Şalgam Suyunun Depolanması Sırasındaki Kalite Özellikleri Üzerine Üretim Yöntemi ve Sıcaklığının Etkisi

Abstract

Shalgam has been a fermented beverage produced in high amounts and consumed widely in Turkey in recent years. Despite its potential, there is no specific processing method or temperature for the production of shalgam beverages. Therefore, in this study, some changes in shalgam obtained by using two production processes (conventional and rapid processes) at 25 and 35°C were monitored during 4 months of storage. In particular, changes in color values that might affect product quality and attractiveness were influenced by production method, temperature and storage time. The highest a* and b* color values were found in samples produced by using the rapid process at 25°C (5.61 and 0.12, respectively) while the lowest values were found in those manufactured by the conventional method at 35°C. The L* values of beverages changed by storage time. In addition, while the content of anthocyanins decreased by storage time, the content of total antioxidants increased. Additionally, when production temperatures were compared, total aerobic mesophilic bacteria counts in shalgam beverages were higher at 35°C than 25°C. All samples produced at two different temperatures and with two different methods showed a decrease in the number of lactic acid bacteria at the end of storage time. Considering all the changes, it could be concluded that it would be inappropriate to store shalgam beverages at room temperature for 4 months or longer without using any heat treatment or preservative.

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

“…The L* value of the control sample was 11.8 while that of the PEF-treated sample was 13.2. The obtained L* values are consistent with the results of Tangüler et al 38 who found the lightness values of shalgam juices between 13.56 and 14.46.…”

“…Depending on the activities of LAB, Arslan et al 46 reported that the titratable acidity of shalgam juice increased during cold storage. The titratable acidity determined by Tangüler et al 38 in shalgam juice samples at the end of the 4 months storage period is lower (3.54-4.85 g L −1 ) than those of this study. This may be due to the use of different amounts of black carrots in production.…”

“…Although a partial decrease in pH was observed, the effect of the 70 days storage period on pH values was insignificant (P > 0.05). Likewise, Tangüler et al 38 determined that the decrease in pH over the 4 months storage period was negligible. At the end of the storage period, the pH values of the control and PEF-treated samples were 3.28 and 3.23, respectively.…”

“…The dry matter contents of shalgam juices were found around 20 g L −1 in previous studies. 31,38 Color is very important in the trade of shalgam juice, and color values below the criteria may cause the product to be sold at a lower price. 39 The color values of the shalgam juice samples at the end of the fermentation are shown in Fig.…”

“…55 This has been explained by the sensitivity of bacteria to low electric fields depending on their size and position (horizontal or vertical) in the electric field. 55,56 Tangüler et al 38 determined the LAB numbers between 7.1 and 8.4 log 10 CFU mL −1 in shalgam juice produced by the conventional and rapid method. Özer and Çoksöyler 57 detected LAB counts between 4.4 and 7.9 log 10 CFU mL −1 in commercial shalgam juices.…”