FARKLI YÖNTEMLERLE ÜRETİLEN TÜRK BİBER SALÇALARININ DEPOLAMA SIRASINDAKİ KALİTE DEĞİŞİMLERİNİN BELİRLENMESİ VE KARŞILAŞTIRILMASI

Meltem AYDA, Sercan DEDE, Mustafa DİDİN
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Abstract

The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titration-acidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended.
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测定和比较用不同方法生产的土耳其辣椒酱在储存过程中的质量变化
许多不同方法生产的辣椒酱的质量和微生物标准,特别是国产和自制辣椒酱,尽管有一定的标准,但往往被忽视。国内/传统生产中的质量问题发生率非常高。因此,旨在确定和比较各种方法生产的辣椒酱的标准。为此,进行了物理、化学和微生物分析,并对结果进行了检验。在贮藏过程中,pH值、干物质、滴定酸度和颜色发生了显著变化。当它们的亮度下降时,糊状物变得更红更黄。微生物学分析表明,由于没有煮沸,D的微生物负荷最高。另一方面,由于热处理和无菌灌装的应用,A的微生物负荷最低。A之后是E,其中包括干燥和煮沸的应用。因此,在膏体生产中可以推荐使用这两种生产方法。
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