The chemical, microbiological and sensory characteristics of salgam during fermentation process

Cirak M. A., AĞIRMAN B., ERTEN H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.46, sa.6, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/jfpp.15440
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çukurova Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the effect of different fermentation temperatures on salgam quality produced by traditional method. For this purpose, carrot fermentation was performed at five different temperatures as 15, 20, 25, 30, and 35 degrees C. Application of different fermentation temperatures significantly affect the physical, chemical, microbiological, and sensorial properties of end-product. Fermentation time was decreased with increasing fermentation temperature. Total acidity levels of salgam ranged from 5.45 to 8.23 g/L. Lowering fermentation temperature did not have a negative affect on development of microorganisms during fermentation. Total phenol and anthocyanin contents as well as darkness of salgam were increased with decreasing temperature. Moreover, L*, a*, b*, chroma and hue values were increased at higher temperatures. Salgam produced at 15 degrees C was clearly the most favored according to sensory analysis. Thus, application of low temperature in the production of salgam could be considered as a good practice to improve product quality.