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Farklı Konsantrasyonlarda Peynir Altı Suyu Kullanılarak Organik Kımı Bitkisinden Üretilen Turşuların Mikrobiyolojik, Kimyasal, Fiziksel ve Duyusal Özelliklerinin Depolama Süresince Belirlenmesi

Year 2018, Volume: 11 Issue: 1, 11 - 22, 24.04.2018

Abstract

Bu çalışmada Çeçil peynirinden elde edilen peynir altı suyunun farklı konsantrasyonları ve Kımı bitkisi kullanılarak üretilen Kımı turşu örneklerinin (20 ve 40 gün) depolama süresince kimyasal, mikrobiyolojik ve duyusal özelikleri incelenilmiştir. Örneklerin depolama boyunca mikrobiyolojik ve kimyasal özelliklerindeki değişiklikler önemli (P < 0,05) bulunmuştur. Kontrol örnekleri ile karşılaştırıldığında peynir altı suyu ekli turşu örneklerinde istatistiksel olarak daha yüksek laktik asit bakteri sayısına rastlanılmıştır. Peyniraltı suyu ilaveli örneklerde protein ve kurumadde oranları da kontrol grubundan yüksek bulunmuştur. Duyusal değerlendirme sonucunda kontrol ve %10 peynir altı suyu ilaveli K1 örneği diğer örneklerden (K2, K3, K4 ve K5) depolama boyunca daha çok beğenilmiştir. Bu çalışma sonuçları geleneksel olarak üretilen Kımı turşularındaki laktik asit bakteri popülasyonu hakkında bilgi vererek daha ileride yapılacak olan çalışmalarda starter kültür geliştirilmesinde bir kaynak olarak kullanılabileceği hakkında fikir verebilir.

