Küp şeklinde kesilmiş domateslerin derin dondurma sonrası depolamada renk kayıplarının önlenmesi üzerinde bir araştırma
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Date
1995-05-15
Authors
Kılıç, Nedim
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, sanayi tipi (Rio Grande) domates çeşidi kullanılarak, farklı konsantrasyonlarda Askorbik asit (0.5 g /100g, 1.0 g /100g, 1.5 g / 100g, 2.0 g / 1 OOg) ve sitrik asit (0.5 g/1 00 g, 1.0 g / 1 0Og, 1.5 g /1 00 g, 2.0 g/ 1 0Og) uygulanarak domatesler siyah renkli ve saydam poşetlerde ambalajlanmış ve -35°C'de dondurulduktan sonra altı ay süre ile -20°C'de muhafaza edilmiştir. Depolama süresince her ay, siyah ve saydam poşetli örnekler alınarak karaten ve likopen analizleri yapılmış ve toplam karotenoid miktarında meydana gelen değişmeler incelenmiştir. Tanık denemede altı ay depolama süresi sonunda, siyah poşette bulunan örneklerdeki karoten ve likopen miktarlarında meydana gelen azalmanın, saydam poşetlere oranla daha az olduğu saptanmıştır. Askorbik asit ilave edilmiş denemelerde, muhafaza süresi boyunca en az karoten kaybının 2.0 g / 100g konsantrasyonda olduğu görülmüştür. Sitrik asit ilave edilmiş örneklerde ise karoten kaybının en az olduğu konsantrasyon 1.0 g/100g olarak bulunmuştur. Muhafaza süresi boyunca likopen miktarında meydana gelen azalmanın, askorbik asit kullanılan örneklerde 2.0 g / 100g konsantrasyonda, sitrik asit kullanılan örneklerde ise 1.5 g / 100g konsantrasyonda en düşük seviyede olduğu tespit edilmiştir. Araştırma sonucunda toplam karotenoid miktarındaki değişikliklere bağlı olarak oluşan renk kayıplarını önlemede, siyah renkli ambalajların saydamlara göre daha olumlu sonuç verdiği tanık denemelerde elde edilen bulgularla desteklenmiştir.
In this research, industrial type of tomatoes (Rio Grande) were used and packed in the black and transparent plastic bags by using different ascorbic acid (0.5 g /100 g, 1.0 g /100 g, 1.5 g /100 g, 2.0 g /100 g) and citric acid (0.5 g /100 g, 1.0 g /100 g, 1.5 g /100 g, 2.0 g /100 g) concentrations. The tomatoes were stored at -20°C for six monhts after freezing at -35°C. During the storage period, the caroten and licopen analyses were made on the samples which were taken from the black and transparent bags and the changes at the level of total carotenoid were examined. At the end of the storage period which was six months, the result of the blank test have shown that the decreasing of caroten and licopen levels in the black bags was less than in the transparent bags. During the storage period the lowest decreasing of caroten was found as 2.0 g / 100g in the samples which were added ascorbic acid. The concentration of caroten decreasing in the samples which were added citric acid was found as 1.0 g / 1 0Og. During the storage period the decreasing of licopen level was at the concentration of 2.0 g / 100g in the samples which were added ascorbic acid. However, it was detected as 1.5 g /100 g in the samples which were added citric acid. At the result of this research, it was supported with the results which was found in the blank tests that black bags give better result than transparent bags to prevent the discoloration which occurs due to the changes at the levels of total carotenoid.
In this research, industrial type of tomatoes (Rio Grande) were used and packed in the black and transparent plastic bags by using different ascorbic acid (0.5 g /100 g, 1.0 g /100 g, 1.5 g /100 g, 2.0 g /100 g) and citric acid (0.5 g /100 g, 1.0 g /100 g, 1.5 g /100 g, 2.0 g /100 g) concentrations. The tomatoes were stored at -20°C for six monhts after freezing at -35°C. During the storage period, the caroten and licopen analyses were made on the samples which were taken from the black and transparent bags and the changes at the level of total carotenoid were examined. At the end of the storage period which was six months, the result of the blank test have shown that the decreasing of caroten and licopen levels in the black bags was less than in the transparent bags. During the storage period the lowest decreasing of caroten was found as 2.0 g / 100g in the samples which were added ascorbic acid. The concentration of caroten decreasing in the samples which were added citric acid was found as 1.0 g / 1 0Og. During the storage period the decreasing of licopen level was at the concentration of 2.0 g / 100g in the samples which were added ascorbic acid. However, it was detected as 1.5 g /100 g in the samples which were added citric acid. At the result of this research, it was supported with the results which was found in the blank tests that black bags give better result than transparent bags to prevent the discoloration which occurs due to the changes at the levels of total carotenoid.
Description
Keywords
Domates, Renkler, Soğuk depolama, Tomato, Colors, Cold storage
Citation
Kılıç, N. (1995). Küp şeklinde kesilmiş domateslerin derin dondurma sonrası depolamada renk kayıplarının önlenmesi üzerinde bir araştırma. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.