High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40 degrees C, and 200-500 MPa. The optimum processing conditions involved 34.23 degrees C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22 degrees C for 90 days. The control samples at 4 and 22 degrees C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time.
Açıklama
The authors would like to thank Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (project no: TAGEM/16/AR-GE/35) and Republic of Turkey Ministry of Development Government Planning Agency (Project no: 2009 DPT K 120140) for financial support and Innovative Food Technologies Development Application and Research Center (YENIGIDAM) for HPLC analyses.
Anahtar Kelimeler
High Hydrostatic-Pressure, Antioxidant Activity, Physicochemical Properties, Bioactive Compounds, Phenolic-Compounds, Pomegranate Juice
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
45
Sayı
7
Künye
Ates C, Akdemir Evrendilek G,Uzuner S. High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. J Food Process Preserv. 2021;45:e15598. h t t p s : //doi.org/10.1111/jfpp.15598