References

  • Abriouel, H., Omar N.B., Pulido, R.P., López, R.L., Ortega, E., Cañamero, M.M., Gálvez, A. 2008. Vegetable Fermentations (in Molecular Techniques in the Microbial Ecology of Fermented Foods edited by Cocolin L and Ercolini D) Springer Science Business Media, LLC, New York, pp. 145-161.
  • Acosta, O.G., Vermeylen, F.M., Noel, C., Padilla-Zakour, O.I. 2015. Modelling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots. Food Control, 51, 390-396.
  • Aktan, N., Yücel, U., Kalkan, H. 1998. Pickled Technology, Ege University Press, İzmir, Turkey.
  • Altuğ, T. 1993. Sensory test techniques (p. 56). Aegean University, Faculty of Engineering, Course Books. Publication, İzmir, 28.
  • Altundağ, E., Özhatay, N. 2008-2009. Local names of some useful plants from Igdır province (East Anatolia). Journal of Faculty of Pharmacy of Ankara University, 40, 101-115.
  • Anonymous. 1983. Gıda Maddeleri Muayene ve Analiz Yöntemleri Kitabı. Tarım Orman ve Köyişleri Bakanlığı Gıda İşleri Genel Müdürlüğü, Genel Yayın No: 65, Ankara, p. 713 (in Turkish).
  • Anonymous. 1987. Bursa ilindeki turşu imalathanelerinin durumu ve üretilen turşuların kalite özelliklerinin saptanması. T.C. Tarım Orman ve Köyişleri Bakanlığı, Bursa Gıda Kontrol ve Araştırma Enstitüsü 1986 yılı biten araştırma projeleri, Bursa, 13 (in Turkish).
  • Anonymous. 1993. Hıyar Turşusu Standardı. TS 11112. TSE, Ankara, p. 13.
  • Anonymous. 2002. Toplam asit tayini, TSE:1125, Necatibey Cad. No: 112, Bakanlıklar, Ankara.
  • Anonymous. 2014. http://ziyazakiracar.com/index.php/makale/133-igdir-yoeresinde-bitkiler-ile-yapilan-yemekler.html.
  • Bamforth, C.W. 2005. Introduction. Food, Fermentation and Microorganisms, Blackwell Publishing, UK, pp. XIV-XVI.
  • Cemeroğlu, B. 1992. Fundamental Analysis Methods in Fruit and Vegetable Processing Industry, Biltav Yayınları, Ankara p. 381.
  • Cingöz E. 2005. The composition of cucumber pickles which were consumed in Samsun. Ondokuz Mayıs University Graduate School of Natural and Applied Sciences Department of Food Engineering Master Thesis.
  • Cuartas-Uribe, B., Alcaina-Miranda, M.I., Soriano-Costa, E., Mendoza-Roca, J.A., Iborra-Clar ,M.I., Lora-Garcia, J. 2009. A study of the separation of lactose from whey ultrafiltration permeate using nanofiltration. Desalination, 241, 244-255.
  • Çetin, B. 2011. Production of probiotic mixed pickles (Turşu) and microbiological properties. African Journal of Biotechnology, 10, 14926-1493.
  • Di Cagno, R., Coda, R., De Angelis, M., Gobbetti, M. 2013. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33, 1-10.
  • Elmacı, S.B., Tokatlı, M., Dursun, D., Özçelik, F., Şanlıbaba, P. 2015. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Cubuk region in Turkey. Folia Microbiologica, 60, 241-251.
  • Erten, H., Tangüler, H. 2010. Fermente Bitkisel Ürünler (in Gıda Biyoteknolojisi Ed by Necla Aran), Nobel Yayın ve Dağıtım Inc., Ankara.
  • Fleming, H.P., McDonald, L.C., McFeeters, R.F., Thompson, R.L., Humphries, E.G. 1995. Humphries Fermentation of cucumbers without sodium chloride. Journal of Food Science, 60, 312-315.
  • Gannoun, H., Khelifi, E., Bouallagui, H., Touhami, T., Hamdi, M. 2008. Ecological clarification of prior to anaerobic digestion in up flow anaerobic filter. Bioresource Techology, 99, 6105-6111.
  • Gözütok, M. 2013. Determination of yeast microflora in traditional and industrial produced turşu samples. Atatürk University Graduate School of Natural and Applied Sciences Department of Food Engineering, Erzurum/Turkey.
  • GPO. 2013. Code of federal regulations. Title 21. Chapter I. Subchapter B. Part 114. Acidified Foods. Available from http://www.gpo.gov/fdsys/pkg/CFR-2013 (Accessed 14.01.14).
  • Gürbüz, O. 1991. Bursa bölgesinde yetiştirilen 10 çeşit Hıyar’dan starter kültür katılarak üretilen turşular üzerine araştırma. Uludağ Üniv. Fen Bil. Ens. Gıda Bilimi ve Teknolojisi Anabilim Dalı. Y. Lisans Tezi, (in Turkish).
  • Güneş, F., Özhatay, N. 2011. An ethnobotanical study from Kars (Eastern) Turkey. Biodiversity and Conservation, 4, 30-41.
