Hurdle Technology for Shelf Stable Minimally Processed Potato cv. Agria

Year 2014, Volume: 28 Issue: 1, 29 - 42, 01.04.2014

Bige İncedayı Canan Ece Tamer Senem Suna Ömer Utku Çopur

Abstract

Keywords

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Minimal İşlem Görmüş Agria Patates Çeşidi Üretiminde Raf Ömrünü Arttıran Engeller Teknolojisi

Abstract

Bu çalışmada mikrobiyal gelişimin kontrol altına alınması ve raf ömrünün uzatılması amacıyla, Agria patates çeşidi minimal yöntemle işlenme aşamasında, engeller teknolojisi kapsamında, kimyasal muamele ile birlikte, modifiye atmosfer ortamında paketleme ve soğukta muhafazaya alınmıştır. Yıkanan ve kabukları soyulan patates yumruları, tuz (%1), sodyum metabisülfit (1500 ppm) ve klor (150 ppm, pH: 6.8, 5 dk) çözeltileri ile muamele edilmiş; durulandıktan sonra iki gruba ayrılarak; ilk grup %1.5 sitrik asit, diğer grup %1sitrik asit + %0.5 L-sistein çözeltisine daldırılmıştır. İki farklıatmosfer koşuluna sahip ortamda paketlenen patatesler 4-6 ºC’de 14 gün muhafaza edilmiştir. Ağırlık kaybı yalnızca azot ortamında paketlenen patateslerde daha düşük saptanırken; Lsistein metabolik aktiviteyi bastırararak ağırlık kaybını sınırlandırmıştır. Genel olarak L-sistein ve sitrik asit kombinasyonuyla muamele edildikten sonra, azot ve karbondioksit içeren ortamda paketlenen patateslerin kalitesi daha iyi korunmuştur. Ürünlerin esmerleşmesi iki haftaya kadar önlenebilmiş, ancak 8. günden sonra özellikle kontrol grubunda toplam koliform bakteri sayılarındaki artış nedeniyle, ürünler tüketilebilirliklerini kaybetmiştir. Buna rağmen, yalnızca sitrik asit uygulaması, ortalama iki hafta boyunca, ürünleri mikrobiyolojik yönden daha fazla güvence altına almıştır. Duyusal olarak ise L-sistein uygulaması yapılan patatesler koku yönünden red edilirken (p ≤0.05), renk ve görünüş yönünden tercih edilmiştir

Keywords

Patates, Minimal Işleme, Enzimatik Esmerleşme, Polifenoloksidaz Aktivitesi, Antioksidan Aktivite, Toplam Fenolik Madde.

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