Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices

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dc.contributor.authorTanguler, Hasan
dc.contributor.authorErten, Huseyin
dc.date.accessioned2024-11-07T10:39:54Z
dc.date.available2024-11-07T10:39:54Z
dc.date.issued2023
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice samples produced by fermentation with Lactiplantibacillus plantarum were filtered through a 0.45µm diameter filter and stored at 4°C and 20°C temperatures for six months. Significant decreases in the microbial population of beverages were found by microfiltration, and logaritmic reductions were between 3.60 and 4.96 log cuf/mL in shalgam samples. It was found that microfiltration could be used in the production of shalgam juice to reduce the population of microorganisms before storage, and microbial growth could be inhibited by storing micro-filtered juices at 4°C during storage. During storage at 4°C, micro-filtered shalgam juices were preferred over other shalgam samples. Sensory properties of shalgam juices stored at 4°C were preserved better than those of shalgam samples stored at 20°C. Results indicated that microfiltration treatment and/or cold-storage at 4°C could increase the shelf-life and improve sensory properties of shalgam juices, and this combination of treatments could be recommended as an alternative to thermal pasteurization, which might be unfavoured by many consumers. © 2023 ARSMB-KVBMG. All rights reserved.
dc.description.sponsorshipIcenbilir Hacinin Shalgami Company; Turkish Scientific and Technological Research Institution; Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK, (106O670)
dc.identifier.doi10.24323/akademik-gida.1382914
dc.identifier.endpage219
dc.identifier.issn1304-7582
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85177850165
dc.identifier.scopusqualityQ4
dc.identifier.startpage211
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1382914
dc.identifier.urihttps://hdl.handle.net/11480/11282
dc.identifier.volume21
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectConsumer preference
dc.subjectLactiplantibacillus plantarum
dc.subjectLogarithmic reduction value
dc.subjectMicrofiltration
dc.subjectShalgam (salgam) juice
dc.subjectStorage temperature
dc.titleEffect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices
dc.title.alternativeŞalgam Sularının Özellikleri Üzerine Mikrofiltrasyon ile Depolama Sıcaklık ve Süresinin Etkisi
dc.typeArticle

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