Taze ve dondurulmuş enginarlardan üretilen konservelerin kalite kriterleri
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Date
1989-11-08
Authors
Batır, Meliha
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Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada 8 farklı yöntemle enginar konvervesi üretilerek elde edilen mamuller fiziksel, kimyasal ve duyusal analizlerle değerlendirilmiştir. Uygulanan yöntemlerde bekleme suyu olarak tuz, sitrik asit, Sodyum Metabisülfit, EDTA, haşlama suyu olarak tuz, sitrik asit, dolgu sıvısı olarak tuz, sitrik asit, askorbik asit, CMC gibi kimyasal maddelerin bir veya birkaçının su ile çeşitli oranlarda hazırlanmış çözeltileri kullanılmıştır. Hepsinde orta boy(6-8 cm) enginar tablası kullanılmış olup, haşlama ve sterilizasyon süreleri de aynı uygulanmıştır. Enginar işleyen fabrikalarda yaygın olarak tuz, sitrik asit ve askorbik asit kullanılmaktadır.Enginarın bekleme, haşlama ve dolgu sıvısına bu maddelerin bir veya birkaçını mutlak katmak gerekmektedir. Bu çalışmada özellikle sitrik aside alternatif olarak Sodyum metabisülfit üzerinde durulmuştur. Temizlenmiş enginarların bekleme suyuna katılan % 0,3'lük sodyum Metabisülfit'in yeterli olduğu ve çok başarılı sonuç verdiği gözlenmiştir. Haşlama, soğutma, sterilizasyon işlemlerinden sonra konserve salamurasında düşük miktarda SO2 'ye rastlanmıştır. Mamullerde kükürt kokusu ve tadı hissedilmemiş, üstelik enginar konservesinde önemli olan renk iyi bir şekilde korunmuştur. Enginar işlemenin bir bölümünde (Örneğin bekleme suyunda) sitrik asitten en az % 0,5 kullanmak gerekirken, Sodyum metabilsülfit'ten % 0,3 kullanmak yeterli olmuştur. Üstelik fiatı sitrik asit fiatının yarısıdır. Bu durumda işletmelerde mantar konservelerinde yaygın olarak kullanılan Sodyum metabilsülfit (veya diğer kükürt bileşikleri) 'in enginar konservelerinde de, başarılı bir şekilde kullanılabileceği görülmüştür. Enginar konservesinin dolgu sıvısına CMC katmak sakıncalı bulunmuştur. Çünkü mamulde bölgesel olarak sertlikler oluşturmuştur. Bekleme ve dolgu sıvısına askorbik aside alternatif olarak katılan EDTA tek başına % 0,5 oranında bile yeterli olmadığından tuz ve sitrik asit kombinasyonu ile kullanılmıştır. Bu araştırmanın bir bölümünde enginarların dondurulmaya çok uygun bir sebze olduğu görülmüştür. Dondurulmuş olan enginar örnekleri konserveye işlenmek üzere çözündürüldüğünde kesinlikle sızma kaybı; doku ve renk bozukluğu göstermemişlerdir. Taze ve dondurulmuş enginarlardan üretilen konserveler arasında belirgin olarak hiçbir fark bulunamamıştır. Sonuç olarak enginarlar temizleme aşamasında en az %0,5 sitrik asit veya %0,3 Sodyum metabisülfat içeren kombinasyonlu suda kararmadan bekletilebilirler. Haşlama suyunda esmerleşmeyi önleyici kimyasal maddeler (hiç olmazsa tuz) olmalıdır. Dolgu sıvısında % 0,3 askorbik asit bulunması da daha kaliteli konserve üretmemizi sağlayacaktır. Ayrıca analiz sonuçlarından da görüldüğü gibi enginar bünyesinden salamuraya bir miktar madde geçici olmaktadır. Salamuranın dökülmeden, sebze İle birlikte kullanılması, halk sağlığı açısından yararlı olacaktır.
