sample and all benzoate containing samples. Morever, below 400 mg/L potassium sorbate concentration, samples also had film on their surface of brine. As a result, benzoic acid and its salts at all concentrations could not prevent yeasts which cause film formation. However, above 400 mg/L concentration, potasium sorbate had sufficient preservation effect. According to the results af analyses conducted in pickles and their brines. 26 % of sodium benzoate and 38 % of potassium sorbate diffused through cucumber flesh. Chemical analyses carried out in pickle samples showed that; dry matter was 7.2 - 7.7 % avarage 738 %; ash was 3.50 - 3.90 %, avarage 3.73 %, protein was 0.7 - 1.05 %, avarage 0.82 %, titration acidity was 034 - 1.35 %, avarage 0.78.
The aim of this study is to determine the lowest concentration of benzoic and sorbic acids and their salts to prevent yeasts which cause spoilage and film formation during production of cucumber pickles. In this study, number two cucumbers were used as raw material. After pre-processing, cucumbers were left fermentation in brine which would have included 0.2 % CaCI2, 0.2S % acetic acid and 3.5 % NaCl at balance condition. Besides control sample, which was not containing any preservatives, samples were prepared that would have contained potassium sorbate and sodium benzoate concentration changing 0.1 - 0.6 g/L at balance condition. Sample were fermented in five liters transparent plastic jars at 20 ± 3°C. Fermentation commended on day 2, and completed on day 10 in control samples and sorbate containing samples. But in benzoate containing samples it took 12, even 14 days; In benzoate containing samples, film formation on surface began at every days of fermentation. During fermentation, potassium sorbate containing sample had the highest acidity. At the end of fermentation, pickles were stored for three months. After this time, film formation on surface was observed in brine of control sample and all benzoate containing samples. Morever, below 400 mg/L potassium sorbate concentration, samples also had film on their surface of brine. As a result, benzoic acid and its salts at all concentrations could not prevent yeasts which cause film formation. However, above 400 mg/L concentration, potasium sorbate had sufficient preservation effect. According to the results af analyses conducted in pickles and their brines. 26 % of sodium benzoate and 38 % of potassium sorbate diffused through cucumber flesh. Chemical analyses carried out in pickle samples showed that; dry matter was 7.2 - 7.7 % avarage 738 %; ash was 3.50 - 3.90 %, avarage 3.73 %, protein was 0.7 - 1.05 %, avarage 0.82 %, titration acidity was 034 - 1.35 %, avarage 0.78.
Description
Keywords
Benzoatlar, Benzoik asit, Benzoates, Benzoic acid, Fermentasyon, Hıyar turşusu, Sodyum benzoat, Sorbat, Turşu, Fermentation, Cucumber pickle, Sodium benzoate, Sorbate, Pickle
Citation
Savaş, E. (1999). Hıyar turşusu fermentasyonunda uygun sorbat ve benzoat miktarlarının araştırılması. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.