Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup
Küçük Resim Yok
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Pamukkale Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Food manufacturers have focused on the production of minimally processed foods as an alternative to the use of preservatives and traditional heat treatments in order to protect quality and extend shelf life. Therefore, the use of natural antimicrobials is preferred. Oleoresins which are rich in natural antimicrobials, are a mixture of essential oil and resin extracted from plants. In this study, the tomato soup was enriched with thyme oleoresin, and the minimum inhibition concentration value of oleoresin on the target microorganism, Bacillus coagulans, at heat treatment of tomato based product was determined. The changes on the physical and chemical quality characteristics of the product were determined. The D-90 value of the B. coagulans in tomato soup was found as 3.67 min. while this value was found as 2.58 min. for the bacteria in the soup which contains thyme oleoresin. It was concluded that soup with thyme oleoresin had higher lycopene and brightness values than the control (without oleoresin) group.
Açıklama
Anahtar Kelimeler
Tomato soup, B. coagulans, Heat treatment, Quality, thyme, Oleoresin, Bacillus-Coagulans, Essential Oils, Spore Inactivation, Lycopene Content, Heat-Resistance, Constituents, Combination, Pathogens, Pressure, Kinetics
Kaynak
Pamukkale University Journal Of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
27
Sayı
7
