BibTex RIS Cite

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

Year 2014, Volume: 39 Issue: 4, 203 - 210, 01.08.2014

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.

References

  • Delgado AE, Sun DW. 2000. Heat and mass transfer for predicting freezing processes, a review. J Food Eng. 47: 157-174.
  • Gutschmidt J. 1968. Principles of freezing and low temperature storage, with particular reference to fruits and vegetables, Low Temperature Biology of Foodstuff. Recent Adv Food Sci. Vol. 4. Pergamon Press, London.
  • Kester JJ, Fennema OR. 1986. Edible films and coatings: A review. Food Technol. 40 (12): 47-59. 4. Gontard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten film: Influence of the main process variable on film properties using response surface methodology. J of Food Sci 57: 190-195.
  • Baldwin EA, Nisperos- Carriedo, MO, Baker, RA. 1995. Use of edible coating to preserve quality of lighly and slightly processed products. Crit Rev Food Sci Nutr. 35(6):509- 524.
  • Guilbert S. 1986. Technology and application of edible protective films. In Mathlouthi, M. (Ed.), Food packaging and preservation, London, UK: Elsevier Applied Science. p. 371–394.
  • Batu A. ve Serim F. 1998. Tarımsal Kökenli Yenebilir Gıda Film ve Kaplamaların Özellikleri ve Kullanım Alanları. Dünya-Gıda (Ekim) 36-40. 8. Gontard N, Thibault R, Cuq B, Guilbert S. 1996. Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films J Agric Food Chem. 44 : 1064-1069.
  • Krochta CM, De Mulder- Johnston, C. 1997.edible and biodegredable polymer films: Challenges and opportunities. Food Technol. 51(2): 61-74.
  • Amal SH, Atress MM, El-Mogy, HE, Aboul- Anean and Alsanius BW. 2010. Improving Strawberry Fruit Storability by Edible Coating As a Carrier of Thymol or Calcium Chloride. J Hortic Sci Ornamental Plants2(3): 88-97.
  • Kendall P. 2002. Freezing vegetables. Colorado State University Cooperative Extension.
  • Suutarinen J, Heiska K, Moss P, Autio K, 1999, The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues. Lebensm.-Wiss. u.-Technol. 33: 89-102.
  • Cemero¤lu, B. 2010. Gıda Analizleri, Bizim Büro Basımevi. 2. Basım. Ankara.
  • Anon. 1995. AOAC. Official Methods Of Analysis Of AOAC International (16th Ed.).
  • Anon. 1990. AOAC. In: (15th Edn. Ed.), Official Methods Of Analysis, Association Of Official Analytical Chemists, Arlington, VA.
  • Kramer A. and Twigg BA. 1984. Quality Control for the Food Industry. Volume 1, Avi Publishing Company Inc., Connecticut, 556 p.
  • Altu¤ T. 1993. Duyusal Test Teknikleri, E.Ü Mühendislik Fakültesi Ders Kitapları Yayın No:28, ‹zmir, 56 s.
  • SPSS 15.0 for Windows Version; SPSS Inc., Chicago, Ill.
  • Han C, Zhao Y, Leonard SW, Traber MG. 2004. Edible Coatings To Improve Storability and Enhance Nutritional Value of Fresh and Frozen Strawberries (Fragaria x Ananassa) And Raspberries (Rubus Ideaus). Postharvest Biol Tec. 67–78.
  • Ribeiro C, Vicente AA, Teixeira JA, Miranda C. 2007. Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biol Tec. 44: 63-70.
  • Tanada PS. 2005. Effect of edible wheat gluten- based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest Biol Tec. 36: 199-208.
  • Chlebowska-Smigiel A, Gniewosz M, Swinczak E. 2007. An attempt to apply a pullulan and pullulan-protein coatings to prolong apples shelf- life stability. Acta Sci Pol Technol. Aliment. 49-56. 25. To¤rul H, Arslan N. 2004. Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of mandarin. J Food Eng. 62: 271- 279.
  • Galetto CD, Verdini RA, Zorrilla SE, Rubiolo AC. 2010. Freezing of Strawberries By Immersion In CaCl2Solutions. Food Chem. 123: 243-248.
  • El Gaouth A, Arul J, Ponnampalam R, Boulet M. 1991. Chitosan coating effect on storability and quality of fresh strawberries. J Food Sci. 12: 1618-1632.
  • Lowings PH, Cutts DF. 1982. The preservation of fresh fruits and vegetables. Proc. Inst. Food Sci. Technol. Annual Symp. July 1981. Nottingham, U.K. 29. Maestrelli A, Scalzo R, Lupi D, Bertolo G, Torreggiani D. 2001. Partial removal of water before freezing: Cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.). J Food Eng. 49: 255-260.
  • Sousa MB, Canet W, Alvarez MD, Ferna´ndez C. 2005. Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree). J Food Eng. 9-21.

