Effect of Prepackaging Treatments and Different Gas Composition on Physicochemical and Sensory Properties of Hurma Olive (Erkence cv.)

Year 2018, Volume: 16 Issue: 3, 264 - 270, 29.10.2018

Erkan Susamcı , Özlem Tuncay Ayşegül Yoltaş

https://doi.org/10.24323/akademik-gida.474933

Abstract

Hurma olive is a special
olive cultivar that loses its bitter taste before harvesting, and sweetness
occurs when the fruit is still on the tree. Thus, it can be directly consumed right
after being harvested. Studies
on the preservation of Hurma olive
without salt have been very limited and it has not been implemented in practice
yet. In this study, some quality characteristics of Hurma olives under different modified atmospheres were determined
during storage. For this purpose, the efficacy of washing, lactic acid dip, and
modified atmosphere packaging (MAP) were studied throughout 120 days at 1°C. Hurma olive samples were washed with tap
water and dipped in lactic acid solution (0.2% w/v) for 1 minute before packaging.
After the application of vacuum, samples were packaged under the atmosphere of 100%
CO₂, 60% CO₂ / 40% N₂, and air combination and
then stored at 1°C for 120 days. Physicochemical analyses such as acidity,
reduced sugar, bitterness, color (CIE L^*, a^*, b^*)
and dry matter contents along with sensory analyses were carried out at regular
intervals throughout the storage period. Insignificant differences were
determined among washed and unwashed Hurma
olives in terms of their physicochemical parameters whereas unwashed olive
samples retained sensory characteristics better and preferred more by sensory panelists
than washed counterparts. Washed and vacuum packaged samples had more undesired
values in terms of the sensory characteristics studied.

Keywords

Hurma olive, Erkence, Modified atmosphere packaging, De-bittering, Sensory

Hurma Zeytinin (Erkence cv.) Fizikokimyasal ve Duyusal Özellikleri Üzerinde Paketleme Öncesi Uygulamaların ve Farklı Gaz Kompozisyonlarının Etkisi

Abstract

Hurma zeytin, meyve ağaç üzerindeyken acılığını kaybeden özel
bir zeytindir. Hasattan sonra doğrudan tüketilebilir. Hurma zeytinin tuzsuz olarak muhafazasına yönelik çalışmalar çok
sınırlı kalmış ve hayata geçirilememiştir. Bu çalışmada, depolama boyunca Hurma zeytinin bazı kalite özellikleri
araştırılmış ve farklı gaz kompozisyonları bu zeytinde ilk defa denenmiştir. Bu
amaçla 1°C’de 120 gün depolama sırasında yıkama, laktik aside daldırma ve
modifiye atmosfer paketlemenin etkinliği incelenmiştir. Zeytinler paketleme
öncesinde, çeşme suyu ile yıkanmış ve 1 dakika süreyle %0.2 (w/v)’lik laktik
asit çözeltisine daldırılmıştır. Zeytinler vakum uygulamasından sonra %100 CO₂,
%60 CO₂ / %40 N₂, ve hava şeklindeki gazlarla
paketlendikten sonra 1°C’de 120 gün depolanmıştır. Depolama boyunca asitlik,
indirgen şeker, acılık, renk (CIE L^*, a^*, b^*),
kuru madde gibi fizikokimyasal analizler ile duyusal analizler yürütülmüştür.
Yıkanmış ve yıkanmamış zeytinler arasında fizikokimyasal analizler açısından
önemli fark bulunmazken, duyusal özellikler bakımından daha iyi sonuçlar veren
yıkanmamış zeytinler panelistler tarafından daha çok tercih edilmiştir.
Yıkanmış ve vakumla paketlenmiş zeytinlerin duyusal açıdan daha kötü değerlere
sahip olduğu tespit edilmiştir.

Keywords

Hurma zeytin, Erkence, Modifiye atmosfer paketleme, Hurmalaşma, Duyusal

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