Effect of Pasteurization and Sorbate Addition on Some Quality Parameters of Verjuice

Year 2018, Volume: 16 Issue: 3, 287 - 292, 29.10.2018

Haluk Ergezer , Ramazan Gökçe , Tolga Akcan

https://doi.org/10.24323/akademik-gida.475352

Cited By: 3

Abstract

Verjuice is a sour taste and refreshing traditional
drink which is favorably consumed in Turkey. Some people often produce this
drink for their own consumption at homes without any technological application,
which might be a reason for its limited shelf life. In this study, the effect
of pasteurization (15 minutes at 85°C) and potassium sorbate addition (300 mg/L)
on some physicochemical (color, pH, total acidity, °Brix and turbidity) and
sensory quality characteristics of verjuice samples produced from Yediveren
grapes (Vitis vinifera) and stored at 2°C for 7 days were evaluated.
Pasteurization and potassium sorbate addition had a significant effect on pH
and turbidity values of verjuice (p<0.05) while turbidity decreased and pH
increased in all groups during storage. Brix value of samples did not show any
differences between groups and during storage. Lightness and redness were
significantly influenced by these applications (p<0.05) while there was insignificant
differences in yellowness of samples between the treatments of pasteurization and
potassium sorbate addition. Aroma scores of samples ranged from 3.2 to 4.0 and
the overall acceptability score was between 3.4-3.8, above the average scores.
As a result, the shelf life of verjuice can be increased by pasteurization
and/or by adding antimicrobial additives to the extent permitted by the
legislation.

Keywords

Verjuice, Pasteurization, Potassium sorbate

Koruk Sularının Bazı Kalite Karakteristikleri Üzerine Pastörizasyon ve Potasyum Sorbat İlavesinin Etkisi

Abstract

Koruk suyu ülkemizde sevilerek tüketilen ekşimsi tatta ve
ferahlatıcı geleneksel bir içecektir. Üretimi standart olmadığından, koruk suyu
her yörede farklı bir şekilde üretilmekte ve bu nedenle sınırlı bir raf ömrüne
sahiptir. Bu çalışmada Yediveren çeşidi üzümlerden (Vitis vinifera) üretilen koruk sularının bazı fizikokimyasal (renk,
pH, toplam asitlik,°Briks ve bulanıklık) ve duyusal kalite karakteristikleri üzerine
pastörizasyon (85°C’de15 dakika) ve potasyum sorbat (300 mg/L) uygulamasının etkisi
2°C’de 7 gün boyunca incelenmiştir. Pastörizasyon ve potasyum sorbat ilavesi
koruk sularının pH ve bulanıklık değerleri üzerinde etkili bulunmuştur
(p<0.05) ve depolama boyunca tüm gruplarda pH artarken bulanıklık azalış
göstermiştir. Örneklerin °Briks değeri gruplar arasında ve depolama boyunca
değişiklik göstermemiştir. Pastörizasyon ya da potasyum sorbat uygulamasının
örneklerin sarılık değeri üzerine etkisi görülmezken, parlaklık ve kırmızılık
bu uygulamalardan önemli derecede etkilenmiştir (p<0.05). Örneklerin aroma
puanları 3.2-4.0 arasında ve genel beğeni puanları 3.4-3.8 arasında bulunmuş
olup bu değerler ortalamanın üzerindedir. Sonuç olarak, koruk suyunun raf ömrü pastörize
edilerek ve/veya mevzuatın izin verdiği ölçüde antimikrobiyal katkı maddeleri
ilave edilerek arttırılabilir.

Keywords

Koruk suyu, Pastörizasyon, Potasyum sorbat

References

• [1] Anonim, 2017. Tarım ürünleri piyasa raporları; üzüm verileri TAGEM yayınları 4s. https://arastirma.tarim.gov.tr/tepge/Menu/27/Tarim-Urunleri-Piyasa-Raporlari (Erişim Tarihi: 10.01.2018).
• [2] Hayoğlu, İ., Kola, O., Kaya, C., Özer, S., Türkoğlu, H. (2009). Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from Kabarcik and Yediveren grapes. Journal of Food Processing and Preservation, 33, 252–263.
• [3] Öncül, N., Karabıyıklı, Ş. (2015). Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry, 39, 689–695.
• [4] Dupas de Matos, A., Curioni, A., Bakalinsky, A.T., Marangon, M., Pasini, G., Vincenzi, S. (2017). Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. Innovative Food Science and Emerging Technologies, 44, 9–14.
• [5] Shojaee-Aliabadi, S., Hosseini, S.M., Tiwari, B., Hashemi, M., Fadavi, G., Khaksar, R. (2013). Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: Influence of extraction time, temperature and solvent type. International Journal of Food Science and Technology, 48, 412–418.
• [6] Hunter Associates Laboratory I, (1996). CIE L* a* b* Color Scale. Vol 8 8:1–4.
• [7] AOAC, (2007). Official Methods of Analysis of AOAC International. Association of Official Analysis Chemists International.
• [8] Choi, S.E., Sarah, C., Merrigan, J.M. (2014). Sensory Evaluation. In: Food Science: An Ecological Approach, Edited by Sari Edelstein, Academic Press, USA, pp 84–113.
• [9] IBM, (2012). IBM SPSS Advanced Statistics 20. IBM 184.
• [10] Karapınar, M., Şengün İ.Y. (2007). Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimurium on salad vegetables. Food Control, 18, 702–706.
• [11] Cerreti, M., Liburdi, K., Benucci, I., Esti, M. (2016). The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice. LWT-Food Science and Technology, 73, 326–333.
• [12] Soyer, Y., Koca, N., Karadeniz, F. (2003). Organic acid profile of Turkish white grapes and grape juices. Journal of Food Composition and Analysis, 16, 629–636.
• [13] Vasile Simone, G., Montevecchi, G., Masino, F., Matrella, V., Imazio, S.A., Antonelli, A., Bignami, C. (2013). Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: “Saba” and “Agresto.” Journal of the Science of Food and Agriculture, 93, 3502–3511.
• [14] Wu, S. (2014). Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice. Food Chemistry, 160, 8–10.
• [15] Singleton, V.L., Salgues, M., Zaya, J., Trousdale, E. (1985). Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. American Journal of Enology and Viticulture, 36, 50–56.
• [16] Yemiş, O., Arslantürk, H.K. (2016). Berrak nar suyu ve konsantrelerinde bulanıklık oluşumu. Akademik Gıda, 14(3), 275-283.