BİGE İNCEDAYI, CANAN ECE TAMER, SENEM SUNA, ÖMER UTKU ÇOPUR

Hurdle Technology for Shelf Stable Minimally Processed Potato cv. Agriaa

Bu çalışmada mikrobiyal gelişimin kontrol altına alınması ve raf ömrünün uzatılması amacıyla, Agria patates çeşidi minimal yöntemle işlenme aşamasında, engeller teknolojisi kapsamında, kimyasal muamele ile birlikte, modifiye atmosfer ortamında paketleme ve soğukta muhafazaya alınmıştır. Yıkanan ve kabukları soyulan patates yumruları, tuz (%1), sodyum metabisülfit (1500 ppm) ve klor (150 ppm, pH: 6.8, 5 dk) çözeltileri ile muamele edilmiş; durulandıktan sonra iki gruba ayrılarak; ilk grup %1.5 sitrik asit, diğer grup %1sitrik asit + %0.5 L-sistein çözeltisine daldırılmıştır. İki farklı atmosfer koşuluna sahip ortamda paketlenen patatesler 4-6 ºCde 14 gün muhafaza edilmiştir. Ağırlık kaybı yalnızca azot ortamında paketlenen patateslerde daha düşük saptanırken; L- sistein metabolik aktiviteyi bastırararak ağırlık kaybını sınırlandırmıştır. Genel olarak L-sistein ve sitrik asit kombinasyonuyla muamele edildikten sonra, azot ve karbondioksit içeren ortamda paketlenen patateslerin kalitesi daha iyi korunmuştur. Ürünlerin esmerleşmesi iki haftaya kadar önlenebilmiş, ancak 8. günden sonra özellikle kontrol grubunda toplam koliform bakteri sayılarındaki artış nedeniyle, ürünler tüketilebilirliklerini kaybetmiştir. Buna rağmen, yalnızca sitrik asit uygulaması, ortalama iki hafta boyunca, ürünleri mikrobiyolojik yönden daha fazla güvence altına almıştır. Duyusal olarak ise L-sistein uygulaması yapılan patatesler koku yönünden red edilirken (p≤0.05), renk ve görünüş yönünden tercih edilmiştir.

Minimal İşlem Görmüş Agria Patates Çeşidi Üretiminde Raf Ömrünü Arttıran Engeller Teknolojisi

Chemical treatments in combination with modified atmosphere packaging and cold storage was employed as hurdles for control of microorganisms and extending shelf life of minimally processed potatoes in this study. Washed and hand-peeled potatoes were treated with NaCl (1%) + Na-metabisulphite (1500 ppm), chlorinated (150 ppm, pH: 6.8, 5 min) and rinsed with water. They were divided into two lots and subjected to the following treatments: dip in solutions containing 1.5% citric acid and 0.5% L-cysteine + 1% citric acid. The samples were packaged at two different gas combinations and stored at 4 to 6 ºC for 14 days. The weight loss of samples packaged under N2 was lower than the samples packaged under N2 and CO2. Also L-cysteine was more effective than citric acid for limiting weight loss by repressing metabolic activity. L-cysteine treatment with packaging under N2 and CO2 atmosphere had positive effects for protecting overall quality. Browning inhibited up to two weeks with the help of chemical inhibitors. Rapid increase of total coliform bacteria count after 8th day (especially in control samples) made inconsumable of these samples. However, citric acid treatment prolonged the shelf life up to two weeks. As sensorial, L-cysteine treated samples were rejected in terms of odour, but preferred in terms of colour and appearence.

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