The chemical, microbiological and sensory characteristics of şalgam during fermentation process

Abstract

Fermentation of dairy products, vegetables, meat, and fish is one of the oldest known food preservation method (Liong, 2015). Some fermented products (cheeses, pickles, sauerkraut, beer, and wine) are known worldwide, where most of them (brovada, boza, tarhana, kimchi) were produced as regional level by traditional methods (Erten et al., 2017). Şalgam is a local product that widely produced around Çukurova region in Turkey, and it has been an international export product over last years (Boyaci-Gunduz et al., 2018;Tanguler et al., 2015).Temperature is one of the most important factors affecting the growth of lactic acid bacteria (LAB) by different forms in fermentation (Matejčeková et al., 2016). As the temperature increases, generally the kinetics of the chemical and enzymatic reactions inside the cell increase as well (Trontel et al., 2010).Conversely, proteins, nucleic acids, and other cellular components can be damaged irreversibly above a certain temperature (Toqeer

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

“…According to Shalgam Beverages Standard [30], the amount of ash should be below 15 g/L in terms of dry matter [2]. The amount of ash determined in the study is compatible with the values reported by Tanguler [1], while it is lower than the values reported by Anonymous [2], Deryaoğlu [21], Cırak et al [23] and Utuş [27].…”

“…According to the results obtained despite a decrease in pH, generally, this change was not found statistically significant (p≥0.05). According to Anonymous [2] and many research, it was found that the pH value of shalgam beverages without storage is between 3.30 and 3.80 [5,14,[21][22][23][24][25][26][27][28][29] so research result for initial pH value was parallel with these studies. With the fast process, it was determined as 3.58 for samples produced at 25°C and 3.50 for samples produced at 35°C.…”