Abstract
References
- Aguilera JM, Oppermann K & Sanchez, F (1987). Kinetics of browning of sultana grapes. Journal of Food Science 52: 990–993. doi: 10.1111/j.1365-2621.1987.tb14258.x
- Alagöz S, Türkyılmaz M, Tağı Ş & Özkan M (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry 174: 356–364. doi: 10.1016/j.foodchem.2014.11.075
- AOAC (2000). Association Official analytical Chemists. In W. Hortwitz (Ed.), AOAC Official analytical methods (17th ed.). Gaithersburg: AOAC International.
- APHA (American Public Health Association) (2002). In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed.). Washington: APHA.
- Asma BM (2007). Malatya: World’s capital of apricot culture. Chronica horticulturae 47: 20-24
- Baloch AK, Buckle KA & Edwards RA (1973). Measurement of non-enzymic browning of dehydrated carrot. Journal of the Science of Food and Agriculture 24: 389–398. doi:10.1002/jsfa.2740240406
- Barreiro JA, Milano M & Sandoval AJ (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33: 359–373. doi: 10.1016/S0260-8774(97)00035-6
- Beveridge T & Harrison JE (1984). Nonenzymatic browning in pear juice concentrate at elevated temperatures. Journal of Food Science 49: 1335–1336. doi: 10.1111/j.1365-2621.1984.tb14984.x
- Castañón X, Argaiz A & López–Malo A (1999). Effect of storage temperature on the microbial and colour stability of banana purée with addition of vanillin or potassium sorbate. Food Science and Technology International, 5: 51–58. doi: 10.1177%2F108201329900500105
- Chutintrasri B & Noomhorm A (2007). Colour degradation kinetics of pineapple puree during thermal processing. LWT-Food Science and Technology 40(2): 300–306. doi: 10.1016/j.lwt.2005.11.003
- Coşkun AL, Türkyılmaz M, Turfan-Aksu O, Erkan-Koç B, Yemiş O & Özkan M. (2013). Effects of various sulphuring methods and storage temperatures of the physical and chemical quality of dried apricots. Food Chemistry 141: 3670–3680. doi: 10.1016/j.foodchem.2013.06.033
- Davis EG, McBean DMcG, Rooney ML & Gipps PG 1973. Mechanisms of sulphur dioxide loss from dried fruits in flexible films. Journal of Food Technology 8: 391–405. doi: 10.1111/j.1365-2621.1973.tb01726.x
- Elmacı Y, Altuğ T & Pazır F (2008). Quality changes in unsulfured sun dried apricots during storage. International Journal of Food Properties 11: 146–157. doi:10.1080/10942910701279945
- FDA (Food and Drug Administration) (2013). Microbiological standard for processed foods http://www.fda.gov.ph/attachments/article/71149/Annex%20I%20%20FC%202013010%20Microbiological%20Standard%20for%20Processed%20Food.pdf. Acssessed 20 July 2016.
- Güleç H, Kundakçı A & Ergönül B (2009). Changes in quality attributes of intermediate-moisture raisins during storage. International Journal of Food Science and Nutrition, 60: 210–223. doi: 10.1080/09637480701663896
- Ihns R, Diamante LM, Savage GP & Vanhanen L (2011). Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties. International Journal of Food Science and Technology 46: 275–283. doi: 10.1111/j.1365-2621.2010.02506.x
- Jay JM (2000). Modern Food Microbiology. (2nd ed.), Aspen Publishers, Gaithersburg.
- Joubert E, Wium GL & Sadie A (2001). Effect of temperature and fruit-moisture content on discolouration of dried, sulphured Bon Chretien pears during storage. International Journal of Food Science and Technology: 36, 99–105. doi: 10.1111/j.1365-2621.2001.00412.x
- Nury FS, Taylor DH & Brekke JE (1960). Research for better quality in dried fruits. Apricots. United States Department of Agriculture, Agricultural Research Service 74–19. Albany, CA, U.S.A.
- Özkan M & Cemeroğlu B (2002). Desulfiting dried apricots by hydrogen peroxide. Food Chemistry and Toxicology, 1651-1635. doi:10.1111/j.1365-2621.2002.tb08696.x
- Özkan M, Kırca A & Cemeroğlu B (2003). Effect of moisture content on CIE colour values in dried apricots. European Food Research and Technology 216: 217–219. doi: 10.1007/s00217-002-0627-6
- Özkan M, Türkyılmaz M & Hamzaoğlu F (2016). The effects of SO2 concentration, polyphenol oxidase activity and apricot contents on the browning of apricots during sun-drying and storage at various temperatures. The Scientific and Technological Research Council of Turkey (TUBİTAK), Project Number: 113O456, pp. 141, Ankara, Turkey.
