Klorür tuzları (NaCl, KCl, CaCl2) kullanılarak hazırlanan Domat çeşidi sofralık zeytinlerin farklı yöntemlerle muhafazasının raf ömrü ve kalite üzerine etkileri
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Tarih
2020
Yazarlar
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Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kimyasal adı sodyum klorür olan tuz, sofralık zeytin fermantasyonu, depolanması ve ambalajlanmasında güvenlik ve lezzet için gereklidir. Ancak tuzun sodyum elementinden kaynaklanan zararlı etkileri nedeniyle, bilinçli tüketicilerin düşük sodyum içerikli gıdalara olan talepleri son yıllarda artmıştır. Bu projede yeşil sofralık zeytinlerin sodyum içeriğini düşürmek için NaCl, KCl ve CaCl2'nin farklı karışımları ((I) %7 NaCl (kontrol), (II) %3,5 NaCl+%3,5 KCl, (III) %3,5 NaCl+%3,5 CaCl2, (IV) %3,5 NaCl+%1,75 KCl+%1,75 CaCl2) kullanılmıştır. Kullanılan farklı klorür tuzlarının İspanyol usulü işlenmiş Domat zeytinlerinin fermantasyon profiline etkileri tespit edilmiş ve işlenen Domat zeytinleri, farklı yöntemlerle muhafaza edilerek (pastörizasyon, potasyum sorbat, ozon) bu muhafaza yöntemlerinin depolama süresince Domat zeytin kalitesine etkileri belirlenmiştir. Ham, işlenmiş ve ambalajlanmış yeşil sofralık zeytinlerde fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler gerçekleştirilmiştir. Farklı klorür tuzları ile işlenen zeytinlerin fermantasyon süresince pH ve asitlik gelişiminde farklılıklar görülse de, tüm kombinasyonlar fermantasyondan sonra uygun salamura pH (4,01-4,24) ve titrasyon asitliğine (%0,473-%0,623) ulaşmıştır. %7 NaCl kullanılan zeytinlerin Na içerikleri en yüksek tespit edilmiştir. Salamuranın tuz bileşimindeki değişiklik zeytin etinin Na içeriğini düşürmüş, K ve Ca içeriğini ise yükseltmiştir. CaCl2 kullanımı, KCl ve NaCl'nin kullanımına göre fermantasyon sonunda daha sert ve daha sarı zeytinlerin elde edilmesini sağlamış, ayrıca zeytinlerin acılık şiddetini ve kinestetik özelliklerden sertlik ve çıtırlığını önemli düzeyde arttırmıştır. İstatistiksel olarak önemli olmasa da, CaCl2 ve KCl kullanımı zeytinlerin tuzluluk şiddetini düşürmüştür. Fermantasyon sonunda yapılan sıralama testinde panelistler tarafından en çok tercih edilen kombinasyon NaCl ve KCl'nin birlikte, yarıya yarıya kullanıldığı kombinasyon olmuştur. Sonuç olarak araştırma bulgularına göre Domat zeytininin sofralık olarak işlenmesinde NaCl yerine KCl ve CaCl2 nin kullanılması tüketicilerin alıştığı duyusal özelliklere yakın, yeni ve daha sağlıklı bir üretimi mümkün kıldığı söylenebilir. Uygulanan muhafaza yöntemleri zeytinlerin sertliğini azaltmış, depolama sonunda pastörize zeytinler en sert, ozonlanmış zeytinler en yumuşak bulunmuştur. Muhafaza teknikleri, zeytin salamuralarının pH'sını önemli düzeyde etkilemiş ve istatistiksel açıdan pastörize zeytinler, potasyum sorbat kullanılan ve ozonlanmış zeytinlerden farklı bulunmuştur (p<0,05). Pastörize edilmiş, potasyum sorbat kullanılmış ve ozonlanmış zeytinlerin asitlikleri, Na, K, Ca, toplam fenolik madde, DPPH• radikal süpürücü aktivitesi miktarları depolama süresince azalmıştır. Sofralık zeytin muhafazasında ilk kez kullanılan ozon uygulamasının depolama süresince hiçbir mikrobiyal faaliyet (toplam mezofilik aerobik bakteri, laktik asit bakterileri, maya-küf, Enterobacteriaceae) görülmeyen pastörizasyon işlemine ve sadece maya-küflere karşı etkili olduğu belirlenen potasyum sorbat kullanımına alternatif olamayacağı, buna karşın mikrobiyal gelişimi baskılayıcı etki gösterdiği, zeytinin renk özelliklerini, sertliğini olumsuz yönde etkilemediği için yeşil sofralık zeytin muhafazasında mikrobiyal yükü azaltmak için potansiyel bir uygulama olabileceği kanaatine varılmıştır.
