Bazı propolisli ambalaj çeşitlerinin gıdaların raf ömrüne etkisinin incelenmesi
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Dosyalar
Tarih
2021
Yazarlar
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Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında, propolisli solüsyonların farklı uygulamalarının gıdaların raf ömrüne etkisi incelenmiştir. Bu bağlamda, gıda sektöründe sıkça tercih edilen vakum poşet, streç film ve kilitli poşetlerin yüzeyi, propolis-etil asetat solüsyonunun püskürtme yöntemi uygulanmasıyla kaplanmıştır. Bu ambalajların içerisine katma değeri yüksek tüketim gıdalarından olan kırmızı et ve kaşar peyniri konularak buzdolabı (4 °C) koşullarında, kırmızı etler 30 gün ve kaşar peynirleri 90 gün olmak üzere muhafaza edilmişlerdir. Çalışmada ayrıca direkt olarak ürün yüzeylerine propolis-propilen glikol solüsyonu püskürtülmesi de çalışılmıştır. Tüm bu işlemler sonucunda kırmızı et ve kaşar peyniri örneklerine fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler yapılmıştır. Öncelikle, çalışmada kullanılan propolisin en yüksek fenolik bileşik miktarı 27.523,4 ?g/g ile CAPE olduğu belirlenmiştir. Seçilen ambalajların ve gıdaların kaplanması için uygun konsantrasyonu belirlemek amacıyla çeşitli konsantrasyon değerleriyle Escherichia coli (ATCC 8739) ve Staphylococcus aureus (ATCC 6538P) bakterilerinde antibakteriyel aktivite analizi yapılmıştır. Optimum konsantrasyonun ambalajlar için %10 propolis-etil asetat olduğu ve direkt püskürtme için de %10 propolis-propilen glikol olduğu belirlenmiştir. Belirli günlerde pH ve su aktivitesi analizi yapılan kırmızı et ve kaşar peynirlerinin pH değerlerinde istatistiki olarak önemli bir fark (p?0,05) olduğu, fakat su aktivitesi değerlerinde istatistiki olarak önemli bir fark (p?0,05) olmadığı belirlenmiştir. Genel olarak, propolisle kaplanmış ambalajlarda bulunan örneklerin pH değerlerinin daha az olduğu belirlenmiştir. Kırmızı et örneklerine ve kaşar peynirlerine uygulanan mikrobiyolojik analizlerin (toplam mezofil aerobik bakteri, Enterobacteriaceae, Pseudomonas ve laktik asit bakterileri sayımı) sonuçlarında istatiksel olarak önemli bir fark (p?0,05) bulunmuştur. Propolisle kaplanmış ambalajlarda muhafaza edilen örneklerin bakteri sayılarının kaplanmamış ambalajlara göre daha az olduğu belirlenmiştir. En iyi sonuçları ise propolisli vakum poşetteki örneğin aldığı belirlenmiştir. Kaşar peynirlerinde yapılan duyusal analize göre ise kaşarın genel beğeni puanlarına bakıldığında en yüksek puanın propolisli vakum poşette muhafaza edilen kaşar örneğinin aldığı görülmüştür.
In this thesis, the effect of different applications of propolis solutions on the shelf life of foods was investigated. In this context, the surface of vacuum bags, stretch films and sealed bags, which are frequently preferred in the food industry, were coated by spraying the propolis-ethyl acetate solution. Red meat and cheddar cheese, which are among the consumption foods with high added value, were placed in these packages and kept in refrigerator (4 °C) conditions for 30 days for red meats and 90 days for cheddar cheese. In the study, it was also studied to spray propolis-propylene glycol solution directly on the product surfaces. As a result of all these processes, physical, chemical, microbiological and sensory analyzes were performed on red meat and cheddar cheese samples. First of all, it was determined that the highest phenolic compound amount of propolis used in the study was CAPE with 27.523.4 ?g / g. Antibacterial activity analysis was performed on Escherichia coli (ATCC 8739) and Staphylococcus aureus (ATCC 6538P) bacteria with various concentration values in order to determine the appropriate concentration for the coating of selected packages and foods. It has been determined that the optimum concentration is 10% propolis-ethyl acetate for packages and 10% propolis-propylene glycol for direct spraying. It was determined that there was a statistically significant difference (p?0.05) in the pH values of red meat and cheddar cheese, whose pH and water activity were analyzed on certain days, but there was no statistically significant difference (p?0.05) in the water activity values. In general, it was determined that the pH values of the samples in the packages covered with propolis were lower. A statistically significant difference (p?0.05) was found in the results of microbiological analyzes (total mesophil aerobic bacteria, Enterobacteriaceae, Pseudomonas and lactic acid bacteria count) applied to red meat samples and cheddar cheeses. It was determined that the bacteria counts of the samples kept in packages covered with propolis were lower than those of uncoated packages. It was determined that the sample in the vacuum bag with propolis had the best results. According to the sensory analysis carried out on the cheddar cheese, when the general taste scores of cheddar were examined, it was seen that the cheddar sample kept in a vacuum bag with propolis had the highest score.
In this thesis, the effect of different applications of propolis solutions on the shelf life of foods was investigated. In this context, the surface of vacuum bags, stretch films and sealed bags, which are frequently preferred in the food industry, were coated by spraying the propolis-ethyl acetate solution. Red meat and cheddar cheese, which are among the consumption foods with high added value, were placed in these packages and kept in refrigerator (4 °C) conditions for 30 days for red meats and 90 days for cheddar cheese. In the study, it was also studied to spray propolis-propylene glycol solution directly on the product surfaces. As a result of all these processes, physical, chemical, microbiological and sensory analyzes were performed on red meat and cheddar cheese samples. First of all, it was determined that the highest phenolic compound amount of propolis used in the study was CAPE with 27.523.4 ?g / g. Antibacterial activity analysis was performed on Escherichia coli (ATCC 8739) and Staphylococcus aureus (ATCC 6538P) bacteria with various concentration values in order to determine the appropriate concentration for the coating of selected packages and foods. It has been determined that the optimum concentration is 10% propolis-ethyl acetate for packages and 10% propolis-propylene glycol for direct spraying. It was determined that there was a statistically significant difference (p?0.05) in the pH values of red meat and cheddar cheese, whose pH and water activity were analyzed on certain days, but there was no statistically significant difference (p?0.05) in the water activity values. In general, it was determined that the pH values of the samples in the packages covered with propolis were lower. A statistically significant difference (p?0.05) was found in the results of microbiological analyzes (total mesophil aerobic bacteria, Enterobacteriaceae, Pseudomonas and lactic acid bacteria count) applied to red meat samples and cheddar cheeses. It was determined that the bacteria counts of the samples kept in packages covered with propolis were lower than those of uncoated packages. It was determined that the sample in the vacuum bag with propolis had the best results. According to the sensory analysis carried out on the cheddar cheese, when the general taste scores of cheddar were examined, it was seen that the cheddar sample kept in a vacuum bag with propolis had the highest score.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
