Kısa Süreli Depolamanın Siyah Sarımsak Başları ve Soyulmuş Dişlerinin Fizikokimyasal Kalitesindeki Rolü

Yıl 2022, Cilt: 9 Sayı: 3, 794 - 801, 23.07.2022

Selen Akan

https://doi.org/10.30910/turkjans.1113629

Öz

Siyah sarımsak, taze sarımsağın yüksek nem ve sıcaklıktaki kontrollü koşullarda fermantasyonu sonucu üretilmektedir. Günümüze kadar, siyah sarımsak işleme teknolojileri üzerine pekçok çalışma yapılmıştır ancak siyah sarımsağın gıda kalitesini etkileyen ana gösterge olan depolama koşulları konusunda çok az şey bilinmektedir. Üstelik siyah sarımsağın uygun depolama koşullarının bilinmesi, küresel ve yerel pazarların gereksinimlerini karşılamak için çok önemlidir. Bu nedenle, araştırmada siyah sarımsak baş ve soyulmuş dişlerinin 4 °C'de ve %55-70 oransal nemde kraft kağıt ambalajlarda kısa süreli (21 gün) depolamanın fizikokimyasal kalitesine etkilerinin belirlenmesi amaçlamıştır. Depolama süresince suda çözünür kuru madde içeriği, pH, kararma yoğunluğu (L*), renk (a*, b*), titre edilebilir asitlik (sitrik ve laktik asit), su aktivitesi, antioksidan kapasite ve toplam fenolik içerikleri analiz edilmiştir. Sonuç olarak, siyah sarımsağı baş olarak depolamanın pH, renk (a*), laktik ve sitrik asit üzerinde olumlu etkisi olmuştur. Ayrıca, depolama süresi boyunca siyah sarımsak başlarında antioksidan kapasite ve toplam fenolik içerikleri de korunmuştur. Soyulmuş diş olarak depolamanın sadece b* değeri üzerinde etkisi bulunmuştur. Genel olarak, bu araştırma, yürütülen koşullar altında kısa süreli depolamanın siyah sarımsağın fizikokimyasal özelliklerinde zararlı değişikliklere yol açmadığını göstermiştir. Farklı depolama koşullarının siyah sarımsağın kalitesine etkilerini açıklamaya yönelik daha fazla çalışmaya ihtiyaç bulunmaktadır.

Anahtar Kelimeler

Siyah sarımsak, Kalite, Toplam Fenolik bileşik, Antioksidan aktivite

The Role of Short-Term Storage on Physicochemical Quality of Black Garlic Bulbs and Peeled Cloves

Öz

Black garlic is produced by fermentation of raw garlic under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology of black garlic but little is known about the storage conditions, which are the main indicators for affecting food quality of black garlic. Also knowing proper storage conditions of black garlic is essential to meet the requirements of global and domestic markets. Therefore, the research aimed to determine the effects of short-term storage periods (21 days) on the physicochemical quality of bulbs and peeled cloves of black garlic during storage at 4 °C and 55-70% relative humidity in the kraft paper bags. During the storage period, soluble solids content, pH, browning intensity (L*), color (a*, b*), titratable acidity (citric and lactic acid), water activity, antioxidant capacity, and total phenolic content were analyzed. As a result, the storage as black garlic bulbs had a positive effect on pH, color (a*), lactic and citric acid. Moreover, antioxidant capacity and total phenolic content were maintained in stored black garlic bulbs during storage period. Storage as peeled clove was only effective on color b* value. In general, this research demonstrated that short-term storage under conducted conditions did not lead to detrimental changes in physicochemical attributes of black garlic. More studies are needed to explain the effects of different storage conditions on the quality of black garlic.

Anahtar Kelimeler

Black garlic, Quality, Total phenolic content, Antioxidant capacity

Kaynakça

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