Donmuş Muhafaza Sırasında Meyve ve Sebzelerde Oluşan Kalite Değişimleri

Yapılarında yaklaşık olarak %95 oranında su bulunan meyve ve sebzelerin tüketim aşamasına kadar geçen süreçte çeşitli yöntemlerle dayanıklı hale getirilmeleri gerekir. Bozulmaya neden olan biyokimyasal reaksiyonlar ile mikrobiyolojik faaliyetler yüksek su aktivitesi değerlerinde daha kolay gerçekleşir. Bu nedenle, meyve ve sebzelerin bozulmalarını önlemek için su aktivitesini düşürecek işlemler uygulanmalıdır. Su aktivitesini düşürmede etkili olan dondurma, meyve ve sebzelerin muhafazasında sık kullanılan işlemlerden biridir. Sıcaklığın düşürülmesiyle ürün yapısında bulunan serbest su dondurulmakta ve böylece mikroorganizma faaliyetleri ile enzim aktivitesinden kaynaklanabilecek bozulmalar da önemli ölçüde engellenebilmektedir. Teknolojik ve ekonomik nedenler dikkate alındığında, meyve ve sebzelerin muhafazası için dondurma ve dondurarak muhafaza yöntemi diğer birçok yönteme göre avantajlı görünmektedir. Taze meyve ve sebze özelliklerine en yakın ürün dondurularak muhafaza ile elde edilebilmektedir. Bu çalışmada dondurma işleminin temel prensipleri ve dondurulmuş meyve ve sebzelerde meydana gelen kalite değişimleri hakkında bilgiler derlenmiştir

Anahtar Kelimeler:

Dondurarak muhafaza, Meyve ve sebze, Kalite değişimleri

Quality Changes in Fruits and Vegetables During Frozen Storage

Stability of fruits and vegetables with about 95% water in their contents should be increased by various preservation methods until consumption. The rates of microbiological activities and biochemical reactions are faster at high water activity levels. Reducing the water activity of fruits and vegetables is a common practice in the prevention of spoilage. Freezing is an effective and widely used technology for preservation of fruits and vegetables. By decreasing the temperature below the freezing point of fruits and vegetables, free water in plant tissues is frozen. Microbial and enzyme activities are limited, and this prevents the spoilage of fruits and vegetables. From technological and economical point of view, freezing seems to have more advantages compared to other preservation techniques since the quality of frozen products is closer to their fresh counterparts. In this study, basic principles of freezing and quality changes in fruits and vegetables during freezing are reviewed

Keywords:

Freezing technology, Fruits and vegetables, Quality changes,

PDF

___

Skrede, G., 1996. Fruits. In Freezing Effects on Food Quality, Edited by E.J. Lester, Marcel Dekker Inc., New York. pp 183-245.
Rickman, C.J., Barrett, D. M., Bruhn, M. C., 2007. fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of Science of Food and Agriculture 87: 930-944.
De Ancos, B., Sanchez-Moreno, C., De Pascual- Teresa, S., Cano, M. P., 2006. Fruit freezing principles. In Handbook of Fruits and Fruit Processing, Edited by Y.H. Hui, Blackwell Publishing, 2121 State Avenue, Ames, Iowa 50014, USA, pp. 59-79.
Reid, D., 1996. Fruit Freezing : In Processing Fruits edited by Somogoyi, L.P. Science and Technology. Vol. 1. Biology, Principles and Application.
Rahman, M. S., 2006. State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science and Technology 17 : 129-141.
Fennema, O.R., 1976. The U.S. frozen food industry 1776-1976. Journal of Food Technology 30(6): 56-61.
Rahman, M.S., 1999. Food Preservation by Freezing. In Handbook of Food Preservation, Edited by M.S. Rahman, Marcel Dekker Inc., New York, p259.
Cemeroğlu, B., 2005. Gıda Mühendisliğinde Temel İşlemler, Gıda Teknolojisi Derneği Yayınları, No:29, Ankara.
Anon., 1986 Institute International of Refrigeration (IIR) Recommendations for the Processing and Handling of Frozen Foods. Third edition. Ed. Institute International of Refrigeration, Paris, France.
Sablani, S.S., Bruno, L., Kasapis, S., Symaladevi M.R., Development of a state diagram. Journal of Food Engineering 90: (1) 110-118. of rice
Topaloğlu, A., Gülten, Ş. 2002. Türkiye’de Dondurulmuş Gıda Sektörü ve Gelişimi. Türkiye V.Tarım Ekonomisi Kongresi, 18-20 Eylül, Erzurum.
Cemeroğlu, B., Karadeniz, F., Özkan, M., 2003. Meyve Sebze İşleme Teknolojisi Cilt III. Gıda Teknolojisi Yayınları No:28 Ankara.
Aguilar, M., Rincon, F., 2007. Improving knowledge of garlic paste greening through the design of an experimental strategy. Journal of Agricultural and Food Chemistry 55: (25) 10266-10274.
Santerre, C. R., Cash, J. N., Van Norman, D. J., 1988. Ascorbic acid citric acid combinations in the processing of frozen apples slices. Journal of Food Science 55 : (6) 1713-1720.
Martino, M. N. and Zarizky N. E., 1988. Ice crystal size modifications during frozen beef storage. Journal of Food Science 53 : (6) 1631.
Hagiwara, T., Hartel, W.T., Matsukawa, S., 2006. Relationship between recrystallization rate of ice crystals in sugar solutions and water mobility in freze-concentrated Business Media, Inc. 74-82. Springer Science
Cano, M.P., 1996. Vegetables : In Freezing Effects on Food Quality, edited by Lester E. Jeremiah, Marcel Dekker Inc., New York USA pp. 247-297.
Cano, M.P., Marin, M.A., De Ancos, B., 1993. Pigment and color stability of frozen kiwi-fruit slices during Lebensmittel Untersuchung und Forschung 197: 346-352. Zeistchirft fuer A., Wrolstad, R.E., 2004. Anthocyanins and polyphenolic compositon of fresh and processed cherries. Journal of Food Science 69: 73-83.
De Ancos, B., Ibanez, E., Reglero, G., Cano, M.P., 2000. Ellagic acid, vitamin C and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural Food and Chemistry 48 : 4565-4570.
Sahari, M.A., Boostani, M., Hamidi, E.Z., 2004. Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry. Food Chemistry 86: 357-363.
Marin, M. A., Cano, M. P., Fuster, C., 992. Freezing preservation of four Spanish mango cultivars (Mangifera indica, L.) : chemical and biochemical aspects. Zeistchirft fuer Lebensmittel Untersuchung und Forschung 194: 566-569.
Urbanyi, G., Horti, K., 1989. Color and carotenoid content of quick-frozen tomato cubes during frozen storage. Acta Alimentaria 18: 247-267.
Rickman, C.J., Barrett, D. M, Bruhn, M. C., 2007. fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. Journal of Science of Food and Agriculture 87: 1185-1196.