Aljinat Bazlı Yenilebilir Kaplama Uygulamalarının Minimal İşlem Görmüş Kavun Dilimlerinin Fizikokimyasal Kalitesine Etkileri

Year 2022, Volume: 3 Issue: 1, 103 - 118, 30.06.2022

Bengü Demir , Aslihan Demirdöven

https://doi.org/10.46592/turkager.1086203

Abstract

Bu çalışmada, sodyum aljinat (SA) bazlı yenilebilir film formülasyonlarının taze dilimlenmiş “Kırkağaç” çeşidi kavunlara uygulanması ile tüketime hazır kavun dilimlerinin üretilmesi ve pasif modifiye atmosfer koşullarında ürün kalitesinin belirlenmesi amaçlanmıştır. Çalışmada ilk olarak %0.5 kalsiyum klorür (CaCl2) çözeltisiyle muamele edilen kavun dilimleri %1, %1.5 ve %2 sodyum aljinat (SA) içeren yenilebilir film çözeltileriyle kaplandıktan sonra polietilen (30µm-PE) ambalajla paketlenmiş ve bir grup örnek de kaplama işlemine tabi tutulmadan ambalajsız olarak +5°C’de 6 gün depolanarak 2 günde bir %O2, %CO2, toplam fenolik madde, antioksidan kapasite (ABTS), pH, suda çözünür kuru madde, ağırlık kaybı, doku ve renk (L*, a*, b*) analizlerine tabi tutulmuştur. Sonuçlar değerlendirildiğinde sodyum aljinat ile kaplanan kavun dilimlerinin depolamanın 6. gününde toplam fenolik madde (54.66-58.03 GA mg kg-1), antioksidan kapasite (256.2-295.8 mg kg-1), doku (0.433-0.444 N), suda çözünür kuru madde (%9.70-9.88) ve ağırlık kaybı (0.40-0.54) değerleri açısından kaplama konsantrasyonlarındaki değişimin istatistiksel olarak fark yaratmadığı belirlenmiştir.

Keywords

Modifiye atmosferde paketleme, Soğukta muhafaza, Kalite

Supporting Institution

YOK

Project Number

YOK

Thanks

yok

Effects of Alginate Based Edible Coating Applications on Physicochemical Quality of Minimal Processed Melon Slices

Abstract

In this study, it was aimed to produce ready-to-eat melon slices by applying sodium alginate (SA) based edible film formulations on sliced “Kırkağaç” variety melons and to determine their quality under passive modified atmosphere conditions. In the study, sliced melons, first treated with 0.5% calcium chloride (CaCl2) solution, were coated with edible film solutions containing 1%, 1.5% and 2% sodium alginate (SA), then packed with polyethylene (30µm-PE) films and a group of samples that without packaging were stored for 6 days at +5°C and subjected to O2%, CO2%, total phenolic, antioxidant capacity (ABTS), pH, water-soluble dry matter, weight loss, texture and color (L*, a*, b*) analyzes every 2 days period. As a result, it was determined that melon slices coated with in different concentrations of sodium alginate had not statistical differences in total phenolic content (54.66-58.03 GA mg kg-1), antioxidant capacity (256.2-295.8 mg kg-1), texture (0.433-0.444 N), water-soluble dry matter (9.70-9.88%) and weight loss (0.40-0.54) values on the 6th day of storage. As a result, it was determined that melon slices coated with sodium alginate had better properties in terms of antioxidant capacity, water soluble dry matter, weight loss and O2 - CO2 % values on the 6th day of storage.

Keywords

Modified atmosphere packaging, Cold storage, Quality

Project Number

YOK

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