Kaplamalı ürünlerde (nuget, schnitzel, cordon bleu) raf ömrü boyunca mikrobiyolojik, kimyasal ve duyusal özelliklerin incelenmesi üzerine bir araştırma
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Dosyalar
Tarih
2007
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info:eu-repo/semantics/openAccess
Özet
Bu arastırmada modifiye atmosferde paketlenen, 2±2 °C’de muhafaza edilen; 2 farklı formülasyonda, koruyuculu ve koruyucu ilave edilmeden hazırlanan nuget, schnitzel ve cordon bleu kaplamalı ürünlerinde; raf ömrü boyunca mikrobiyolojik, kimyasal ve duyusal özelliklerinde meydana gelen degisiklikler incelenmistir. Arastırmada kullanılan nuget, schnitzel ve cordon bleu örnekleri Koroza Firmasından temin edilen 750?m-422mm klöckner pentaplast beyaz köpük alt film ve Cryovac 77?m-422mm antifoglu seffaf üst filmden olusan küvet ambalajlarda modifiye atmosferde, %60 N2 ve %40 CO2 gaz kompoziyonunda paketlenmistir. Her 3 çesit ürün grubundan 2 farklı formülasyonda ürün hazırlanmıstır. lk grupta yer alan ürünlere koruyucu ilave edilmistir. Koruyucu olarak, koruyucu mix %0,35 oranında ((Kalsiyum laktat %40 oranında (E327), Asitligi düzenleyici (sodyum asetat E262) %35 oranında, sofra tuzu %20 oranında, aroma arttırıcı (E621) %5 oranında ve %0,02 oranında E vitamini (Tokoferol) kullanılmıstır. Aynı sartlarda hazırlanan, koruyucu ilave edilmeyen ürünler kontrol grubu olarak kullanılmıstır. 2±2 °C’de muhafaza edilen 6 çesit örnekte raf ömrünün 1., 5., 10., 15. ve 21. günlerinde mikrobiyolojik, kimyasal ve duyusal degerlendirme yapılmıstır. Mikrobiyolojik olarak toplam canlı, E. coli, koliform, küf-maya, S. aureus, Salmonella, Listeria monocytogenes analizleri; kimyasal olarak peroksit degeri ve % serbest yag asidi analizleri yapılmıs; duyusal olarak da örneklerin görünüm, koku, lezzet ve yapı özellikleri incelenmistir. Denemeler neticesinde; mikrobiyolojik, kimyasal ve duyusal analizler sonucunda elde edilen degerlerin tüm örnekler için kabul edilebilir seviyede oldugu; ancak koruyucu ilave edilen örneklerde kontrol grubuna göre daha düsük sayıda mikroorganizma gelisimi oldugu, duyusal olarak daha çok begenildigi ve daha düsük % serbest yag asidi ve peroksit degerlerine ulasıldıgı tespit edilmistir.
In this study it was investigated the changes of microbiological, chemical and sensory properties of coated products like nugget, schnitzel and cordon bleu during their shelf life. The samples were stored at 2±2 °C under modified atmosphere conditions. Two different formulations were prepared for each type of product; the first of which was prepared by using preservatives, whereas the control group prepared identically but without preservatives. Nuget, schnitzel and cordon bleu samples were packaged under modified atmosphere, %60 N2 ve %40 CO2 gas mixtures were used. As packaging material 750?m-422mm klöckner pentaplast white film(for the bottom part) which was provided from Korozo Ambj. San. Tic. A.S. and Cryovac 77?m-422mm glassclear- antifog film were used. As preservatives, mix at the rate of %0,35 ((Calsium lactate at the rate of 40 % (E327), acidity regulator (sodium acetate E262) at the rate 35%, salt at the rate of 20%, taste enhancer (E621) at the rate of 5%)) and Vitamin E (Tocopherol) at the rate of %0,02 were used. The 6 samples which were stored at 2±2 °C, were evaluated at 1., 5., 10., 15. and 21th days of their shelf life by microbiological, chemical and sensory analysis. For the evaluatin of microbiological properties, total viable counts, E.coli, Coliform, mold-yeast, Staphylococcus aureus, Salmonella and Listeria monocytogenes analysis were carried out. As chemical analysis, peroxide value and FFA(free fatty acids) were determined. As sensory analysis, appearance, smell, taste and structural properties were evaluated. According to the trials done, as judged by microbiological, chemical and sensory analysis; all the samples were acceptable regardless of having preservatives or not. But it was found out that the samples which were prepared using preservatives had lower numbers of microbiological growth, better sensory properties and scored lower peroxide and FFA values.
In this study it was investigated the changes of microbiological, chemical and sensory properties of coated products like nugget, schnitzel and cordon bleu during their shelf life. The samples were stored at 2±2 °C under modified atmosphere conditions. Two different formulations were prepared for each type of product; the first of which was prepared by using preservatives, whereas the control group prepared identically but without preservatives. Nuget, schnitzel and cordon bleu samples were packaged under modified atmosphere, %60 N2 ve %40 CO2 gas mixtures were used. As packaging material 750?m-422mm klöckner pentaplast white film(for the bottom part) which was provided from Korozo Ambj. San. Tic. A.S. and Cryovac 77?m-422mm glassclear- antifog film were used. As preservatives, mix at the rate of %0,35 ((Calsium lactate at the rate of 40 % (E327), acidity regulator (sodium acetate E262) at the rate 35%, salt at the rate of 20%, taste enhancer (E621) at the rate of 5%)) and Vitamin E (Tocopherol) at the rate of %0,02 were used. The 6 samples which were stored at 2±2 °C, were evaluated at 1., 5., 10., 15. and 21th days of their shelf life by microbiological, chemical and sensory analysis. For the evaluatin of microbiological properties, total viable counts, E.coli, Coliform, mold-yeast, Staphylococcus aureus, Salmonella and Listeria monocytogenes analysis were carried out. As chemical analysis, peroxide value and FFA(free fatty acids) were determined. As sensory analysis, appearance, smell, taste and structural properties were evaluated. According to the trials done, as judged by microbiological, chemical and sensory analysis; all the samples were acceptable regardless of having preservatives or not. But it was found out that the samples which were prepared using preservatives had lower numbers of microbiological growth, better sensory properties and scored lower peroxide and FFA values.
Açıklama
Anahtar Kelimeler
Kaplamalı ürünler, MAP ambalaj, Koruyucu, Nuget, Schnitzel, Cordon bleu, Mikrobiyolojik özellikler, Peroksit degeri, Duyusal özellikler, % serbest yağ asidi, Coated products, Modified atmosphere packaging, Preservatives, Microbiological properties, Peroxide value, FFA, Sensory evaluation
