Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices

Year 2023, Volume: 21 Issue: 3, 211 - 219, 30.10.2023

Hasan Tangüler , Hüseyin Erten

https://doi.org/10.24323/akademik-gida.1382914

Abstract

This study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice samples produced by fermentation with Lactiplantibacillus plantarum were filtered through a 0.45µm diameter filter and stored at 4°C and 20°C temperatures for six months. Significant decreases in the microbial population of beverages were found by microfiltration, and logaritmic reductions were between 3.60 and 4.96 log cuf/mL in shalgam samples. It was found that microfiltration could be used in the production of shalgam juice to reduce the population of microorganisms before storage, and microbial growth could be inhibited by storing micro-filtered juices at 4°C during storage. During storage at 4°C, micro-filtered shalgam juices were preferred over other shalgam samples. Sensory properties of shalgam juices stored at 4°C were preserved better than those of shalgam samples stored at 20°C. Results indicated that microfiltration treatment and/or cold-storage at 4°C could increase the shelf-life and improve sensory properties of shalgam juices, and this combination of treatments could be recommended as an alternative to thermal pasteurization, which might be unfavoured by many consumers.

Keywords

Consumer preference, Lactiplantibacillus plantarum, Logarithmic reduction value, Microfiltration, Shalgam (salgam) juice, Storage temperature

Supporting Institution

THE SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TÜRKİYE (TUBITAK)

Project Number

106O670

Thanks

This study is a part of Hasan Tanguler’s dissertation, and authors thank the Scientific and Technological Research Council of Türkiye (TUBITAK, Number: 106O670) for funding and Icenbilir Hacinin Shalgami Company (Adana) for supplying raw materials.

Şalgam Sularının Özellikleri Üzerine Mikrofiltrasyon ile Depolama Sıcaklık ve Süresinin Etkisi

Abstract

Bu çalışmada mikrofiltrasyon, depolama sıcaklık ve süresinin şalgam suyu kalitesi üzerine etkilerinin araştırılması amaçlamıştır. Lactiplantibacillus plantarum fermantasyonu ile üretilen şalgam suyu, 0.45µm gözenek çaplı filtreden süzülmüş ve hem 4°C hem de 20°C'de altı ay süreyle depolanmıştır. Mikrofiltrasyon işlemi ile mikroorganizma sayılarında önemli azalmalar meydana gelmiş ve logaritmik azalma değerleri 3.60-4.96 kob/mL arasında belirlenmiştir. Bu nedenle, şalgam suyu üretiminde mikrofiltrasyon, depolamadan önce ve depolama sırasında mikroorganizma popülasyonunu azaltmak için kullanılabilir ve ürünler 4°C'de tutularak mikrobiyal büyüme yavaşlatılabilir. Uzayan depolama süresine bağlı olarak, panelistler mikrofiltrasyon işlemi uygulanmış ve 4°C'de depolanmış şalgam sularını diğer örneklere tercih etmişlerdir. Ayrıca, 4°C'de saklanan numunelerin duyusal özellikleri, 20°C'de saklanan numunelere kıyasla korunmuştur. Mevcut çalışmaya göre şalgamların raf ömrünü uzatmak ve duyusal özelliklerini daha iyi hale getirmek için mikrofiltrasyon işlemi ve/veya 4°C'de depolama, birçok tüketici tarafından tercih edilmeyen termal pastörizasyona alternatif bir işlem olarak önerilebilir.

Keywords

Tüketici tercihi, Lactiplantibacillus plantarum, Logaritmik azalma değeri, Mikrofiltrasyon, Şalgam suyu, Depolama sıcaklığı

Project Number

106O670

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