Stoklanmış hıyarlardan farklı uygulamalarla turşu üretimi
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Date
2004
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Uludağ Üniversitesi
Abstract
Bu araştırmada, % 10 tuz + % 1 asit ve % 10 tuz + % 8 asit içeren iki farklı salamurada stoklanmış iki farklı hıyardan farklı salamura formülleri ile turşu üretimi gerçekleştirilmiştir. Hazırlanılan salamuralarda iki farklı tuz (% 0, % 2.5) ve asit (% 0.5, % 1.3) konsantrasyonları ile üç farklı CaCl2 konsantrasyonu (% 0, % 0.15, % 0.3) kullanılmıştır. Turşuların bir grubuna pastörizasyon (88o C’de 20 dakika ) uygulanmış , bir grubuna da koruyucu (0.5 g/L K-sorbat + 0.5 g/L Na-benzoat) ilave edilmiştir. 6 ay süresince 20 o C’de depolanan turşular, her ay brüt ağırlık, net ağırlık, süzme ağırlığı, vakum, sertlik, asit, pH, tuz, kurumadde, kül ve indirgen madde tayinleri yapılarak izlenmiştir. Sonuç olarak, tuz alma işlemi yapılmadan hedeflenen son tuz konsantrasyonuna ulaşmayı sağlayacak uygun salamuralar kullanılarak, stoklanmış hıyarlardan turşu üretmenin mümkün olduğu belirlenmiştir. Salamura bileşiminde yer alan CaCl2’ün sertlik üzerine olumlu etki sağladığı, pastörizasyon yerine koruyucu kullanımının sertliği artırdığı görülmüştür. Tüm uygulamalar arasında en yüksek sertliğe (128.9 td) stoklanmış No 1 hıyarla ile % 2.5 tuz + % 0.3 CaCl2 + % 1.3 asit + koruyucu içeren salamuranın kullanıldığı denemede ulaşılmıştır.
In this research, by using different brine formulations, pickles were produced from two different cucumbers stocked in two different brines one of which containing 10% salt +1% acid and the other containing 10% + 8% acid. For brine preparation, two different salt concentrations (0%, 2.5%), two different acid concentrations (0.5%, 1.3%) and three different CaCl2 concentrations (0%, 0.15%, 0.3%) were applied. One group of pickles was pasteurized for 20 minutes at 88 o C, and preservatives (0.5 g/L K-sorbate +0.5 g/L Na-benzoate) were added to other group of pickles. During 6 months, pickles were stored at 20 o C and brut weight, net weight, drained weight, vacuum, firmness, acidity, pH, salt, dry matter, ash and reducing matter analysis were done every month for monitoring. It was determined that pickle production was possible without taking salt by using proper brine providing target last salt concentration. CaCl2 in brine composition had a positive effect on firmness, and use of presevatives instead of pasteurization increased the firmness. From all aplication, the pickle produced from stocked No 1 cucumber and with brine containing 2.5% salt + 0.3% CaCl2 + 1.3 acid + preservatives reached the maximum firmness value as 128.9 td.
In this research, by using different brine formulations, pickles were produced from two different cucumbers stocked in two different brines one of which containing 10% salt +1% acid and the other containing 10% + 8% acid. For brine preparation, two different salt concentrations (0%, 2.5%), two different acid concentrations (0.5%, 1.3%) and three different CaCl2 concentrations (0%, 0.15%, 0.3%) were applied. One group of pickles was pasteurized for 20 minutes at 88 o C, and preservatives (0.5 g/L K-sorbate +0.5 g/L Na-benzoate) were added to other group of pickles. During 6 months, pickles were stored at 20 o C and brut weight, net weight, drained weight, vacuum, firmness, acidity, pH, salt, dry matter, ash and reducing matter analysis were done every month for monitoring. It was determined that pickle production was possible without taking salt by using proper brine providing target last salt concentration. CaCl2 in brine composition had a positive effect on firmness, and use of presevatives instead of pasteurization increased the firmness. From all aplication, the pickle produced from stocked No 1 cucumber and with brine containing 2.5% salt + 0.3% CaCl2 + 1.3 acid + preservatives reached the maximum firmness value as 128.9 td.
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Keywords
Stoklanmış hıyar, Turşu üretimi, Salamura bileşimi, CaCl2, Antimikrobiyal, Sertlik, Stocked cucumber, Pickle production, Cucumber, Brine composition, Antimicrobial, Firmness
Citation
Uylaşer, V. ve Erdem, F. (2004). "Stoklanmış hıyarlardan farklı uygulamalarla turşu üretimi". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 18(1), 81-92.