Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam

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dc.contributor.authorKirlangic, Ozan
dc.contributor.authorIlgaz, Ceren
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:44:20Z
dc.date.available2025-01-06T17:44:20Z
dc.date.issued2021
dc.description.abstractShalgam is a traditional Turkish fermented beverage produced by the lactic acid fermentation of black carrot, salt, sourdough, bulgur flour and drinkable water. Aroma and microbial profiles of shalgams were examined based on the effect of pasteurization and storage parameters. At the beginning of the storage, the pH of the samples was 3.89, the acidity was 6.06-6.66 g/L and the brix values ranged from 2.67 to 2.73, at the end of storage these values were 3.89-3.98 for pH, 5.94-6.49 g/L for total acidity and 3.07-3.27% for brix. Total aerobic mesophilic bacteria decreased in unpasteurized sample, although the number of lactic acid bacteria increased and yeast and molds stored at 4 degrees C increased with storage time. A total amount of 32 and 35 volatiles were identified and amount of these compounds decreased during storage for unpasteurized and pasteurized samples, respectively. The total amount of volatiles, which was 1558.63-2179.49 mu g/L at the beginning of storage, decreased to 556.70-800.12 mu g/L at the end of storage. Samples were separated successfully according to storage times in terms of aroma profiles by principal component analysis (PCA). While the samples of shalgam stored for 0 and 7 days were characterized by most of the volatile compounds, samples stored for 14 and 30 days were characterized by ethyl alcohol, 4-phenyl-3-buten-2-one and myristicin. When effect of pasteurization process and storage parameters were evaluated comparatively, storage time and temperature were found more effective on shalgam quality.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University [17303008]
dc.description.sponsorshipThis research was made possible through the financial support from the Adana Alparslan Turkes Science and Technology University, Project No. 17303008. The authors acknowledge Kukre A.S. Food Company for shalgam production.
dc.identifier.doi10.1016/j.fbio.2021.101350
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85114442776
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2021.101350
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3010
dc.identifier.volume44
dc.identifier.wosWOS:000705837200002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectShalgam
dc.subjectStorage time
dc.subjectMicrobiology
dc.subjectAroma
dc.subjectChemometrics
dc.titleInfluence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam
dc.typeArticle

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