FARKLI YÖNTEMLERLE ÜRETİLEN TÜRK BİBER SALÇALARININ DEPOLAMA SIRASINDAKİ KALİTE DEĞİŞİMLERİNİN BELİRLENMESİ VE KARŞILAŞTIRILMASI

Yıl 2023, Cilt: 48 Sayı: 5, 1071 - 1083, 15.10.2023

Meltem Ayda Sercan Dede , Mustafa Didin

https://doi.org/10.15237/gida.GD22127

Öz

Yerli ve fabrikasyon başta olmak üzere birçok farklı yöntemle üretilen biber salçalarının kalite ve mikrobiyolojik kriterleri, belirli standartlar düzenlenmesine rağmen çoğu zaman göz ardı edilebilmektedir. Yerli/geleneksel üretimde kalite sorunları çok yüksek oranda. Böylece çeşitli yöntemlerle üretilen biber salçası kriterlerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Bu amaçla fiziksel, kimyasal ve mikrobiyolojik analizler yapılmış ve sonuçlar incelenmiştir. Depolama sırasında pH, kuru madde, titrasyon asitliği ve renk değerleri önemli ölçüde değişmiştir. Parlaklıkları azalırken hamurlar daha kırmızı ve daha sarı oldu. Mikrobiyolojik analiz, D'nin kaynama olmaması nedeniyle en yüksek mikrobiyolojik yüke sahip olduğunu gösterdi. Öte yandan A, ısıl işlem ve aseptik dolum uygulamaları nedeniyle en düşük mikrobiyolojik yüke sahipti. A 'yı hem kurutma hem de kaynatma uygulamalarını içeren E izledi. Bu nedenle salça üretiminde bu iki üretim yönteminin kullanılması önerilebilir.

Anahtar Kelimeler

Turkish Pepper paste, traditional, commercial, microbial quality, storage

DETERMINATION AND COMPARISON OF QUALITY CHANGES DURING STORAGE OF TURKISH PEPPER PASTE PRODUCED BY DIFFERENT METHODS

Öz

The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titration-acidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended.

