Araştırma Makalesi
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Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)

Yıl 2018, Cilt: 16 Sayı: 3, 264 - 270, 29.10.2018
https://doi.org/10.24323/akademik-gida.474933

Öz

Hurma olive is a special
olive cultivar that loses its bitter taste before harvesting, and sweetness
occurs when the fruit is still on the tree. Thus, it can be directly consumed right
after being harvested.
Studies
on the preservation of Hurma olive
without salt have been very limited and it has not been implemented in practice
yet. In this study, some quality characteristics of Hurma olives under different modified atmospheres were determined
during storage. For this purpose, the efficacy of washing, lactic acid dip, and
modified atmosphere packaging (MAP) were studied throughout 120 days at 1°C. Hurma olive samples were washed with tap
water and dipped in lactic acid solution (0.2% w/v) for 1 minute before packaging.
After the application of vacuum, samples were packaged under the atmosphere of 100%
CO2, 60% CO2 / 40% N2, and air combination and
then stored at 1°C for 120 days. Physicochemical analyses such as acidity,
reduced sugar, bitterness, color (CIE L*, a*, b*)
and dry matter contents along with sensory analyses were carried out at regular
intervals throughout the storage period. Insignificant differences were
determined among washed and unwashed Hurma
olives in terms of their physicochemical parameters whereas unwashed olive
samples retained sensory characteristics better and preferred more by sensory panelists
than washed counterparts. Washed and vacuum packaged samples had more undesired
values in terms of the sensory characteristics studied.

