EFFECTS OF SOME FOOD JUICES AND ADDITIVES ON SOME PHYSICOCHEMICAL, TEXTURAL, COLOR, MICROBIOLOGICAL AND SENSORY PROPERTIES OF CEMEN PASTE

Yetim H., EKİCİ L., ÖZCAN C., Ozturk I., TÖRNÜK F., Karaman S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, sa.3, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 3
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpp.12950
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The aim of this study was to determine the effects of some juices and additives on some characteristic properties of cemen paste, which is a coating material in pastirma processing. For this purpose, they were incorporated into cemen paste formulation and the cemen paste was coated on wood blocks mimicking the pastirma and then stored at two different temperatures (4 and 20C) for 30 days. pH and brightness values of the samples decreased during the storage while color values were significantly different from each other. Pickle juice and carmine added samples exhibited similar effects on sensory scores and gave the highest overall acceptability level while the citric acid added sample generally had high scores in all storage periods. It was concluded that acidic foods and their juices could successfully be used in the cemen paste as an alternative to undesirable food ingredients.