- Piga A, Pinna I, Özer KB, Agabbio M & Aksoy U (2004). Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss. International Journal of Food Science and Technology: 39, 793–799. doi: 10.1111/j.1365-2621.2004.00845.x
- Rose AH (2007). Sulphur dioxide and other preservatives. Journal of Wine Research, 4(1), 43–47. doi: 10.1080/09571269308717947
- Sadler G, Davis J & Dezman D (1990). Rapid extraction of lycopene and -carotene from reconstituted tomato paste and pink grapefruit homogenates. Journal of Food Science 55: 1460-1461. doi: 10.1111/j.1365-2621.1990.tb03958.x
- Sağırlı F, Tağı Ş, Özkan M & Yemiş O (2008). Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture 88(5): 858–869. doi: 10.1002/jsfa.3162
- Türkyılmaz M, Tağı Ş & Özkan M (2012). Changes in chemical and microbial qualities of dried apricots containing sulphur dioxide at different levels during storage. Food and Bioprocess Technology 6: 1526–1538. doi: 10.1007/s11947-012-0884-8
Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots
Abstract
This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage temperatures (4, 10, 20, and 30 °C) for 12 months in bulk and packaged samples. NSDAs were subjected to physical (moisture, water activity, pH and reflectance colour values), chemical (browning formation, β-carotene, and acidity), and microbial (counts for total aerobic mesophilic and psycrofilic bacteria, yeast and mould, xerofilic mould and yeast, osmophilic yeast, lactic acid bacteria, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses at one-month time intervals. Results indicated that while the fastest brown colour formation occurred in the samples containing 23.5% MC and stored at 30 °C, the browning decelerated below 10 °C. No significant change was observed in β-carotene contents of NSDAs during storage (P>0.05). After rehydration, osmophilic yeast count of NSDAs increased by 2.5 log colony-forming units (cfu/g). Significant reductions were observed in the microbial loads of the samples at 23.5 and 27.0% MCs with the decreasing water activity (P<0.05) during storage and increasing storage temperatures. However, yeast and mould counts exceeded 5.0 log cfu/g of the samples containing 27.0% MC after 2-months storage at 20 °C. Overall, we suggest that MC and storage temperature for NSDAs should be below 23.5% and 20 °C to achieve high microbial and physicochemical qualities for a year, respectively.
Keywords
Dried apricots Colour Water activity Browning index -carotene content Yeast and mould counts
Thanks
This study is in part of Dr. Güzel’s Ph.D. thesis. The authors thank the Apricot Research, Development and Publicity Foundation, Malatya, Turkey for providing dried apricots. We also extent our thanks and appreciations to Mr. Rahmi Semiz from Kayseri for helping us to carry out the rehydration of dried apricots in his company.
References
- Aguilera JM, Oppermann K & Sanchez, F (1987). Kinetics of browning of sultana grapes. Journal of Food Science 52: 990–993. doi: 10.1111/j.1365-2621.1987.tb14258.x
- Alagöz S, Türkyılmaz M, Tağı Ş & Özkan M (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry 174: 356–364. doi: 10.1016/j.foodchem.2014.11.075
- AOAC (2000). Association Official analytical Chemists. In W. Hortwitz (Ed.), AOAC Official analytical methods (17th ed.). Gaithersburg: AOAC International.
- APHA (American Public Health Association) (2002). In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed.). Washington: APHA.