In this research, canned artichokes were produced using 8 different methods. Those canned artichokes were evaluated with physical, chemical and sensory analyses. Here are the applied methods, as waiting water: Salt, citric acid, natrium metabisulfite, EDTA, as boiling water: Salt, citric acid, ascorbic acid,CMC,EDTA (One of them or more than one) were used as prepared solutions by mixing with water in different proportion. In all canned artichokes were middle sized (6-8 cm.) and the duration of boiling and sterilization were kept the same. Salt, citric acid and ascorbic acid are commonly used at and the factories where artichokes are canned. One or more than one substances should be added to the waiting, boiling or filling water of artichokes. In this study, natrium metabisülfite has been emphasized especially as an alternative to citric acid. It was observed that 0,3% natrium metabisülfite, which was mixed to waiting water of the peeled artichokes, was sufficient and the result was very satisfactory. While low SO2 was found in brine after the processes of boiling, cooling and sterilization, SO2 had never been caught in artichokes.The smell and taste of sulphur were not felt in the products. And the colour which is very important especially in canning artichoke was well preserved. As one process of studing needed at least 0,5 % citric acid(e.g.in waiting water) 0,3 % natrium metabislilfite was adequate for the same proceeding.Moreover, the cest of natrium metabisülfite was just the half of citric acid cost. In this case, natrium metabisülf i te(or the other sulp hur combination) which is used commonly in canning mushroom production, can be used in canning artichokes in a succesfully way. It has been found out that adding CMC to filling wator is inconvinient.lt has been observed that some changing, such as hardness, were occured in artichoke when the CMC was added; It has been felt while eating for testing, EDTA,as an alternative to ascorbic acid was not sufficient itself with the proportion of 0,5% for waiting.,and filling water. So, it was used with the combination of salt and citric acid. In one part olj this research, it was seen that artichoke is a very suitable vegetable for freezing. The samples of frozen artichokes have not shown any leaking forfeit, tissue and colour corruptions when they were being decomposed for canning. It was observed that there was no significant difference between ffesh and frozen artichokes canning. As a result, i t has been seen that artichoke has kept its original colour in waiting water containing 0,5 % citric acid or 0,3 % natrium metabisUlf ite with the combination of salt, etc, There must be some chemical subtances,such as salt, in boiling water, too. In this process it hasn't been seen any colour corruptions.lt would be better if there was 0,3 % ascorbic acid in filling water for having better products. In addition to this as it can fee seen from the analysis results some amount of substances have passed to the brine from the artichokes testing. Using brine with vegetables without pouring will be useful for public health.
In this research, canned artichokes were produced using 8 different methods. Those canned artichokes were evaluated with physical, chemical and sensory analyses. Here are the applied methods, as waiting water: Salt, citric acid, natrium metabisulfite, EDTA, as boiling water: Salt, citric acid, ascorbic acid,CMC,EDTA (One of them or more than one) were used as prepared solutions by mixing with water in different proportion. In all canned artichokes were middle sized (6-8 cm.) and the duration of boiling and sterilization were kept the same. Salt, citric acid and ascorbic acid are commonly used at and the factories where artichokes are canned. One or more than one substances should be added to the waiting, boiling or filling water of artichokes. In this study, natrium metabisülfite has been emphasized especially as an alternative to citric acid. It was observed that 0,3% natrium metabisülfite, which was mixed to waiting water of the peeled artichokes, was sufficient and the result was very satisfactory. While low SO2 was found in brine after the processes of boiling, cooling and sterilization, SO2 had never been caught in artichokes.The smell and taste of sulphur were not felt in the products. And the colour which is very important especially in canning artichoke was well preserved. As one process of studing needed at least 0,5 % citric acid(e.g.in waiting water) 0,3 % natrium metabislilfite was adequate for the same proceeding.Moreover, the cest of natrium metabisülfite was just the half of citric acid cost. In this case, natrium metabisülf i te(or the other sulp hur combination) which is used commonly in canning mushroom production, can be used in canning artichokes in a succesfully way. It has been found out that adding CMC to filling wator is inconvinient.lt has been observed that some changing, such as hardness, were occured in artichoke when the CMC was added; It has been felt while eating for testing, EDTA,as an alternative to ascorbic acid was not sufficient itself with the proportion of 0,5% for waiting.,and filling water. So, it was used with the combination of salt and citric acid. In one part olj this research, it was seen that artichoke is a very suitable vegetable for freezing. The samples of frozen artichokes have not shown any leaking forfeit, tissue and colour corruptions when they were being decomposed for canning. It was observed that there was no significant difference between ffesh and frozen artichokes canning. As a result, i t has been seen that artichoke has kept its original colour in waiting water containing 0,5 % citric acid or 0,3 % natrium metabisUlf ite with the combination of salt, etc, There must be some chemical subtances,such as salt, in boiling water, too. In this process it hasn't been seen any colour corruptions.lt would be better if there was 0,3 % ascorbic acid in filling water for having better products. In addition to this as it can fee seen from the analysis results some amount of substances have passed to the brine from the artichokes testing. Using brine with vegetables without pouring will be useful for public health.
Description
Keywords
Kalite, Konserve, Quality, Canned
Citation
Batır, M. (1989). Taze ve dondurulmuş enginarlardan üretilen konservelerin kalite kriterleri. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.