CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS

Özkan, Mehmet; Tağı, Şeref; ÖZTÜRK, Bülent; TÜRKYILMAZ, Meltem; ÖZTÜRK, Kadir

CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS

Meltem TÜRKYILMAZ, (Ankara Üniversitesi, Gıda Güvenliği Enstitüsü, Ankara, Türkiye)

Şeref TAĞI, (Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)

Mehmet ÖZKAN, (Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)

Kadir ÖZTÜRK, (Tarım ve Köyişleri Bakanlığı, Meyvecilik Araştırma Merkezi Enstitüsü, Malatya, Türkiye)

Bülent ÖZTÜRK (Tarım ve Köyişleri Bakanlığı, Meyvecilik Araştırma Merkezi Enstitüsü, Malatya, Türkiye)

GIDA

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Yıl: 2013 Cilt: 38 Sayı: 5 Sayfa Aralığı: 275 - 282 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS

Öz:

Bu çalışma; kuru kayısıların, fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine farklı kükürt dioksit (SO2) konsantrasyonlarının (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) etkisini değerlendirmek amacıyla yürütülmüştür. Kükürt içermeyen kuru kayısı örnekleri kontrol grubu olarak değerlendirilmiştir. Kuru kayısıların içerdiği SO2 konsantrasyonu ile pH (r =0.913), titrasyon asitliği (r = 0.983), esmerleşme değerleri (r =0.981) ve β-karoten miktarları (r = 0.822) arasında güçlü korelasyonlar tespit edilmiştir (P<0.05). En düşük düzeyde SO2 içeren (188 mg SO2/kg) örnekte dahi toplam psikrofilik bakteri, laktik asit bakterisi, Staphylococcus spp., toplam Enterobacteriaceae, kserofilik küf ile toplam küf ve maya sayıları tespit limitlerinin (<0.6 log kob/g) altındadır. Kurutma sonrasında 188 mg/kg düzeyindeki SO2 konsantrasyonu, esmer renk ve mikrobiyel yük açısından yeterli olmasına rağmen, başlangıçtaki β-karoten miktarını korumak için gerekli olan en düşük SO2 konsantrasyonu 791 mg/kgdır.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

FARKLI DÜZEYDE SO2 İÇEREN KURU KAYISILARDAKİ KİMYASAL ve MİKROBİYEL FARKLILIKLAR

Öz:

This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r =0.913), titratable acidity values (r = 0.983), browning values (r =0.981) and β-carotene contents (r = 0.822) of DAs (P<0.05). The number of total psycrophilic aerobic bacteria (TPAB), lactic acid bacteria, yeast and mold, xerophilic mould, Staphylococcus spp., and total Enterobacteriaceae were below the detection limit (<0.6 log cfu/g) in samples containing SO2 even at the lowest level (188 mg SO2/kg). Although 188 mg SO2 per kg of DAs is sufficient SO2 concentration with respect to browning color and microbial load right after drying, DAs should contain minimum 791 mg SO2/kg to protect the initial β-carotene content.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TÜRKYILMAZ M, Tağı Ş, Özkan M, ÖZTÜRK K, ÖZTÜRK B (2013). CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. , 275 - 282.
Chicago	TÜRKYILMAZ Meltem,Tağı Şeref,Özkan Mehmet,ÖZTÜRK Kadir,ÖZTÜRK Bülent CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. (2013): 275 - 282.
MLA	TÜRKYILMAZ Meltem,Tağı Şeref,Özkan Mehmet,ÖZTÜRK Kadir,ÖZTÜRK Bülent CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. , 2013, ss.275 - 282.
AMA	TÜRKYILMAZ M,Tağı Ş,Özkan M,ÖZTÜRK K,ÖZTÜRK B CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. . 2013; 275 - 282.
Vancouver	TÜRKYILMAZ M,Tağı Ş,Özkan M,ÖZTÜRK K,ÖZTÜRK B CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. . 2013; 275 - 282.
IEEE	TÜRKYILMAZ M,Tağı Ş,Özkan M,ÖZTÜRK K,ÖZTÜRK B "CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS." , ss.275 - 282, 2013.
ISNAD	TÜRKYILMAZ, Meltem vd. "CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS". (2013), 275-282.

APA	TÜRKYILMAZ M, Tağı Ş, Özkan M, ÖZTÜRK K, ÖZTÜRK B (2013). CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. GIDA, 38(5), 275 - 282.
Chicago	TÜRKYILMAZ Meltem,Tağı Şeref,Özkan Mehmet,ÖZTÜRK Kadir,ÖZTÜRK Bülent CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. GIDA 38, no.5 (2013): 275 - 282.
MLA	TÜRKYILMAZ Meltem,Tağı Şeref,Özkan Mehmet,ÖZTÜRK Kadir,ÖZTÜRK Bülent CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. GIDA, vol.38, no.5, 2013, ss.275 - 282.
AMA	TÜRKYILMAZ M,Tağı Ş,Özkan M,ÖZTÜRK K,ÖZTÜRK B CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. GIDA. 2013; 38(5): 275 - 282.
Vancouver	TÜRKYILMAZ M,Tağı Ş,Özkan M,ÖZTÜRK K,ÖZTÜRK B CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS. GIDA. 2013; 38(5): 275 - 282.
IEEE	TÜRKYILMAZ M,Tağı Ş,Özkan M,ÖZTÜRK K,ÖZTÜRK B "CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS." GIDA, 38, ss.275 - 282, 2013.
ISNAD	TÜRKYILMAZ, Meltem vd. "CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS". GIDA 38/5 (2013), 275-282.