Kaynakça

  • [1] IOC, (2018). World table olive figures. International Olive Council, Madrid, Spain. http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures, (Access date: 10/01/2018).
  • [2] Omar, S.H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78, 133-154.
  • [3] Sánchez Gómez, A.H., García García, P., Rejano Navarro, L. (2006). Elaboration of table olives. Grasas y Aceites, 57, 86-94.
  • [4] Panagou, E.Z. (2006). Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20ºC. LWT-Food Science and Technology, 39, 322-329.
  • [5] Zoidou, E., Melliou, E., Gikas, E., Tsarbopoulos, A., Magiatis, P., Skaltsounis, A.L. (2010). Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein. Journal of Agricultural and Food Chemistry, 58, 46-50.
  • [6] Jemai, H., Bouaziz, M., Sayadi, S. (2009). Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening. Journal of Agricultural and Food Chemistry, 57, 2961-68.
  • [7] Rigane, G., Salem, R.R., Sayadi, S., Bouaziz, M., 2011. Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivars. Journal of Food Science, 76, C965–C973.
  • [8] Aktas, A.B., Ozen, B., Tokatli, F., Sen, I. (2014). Phenolics profile of a naturally debittering olive in comparison to regular olive varieties. Journal of the Science of Food and Agriculture, 94, 691-698.
  • [9] El S.,N., Karakaya, S. (2009). Olive tree (Olea europaea) leaves: potential beneficial effects on human health. Nutrition Reviews, 67, 632-638.
  • [10] Susamci, E., Ozturk Gungor, F., Irmak, S., Ataol Olmez, H., Tusu, G. (2016). A study on the nutritional value of Hurma olives (Erkence cv.) that lose the bitterness on the tree. Journal of Agricultural Sciences, 22, 471-479.
  • [11] Sozbilen, G.S., Baysal, A.H. (2016). Microbial profile and bacterial characterization of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period. International Journal of Food Science and Technology, 51, 2099-2105.
  • [12] Phillips, C.A. (1996). Review: Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. International Journal of Food Science and Technology, 31, 463-479.
  • [13] Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V., Gorney, J.R., Garrett, E.H., Busta, F.F. (2003). Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety, 2, 142-160.
  • [14] Ucherek, M. (2004). An integrated approach to factors affecting the shelf life of products in modified atmosphere packaging (MAP). Food Reviews International, 20, 297-307.
  • [15] Beuchat, L.R. (1998). Surface decontamination of fruits and vegetables eaten raw: A review. Food Safety Unit World Health Organization, WHO/FSF/FOS/98.2, http://apps.who.int/iris/handle/10665/64435 (Access date:8/3/2018).
  • [16] Irmak, S., Tokusoglu, O. (2017). Saturated and unsaturated fatty acids composition of olive oils obtained from less salty black table olives preserved with vacuum, map and gamma irradiation technologies. Journal of Nutrition and Food Sciences, 7, 582.
  • [17] Anonymous, (2002). TS 1125 ISO 750 Fruit and vegetable products-Determination of titratable acidity. Turkish Standards Institute, Ankara, Turkey.
  • [18] Uylaser, V., Basoglu. F. (2000). Gıda Analizleri I-II Uygulama Kılavuzu. Uludağ Üniversitesi Ziraat Fakültesi Uygulama Kılavuzu No: 9, Bursa, Turkey.
  • [19] Diez, M.J.F., Fernandez, A.L., Cancho, F.C., Ouintana, M.C.D., Casanovas, J.L.C. (1972). Elaboracion de acaitunas negrasde me. Grassas y Aceites, 23, 91-93.
  • [20] Altuğ, T., Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme. Meta Basım, İzmir, Turkey.
  • [21] Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E., Debevere, J. (2003). Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. International Journal of Food Microbiology, 83, 263-280.
  • [22] Panagou, E.Z., Tassou, C.C., Katsaboxakis, K.Z. (2002). Microbiological, physicochemical and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20ºC. International Journal of Food Science and Technology 37: 635-641.
  • [23] Susamci, E., Romero, C., Tuncay, O., Brenes, M. (2017). An explanation for the natural de-bittering of Hurma olives during ripening on the tree. Grasas y Aceites 68: e182.
  • [24] Tuna, S. (2006). The Effect of Lye Treatment and Enzymatic Methods on Physico-chemical Characteristics in Black Table Olive Fermentation. M.Sci, Uludağ Üniversitesi, Bursa, Turkey.
  • [25] Üçüncü, M. (2000). Gıdaların Ambalajlanması. Ege Üniversitesi Basımevi, İzmir, Turkey.
  • [26] Esturk, O., Ayhan, Z. (2009). Effect of modified atmosphere packaging and storage time on physical and sensory properties of sliced salami. Journal of Food Processing and Preservation, 33, 114-125.
  • [27] Panagou, E.Z. (2004). Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea cultivar. Journal of The Science of Food and Agriculture, 84, 757-764.
  • [28] Soliva-Fortuny, R.C., Martin-Belloso, O. (2003). New advances in extending the shelf life of fresh-cut fruits: A review. Trends in Food Science and Technology, 14, 341-353.

Hurma Zeytinin (Erkence cv.) Fizikokimyasal ve Duyusal Özellikleri Üzerinde Paketleme Öncesi Uygulamaların ve Farklı Gaz Kompozisyonlarının Etkisi

Yıl 2018, Cilt: 16 Sayı: 3, 264 - 270, 29.10.2018
https://doi.org/10.24323/akademik-gida.474933

Öz

Hurma zeytin, meyve ağaç üzerindeyken acılığını kaybeden özel
bir zeytindir. Hasattan sonra doğrudan tüketilebilir. Hurma zeytinin tuzsuz olarak muhafazasına yönelik çalışmalar çok
sınırlı kalmış ve hayata geçirilememiştir. Bu çalışmada, depolama boyunca Hurma zeytinin bazı kalite özellikleri
araştırılmış ve farklı gaz kompozisyonları bu zeytinde ilk defa denenmiştir. Bu
amaçla 1°C’de 120 gün depolama sırasında yıkama, laktik aside daldırma ve
modifiye atmosfer paketlemenin etkinliği incelenmiştir. Zeytinler paketleme
öncesinde, çeşme suyu ile yıkanmış ve 1 dakika süreyle %0.2 (w/v)’lik laktik
asit çözeltisine daldırılmıştır. Zeytinler vakum uygulamasından sonra %100 CO2,
%60 CO2 / %40 N2, ve hava şeklindeki gazlarla
paketlendikten sonra 1°C’de 120 gün depolanmıştır. Depolama boyunca asitlik,
indirgen şeker, acılık, renk (CIE L*, a*, b*),
kuru madde gibi fizikokimyasal analizler ile duyusal analizler yürütülmüştür.
Yıkanmış ve yıkanmamış zeytinler arasında fizikokimyasal analizler açısından
önemli fark bulunmazken, duyusal özellikler bakımından daha iyi sonuçlar veren
yıkanmamış zeytinler panelistler tarafından daha çok tercih edilmiştir.
Yıkanmış ve vakumla paketlenmiş zeytinlerin duyusal açıdan daha kötü değerlere
sahip olduğu tespit edilmiştir.