Salt, the chemical name of which is sodium chloride, is essential for safety and taste in table olive fermentation, storage and packaging. However, due to the harmful effects caused by the sodium element in the salt, conscious consumers' demand for low-sodium foods has increased in recent years. In this project, different mixtures of NaCl, KCl and CaCl2 (7% NaCl (control), (II) 3.5% NaCl + 3.5% KCl, (III) 3.5 NaCl + 3.5% CaCl2, (IV) 3.5% NaCl + 1.75% KCl + 1.75%+ CaCl2%) were used to reduce the sodium content of green table olives. The effects of different chloride salts on the fermentation profile of Domat olives processed according to Spanish style were determined and the processed Domat olives were preserved by different methods (pasteurisation, potassium sorbate, ozone) and the effects of these preservation methods on Domat olive quality during storage were determined. Physical, chemical, microbiological and sensory analyzes were carried out on raw, processed and packaged green table olives. Although there were differences in the pH and acidity development of the olives processed with different chloride salts during fermentation, all combinations have reached the appropriate brine pH (4.01-4.24) and titration acidity (0.473- 0.623%) after fermentation. The Na content of 7% NaCl combination were the highest. The change in the salt concentration of the brine reduced the Na content and increased the K and Ca contents of the olive. The use of CaCl2 provided to obtain harder and more yellow olives at the end of fermentation compared to the use of KCl and NaCl, and also significantly increased the bitterness, hardness and crispness of olives. Although not statistically significant, the use of CaCl2 and KCl reduced the salinity severity of olives. At the end of the fermentation, the most preferred combination by the panelists was the combination of where NaCl and KCl, was used in half. As a result, according to the research findings, it can be said that using KCl and CaCl2 instead of NaCl in the table processing of Domat olives enables a new and healthier production close to the sensory features consumers are accustomed to. The preservation methods applied to table olives have reduced the hardness of the olives. At the end of the storage, the pasteurized olives were the hardest and the ozonized olives were the softest. Preservation techniques have significantly affected the pH of olive brines and statistically found to be different from pasteurized olives, potassium sorbate and ozonated olives (p <0.05). The acidity, Na, K, Ca, total phenolic substance, DPPH radical scavenger activity amounts of pasteurized, potassium sorbate and ozonated olives decreased during storage. It was determined that ozone application, which was used for the first time in table olive preservation, would not be an alternative to pasteurization which did not show any microbial activity (total mesophilic aerobic bacteria, lactic acid bacteria, yeast-mold, Enterobacteriaceae) and potassium sorbate which was determined to be effective only against yeast-molds. However, it was concluded that ozone application could be a potential application to reduce the microbial load in the green table olive preservation, as it has a suppressive effect on microbial development and does not negatively affect the color characteristics and hardness of olives.
Salt, the chemical name of which is sodium chloride, is essential for safety and taste in table olive fermentation, storage and packaging. However, due to the harmful effects caused by the sodium element in the salt, conscious consumers' demand for low-sodium foods has increased in recent years. In this project, different mixtures of NaCl, KCl and CaCl2 (7% NaCl (control), (II) 3.5% NaCl + 3.5% KCl, (III) 3.5 NaCl + 3.5% CaCl2, (IV) 3.5% NaCl + 1.75% KCl + 1.75%+ CaCl2%) were used to reduce the sodium content of green table olives. The effects of different chloride salts on the fermentation profile of Domat olives processed according to Spanish style were determined and the processed Domat olives were preserved by different methods (pasteurisation, potassium sorbate, ozone) and the effects of these preservation methods on Domat olive quality during storage were determined. Physical, chemical, microbiological and sensory analyzes were carried out on raw, processed and packaged green table olives. Although there were differences in the pH and acidity development of the olives processed with different chloride salts during fermentation, all combinations have reached the appropriate brine pH (4.01-4.24) and titration acidity (0.473- 0.623%) after fermentation. The Na content of 7% NaCl combination were the highest. The change in the salt concentration of the brine reduced the Na content and increased the K and Ca contents of the olive. The use of CaCl2 provided to obtain harder and more yellow olives at the end of fermentation compared to the use of KCl and NaCl, and also significantly increased the bitterness, hardness and crispness of olives. Although not statistically significant, the use of CaCl2 and KCl reduced the salinity severity of olives. At the end of the fermentation, the most preferred combination by the panelists was the combination of where NaCl and KCl, was used in half. As a result, according to the research findings, it can be said that using KCl and CaCl2 instead of NaCl in the table processing of Domat olives enables a new and healthier production close to the sensory features consumers are accustomed to. The preservation methods applied to table olives have reduced the hardness of the olives. At the end of the storage, the pasteurized olives were the hardest and the ozonized olives were the softest. Preservation techniques have significantly affected the pH of olive brines and statistically found to be different from pasteurized olives, potassium sorbate and ozonated olives (p <0.05). The acidity, Na, K, Ca, total phenolic substance, DPPH radical scavenger activity amounts of pasteurized, potassium sorbate and ozonated olives decreased during storage. It was determined that ozone application, which was used for the first time in table olive preservation, would not be an alternative to pasteurization which did not show any microbial activity (total mesophilic aerobic bacteria, lactic acid bacteria, yeast-mold, Enterobacteriaceae) and potassium sorbate which was determined to be effective only against yeast-molds. However, it was concluded that ozone application could be a potential application to reduce the microbial load in the green table olive preservation, as it has a suppressive effect on microbial development and does not negatively affect the color characteristics and hardness of olives.
Açıklama
Anahtar Kelimeler
Domat Zeytin Çeşidi, Duyusal Analiz, Fermantasyon, İspanyol Usulü Zeytin İşleme, Kalsiyum Klorür, Muhafaza, Pastörizasyon, Potasyum Klorür, Potasyum Sorbat, Ozon, Sodyum Klorür, Calcium Chloride, Domat Olive Variety, Fermentation, ozone, Pasteurization, Potassium Chloride, Potassium Sorbate, Sensory Analysis, Sodium Chloride, Spanish-Style Olive Processing.
