Pazarlama Dışı Olan Karpuzlardan (Citrullus lanatus) Hayvan Beslemede Kullanılabilecek Yan Ürünlerin Elde Edilmesi, Depolanması, Bazı Besin Madde ve Mikrobiyolojik Özelliklerinin Belirlenmesi

Çalışmada, pazar dışı kalma durumunda olan karpuzların kabuk, çekirdek ve etli kısımlarının tamamından katma değerli ve dayanıklı karpuz ürünlerini üretilmesi amaçlanmıştır. Araştırmada hasatı üzerinden 15 gün geçmiş karpuzlardan karpuz suyu, karpuz püresi ve karpuz posası olmak üzere üç farklı ürün üretilmiştir. Bu ürünlerin hiçbir muamele yapılmamış olana taze grup, buhar basınçlı ısıl işlem uygulanmış olana asitsiz grup ve buhar basınçlı ısıl işlem + sitrik asit ilavesi uygulanmış olana da asitli grup adı verilmiştir. Çalışmada taze örneklerde, konserve işlemlerinden hemen sonra alınan örneklerde, 0., 30., 90. ve 180. gün depolanan örneklerde kimyasal ve mikrobiyolojik analizler yapılmıştır. Karpuzlardan elde edilen ürünler posa, püre ve su olarak tanımlanmıştır. Konserve işlemlerinden hemen sonra alınan örneklerin (asitli ve asitsiz) sonuçlarına göre her iki muamelede de mikrobiyolojik açıdan pastörizasyon sağlanmıştır. Depolamanın 0., 30., 90. ve 180. günlerinde açılan konserve ürünlerinden alınan örneklerde mikroorganizma üreme durumları incelenmiştir. Asitli gruba göre asitsiz grupta daha yüksek toplam mezofilik aerobik bakteri (p<0.01) ve toplam Clostridia (p<0.01) ürediği tespit edilmiştir. 0. gün depolamaya göre; 30. ve 90. günlük depolamalarda her iki bakteri sayısı artmış ancak 180. günde alınan örneklerde ise bakteri sayıları azalmıştır. Çalışmada, pazarlama dışı kalmış karpuzlardan hayvan beslemede kullanılabilecek karpuz suyu, karpuz püresi ve karpuz posası üretilebileceği belirlenmiştir. Diğer uygulamalara göre, asit katkısı + ısıl işlem uygulamasının daha uygun olduğu görülmüştür.

Anahtar Kelimeler:

Karpuz, ısıl işlem, sitrik asit

Obtaining the By-Products That Can Be Used in Animal Nutrition from Non-Marketing Watermelons, Storage of These Products, Researching Some Nutrient and Microbiological Properties

In the study, it was aimed to produce value-added and durable watermelon products from the rind, seeds and fleshy parts of the watermelons which are out of market. In the research, three different products were produced watermelon juice, watermelon puree and watermelon pulp from watermelons that were harvested 15 days ago. No treatment of these products was called fresh group, the steam pressurized heat treated group was called acid-free group and the steam pressurized heat treated + citric acid addition was called acidic group. In this study, chemical and microbiological analyzes were carried out on fresh samples, samples taken immediately after canning processes, samples stored at 0., 30., 90. and 180. days. The products obtained from watermelons are defined as pulp, puree and water. According to the results of the samples taken immediately after canning processes (with and without acid), pasteurization was provided microbiologically in both treatments. Microbiological reproduction status of the samples taken from the canned products opened on the 0., 30., 90. and 180. days of storage were examined. It was determined that total mesophilic aerobic bacteria (p <0.01) and total Clostridia (p <0.01) were higher in the acid-free group than the acidic group. According to storage on day 0.; In the 30. and 90. day storage, both bacteria numbers increased but in the 180. day samples the number of bacteria decreased. In the study, it was determined that watermelon juice, watermelon puree and watermelon pulp which can be used in animal feeding can be produced from the non-marketing watermelons. It has been found that acid addition + heat treatment is more suitable than other applications.

Keywords:

Watermelon, heat treatment, citric acid,

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