Zeytin yaprağı ekstraktı ilaveli domates salçası üretiminin optimizasyonu
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bursa Teknik Üniversitesi, Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada 87 °C, 90 °C ve 93 °C sıcaklıklarda dolumu yapılan domates salça örneklerine farklı konsantrasyonlarda (500 µg/g, 1000 µg/g, 2000 µg/g) zeytin yaprağı ekstraktı (ZYE) eklenmiştir. Domates salça örnekleri 90 gün boyunca oda sıcaklığında (25±0,5 ºC) muhafaza edilmiştir ve 0. gün ve 90. gün depolama sürelerinde belirlenen kalite ve mikrobiyolojik analizleri yapılmıştır. Farklı ZYE konsantrasyonu ilave edilen domates salçası örneklerinin oda sıcaklığı (25±0,5 ºC) koşulunda 90 gün depolama periyodu sonucu ZYE miktarı arttıkça örneklerin ºbriks değerinde de önemli (p<0,05) artış olduğu belirlenmiştir. ZYE ilave edilen domates salçası örnekleri ZYE ilave edilmeyen örneklere kıyasla ZYE konsantrasyonu arttıkça örneklerin pH değerinin arttığı tespit edilmiştir. Farklı sıcaklıklarda dolumu yapılan salça örneklerinde ZYE konsantrasyonu arttıkça toplam asitlik miktarının azaldığı belirlenmiştir (p<0,05). Depolama süresi arttıkça su aktivitesinin önemli (p<0,05) ölçüde düştüğü gözlemlenmiştir. Salça örneklerinde tuz miktarının ZYE konsantrasyonu arttıkça azalması önemli (p<0,05) bulunmuştur. ZYE ilave miktarı ve dolum sıcaklığından bağımsız olarak 0. günden 90. güne salça örneklerinde indirgen şeker miktarında yaşanan azalmanın önemli (p<0,05) olduğu belirlenmiştir. Salça örneklerinde dolum sıcaklığı ve ZYE konsantrasyon miktarı arttıkça likopen değerinin de önemli (p<0,05) ölçüde arttığı gözlemlenmiştir. Domates salçası örneklerinde yüksek toplam fenolik madde miktarının 0. gün analiz sonuçlarında ortaya çıktığı bu sebeple depolama süresi arttıkça toplam fenolik madde miktarının da zamanla azalması önemli (p<0,05) bulunmuştur. Örneklerde ZYE konsantrasyonunun artması ile ortalama toplam fenolik madde miktarında da artış olduğu gözlemlenmiştir. Farklı ZYE konsantrasyonları eklenen salça örneklerindeki antioksidan kapasite değerleri artış göstermiştir. Dolum sıcaklığı ve depolama süresi arttıkça HMF miktarının artması önemli (p<0,05) bulunmuştur. Domates salçası örneklerinde ZYE konsantrasyonu arttıkça konsistens değerinin de arttığı tespit edilmiştir. Salça örneklerinde ZYE konsantrasyonu arttıkça siyah leke miktarında gözlemlenen azalmanın istatistiki olarak önemli (p<0,05) olduğu tespit edilmiştir. Depolama süresi arttıkça HMC değerinin artmış olduğu gözlemlense de ZYE ilavesi ile HMC değerinin salça örneklerinde elimine edilebildiği gözlemlenmiştir. L*, a* ve b* değerlerinin ZYE ilave edilmeyen salça örneklerine göre farklılık (p<0,05) gösterdiği, depolama süresi ve dolum sıcaklığı arttıkça bu değerlerde azalma gözlemlenmiştir. Depolama süresince bütün salça örneklerinin a/b ve C* değerlerinde azalma tespit edilmiştir. Salça örneklerinin α ve ΔE değerlerindeki değişimler incelendiğinde depolama süresi arttıkça α değeri artarken, ΔE değerinin azaldığı gözlemlenmiştir. Salça örnekleri mikrobiyolojik açıdan değerlendirildiğinde ZYE eklenmeyen 87 ºC ve 90 ºC dolum sıcaklığına sahip örneklerde anaerobik bakteri üremesi olması nedeni ile tüketilmeye uygun bulunmazken, ZYE ilave edilen üç farklı dolum sıcaklığına sahip örneklerde herhangi bir üreme gözlemlenmemiştir. Domates salçası örneklerinin duyusal değerlendirmesinde 2000 µg/g ZYE ilave edilen örneklerde acı tat algılanırken diğer ZYE konsantrasyonları ve ZYE ilave edilmeyen örneklerde acı tat algılanmadığı tespit edilmiştir. Duyusal olarak en beğenilen örneklerin ZYE ilave edilmeyen ve 500 µg/g ZYE ilave edilen salça örnekleri olduğu saptanmıştır. Bu sonuçlar zeytin yaprağında bulunan fenolik bileşiklerin mikroorganizmaların gelişimi üzerine engelleyici ve geciktirici etkileri olduğunu (antifungal ve antimikrobiyal) kanıtlar niteliktedir.
