1 Ocak 2018 Dergi makalesi Açık Erişim

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

Dublin Core

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Aday, Serpil</dc:creator>
  <dc:creator>Pala, Cigdem Uysal</dc:creator>
  <dc:creator>Cam, Belgizar Ayana</dc:creator>
  <dc:creator>Bulut, Sami</dc:creator>
  <dc:date>2018-01-01</dc:date>
  <dc:description>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 &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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/34231</dc:identifier>
  <dc:identifier>oai:zenodo.org:34231</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>LWT-FOOD SCIENCE AND TECHNOLOGY 90 613-619</dc:source>
  <dc:title>Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>