Hardaliye üretiminde kullanılan antimikrobiyal maddelerin fermantasyon üzerine etkileri
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Dosyalar
Tarih
2018
Yazarlar
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Yayıncı
Trakya Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Hardaliye, siyah yaş üzümleri, hardal tohumu ve vişne yaprağı kullanılarak laktik asit fermantasyonu yoluyla üretilen geleneksel alkolsüz bir içecektir. Geleneksel Hardaliye üretiminde üzüm şırasında maya faaliyetini engelleyerek alkol oluşumunu önlemek amacıyla hardal tohumu ilave edilmektedir. Buna rağmen fermentasyon ve depolama sırasında üründe arzu edilmeyen etanol oluşumu meydana gelebilmekte ve bu durum mevsim sıcaklıklarına da bağlı olarak standart kalitede ürün üretimine engel oluşturmaktadır. Dolayısıyla endüstriyel çapta üretimin yaygınlaşmasıyla beraber sorbat ve benzoatlar gibi kimyasal koruyucular Hardaliye üretiminde kullanılmaktadır. Ancak, günümüzde tüketiciler, katkı içermeyen, yüksek kaliteli, güvenli, daha uzun raf ömrüne sahip ürünleri tercih etmektedirler. Bu nedenle tez kapsamında Hardaliye üretiminde starter kültür ve yüksek derişimde hardal tohumu kullanımının kimyasal koruyuculara bir alternatif olma potansiyeli araştırılmıştır. Bu kapsamda, fermentasyon süresince ve farklı sıcaklıklarda depolama süresince Hardaliye örneklerinin mikrobiyal, fizikokimyasal ve duyusal kalite karakteristiklerinde meydana gelen değişimler de takip edilmiştir. Hardaliye üretiminde % 3 (w/v) konsantrasyona kadar hardal tohumu kullanımının Hardaliye fermentasyonu ve depolanması sırasında maya fermentasyonunu engellemede yeterli olmadığı bulunmuştur. Hardal tohumu ve/veya starter kültür kullanılarak üretilen Hardaliyelerde alkol miktarı, oda sıcaklığında iki ay depolama sonunda % 11 – 13 (v/v) arasında bulunurken, buzdolabı sıcaklığında depolama sonunda % 5 – 13 (v/v) arasında bulunmuştur. Elde edilen sonuçlar doğrultusunda iki ay süresince depolanan örnekler içerisinde yalnızca kimyasal koruyucu kullanılarak üretilen ve buzdolabı sıcaklığında depolanan Hardaliye örnekleri alkol içerikleri bakımından yasal limitlere uygun bulunmuştur. Hardal konsantrasyondaki artışın ve starter kültür kullanımının fizikokimyasal kalite üzerine bir etkisi tespit edilememiştir. Hardal konsantrasyonunun % 2’nin üzerinde kullanılması ürünün duyusal kalitesini olumsuz yönde etkilemiştir. Çalışma kapsamında kullanılan miktarlarda hardal tohumu, starter kültür ve kimyasal koruyucunun Hardaliye üretiminde laktik asit fermentasyonu üzerine olumsuz bir etkisi tespit edilmemiştir. Bu tez çalışması kapsamında, oda sıcaklığında depolamanın Hardaliyenin mikrobiyolojik, fizikokimyasal ve duyusal kalitesinin korunmasında yeterli olmadığı, buzdolabı sıcaklığında depolanan ve kimyasal koruyucu kullanılarak üretilen Hardaliyelerin, depolama sonunda en iyi mikrobiyolojik, fizikokimyasal ve duyusal kaliteye sahip olduğu tespit edilmiştir.