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

Year 2014, Volume: 39 Issue: 4, 203 - 210, 01.08.2014

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.

References

  • Delgado AE, Sun DW. 2000. Heat and mass transfer for predicting freezing processes, a review. J Food Eng. 47: 157-174.
  • Gutschmidt J. 1968. Principles of freezing and low temperature storage, with particular reference to fruits and vegetables, Low Temperature Biology of Foodstuff. Recent Adv Food Sci. Vol. 4. Pergamon Press, London.
  • Kester JJ, Fennema OR. 1986. Edible films and coatings: A review. Food Technol. 40 (12): 47-59. 4. Gontard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten film: Influence of the main process variable on film properties using response surface methodology. J of Food Sci 57: 190-195.
  • Baldwin EA, Nisperos- Carriedo, MO, Baker, RA. 1995. Use of edible coating to preserve quality of lighly and slightly processed products. Crit Rev Food Sci Nutr. 35(6):509- 524.
  • Guilbert S. 1986. Technology and application of edible protective films. In Mathlouthi, M. (Ed.), Food packaging and preservation, London, UK: Elsevier Applied Science. p. 371–394.
  • Batu A. ve Serim F. 1998. Tarımsal Kökenli Yenebilir Gıda Film ve Kaplamaların Özellikleri ve Kullanım Alanları. Dünya-Gıda (Ekim) 36-40. 8. Gontard N, Thibault R, Cuq B, Guilbert S. 1996. Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films J Agric Food Chem. 44 : 1064-1069.
  • Krochta CM, De Mulder- Johnston, C. 1997.edible and biodegredable polymer films: Challenges and opportunities. Food Technol. 51(2): 61-74.
  • Amal SH, Atress MM, El-Mogy, HE, Aboul- Anean and Alsanius BW. 2010. Improving Strawberry Fruit Storability by Edible Coating As a Carrier of Thymol or Calcium Chloride. J Hortic Sci Ornamental Plants2(3): 88-97.
  • Kendall P. 2002. Freezing vegetables. Colorado State University Cooperative Extension.
  • Suutarinen J, Heiska K, Moss P, Autio K, 1999, The effects of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues. Lebensm.-Wiss. u.-Technol. 33: 89-102.
  • Cemero¤lu, B. 2010. Gıda Analizleri, Bizim Büro Basımevi. 2. Basım. Ankara.
  • Anon. 1995. AOAC. Official Methods Of Analysis Of AOAC International (16th Ed.).
  • Anon. 1990. AOAC. In: (15th Edn. Ed.), Official Methods Of Analysis, Association Of Official Analytical Chemists, Arlington, VA.
  • Kramer A. and Twigg BA. 1984. Quality Control for the Food Industry. Volume 1, Avi Publishing Company Inc., Connecticut, 556 p.
  • Altu¤ T. 1993. Duyusal Test Teknikleri, E.Ü Mühendislik Fakültesi Ders Kitapları Yayın No:28, ‹zmir, 56 s.
  • SPSS 15.0 for Windows Version; SPSS Inc., Chicago, Ill.
  • Han C, Zhao Y, Leonard SW, Traber MG. 2004. Edible Coatings To Improve Storability and Enhance Nutritional Value of Fresh and Frozen Strawberries (Fragaria x Ananassa) And Raspberries (Rubus Ideaus). Postharvest Biol Tec. 67–78.
  • Ribeiro C, Vicente AA, Teixeira JA, Miranda C. 2007. Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biol Tec. 44: 63-70.
  • Tanada PS. 2005. Effect of edible wheat gluten- based films and coatings on refrigerated strawberry (Fragaria ananassa) quality. Postharvest Biol Tec. 36: 199-208.
  • Chlebowska-Smigiel A, Gniewosz M, Swinczak E. 2007. An attempt to apply a pullulan and pullulan-protein coatings to prolong apples shelf- life stability. Acta Sci Pol Technol. Aliment. 49-56. 25. To¤rul H, Arslan N. 2004. Carboxymethyl cellulose from sugar beet pulp cellulose as a hydrophilic polymer in coating of mandarin. J Food Eng. 62: 271- 279.
  • Galetto CD, Verdini RA, Zorrilla SE, Rubiolo AC. 2010. Freezing of Strawberries By Immersion In CaCl2Solutions. Food Chem. 123: 243-248.
  • El Gaouth A, Arul J, Ponnampalam R, Boulet M. 1991. Chitosan coating effect on storability and quality of fresh strawberries. J Food Sci. 12: 1618-1632.
  • Lowings PH, Cutts DF. 1982. The preservation of fresh fruits and vegetables. Proc. Inst. Food Sci. Technol. Annual Symp. July 1981. Nottingham, U.K. 29. Maestrelli A, Scalzo R, Lupi D, Bertolo G, Torreggiani D. 2001. Partial removal of water before freezing: Cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.). J Food Eng. 49: 255-260.
  • Sousa MB, Canet W, Alvarez MD, Ferna´ndez C. 2005. Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree). J Food Eng. 9-21.
There are 24 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Taner Baysal This is me

