1 Ocak 2018 Dergi makalesi Açık Erişim

Aday, Serpil; Pala, Cigdem Uysal; Cam, Belgizar Ayana; Bulut, Sami

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/34231</identifier>
  <creators>
    <creator>
      <creatorName>Aday, Serpil</creatorName>
      <givenName>Serpil</givenName>
      <familyName>Aday</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Vocat Sch Biga, Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Pala, Cigdem Uysal</creatorName>
      <givenName>Cigdem Uysal</givenName>
      <familyName>Pala</familyName>
      <affiliation>Canakkale Onsekiz Mart Univ, Engn Fac, Food Engn Dept, Canakkale, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Cam, Belgizar Ayana</creatorName>
      <givenName>Belgizar Ayana</givenName>
      <familyName>Cam</familyName>
      <affiliation>GAP Int Agr Training &amp; Res Ctr, Diyarbakir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bulut, Sami</creatorName>
      <givenName>Sami</givenName>
      <familyName>Bulut</familyName>
      <affiliation>Trakya Univ, Engn Fac, Food Engn Dept, Edirne, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Storage Quality And Microbiological Safety Of High Pressure Pasteurized Liquorice Root Sherbet</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2018</publicationYear>
  <dates>
    <date dateType="Issued">2018-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/34231</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.lwt.2018.01.013</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">In this study, the effect of high pressure processing (HPP) on wide-range quality characteristics (microbial, physicochemical, bioactive compounds and sensory properties) of liquorice root sherbet (LRS) were investigated. Pressure levels of 250, 355 and 450 MPa for holding times of 1 min and 5 min were applied to LRS. Full inactivation of yeast and mold count (YMC) and total coliforms (TCs) were observed at pressure-time combinations more severe than 355 MPa-1m and 250 MPa-5m, respectively. More than 6 log reduction in inoculated E. coli ATCC 25922 and Salmonella Typhimurium ATCC 14028 were achieved when the inoculated samples were treated at 450 MPa for 5 m. Even 450 MPa of pressure for 5 m applied, there was a persisting resistant total aerobic count, total decrease about 2.7 log. No significant differences were observed between HPP-treated and control samples regarding their pH, soluble solids, total phenolics, total flavonoids, antioxidant activity and glycyrrhizic acid content (P &amp;gt; .05). Consumer acceptability test showed that no differences were found between 450 MPa and 5m HPP-treated and control LRS in terms of their flavor and appearance. As a result, HPP could be used to extend the shelf life of liquorice sherbet without changing its physicochemical composition.</description>
  </descriptions>
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