Kaynakça

  • [1] IOC, (2018). World table olive figures. International Olive Council, Madrid, Spain. http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures, (Access date: 10/01/2018).
  • [2] Omar, S.H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78, 133-154.
  • [3] Sánchez Gómez, A.H., García García, P., Rejano Navarro, L. (2006). Elaboration of table olives. Grasas y Aceites, 57, 86-94.
  • [4] Panagou, E.Z. (2006). Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20ºC. LWT-Food Science and Technology, 39, 322-329.
  • [5] Zoidou, E., Melliou, E., Gikas, E., Tsarbopoulos, A., Magiatis, P., Skaltsounis, A.L. (2010). Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein. Journal of Agricultural and Food Chemistry, 58, 46-50.
  • [6] Jemai, H., Bouaziz, M., Sayadi, S. (2009). Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening. Journal of Agricultural and Food Chemistry, 57, 2961-68.
  • [7] Rigane, G., Salem, R.R., Sayadi, S., Bouaziz, M., 2011. Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivars. Journal of Food Science, 76, C965–C973.
  • [8] Aktas, A.B., Ozen, B., Tokatli, F., Sen, I. (2014). Phenolics profile of a naturally debittering olive in comparison to regular olive varieties. Journal of the Science of Food and Agriculture, 94, 691-698.
  • [9] El S.,N., Karakaya, S. (2009). Olive tree (Olea europaea) leaves: potential beneficial effects on human health. Nutrition Reviews, 67, 632-638.
  • [10] Susamci, E., Ozturk Gungor, F., Irmak, S., Ataol Olmez, H., Tusu, G. (2016). A study on the nutritional value of Hurma olives (Erkence cv.) that lose the bitterness on the tree. Journal of Agricultural Sciences, 22, 471-479.
  • [11] Sozbilen, G.S., Baysal, A.H. (2016). Microbial profile and bacterial characterization of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period. International Journal of Food Science and Technology, 51, 2099-2105.
  • [12] Phillips, C.A. (1996). Review: Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. International Journal of Food Science and Technology, 31, 463-479.
  • [13] Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V., Gorney, J.R., Garrett, E.H., Busta, F.F. (2003). Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety, 2, 142-160.
  • [14] Ucherek, M. (2004). An integrated approach to factors affecting the shelf life of products in modified atmosphere packaging (MAP). Food Reviews International, 20, 297-307.
  • [15] Beuchat, L.R. (1998). Surface decontamination of fruits and vegetables eaten raw: A review. Food Safety Unit World Health Organization, WHO/FSF/FOS/98.2, http://apps.who.int/iris/handle/10665/64435 (Access date:8/3/2018).
  • [16] Irmak, S., Tokusoglu, O. (2017). Saturated and unsaturated fatty acids composition of olive oils obtained from less salty black table olives preserved with vacuum, map and gamma irradiation technologies. Journal of Nutrition and Food Sciences, 7, 582.
  • [17] Anonymous, (2002). TS 1125 ISO 750 Fruit and vegetable products-Determination of titratable acidity. Turkish Standards Institute, Ankara, Turkey.
  • [18] Uylaser, V., Basoglu. F. (2000). Gıda Analizleri I-II Uygulama Kılavuzu. Uludağ Üniversitesi Ziraat Fakültesi Uygulama Kılavuzu No: 9, Bursa, Turkey.
  • [19] Diez, M.J.F., Fernandez, A.L., Cancho, F.C., Ouintana, M.C.D., Casanovas, J.L.C. (1972). Elaboracion de acaitunas negrasde me. Grassas y Aceites, 23, 91-93.
  • [20] Altuğ, T., Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme. Meta Basım, İzmir, Turkey.
  • [21] Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E., Debevere, J. (2003). Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. International Journal of Food Microbiology, 83, 263-280.
  • [22] Panagou, E.Z., Tassou, C.C., Katsaboxakis, K.Z. (2002). Microbiological, physicochemical and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20ºC. International Journal of Food Science and Technology 37: 635-641.
  • [23] Susamci, E., Romero, C., Tuncay, O., Brenes, M. (2017). An explanation for the natural de-bittering of Hurma olives during ripening on the tree. Grasas y Aceites 68: e182.
  • [24] Tuna, S. (2006). The Effect of Lye Treatment and Enzymatic Methods on Physico-chemical Characteristics in Black Table Olive Fermentation. M.Sci, Uludağ Üniversitesi, Bursa, Turkey.
  • [25] Üçüncü, M. (2000). Gıdaların Ambalajlanması. Ege Üniversitesi Basımevi, İzmir, Turkey.
  • [26] Esturk, O., Ayhan, Z. (2009). Effect of modified atmosphere packaging and storage time on physical and sensory properties of sliced salami. Journal of Food Processing and Preservation, 33, 114-125.
  • [27] Panagou, E.Z. (2004). Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea cultivar. Journal of The Science of Food and Agriculture, 84, 757-764.
  • [28] Soliva-Fortuny, R.C., Martin-Belloso, O. (2003). New advances in extending the shelf life of fresh-cut fruits: A review. Trends in Food Science and Technology, 14, 341-353.
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makaleleri
Yazarlar

