BACILLUS SUBTILIS İÇEREN YENİLEBİLİR KAPLAMA UYGULAMASININ ÇİLEĞİN RAF ÖMRÜNE ETKİSİ

Year 2018, Volume: 43 Issue: 1, 53 - 63, 15.01.2018

Gülşah Karabulut , Büşra Efendioğlu Büşra Kurtuluş Ebru Turan Hilal Kuyumcu Şule Esen Arzu Çağrı Mehmetoğlu

Abstract

Çilek (Fragaria x ananassa) meyvesinin su
kaybına, fiziksel ve mikrobiyel bozulmalara karşı hassas olması pazarlanmasını
zorlaştırmaktadır. Bu çalışmada, çileklerin raf ömrünü artırmak amacıyla
kontrol (saf su), peynir altı suyu proteini (PASP), Bacillus subtilis
içeren saf su (9 log KOB/mL), B. subtilis içeren PASP kaplama (9 log
KOB/mL) olmak üzere 4 farklı uygulama yapılmıştır. Çileklerde kaplamadaki
bakteri korunumu, küf inhibisyonu, ağırlık kaybı, pH, renk ve duyusal
özelliklerdeki değişimler 25 °C’de 5 günlük depolama boyunca analiz edilmiştir..
Çileklerde B. subtilis korunumu saf su ile uygulandığında %77; PASP
kaplama ile uygulandığında ise %83’tür. Küf inhibisyonu kontrole kıyasla B.
subtilis içeren su uygulamasında %21; B. subtilis içeren PASP
kaplama uygulamasında ise %16’dır. Depolama, tüm uygulamalarda çilek
örneklerinin pH ve renk değerlerini önemli ölçüde değiştirmezken; kaplama
uygulanan çileklerde ağırlık kaybını azaltmıştır. Ayrıca duyusal analizde B.
subtilis kaplanan çileklerde yüksek kabul edilebilirlik saptanmıştır. 

Keywords

Peynir altı suyu proteini, yenilebilir kaplama, antagonist, Bacillus subtilis, çilek

EFFECTS OF EDIBLE COATING INCORPORATED WITH BACILLUS SUBTILIS ON SHELF LIFE OF STRAWBERRY

Abstract

Susceptibility of strawberry (Fragaria x ananassa)
to physical and microbial spoilage reduces its profit share in marketing. In
this study, four different applications were investigated to improve shelf life
of strawberries: whey protein concentrate (WPC), Bacillus subtilis with
distilled water, WPC with B. subtilis, control (distilled water)
coatings. During storage, viability of B. subtilis in coating,
inhibition of mold, weight loss, pH, color and sensory properties were analyzed
for 5 days at 25 °C. Viability of B. subtilis on the samples coated by
water or WPC maintained 77% and 83%, respectively. The mold growth on
strawberry coated with B. subtilis or coating containing B. subtilis
was reduced 21% and 16%, respectively. The treatments did not change pH and
color of strawberry; but coating application decreased weight loss of
strawberry. Moreover, the highest acceptability was scored for the strawberry
coated with B. subtilis in sensory analysis. 

Keywords

Whey protein, edible coating, antagonist, Bacillus subtilis, strawberry

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