Effects of the different temperature and saccharose concentrations on some microbiological and chemical characteristics of medlar pickle

ERDOĞAN A., GÜRSES M., ŞAT İ. G.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.9, sa.2, ss.179-184, 2006 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 2
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/10942910600596183
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.179-184
  • Atatürk Üniversitesi Adresli: Evet

Özet

In the production of medlar pickle was used saccharose concertrations of 0.0%, 30% and 50% as basis of water. Preparing pickles were stored at 10 degrees C and 20 degrees C. During the storage period, the level of acidity and lactic acid bacteria (LAB) counts of pickle samples increased while the levels of pH decreased. This situation was slow in pickles stored at 10 degrees C. The increase of saccharose concentration caused an increase in acidity and LAB count of pickles. The values of the final acidity (%) and pH of the pickles were 1.29 and 3.46, respectively. Lactic acid bacteria counts also increased during the storage period and reached to 108 CFU/ml at the end of 8 weeks. The increase of temperature shortened fermentation duration but mold growth on surface of pickles was abserved.