DETERMINATION AND COMPARISON OF QUALITY CHANGES DURING STORAGE OF TURKISH PEPPER PASTE PRODUCED BY DIFFERENT METHODS

Abstract

The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titration-acidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended.

Keywords

• Turkish Pepper paste
• traditional
• commercial
• microbial quality
• storage

FARKLI YÖNTEMLERLE ÜRETİLEN TÜRK BİBER SALÇALARININ DEPOLAMA SIRASINDAKİ KALİTE DEĞİŞİMLERİNİN BELİRLENMESİ VE KARŞILAŞTIRILMASI

Abstract

Yerli ve fabrikasyon başta olmak üzere birçok farklı yöntemle üretilen biber salçalarının kalite ve mikrobiyolojik kriterleri, belirli standartlar düzenlenmesine rağmen çoğu zaman göz ardı edilebilmektedir. Yerli/geleneksel üretimde kalite sorunları çok yüksek oranda. Böylece çeşitli yöntemlerle üretilen biber salçası kriterlerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Bu amaçla fiziksel, kimyasal ve mikrobiyolojik analizler yapılmış ve sonuçlar incelenmiştir. Depolama sırasında pH, kuru madde, titrasyon asitliği ve renk değerleri önemli ölçüde değişmiştir. Parlaklıkları azalırken hamurlar daha kırmızı ve daha sarı oldu. Mikrobiyolojik analiz, D'nin kaynama olmaması nedeniyle en yüksek mikrobiyolojik yüke sahip olduğunu gösterdi. Öte yandan A, ısıl işlem ve aseptik dolum uygulamaları nedeniyle en düşük mikrobiyolojik yüke sahipti. A 'yı hem kurutma hem de kaynatma uygulamalarını içeren E izledi. Bu nedenle salça üretiminde bu iki üretim yönteminin kullanılması önerilebilir.

Keywords

• Turkish Pepper paste
• traditional
• commercial
• microbial quality
• storage

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