Hardaliye is a traditional alcohol-free drink produced by lactic acid fermentation using red grapes, mustard seeds, and cherry leaf. In traditional Hardaliye production, mustard seed is added in order to prevent the formation of alcohol by inhibiting the yeast activity in grape must. Nevertheless, the formation of non-desirable ethanol can occur during fermentation and storage, creating obstacles in standard quality product production due to seasonal temperature variations. Therefore, chemical preservatives such as sorbates and benzoates are used in mustard production along with the widespread industrial production. However, today consumers prefer high quality, safe products with no additives and longer shelf life. Therefore, the possible use of starter culture and of relatively higher amounts of high mustard seed as alternatives to chemical preservatives has been investigated in this thesis. In this context, changes in microbial, physicochemical and sensory quality characteristics of Hardaliye samples during fermentation and storage at different temperatures were also evaluated. The use of mustard seeds up to 3% (w / v) concentration was not found to be sufficient to inhibit yeast fermentation during fermentation of Hardaliye and further storage. In Hardaliye samples produced by using mustard seed and/or starter culture, the amount of alcohol was between 11% and 13% (v / v) at the end of storage for two months at room temperature, while at refrigerator temperature it was determined between 5% and 13% (v / v). Of all the Hardaliye samples stored for two months, only the ones produced by using chemical preservatives and stored at the refrigerator temperature were in compliance with the legal limits of alcohol contents. No significant effect of the use of starter culture and of increased amount of mustard seed have been determined on the physicochemical quality. The use of more than 2% of the mustard concentration adversely affected the sensory quality of the product. No adverse effects of starter culture, chemical preservatives and mustard seed in quantities used in the study on lactic acid fermentation have been determined. Within the scope of this thesis, it has been determined that storage at room temperature is not enough to protect the microbiological, physicochemical and sensory qualities of the mustard, and that Hardaliye samples produced by using chemical preservative and stored at the refrigerator temperature provides the best microbiological, physicochemical and sensory qualities at the end of storage.
Hardaliye is a traditional alcohol-free drink produced by lactic acid fermentation using red grapes, mustard seeds, and cherry leaf. In traditional Hardaliye production, mustard seed is added in order to prevent the formation of alcohol by inhibiting the yeast activity in grape must. Nevertheless, the formation of non-desirable ethanol can occur during fermentation and storage, creating obstacles in standard quality product production due to seasonal temperature variations. Therefore, chemical preservatives such as sorbates and benzoates are used in mustard production along with the widespread industrial production. However, today consumers prefer high quality, safe products with no additives and longer shelf life. Therefore, the possible use of starter culture and of relatively higher amounts of high mustard seed as alternatives to chemical preservatives has been investigated in this thesis. In this context, changes in microbial, physicochemical and sensory quality characteristics of Hardaliye samples during fermentation and storage at different temperatures were also evaluated. The use of mustard seeds up to 3% (w / v) concentration was not found to be sufficient to inhibit yeast fermentation during fermentation of Hardaliye and further storage. In Hardaliye samples produced by using mustard seed and/or starter culture, the amount of alcohol was between 11% and 13% (v / v) at the end of storage for two months at room temperature, while at refrigerator temperature it was determined between 5% and 13% (v / v). Of all the Hardaliye samples stored for two months, only the ones produced by using chemical preservatives and stored at the refrigerator temperature were in compliance with the legal limits of alcohol contents. No significant effect of the use of starter culture and of increased amount of mustard seed have been determined on the physicochemical quality. The use of more than 2% of the mustard concentration adversely affected the sensory quality of the product. No adverse effects of starter culture, chemical preservatives and mustard seed in quantities used in the study on lactic acid fermentation have been determined. Within the scope of this thesis, it has been determined that storage at room temperature is not enough to protect the microbiological, physicochemical and sensory qualities of the mustard, and that Hardaliye samples produced by using chemical preservative and stored at the refrigerator temperature provides the best microbiological, physicochemical and sensory qualities at the end of storage.
Açıklama
Anahtar Kelimeler
Hardaliye, Üzüm, Geleneksel Gıdalar, Hardal Tohumu, Laktik Asit Bakterileri, Grape, Traditional Foods, Mustard Seed, Lactic Acid Bacteria