  • Harrigan, W.F. 1998. Laboratory Methods in Food Microbiology, 3rd Ed., San Diego, California, USA.
  • Hutkins, R.W. 2006. Fermented Vegetables. In: Microbiology and Technology of Fermented Foods. Blackwell Publishing, Oxford, pp. 233- 259.
  • İç, E. 2000. Hıyar turşusu salamurasında kalsiyum klorür kullanarak tuz konsantrasyonunun azaltılma olanağı üzerine araştırma. Doktora tezi (basılmamış). Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı, Ankara, p. 117, (in Turkish).
  • Kosseva, M.R., Panesar, P.S., Kaur, G., Kennedy, J.F. 2009. Use of immobilised biocatalysts in the processing of cheese whey. International Journal of Biological Macromolecules, 45, 437-447.
  • Li, X., Ning, Y., Liu, D., Yan, A., Wang, Z., Wang, S., Miao, M., Zhu, H., Jia, Y. 2015. Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles. Food Chemistry, 186, 265-270.
  • Little, L.W., Lamb, J.C., Horney, L.F. 1976. Characterization and treatment of brine wastewaters from the cucumber pickle industry. Characterization and treatment of brine wastewaters from the cucumber pickle industry. Water Resources Research Institute of the University of North Carolina.
  • Ogabi, F., Pamir, M.H. 1973. Türk turşuları üzerine araştırmalar. II. turşu kurma tekniklerinin ve turşu çeşitlerinin fermantasyonunun gidişi ve bununla ilgili olarak laktik asit bakterilerinin çoğalmaları üzerine etkileri. Atatürk Üniversitesi Ziraat Fakültesi Yıllığı 23, 317-367, (in Turkish).
  • Özçelik, F., İç, E., Yıldız, S. 1998. Effect of pH stability on cucumber fermentation, Food, 23(2), 87-95.
  • Özgümüş, A. 1999. Analytical chemistry I-application guide (p. 84). Uludağ University Faculty of Agriculture, Bursa, Application Guide, 6.
  • Özhatay, N., Kültür, S. 2006. Check List of Additional Taxa to the Supplement Flora of Turkey III. Turkish Journal of Botany, 30, 281-316.
  • Özhatay, N., Kültür, S., Aslan, S. 2009. Check List of Additional Taxa to the Supplement Flora of Turkey IV. Turkish Journal of Botany, 33, 191-226.
  • Özmihci, S., Kargı, F. 2007. Effects of feed sugar concentration on continuous ethanol fermentation of cheese whey powder solution (CWP). Enzyme and Microbial Technology, 41, 876-880.
  • Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetakin, E., Kotzekidou, P. 2003. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science, 65, 859-867.
  • Paramithiotis, S., Hondrodimou, O.L., Drosinos, E.H. 2010. Development of the microbial community during spontaneous cauliflower fermentation. Food Resarch International, 43, 1098–1103.
  • Sakai, M., Ohta, H., Niidome, T., Morimura, S. 2014. Changes in Microbial Community Composition during Production of Takanazuke. Food Science and Technology Research, 20, 693-698.
  • SAS. 1998. SAS/STAT Software. Changes and Enhancements through Release 6.12, SAS Institute Inc., Cary, N.C., U.S.A.
  • Speck, M.L. 1984. Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington.
  • Sürücüoğlu, M.S., Özçelik, A.O. 2003. Cubuk İlçesi Aşağı Çavundur Köyü Turşuculuğu. Folklor Halk Bilim Dergisi, 6, 35-43 (in Turkish).
  • Tokatlı, M., Şanlıbaba, P., Bagder, S., Özçelik, F. 2013. Seçilmiş Starter Kültürler ile Üretilen Turşu Örneklerinde Meydana Gelen Mikrobiyolojik Değişimler. 4. Gıda Güvenliği Kongresi, May 14 -15. Istanbul, Turkey.
  • Tucker, G., Featherstone S. 2011. Essentials of thermal processing. West Sussex: John Wiley and Sons.
  • Turgut, Z. 2006. A research on formation of biogenic amine in cucumber pickles produced by using starter culture. Ankara University Graduate School of Natural and Applied Sciences Department of Food Engineering, Master Thesis.
  • Ulu, T. 2001. Hıyar turşularının depolanma stabilitesi üzerine pH’ nın etkisi. Yüksek lisans tezi (basılmamış). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, p. 47, Ankara (in Turkish).
  • Yıldız, H. 2011. Isolation-identification of lactic acid bacteria and yeasts from pickle and olive and determination of some properties. Atatürk University Graduate School of Natural and Applied Sciences Department of Food Engineering.

Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage

Year 2018, Volume: 11 Issue: 1, 11 - 22, 24.04.2018

Abstract

Effects of fortification with Kımı plants and whey produced from Çeçil cheese on the chemical, microbial and sensory properties of Kımı pickle samples during storage time (20th and 40th days) were investigated in the study. Differences in microbiological and chemical changes were found to be statistically significant (P < 0.05) during storage period. Whey added Kımı pickles containing statistically higher lactic acid bacteria counts than the control samples. Protein and dry matter rates of whey added Kımı pickle samples were also found to be higher than the control groups. According to the results of sensory analysis, control and 10% whey added K1 samples were preferred by the panellists during ripening more than the others (K2, K3, K4, and K5). This study results might give opinions about the lactic acid bacteria (LAB) population associated with traditional whey added Kımı pickles and constitute a LAB strain resource for further studies involving the development of starter cultures.

References

  • Abriouel, H., Omar N.B., Pulido, R.P., López, R.L., Ortega, E., Cañamero, M.M., Gálvez, A. 2008. Vegetable Fermentations (in Molecular Techniques in the Microbial Ecology of Fermented Foods edited by Cocolin L and Ercolini D) Springer Science Business Media, LLC, New York, pp. 145-161.
  • Acosta, O.G., Vermeylen, F.M., Noel, C., Padilla-Zakour, O.I. 2015. Modelling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots. Food Control, 51, 390-396.
  • Aktan, N., Yücel, U., Kalkan, H. 1998. Pickled Technology, Ege University Press, İzmir, Turkey.
  • Altuğ, T. 1993. Sensory test techniques (p. 56). Aegean University, Faculty of Engineering, Course Books. Publication, İzmir, 28.
  • Altundağ, E., Özhatay, N. 2008-2009. Local names of some useful plants from Igdır province (East Anatolia). Journal of Faculty of Pharmacy of Ankara University, 40, 101-115.
  • Anonymous. 1983. Gıda Maddeleri Muayene ve Analiz Yöntemleri Kitabı. Tarım Orman ve Köyişleri Bakanlığı Gıda İşleri Genel Müdürlüğü, Genel Yayın No: 65, Ankara, p. 713 (in Turkish).
  • Anonymous. 1987. Bursa ilindeki turşu imalathanelerinin durumu ve üretilen turşuların kalite özelliklerinin saptanması. T.C. Tarım Orman ve Köyişleri Bakanlığı, Bursa Gıda Kontrol ve Araştırma Enstitüsü 1986 yılı biten araştırma projeleri, Bursa, 13 (in Turkish).
  • Anonymous. 1993. Hıyar Turşusu Standardı. TS 11112. TSE, Ankara, p. 13.
  • Anonymous. 2002. Toplam asit tayini, TSE:1125, Necatibey Cad. No: 112, Bakanlıklar, Ankara.
  • Anonymous. 2014. http://ziyazakiracar.com/index.php/makale/133-igdir-yoeresinde-bitkiler-ile-yapilan-yemekler.html.
  • Bamforth, C.W. 2005. Introduction. Food, Fermentation and Microorganisms, Blackwell Publishing, UK, pp. XIV-XVI.
  • Cemeroğlu, B. 1992. Fundamental Analysis Methods in Fruit and Vegetable Processing Industry, Biltav Yayınları, Ankara p. 381.
  • Cingöz E. 2005. The composition of cucumber pickles which were consumed in Samsun. Ondokuz Mayıs University Graduate School of Natural and Applied Sciences Department of Food Engineering Master Thesis.
  • Cuartas-Uribe, B., Alcaina-Miranda, M.I., Soriano-Costa, E., Mendoza-Roca, J.A., Iborra-Clar ,M.I., Lora-Garcia, J. 2009. A study of the separation of lactose from whey ultrafiltration permeate using nanofiltration. Desalination, 241, 244-255.
  • Çetin, B. 2011. Production of probiotic mixed pickles (Turşu) and microbiological properties. African Journal of Biotechnology, 10, 14926-1493.
  • Di Cagno, R., Coda, R., De Angelis, M., Gobbetti, M. 2013. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33, 1-10.
  • Elmacı, S.B., Tokatlı, M., Dursun, D., Özçelik, F., Şanlıbaba, P. 2015. Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Cubuk region in Turkey. Folia Microbiologica, 60, 241-251.
  • Erten, H., Tangüler, H. 2010. Fermente Bitkisel Ürünler (in Gıda Biyoteknolojisi Ed by Necla Aran), Nobel Yayın ve Dağıtım Inc., Ankara.
  • Fleming, H.P., McDonald, L.C., McFeeters, R.F., Thompson, R.L., Humphries, E.G. 1995. Humphries Fermentation of cucumbers without sodium chloride. Journal of Food Science, 60, 312-315.
  • Gannoun, H., Khelifi, E., Bouallagui, H., Touhami, T., Hamdi, M. 2008. Ecological clarification of prior to anaerobic digestion in up flow anaerobic filter. Bioresource Techology, 99, 6105-6111.
  • Gözütok, M. 2013. Determination of yeast microflora in traditional and industrial produced turşu samples. Atatürk University Graduate School of Natural and Applied Sciences Department of Food Engineering, Erzurum/Turkey.
  • GPO. 2013. Code of federal regulations. Title 21. Chapter I. Subchapter B. Part 114. Acidified Foods. Available from http://www.gpo.gov/fdsys/pkg/CFR-2013 (Accessed 14.01.14).