Erkan Susamcı 0000-0003-1956-4634

Özlem Tuncay Bu kişi benim 0000-0002-5218-1056

Ayşegül Yoltaş Bu kişi benim 0000-0003-3115-0346

Yayımlanma Tarihi 29 Ekim 2018
Gönderilme Tarihi 8 Mart 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 16 Sayı: 3

Kaynak Göster

APA Susamcı, E., Tuncay, Ö., & Yoltaş, A. (2018). Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.). Akademik Gıda, 16(3), 264-270. https://doi.org/10.24323/akademik-gida.474933
AMA Susamcı E, Tuncay Ö, Yoltaş A. Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.). Akademik Gıda. Ekim 2018;16(3):264-270. doi:10.24323/akademik-gida.474933
Chicago Susamcı, Erkan, Özlem Tuncay, ve Ayşegül Yoltaş. “Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)”. Akademik Gıda 16, sy. 3 (Ekim 2018): 264-70. https://doi.org/10.24323/akademik-gida.474933.
EndNote Susamcı E, Tuncay Ö, Yoltaş A (01 Ekim 2018) Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.). Akademik Gıda 16 3 264–270.
IEEE E. Susamcı, Ö. Tuncay, ve A. Yoltaş, “Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)”, Akademik Gıda, c. 16, sy. 3, ss. 264–270, 2018, doi: 10.24323/akademik-gida.474933.
ISNAD Susamcı, Erkan vd. “Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)”. Akademik Gıda 16/3 (Ekim 2018), 264-270. https://doi.org/10.24323/akademik-gida.474933.
JAMA Susamcı E, Tuncay Ö, Yoltaş A. Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.). Akademik Gıda. 2018;16:264–270.
MLA Susamcı, Erkan vd. “Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)”. Akademik Gıda, c. 16, sy. 3, 2018, ss. 264-70, doi:10.24323/akademik-gida.474933.
Vancouver Susamcı E, Tuncay Ö, Yoltaş A. Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.). Akademik Gıda. 2018;16(3):264-70.

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