Yenilebilir Mısır Zeini Filmi Kaplamanın Orta Nemli Domates Kalitesi Üzerine Etkisi

Kurutulmuş domates örnekleri ön işlemlerden geçirildikten sonra %2.5 sitrik asit içeren 80 ºC’deki çözeltiye 2 dk daldırılarak orta nemli hale getirilmiştir. Orta nemli hale getirilen domateslerin kalitesi üzerine doğal mısır proteini zein film ile kaplamanın araştırıldığı bu çalışmada, örnekler (1) kontrol, (2) potasyum sorbat eklenmiş zein film, (3) potasyum sorbat + askorbik asit eklenmiş zein film ve (4) sadece zein film ile kaplama işlemlerine tabi tutularak gruplandırılmıştır. İşleme sonrası örnekler iki farklı depolama sıcaklığında (5 ve 20 ºC) 10 ay süre ile depolanmıştır. Orta nemli domates örneklerine zein ile kaplama uygulamasının depolama süresinde ağırlık kaybını azalttığı ayrıca film içeriğine sorbat eklenmesi ile mikrobiyal gelişimin yavaşladığı belirlenmiştir. Ayrıca orta nemli domateslerin toplam aerobik mezofilik canlı sayısı değerleri üzerinde depolama sıcaklığının etkisi istatistiksel bakımdan önemli (P<0.05) olarak bulunmuştur. Ancak örneklerin renginde kaplamanın belirgin bir etkisine rastlanmamıştır.

Anahtar Kelimeler:

Yenilebilir film, zein, sorbat, askorbik asit, orta nemli domates 　　

The Effect of Corn Zein Edible Film Coating on Quality of Intermediate Moisture Tomatoes (Turkish with English Abstract)

Dried tomatoe samples were dipped into 2.5% citric acid solution at 80 ºC for 2 minutes for achieving the intermediate moisture content. Then the samples were coated with natural corn protein zein based films. Different treatments were applied on the intermediate moisture tomatoes to compare the effects of coating process on the quality of tomatoes over 10 months storage at 5 and 20 ºC. Treatments were as follows: (1) control group (not coated), (2) potassium sorbate containing zein film coating, (3) potassium sorbate and ascorbic acid containing zein film coating and (4) (only) zein film coating. Coating was found to be effective on weight loss of samples during storage period. It as also identified that sorbate addition to the films decreased the rate of microbial growth. The effect of storage temperature on total aerobic mesophilic bacteria count was found statistically significant (P<0.05). However, no significant differences in color values of all samples was observed.

Keywords:

Edible film, zein, sorbate, ascorbic acid, intermediate moisture tomato 　,

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