Pasif modifikasyon ve aktif modifikasyonla modifiye atmosferde ambalajlama ve aktif ambalajlama teknolojilerinin taze doğranmış ıspanağın raf ömrü ve bazı kalite özellikleri üzerine etkisinin belirlenmesi
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Dosyalar
Tarih
2016
Yazarlar
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Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, taze doğranmış ıspanağın pasif modifikasyon (PM) ve aktif modifikasyon (AM) yöntemleri uygulanarak modifiye atmosferde ambalajlanmasına en uygun olan ambalaj malzemeleri belirlenmiş, her iki yöntemle etilen tutuculu/etilen tutucusuz ambalajlama yapılmış ve pasif modifikasyon ve aktif modifikasyon uygulanarak gerçekleştirilen modifiye atmosferde ambalajlamanın ve etilen tutucu kullanımının taze doğranmış ıspanağın raf ömrü ve besin değeri üzerine etkileri belirlenmiştir. Temel olarak iki aşamadan oluşan çalışmanın ilk aşamasında; farklı gaz ve su buharı geçirgenlik değerlerine sahip sekiz farklı ambalaj malzemesi kullanılarak ambalajlanan ve 4ºC'de ve %90 bağıl nem koşullarında depolanan taze doğranmış ıspanak örneklerinde tepe boşluğu gaz analizleri, birer günlük periyotlarla 15 gün boyunca yapılmış ve ambalaj içerisindeki denge gaz bileşimlerine göre en uygun ambalaj malzemeleri belirlenmiştir. İkinci aşamada ise, taze doğranmış ıspanağın raf ömrü ve besin değerleri analiz edilmiştir. Bu amaçla, raf ömrü analizlerinde pH, asitlik, ağırlık kaybı, renk, tekstür, mikrobiyolojik analizler, duyusal analizler gerçekleştirilmiştir. Besin değerini belirlemek amacıyla askorbik asit, toplam fenolik madde, toplam klorofil, antioksidan aktivite analizleri gerçekleştirilmiştir. Ayrıca tüm örneklerde periyodik olarak etilen analizi de gerçekleştirilmiştir. Çalışma sonucunda, PM yönteminde mikroperforeli ambalaj malzemesi, AM yönteminde bariyer özellikte ambalaj malzemesi en uygun ambalaj malzemeleri olarak belirlenmiştir. PM yönteminde taze doğranmış ıspanağın deneysel raf ömrü 9 gün, etilen tutucu kullanılarak gerçekleştirilen PM yönteminde taze doğranmış ıspanağın raf ömrü 10 gün olarak belirlenmiştir. AM yönteminde ise taze doğranmış ıspanağın deneysel raf ömrü 11 gün, etilen tutucu kullanılarak gerçekleştirilen AM yönteminde taze doğranmış ıspanağın raf ömrü 12 gün olarak belirlenmiştir. Ayrıca ürünün besin değerlerinin AM yönteminde PM yöntemine göre daha iyi korunduğu, etilen tutucu kullanımıyla da ürünün besin değerleri açısından da her iki yöntemde daha iyi sonuçlar alındığı belirlenmiştir.
In this thesis, convenient packaging film material for fresh-cut spinach packaged under passive modification (PM) and active modification (AM) was determined; afterwards by using appropriate packaging film material samples was packaged under passive and active modification with or without ethylene absorber and the effect of ethylene absorber on shelf life and nutritional profile of spinach samples was determined. This thesis occur two stages; at the first stage at 4ºC and 90% RH storage conditions 8 different packages with different gas and water vapor permeability values was used to storage fresh-cut spinach samples. During 15 days of storage period the gas composition analyses was done daily and according to results of gas equilibrium inside packages the suitable package films material were determined. At the second stage shelf life and nutritional profile of fresh-cut spinach samples were analyzed. For this purpose to analyze the shelf life pH, total acidity, weight loss, color, texture, microbiological and sensorial analyses were done. To determine the nutritional profile of samples ascorbic acid, total phenolic, total chlorophyll and antioxidant activity analyses were used. Additionally the ethylene analyze was done periodically for all samples during storage period. As a result of this work the more suitable packaging film material for fresh-cut spinach samples in passive modification was determined as micro perforated film and barrier film for active modification. The shelf life of fresh–cut spinach samples was evaluated as 9 days under passive modification and 10 days under passive modification with ethylene absorber. By packaging the fresh-cut spinach samples at active modification the shelf life was determined as 11 days and 12 days under active modification with ethylene absorber. Furthermore the active modification was determined the better protection application of nutritive values of fresh-cut spinach samples toward passive modification. Generally usage of ethylene absorber gives the better results at both applications.
In this thesis, convenient packaging film material for fresh-cut spinach packaged under passive modification (PM) and active modification (AM) was determined; afterwards by using appropriate packaging film material samples was packaged under passive and active modification with or without ethylene absorber and the effect of ethylene absorber on shelf life and nutritional profile of spinach samples was determined. This thesis occur two stages; at the first stage at 4ºC and 90% RH storage conditions 8 different packages with different gas and water vapor permeability values was used to storage fresh-cut spinach samples. During 15 days of storage period the gas composition analyses was done daily and according to results of gas equilibrium inside packages the suitable package films material were determined. At the second stage shelf life and nutritional profile of fresh-cut spinach samples were analyzed. For this purpose to analyze the shelf life pH, total acidity, weight loss, color, texture, microbiological and sensorial analyses were done. To determine the nutritional profile of samples ascorbic acid, total phenolic, total chlorophyll and antioxidant activity analyses were used. Additionally the ethylene analyze was done periodically for all samples during storage period. As a result of this work the more suitable packaging film material for fresh-cut spinach samples in passive modification was determined as micro perforated film and barrier film for active modification. The shelf life of fresh–cut spinach samples was evaluated as 9 days under passive modification and 10 days under passive modification with ethylene absorber. By packaging the fresh-cut spinach samples at active modification the shelf life was determined as 11 days and 12 days under active modification with ethylene absorber. Furthermore the active modification was determined the better protection application of nutritive values of fresh-cut spinach samples toward passive modification. Generally usage of ethylene absorber gives the better results at both applications.
Açıklama
Anahtar Kelimeler
Taze Doğranmış Ispanak, Modifiye Atmosferde Ambalajlama, Aktif Ambalajlama, Raf Ömrü, Etilen Tutucu, Fresh-Cut Spinach, Modified Atmosphere Packaging, Active Packaging, Shelf Life, Ethylene Absorber
