Ülkemizde üretilen şalgam sularının bileşimleri ve gıda mevzuatına uygunlukları üzerine bir araştırma
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Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada ülkemizdeki şalgam sularının bileşimleri belirlenmiş ve Türk Gıda Mevzuatına uygunlukları araştırılmıştır. Bu amaçla piyasadan 29 farklı şalgam suyu örneği alınmış ve Ş1'den Ş29'a kadar kodlanmıştır. Şalgam suyu örneklerinde çözünür katı madde miktarları %2,5-4 m/m, titre edilebilir asitlik miktarları, laktik asit cinsinden 6,3-12,6 g/L, pH değerleri 3,31- 4,13, uçucu asit miktarları, asetik asit cinsinden, 0,528 - 3 g/L, tuz miktarları %1,17-2,574 (m/m), kül miktarları %1,32- 1,97 (m/m), % 10'luk HCL'de çözünmeyen kül miktarları %0,0099-0,19861 (m/m), toplam fenolik madde miktarı 1219,39-3388,82 mg fenolik/kg arasında bulunmuştur. 19 örneğe sodyum benzoat ilave edildiği saptanmıştır (0,01-0,971 g/L). Şalgam sularına sorbik asit ilavesi Türk Gıda Kodeksi (2008/22)'ne göre izin verilmez. Bununla birlikte 6 örneğe potasyum sorbat ilave edildiği bulunmuştur (0,042-0,482 g/L). Şalgam suları ağır metaller (As, Pb, Sn, Fe, Cu, Zn) bakımından 2 örnek hariç standarda uygundur. Örneklerde yapay boya maddesi bulunmamaktadır. Renk bakımından da standarda uygundur. Şalgam suyu örneklerinde toplam mezofil aerob bakteri sayısı 3,0x103-8,86x106 kob/mL arasında belirlenmiştir. 7 örnekte küf tespit edilmiştir (1,0x103-3,0x103 kob/mL). Koliform bakteri , Escherichia coli ve Salmonella 10 kob/mL'nin altında tespit edilmiş veya bulunamamıştır. Genel olarak ülkemizdeki şalgam sularının TS 11149 Şalgam Suyu Standardı ve Renklendiriciler ve Tatlandırıcılar Dışındaki Gıda Katkı Maddeleri Tebliği (2008/22)'ne uygun olmadığı belirlenmiştir.
In this study, compounds of shalgam beverages produced in Turkey were determined and their conformity to Turkish Food Legislation was investigated. 29 different shalgam samples were bought and they were coded from Ş1 to Ş29. Soluble solid contents were found between %2,5-4 m/m, total acidity contents expressed as lactic acid of 6,3-12,6 g/L, pH levels of 3,31- 4,13, volatile acid contents expressed as acetic acid of 0,528 - 3 g/L, salt levels of %1,17-2,574 (m/m), ash amounts of %1,32- 1,97 (m/m), amounts of undissolved ash in % 10 HCL of %0,0099-0,19861 (m/m), total phenolic compounds of 1219,39-3388,82 mg phenolic/kg. Na-benzoate was added into 19 samples (0,01-0,971 g/L). Addition of sorbic acid to shalgams is not permitted according to Turkish Food Codex (2008/22). However, addition of sorbic acid to 6 shalgam samples was found (0,042-0,482 g/L). All the samples except two samples were found to comply with the standards in terms of heavy metals. Synthetic dye was not added into the samples. All the samples were found to comply with standards in terms of colour. In all the shalgams, the counts of total mesophilic aerobic bacteria were found between 3,0x103-8,86x106 kob/mL. In 7 samples, mold was found (1,0x103-3,0x103 kob/mL). The counts of coliform bacteria, Escherichia coli and Salmonella were found less than 10 kob/mL or they were not found. In general, shalgam beverages produced in Turkey were not found to be in accord with ''TS 11149 Shalgam Standard'' and ''Food Additives other than Colouring and Sweeteners Directive (2008/22)'' .
In this study, compounds of shalgam beverages produced in Turkey were determined and their conformity to Turkish Food Legislation was investigated. 29 different shalgam samples were bought and they were coded from Ş1 to Ş29. Soluble solid contents were found between %2,5-4 m/m, total acidity contents expressed as lactic acid of 6,3-12,6 g/L, pH levels of 3,31- 4,13, volatile acid contents expressed as acetic acid of 0,528 - 3 g/L, salt levels of %1,17-2,574 (m/m), ash amounts of %1,32- 1,97 (m/m), amounts of undissolved ash in % 10 HCL of %0,0099-0,19861 (m/m), total phenolic compounds of 1219,39-3388,82 mg phenolic/kg. Na-benzoate was added into 19 samples (0,01-0,971 g/L). Addition of sorbic acid to shalgams is not permitted according to Turkish Food Codex (2008/22). However, addition of sorbic acid to 6 shalgam samples was found (0,042-0,482 g/L). All the samples except two samples were found to comply with the standards in terms of heavy metals. Synthetic dye was not added into the samples. All the samples were found to comply with standards in terms of colour. In all the shalgams, the counts of total mesophilic aerobic bacteria were found between 3,0x103-8,86x106 kob/mL. In 7 samples, mold was found (1,0x103-3,0x103 kob/mL). The counts of coliform bacteria, Escherichia coli and Salmonella were found less than 10 kob/mL or they were not found. In general, shalgam beverages produced in Turkey were not found to be in accord with ''TS 11149 Shalgam Standard'' and ''Food Additives other than Colouring and Sweeteners Directive (2008/22)'' .
Açıklama
Anahtar Kelimeler
şalgam suyu, geleneksel gıdalar, fermantasyon, kalite, bileşim, Shalgam beverage, traditional foods, ermentation, quality, composition