Anahtar Kelimeler

Turkish Pepper paste, traditional, commercial, microbial quality, storage

Kaynakça

• Ahn, I.S., Do, M.S., Kim, S.O., Jung, H.S., Kim, Y.I., Kim, H.J. Park, K.Y. (2006). Antiobesity effect of Kochujang (Korean fermented red pepper paste) extract in 3T3-L1 adipocytes, Journal of Medicinal Food, vol.9(1), pp. 15-21.
• Akgül, A.,(1993). Spice Science and Technology. Food Technology Association. No:15, Ankara, 451p. (In Turkish) Anonymous, (2020). Turkish Food Codex Communıqué On Pastes And Puree (TFCC No.:2014/6)
• AOAC, (1995). Official Methods of Analysis. 16th ed. Washington, D.C, USA: Association of Official Analytical Chemists.
• AOAC, (1999). Official Methods of Analysis. In Official Methods of Analysis, 16th ed.; AOAC: Washington, DC, USA. AOAC, (2003). Official Methods of Analysis, Vol. 86,No.: 6, pp.1160-1163.
• Askin Uzel, R. (2018). Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use. Food Science and Technology. doi:10.1590/1678-457x.13917
• Bozkurt, H., and Erkmen, O. (2004). Effects of production techniques on the quality of hot pepper paste. Journal of Food Engineering, 64(2), 173-178.
• Bozkurt, H., and Erkmen, O. (2005). Effect of salt, starter culture and production techniques on the quality of hot pepper paste. Journal of Food Engineering 69, 473-479, 2005.
• Büyükbay, E. O., Sayılı, M., Uzunöz, M. (2009). The relationship between the socio-economic characteristics of the consumers and their tomato paste consumption: The case of Tokat province. Electronic Journal of Food Technologies, 4, 1-7. (In Turkish)
• Cakır, I. (2000). Food Microbiology and Applications. Chapter 12. Coliform Group Bacteria and E. coli. Page 335-344. Armoni Press, Ankara. (In Turkish)
• Duman, A.D., Zorlugenç, B., Evliya B. (2002). The Importance and Problems of Red Pepper in Kahramanmaraş. Kahramanmaraş Sütçü Imam University Journal of Science and Engineering 5(1), 42. (In Turkish)
• Gamli, Ö. F., Eraslan, Z., and Akben, S. B. (2018). Determination of the protective effects of olive leaf extracts on microbiological and physicochemical properties of pepper paste using the image processing methods. Journal of Food Process Engineering, 41(7), e12861. doi:10.1111/ jfpe.12861
• Gogus, F., Ozel, M.Z., Keskin, H., Kocak Yanık, D., and Lewis, A.C. (2015). Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction, International Journal of Food Properties, 18:8, 1625-1634, DOI: 10.1080/10942912.2014. 923910FAO,2022. https://www.fao.org/ faostat/en/#data/QV Access date: 13 Oct 2022.
• Gül, A., Özel, R., Işık, H. (2005). The Factors Affecting Consumption of Pepper Paste in Adana. Journal of Harran University Faculty of Agriculture 9(4): 23-31. (In Turkish)
• Francis, F.J. (1998). Colour Analyses, In Food Analysis (S.S. Nielson, ed.) Chapman and Hall, NY, USA.
• Ismail, N. and Revathi, R., (2006). Studies on the effects of blanchingtime, evaporation time, temperature and hydrocolloid on physical properties of chili (Capsicum annum var kulai) puree. Lebensmittel-Wissenschaft und –Technologie (LWT), 39: 91-97.
• Jasim, A., Shivhare, U. S., Ramaswamy, H. S., (2002). Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste. Lebensmittel-Wissenschaft und –Technologie (LWT), 35, 497–503.
• Kaur, R., Kaur, K. (2020). Effect of Processing on Color, Rheology and Bioactive Compounds of Different Sweet Pepper Purees. Plant Foods for Human Nutrition, 75, 369–375. https://doi.org/10.1007/s11130-020-00824-0
• Kim, L. H., and Lim, Y. (2014). Anti-Obesity Effect of Commercial Kochujang and Fermented Wheat Grain Products in Sprague-Dawley Rats, The Korean Journal of Food and Nutrition, Vol. 27, pp.641-649.
• Kuleasan, H., and Okur, M. (2012). Industrial production of traditional red pepper paste and prevention of spoilage during storage. Journal of Food, Agriculture & Environment, 10 (2 Part 1), 241-246.
• Li, Z., Dong, L., Huang, Q., and Wang, X. (2016). Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste. Journal of Applied Microbiology, 120(6), 1585–1594. doi:10.1111/jam.13130
• Medina-Torres, N., Cuevas-Bernardino, J., Ayora-Talavera, T., Patrón-Vázquez, J., Rodríguez-Buenfil, I., & Pacheco, N. (2020). Changes in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing. Revista Mexicana De Ingeniería Química, 20(1), 195-212. https://doi.org/10.24275/rmiq/Alim1768
• Orak, H. H., and Demirci, M. (2005). Effect of different blanching methods and period of frozen storage on enzyme activities and some quality criterias of hot and sweet red pepper (Capsicum annuum L.). Pakistan Journal of Biological Sciences, 8(4), 641-648.
• Ramalingam, S.; Bahuguna, A.; Lim, S.; Joe, A.-R.; Lee, J.-S.; Kim, S.-Y.; Kim, M. (2022). Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries. Foods, 11, 375. https://doi.org/10.3390/foods11030375.
• Ranganna S (ed.), Ranganna, S. (1999). Vitamins, In: Handbook of analysis and quality control for fruits and vegetables. Tata Mcgraw Hill, New Delhi, pp 105–118.
• Ryu, J.A., Kim, E., Kim, M.J., Lee, S., Yoon, S.R., Ryu, J.G. and Kim, H.Y. (2021). Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste. Frontiers in Microbiology, 11:620478. doi: 10.3389/fmicb.2020.620478.
• Serrano, M., Zapata, P. J., Castillo, S., Guillén, F., Martínez-Romero, D., and Valero, D. (2010). Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments, Food Chemistry, vol. 118, pp. 497–503.
• Şentürk, A. (1986). Studies on the Effect of Bitterness in Pepper on the Duration of Thermal Death of Microorganisms Causing Deterioration in Pepper Paste. Çanakkale Food Control and Research Institute Directorate, Çanakkale, 1986. (In Turkish)
• TUIK, (2022). https://biruni.tuik.gov.tr/medas/ ?kn=92&locale=tr Access date: 13 Oct 2022. Yalçın, D. (2008). Critical Control Points and Hazard Analysis in Red Chilli Pepper Production, KSU Journal of Science and Engineering, 11: 129-137.
• Yassıhöyük, N. (2012). Ergosterol and Patulin Levels in Dried Tomatoes, Dried Peppers and Pepper Paste, Pamukkale University, Science Institute, MSc Thesis, Denizli, 62, 2012.