Determining the Effects of Some Pretreatments on the Quality Characteristics of Strawberry and Mandarin in Freezing Process (Turkish with English Abstract)

Abstract

In this study, the aim is to evaluate the effects of pretreatments, such as an edible film coating with pullulan and the immersion of fruit into a sugar solution before the freezing process on the quality of the fruits. In order to investigate the advantage of immersion into a CaCl2 solution the pretreatments were combined; strawberries and mandarins were separated into five different groups after a washing and cleaning processes. These groups were: the control (without any pretreatments), sugar syrup, syrup+CaCl2, pullulan, and pullulan+CaCl2. After the different pretreatments, the fruits were frozen at -18 ˚C and stored at -24 ˚C for 15 days. The analyses were done after production and at the 15th day of freezing. The raw material and products were analyzed for weight and drip loss, titratable acidity, pH, soluble dry matter, hardness, colour, and sensory tests. According to the results of the analysis; the weight and drip loss, pH, and soluble dry matter properties were protected better in the group of syrup+CaCl2 and pullulan+CaCl2. As a result, better results were obtained by adding CaCl2 additionally to the application of sugar syrup and edible film coatings and these pre-treatments provided a positive impact on the quality of the fruits.

Keywords

• Freezing, strawberry, mandarin, sugar syrup, edible film coating, pullulan, CaCl2.

Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi

Abstract

Dondurma prosesinde; yenilebilir filmle (pullulan) kaplama, şeker şurubuna (%40’ lık) daldırma ve kalsiyum klorür (CaCl2) çözeltisine daldırma ön işlemlerinin ürün kalitesine etkilerinin incelendiği bu çalışmada çilek ve mandalina örnekleri ayıklandıktan ve yıkandıktan sonra beş gruba ayrılmıştır. Bu gruplar; kontrol grubu (hiçbir işlem uygulanmamış), şeker şurubu, şurup+CaCl2, pullulan ve pullulan+CaCl2 gruplarıdır. Meyve grupları işlemler sonrasında -18 ˚C’de dondurulmuş ve ardından soğuk hava deposunda (-24 ˚C), 15 gün süreyle depolanmıştır. Depolama süresince 0. ve 15. günlerde, örneklerde; ağırlık ve sızıntı kaybı, titre edilebilir asitlik, pH, suda çözünür kuru madde, sertlik ölçümü analizleri gerçekleştirilmiş ayrıca renk ve duyusal özellikler incelenmiştir. Bu analizler sonucunda; ağırlık kaybı, sızıntı kaybı, pH ve suda çözünür kuru madde değerlerinin şurup+CaCl2 ve pullulan+CaCl2 uygulamalarında daha iyi korunduğu belirlenmiştir. Sonuç olarak meyvelere uygulanan, şeker şurubuna daldırma ve yenilebilir film kaplamaların tek başına uygulanmasına kıyasla bunlara ek olarak CaCl2 eklenmesinin daha iyi sonuçlar verdiği ve bu ön işlemlerin tüketime hazır meyve kalitesi üzerinde olumlu etki sağladığı gözlenmiştir.

Keywords

• Dondurma, çilek, mandalina, şeker şurubu, yenilebilir filmle kaplama, pullulan, CaCl2.

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