  • Gürbüz, O. 1991. Bursa bölgesinde yetiştirilen 10 çeşit Hıyar’dan starter kültür katılarak üretilen turşular üzerine araştırma. Uludağ Üniv. Fen Bil. Ens. Gıda Bilimi ve Teknolojisi Anabilim Dalı. Y. Lisans Tezi, (in Turkish).
  • Güneş, F., Özhatay, N. 2011. An ethnobotanical study from Kars (Eastern) Turkey. Biodiversity and Conservation, 4, 30-41.
  • Harrigan, W.F. 1998. Laboratory Methods in Food Microbiology, 3rd Ed., San Diego, California, USA.
  • Hutkins, R.W. 2006. Fermented Vegetables. In: Microbiology and Technology of Fermented Foods. Blackwell Publishing, Oxford, pp. 233- 259.
  • İç, E. 2000. Hıyar turşusu salamurasında kalsiyum klorür kullanarak tuz konsantrasyonunun azaltılma olanağı üzerine araştırma. Doktora tezi (basılmamış). Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı, Ankara, p. 117, (in Turkish).
  • Kosseva, M.R., Panesar, P.S., Kaur, G., Kennedy, J.F. 2009. Use of immobilised biocatalysts in the processing of cheese whey. International Journal of Biological Macromolecules, 45, 437-447.
  • Li, X., Ning, Y., Liu, D., Yan, A., Wang, Z., Wang, S., Miao, M., Zhu, H., Jia, Y. 2015. Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles. Food Chemistry, 186, 265-270.
  • Little, L.W., Lamb, J.C., Horney, L.F. 1976. Characterization and treatment of brine wastewaters from the cucumber pickle industry. Characterization and treatment of brine wastewaters from the cucumber pickle industry. Water Resources Research Institute of the University of North Carolina.
  • Ogabi, F., Pamir, M.H. 1973. Türk turşuları üzerine araştırmalar. II. turşu kurma tekniklerinin ve turşu çeşitlerinin fermantasyonunun gidişi ve bununla ilgili olarak laktik asit bakterilerinin çoğalmaları üzerine etkileri. Atatürk Üniversitesi Ziraat Fakültesi Yıllığı 23, 317-367, (in Turkish).
  • Özçelik, F., İç, E., Yıldız, S. 1998. Effect of pH stability on cucumber fermentation, Food, 23(2), 87-95.
  • Özgümüş, A. 1999. Analytical chemistry I-application guide (p. 84). Uludağ University Faculty of Agriculture, Bursa, Application Guide, 6.
  • Özhatay, N., Kültür, S. 2006. Check List of Additional Taxa to the Supplement Flora of Turkey III. Turkish Journal of Botany, 30, 281-316.
  • Özhatay, N., Kültür, S., Aslan, S. 2009. Check List of Additional Taxa to the Supplement Flora of Turkey IV. Turkish Journal of Botany, 33, 191-226.
  • Özmihci, S., Kargı, F. 2007. Effects of feed sugar concentration on continuous ethanol fermentation of cheese whey powder solution (CWP). Enzyme and Microbial Technology, 41, 876-880.
  • Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetakin, E., Kotzekidou, P. 2003. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science, 65, 859-867.
  • Paramithiotis, S., Hondrodimou, O.L., Drosinos, E.H. 2010. Development of the microbial community during spontaneous cauliflower fermentation. Food Resarch International, 43, 1098–1103.
  • Sakai, M., Ohta, H., Niidome, T., Morimura, S. 2014. Changes in Microbial Community Composition during Production of Takanazuke. Food Science and Technology Research, 20, 693-698.
  • SAS. 1998. SAS/STAT Software. Changes and Enhancements through Release 6.12, SAS Institute Inc., Cary, N.C., U.S.A.
  • Speck, M.L. 1984. Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington.
  • Sürücüoğlu, M.S., Özçelik, A.O. 2003. Cubuk İlçesi Aşağı Çavundur Köyü Turşuculuğu. Folklor Halk Bilim Dergisi, 6, 35-43 (in Turkish).
  • Tokatlı, M., Şanlıbaba, P., Bagder, S., Özçelik, F. 2013. Seçilmiş Starter Kültürler ile Üretilen Turşu Örneklerinde Meydana Gelen Mikrobiyolojik Değişimler. 4. Gıda Güvenliği Kongresi, May 14 -15. Istanbul, Turkey.
  • Tucker, G., Featherstone S. 2011. Essentials of thermal processing. West Sussex: John Wiley and Sons.
  • Turgut, Z. 2006. A research on formation of biogenic amine in cucumber pickles produced by using starter culture. Ankara University Graduate School of Natural and Applied Sciences Department of Food Engineering, Master Thesis.
  • Ulu, T. 2001. Hıyar turşularının depolanma stabilitesi üzerine pH’ nın etkisi. Yüksek lisans tezi (basılmamış). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, p. 47, Ankara (in Turkish).
  • Yıldız, H. 2011. Isolation-identification of lactic acid bacteria and yeasts from pickle and olive and determination of some properties. Atatürk University Graduate School of Natural and Applied Sciences Department of Food Engineering.
There are 47 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Filiz Yangılar

Pınar Oğuzhan Yıldız This is me

Pınar Çelik Kızılkaya This is me

Publication Date April 24, 2018
Published in Issue Year 2018 Volume: 11 Issue: 1

Cite

APA Yangılar, F., Oğuzhan Yıldız, P., & Çelik Kızılkaya, P. (2018). Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage. Erzincan University Journal of Science and Technology, 11(1), 11-22.