In this study, OLE was added at different concentrations (500 µg/g, 1000 µg/g, 2000 µg/g) to tomato paste samples filled at 87 °C, 90 °C and 93 °C. Tomato paste samples were kept at room temperature (25±0.5 ºC) for 90 days and their quality and microbiological analyzes were carried out at the 0th day and 90th day storage periods. It was determined that the ºbrix value of the tomato paste samples with different OLE concentrations increased significantly (p<0.05) as the amount of OLE increased after 90 days of storage at room temperature (25±0.5 ºC). It was determined that the pH value of the samples increased as the OLE concentration increased compared to the samples without OLE added. It was determined that the total acidity amount decreased as the OLE concentration increased in tomato paste samples filled at different temperatures (p<0.05). It was observed that the water activity decreased significantly (p<0.05) as the storage time increased. It was found that the amount of salt in tomato paste samples decreased as the OLE concentration increased (p<0.05). It was determined that the decrease in the amount of reducing sugar in tomato paste samples from 0 to 90 days was significant (p<0.05), regardless of OLE addition amount and filling temperature. It was observed that the lycopene value increased significantly (p<0.05) as the filling temperature and OLE concentration increased in tomato paste samples. It was found that high total phenolic substance content in tomato paste samples appeared in the 0th day analysis results, therefore, as the storage time increased, the total phenolic substance content decreased over time (p<0.05). It was observed that the mean total phenolic substance content increased with the increase of OLE concentration in the samples. The antioxidant capacity values of tomato paste samples added with different OLE concentrations increased. It was found that the amount of HMF increased as the filling temperature and storage time increased (p<0.05). It was determined that as the OLE concentration in tomato paste samples increased, the consistency value also increased. As the ZYE concentration in tomato paste samples increased, the decrease observed in the amount of black stain was found to be statistically significant (p<0.05). Although it was observed that the HMC value increased as the storage time increased, it was observed that the HMC value could be eliminated in tomato paste samples with the addition of OLE. It was observed that L*, a* and b* values differed (p<0.05) compared to tomato paste samples without OLE added, and a decrease was observed in these values as the storage time and filling temperature increased. a/b and C* values of all tomato paste samples decreased during storage. When the changes in the α and ΔE values of tomato paste samples were examined, it was observed that as the storage time increased, the α value increased, while the ΔE value decreased. When the tomato paste samples were evaluated microbiologically, samples with 87 ºC and 90 ºC filling temperatures without OLE were not found suitable for consumption due to the growth of anaerobic bacteria, while no growth was observed in the samples with three different filling temperatures to which OLE was added. In the sensory evaluation of tomato paste samples, it was determined that while bitter taste was detected in the samples with 2000 µg/g OLE added, no bitter taste was detected in the samples with other OLE concentrations and no OLE added. It was determined that the most liked samples in terms of sensory were tomato paste samples without OLE added and 500 µg/g OLE added. These results are evidence that the phenolic compounds in the olive leaf have inhibitory and retarding effects on the development of microorganisms (antifungal and antimicrobial).
In this study, OLE was added at different concentrations (500 µg/g, 1000 µg/g, 2000 µg/g) to tomato paste samples filled at 87 °C, 90 °C and 93 °C. Tomato paste samples were kept at room temperature (25±0.5 ºC) for 90 days and their quality and microbiological analyzes were carried out at the 0th day and 90th day storage periods. It was determined that the ºbrix value of the tomato paste samples with different OLE concentrations increased significantly (p<0.05) as the amount of OLE increased after 90 days of storage at room temperature (25±0.5 ºC). It was determined that the pH value of the samples increased as the OLE concentration increased compared to the samples without OLE added. It was determined that the total acidity amount decreased as the OLE concentration increased in tomato paste samples filled at different temperatures (p<0.05). It was observed that the water activity decreased significantly (p<0.05) as the storage time increased. It was found that the amount of salt in tomato paste samples decreased as the OLE concentration increased (p<0.05). It was determined that the decrease in the amount of reducing sugar in tomato paste samples from 0 to 90 days was significant (p<0.05), regardless of OLE addition amount and filling temperature. It was observed that the lycopene value increased significantly (p<0.05) as the filling temperature and OLE concentration increased in tomato paste samples. It was found that high total phenolic substance content in tomato paste samples appeared in the 0th day analysis results, therefore, as the storage time increased, the total phenolic substance content decreased over time (p<0.05). It was observed that the mean total phenolic substance content increased with the increase of OLE concentration in the samples. The antioxidant capacity values of tomato paste samples added with different OLE concentrations increased. It was found that the amount of HMF increased as the filling temperature and storage time increased (p<0.05). It was determined that as the OLE concentration in tomato paste samples increased, the consistency value also increased. As the ZYE concentration in tomato paste samples increased, the decrease observed in the amount of black stain was found to be statistically significant (p<0.05). Although it was observed that the HMC value increased as the storage time increased, it was observed that the HMC value could be eliminated in tomato paste samples with the addition of OLE. It was observed that L*, a* and b* values differed (p<0.05) compared to tomato paste samples without OLE added, and a decrease was observed in these values as the storage time and filling temperature increased. a/b and C* values of all tomato paste samples decreased during storage. When the changes in the α and ΔE values of tomato paste samples were examined, it was observed that as the storage time increased, the α value increased, while the ΔE value decreased. When the tomato paste samples were evaluated microbiologically, samples with 87 ºC and 90 ºC filling temperatures without OLE were not found suitable for consumption due to the growth of anaerobic bacteria, while no growth was observed in the samples with three different filling temperatures to which OLE was added. In the sensory evaluation of tomato paste samples, it was determined that while bitter taste was detected in the samples with 2000 µg/g OLE added, no bitter taste was detected in the samples with other OLE concentrations and no OLE added. It was determined that the most liked samples in terms of sensory were tomato paste samples without OLE added and 500 µg/g OLE added. These results are evidence that the phenolic compounds in the olive leaf have inhibitory and retarding effects on the development of microorganisms (antifungal and antimicrobial).
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
