Determination of Changes in Physicochemical and Microbiological Properties of Tomato Paste Exposed to Different Gases of Cold Plasma Technique

Azize Atik; İlker Atik; Gökhan Akarca; Ayşe Janseli Denizkara

doi:10.18016/ksutarimdoga.vi.1201966

TR EN

Farklı Dozlarda Soğuk Plazma Tekniğine Maruz Bırakılan Domates Salçasının Fizikokimyasal ve Mikrobiyolojik Özelliklerindeki Değişikliklerin Belirlenmesi

Öz

Bu çalışmanın amacı, farklı gaz ve karışımları kullanılan soğuk plazma uygulamasının domates salçasının bazı fizikokimyasal ve mikrobiyolojik özelliklerine etkisinin ortaya koyulmasıdır. Bu amaçla farklı gaz ve sürelerde uygulamalar yapılmış ve her uygulamanın etkisi ayrı ayrı incelenmiştir. Çalışma sonucunda numunelerin pH değerleri 3,77 ile 4,87 arasında, aw değerleri ise 0,718 ile 0,819 arasında değişmiştir (P<0.05). Renk değerleri incelendiğinde L* değerinin 22.42 – 32.48 arasında, a* değerinin 23.59 – 30.18 arasında ve b* değerinin 12.16 – 19.52 arasında değiştiği tespit edilmiştir (P<0.05). Ayrıca numuneler mikrobiyolojik olarak değerlendirildiğinde depolama süresince tüm örneklerde sayıların arttığı (P>0.05), ancak CP uygulamasının bu artışı ciddi anlamda yavaşlattığı belirlenmiştir.Örneklerin TMAB sayıları 3.02 – 5.42 log kob/g, TPAB değerleri 1.80 – 3.37 log kob/g, toplam küf sayısı 3.08 – 5.67 log kob/g, toplam maya sayısı 3.13 – 5.42 log kob/g ve ozmofilik maya sayıları 1.74 – 3.49 log kob/g arası arasında değişmektedir. Çalışmadaki örneklerin likopen değerleri 15.30 – 23.42 mg/100g DM aralığındaydı. İki farklı gaz ve bu gazların karışımlarının kullanıldığı araştırmada örneklerin fizikokimyasal ve mikrobiyolojik özellikleri üzerinde en fazla etkiyi oksijen gazı uygulaması göstermiştir (P<0.05). Bu etkiyi karışım ve argon gazı uygulamaları takip etmiş olup uygulama süresinin uzaması etkiyi de artırmıştır. Çalışmadan elde edilen veriler bir bütün olarak değerlendirildiğinde, soğuk plazma uygulamasının endüstriyel olarak üretilen salçalarda en önemli problemlerden birisi olan küflenme sorunu geciktirerek raf ömrü uzattığı ve depolamaya bağlı fizikokimyasal kalite değerlerinde meydana gelen olumsuz değişimleri yavaşlattığı ortaya konulmuştur.

Anahtar Kelimeler

Determination of Changes in Physicochemical and Microbiological Properties of Tomato Paste Exposed to Different Gases of Cold Plasma Technique

Abstract

This study aimed to reveal the effect of cold plasma application using different gases and mixtures on some physicochemical and microbiological properties of tomato paste. For this purpose, applications were performed in different gases and times, and the effect of each application was examined separately. As a result of the study, the pH values of the samples varied between 3.77 and 4.87, and the aw values between 0.718 and 0.819. When the color values were examined, it was determined that the L* value varied between 22.42 – 32.48, the a* value varied between 23.59 – 30.18 and the b* value varied between 12.16 – 19.52 (P<0.05). In addition to this, when the samples were evaluated microbiologically, TMAB counts varied between 3.02 – 5.42 log cfu/g, TPAB values ranged between 1.80 – 3.37 log cfu/g, total mold counts were between 3.08 – 5.67 log cfu/g, total yeast counts were between 3.13-5.42 and osmophilic yeast counts were between 1.74 – 3.49 log cfu/g. Lycopene values of samples in the study were in the range of 15.30 – 23.42 mg/100g DM. When the data obtained from the study are evaluated as a whole, it is thought that cold plasma application has positive effects on the shelf life and quality of tomato paste. In the research where two different gases and mixtures of these gases were used, oxygen gas application showed the most effect on the physicochemical and microbiological properties of the samples (P<0.05). Mixture and argon gas applications followed this effect, and prolonging the application period also increased the effect. When the data obtained from the study are evaluated as a whole, it has been revealed that cold plasma application delays the mold problem, which is one of the most critical problems in industrially produced tomato paste, extends the shelf life, and slows down the negative changes in physicochemical quality values due to storage.

Keywords

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Özellikleri

Bölüm

Araştırma Makalesi

Yazarlar

Azize Atik
0000-0002-3294-380X
Türkiye

İlker Atik ^*
0000-0001-8049-0465
Türkiye

Gökhan Akarca
0000-0002-5055-2722
Türkiye

Ayşe Janseli Denizkara
0000-0002-3078-8914
Türkiye

Erken Görünüm Tarihi

13 Ekim 2023

Yayımlanma Tarihi

28 Şubat 2024

Gönderilme Tarihi

9 Kasım 2022

Kabul Tarihi

6 Temmuz 2023

Yayımlandığı Sayı

Yıl 2024 Cilt: 27 Sayı: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1201966

IZ

https://izlik.org/JA22JT43NG

Kaynak Göster

RIS / Bibtex

APA

Atik, A., Atik, İ., Akarca, G., & Denizkara, A. J. (2024). Determination of Changes in Physicochemical and Microbiological Properties of Tomato Paste Exposed to Different Gases of Cold Plasma Technique. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 27(1), 216-227. https://doi.org/10.18016/ksutarimdoga.vi.1201966

Farklı Dozlarda Soğuk Plazma Tekniğine Maruz Bırakılan Domates Salçasının Fizikokimyasal ve Mikrobiyolojik Özelliklerindeki Değişikliklerin Belirlenmesi

Öz

Anahtar Kelimeler

Determination of Changes in Physicochemical and Microbiological Properties of Tomato Paste Exposed to Different Gases of Cold Plasma Technique

Abstract

Keywords

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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