- Asma BM (2007). Malatya: World’s capital of apricot culture. Chronica horticulturae 47: 20-24
- Baloch AK, Buckle KA & Edwards RA (1973). Measurement of non-enzymic browning of dehydrated carrot. Journal of the Science of Food and Agriculture 24: 389–398. doi:10.1002/jsfa.2740240406
- Barreiro JA, Milano M & Sandoval AJ (1997). Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33: 359–373. doi: 10.1016/S0260-8774(97)00035-6
- Beveridge T & Harrison JE (1984). Nonenzymatic browning in pear juice concentrate at elevated temperatures. Journal of Food Science 49: 1335–1336. doi: 10.1111/j.1365-2621.1984.tb14984.x
- Castañón X, Argaiz A & López–Malo A (1999). Effect of storage temperature on the microbial and colour stability of banana purée with addition of vanillin or potassium sorbate. Food Science and Technology International, 5: 51–58. doi: 10.1177%2F108201329900500105
- Chutintrasri B & Noomhorm A (2007). Colour degradation kinetics of pineapple puree during thermal processing. LWT-Food Science and Technology 40(2): 300–306. doi: 10.1016/j.lwt.2005.11.003
- Coşkun AL, Türkyılmaz M, Turfan-Aksu O, Erkan-Koç B, Yemiş O & Özkan M. (2013). Effects of various sulphuring methods and storage temperatures of the physical and chemical quality of dried apricots. Food Chemistry 141: 3670–3680. doi: 10.1016/j.foodchem.2013.06.033
- Davis EG, McBean DMcG, Rooney ML & Gipps PG 1973. Mechanisms of sulphur dioxide loss from dried fruits in flexible films. Journal of Food Technology 8: 391–405. doi: 10.1111/j.1365-2621.1973.tb01726.x
- Elmacı Y, Altuğ T & Pazır F (2008). Quality changes in unsulfured sun dried apricots during storage. International Journal of Food Properties 11: 146–157. doi:10.1080/10942910701279945
- FDA (Food and Drug Administration) (2013). Microbiological standard for processed foods http://www.fda.gov.ph/attachments/article/71149/Annex%20I%20%20FC%202013010%20Microbiological%20Standard%20for%20Processed%20Food.pdf. Acssessed 20 July 2016.
- Güleç H, Kundakçı A & Ergönül B (2009). Changes in quality attributes of intermediate-moisture raisins during storage. International Journal of Food Science and Nutrition, 60: 210–223. doi: 10.1080/09637480701663896
- Ihns R, Diamante LM, Savage GP & Vanhanen L (2011). Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties. International Journal of Food Science and Technology 46: 275–283. doi: 10.1111/j.1365-2621.2010.02506.x
- Jay JM (2000). Modern Food Microbiology. (2nd ed.), Aspen Publishers, Gaithersburg.
- Joubert E, Wium GL & Sadie A (2001). Effect of temperature and fruit-moisture content on discolouration of dried, sulphured Bon Chretien pears during storage. International Journal of Food Science and Technology: 36, 99–105. doi: 10.1111/j.1365-2621.2001.00412.x
- Nury FS, Taylor DH & Brekke JE (1960). Research for better quality in dried fruits. Apricots. United States Department of Agriculture, Agricultural Research Service 74–19. Albany, CA, U.S.A.
- Özkan M & Cemeroğlu B (2002). Desulfiting dried apricots by hydrogen peroxide. Food Chemistry and Toxicology, 1651-1635. doi:10.1111/j.1365-2621.2002.tb08696.x
- Özkan M, Kırca A & Cemeroğlu B (2003). Effect of moisture content on CIE colour values in dried apricots. European Food Research and Technology 216: 217–219. doi: 10.1007/s00217-002-0627-6
- Özkan M, Türkyılmaz M & Hamzaoğlu F (2016). The effects of SO2 concentration, polyphenol oxidase activity and apricot contents on the browning of apricots during sun-drying and storage at various temperatures. The Scientific and Technological Research Council of Turkey (TUBİTAK), Project Number: 113O456, pp. 141, Ankara, Turkey.
- Piga A, Pinna I, Özer KB, Agabbio M & Aksoy U (2004). Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss. International Journal of Food Science and Technology: 39, 793–799. doi: 10.1111/j.1365-2621.2004.00845.x
- Rose AH (2007). Sulphur dioxide and other preservatives. Journal of Wine Research, 4(1), 43–47. doi: 10.1080/09571269308717947
- Sadler G, Davis J & Dezman D (1990). Rapid extraction of lycopene and -carotene from reconstituted tomato paste and pink grapefruit homogenates. Journal of Food Science 55: 1460-1461. doi: 10.1111/j.1365-2621.1990.tb03958.x
- Sağırlı F, Tağı Ş, Özkan M & Yemiş O (2008). Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture 88(5): 858–869. doi: 10.1002/jsfa.3162
- Türkyılmaz M, Tağı Ş & Özkan M (2012). Changes in chemical and microbial qualities of dried apricots containing sulphur dioxide at different levels during storage. Food and Bioprocess Technology 6: 1526–1538. doi: 10.1007/s11947-012-0884-8
Details
| Primary Language | English |
|---|---|
| Subjects | Engineering |
| Journal Section | Makaleler |
| Authors | |
| Publication Date | October 17, 2022 |
| Submission Date | June 30, 2021 |
| Acceptance Date | November 30, 2021 |
| Published in Issue | Year 2022 Volume: 28 Issue: 4 |
Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).