Kekik oleoresini katılan domates çorbasında B. coagulans bakterisinin ısıl direncinin incelenmesi

Yıl 2021, Cilt: 27 Sayı: 7, 800 - 806, 31.12.2021

Ahsen Rayman Ergün Taner Baysal Dilber Çağlar Hilal Tüfenk Bekir Batmaz

Öz

Gıda üreticileri kaliteyi korumak ve raf ömrünü uzatmak amacıyla koruyucu madde kullanımına ve geleneksel ısıl işlemlere alternatif olarak, minimum işlem görmüş gıdaların üretimine yönelmişlerdir. Bu amaçla doğal antimikrobiyal maddelerin kullanımı tercih edilmektedir. Doğal antimikrobiyal bileşenleri içeren oleoeresinler bitkilerden ekstrakte edilen yağ ve reçine karışımıdır. Bu çalışmada domates çorbası kekik oleoresini ile zenginleştirilerek, domates ürünlerinin ısıl işleminde hedef mikroorganizma olan Bacillus coagulans’a karşı oleoresinin minimum inhibisyon konsantrasyon değeri belirlenmiş, ürünün fiziksel ve kimyasal kalite özellikleri üzerine etkileri saptanmıştır. Domates çorbasında B. coagulans için D90 değeri 3.67 dk. olarak saptanırken, kekik oleoresini içeren çorbada bakteriye ait bu değer 2.58 dk. olarak bulunmuştur. Kekik oleoresinli çorbanın likopen ve parlaklık değerlerinin kontrol (oleoresinsiz) grubuna kıyasla daha yüksek olduğu belirlenmiştir.

Anahtar Kelimeler

Domates çorbası, B. coagulans, Isıl işlem, Kalite, Kekik, Oleoresin

Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup

Öz

Food manufacturers have focused on the production of minimally processed foods as an alternative to the use of preservatives and traditional heat treatments in order to protect quality and extend shelf life. Therefore, the use of natural antimicrobials is preferred. Oleoresins which are rich in natural antimicrobials, are a mixture of essential oil and resin extracted from plants. In this study, the tomato soup was enriched with thyme oleoresin, and the minimum inhibition concentration value of oleoresin on the target microorganism, Bacillus coagulans, at heat treatment of tomato based product was determined. The changes on the physical and chemical quality characteristics of the product were determined. The D90 value of the B. coagulans in tomato soup was found as 3.67 min. while this value was found as 2.58 min. for the bacteria in the soup which contains thyme oleoresin. It was concluded that soup with thyme oleoresin had higher lycopene and brightness values than the control (without oleoresin) group.

Anahtar Kelimeler

Tomato soup, B. coagulans, Heat treatment, Quality, thyme, Oleoresin

Kaynakça

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