Ahsen Rayman Ergün

Berrin Akgün This is me

Gözde Karcı This is me

Nazmiye Kaplan This is me

Publication Date August 1, 2014
Published in Issue Year 2014 Volume: 39 Issue: 4

Cite

APA Baysal, T. ., Ergün, A. R. ., Akgün, B. ., Karcı, G. ., et al. (2014). Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi. Gıda, 39(4), 203-210.
AMA Baysal T, Ergün AR, Akgün B, Karcı G, Kaplan N. Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi. The Journal of Food. August 2014;39(4):203-210.
Chicago Baysal, Taner, Ahsen Rayman Ergün, Berrin Akgün, Gözde Karcı, and Nazmiye Kaplan. “Dondurma İşleminde Bazı Ön Uygulamaların Çilek Ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi”. Gıda 39, no. 4 (August 2014): 203-10.
EndNote Baysal T, Ergün AR, Akgün B, Karcı G, Kaplan N (August 1, 2014) Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi. Gıda 39 4 203–210.
IEEE T. . Baysal, A. R. . Ergün, B. . Akgün, G. . Karcı, and N. . Kaplan, “Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi”, The Journal of Food, vol. 39, no. 4, pp. 203–210, 2014.
ISNAD Baysal, Taner et al. “Dondurma İşleminde Bazı Ön Uygulamaların Çilek Ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi”. Gıda 39/4 (August 2014), 203-210.
JAMA Baysal T, Ergün AR, Akgün B, Karcı G, Kaplan N. Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi. The Journal of Food. 2014;39:203–210.
MLA Baysal, Taner et al. “Dondurma İşleminde Bazı Ön Uygulamaların Çilek Ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi”. Gıda, vol. 39, no. 4, 2014, pp. 203-10.
Vancouver Baysal T, Ergün AR, Akgün B, Karcı G, Kaplan N. Dondurma İşleminde Bazı Ön Uygulamaların Çilek ve Mandalinanin Kalite Özelliklerine Etkilerinin İncelenmesi. The Journal of Food. 2014;39(4):203-10.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/