Determining the qualification properties and suitability to the Turkish food codex of salgam that sold packaged or unpacked in Adana province
2017
Gok, S.
In this study, the quality characteristics of salgam in Adana province have been examined in order to determine compliance with the Turkish Food Legislation. For this purpose, from 25 salgam samples sold in the markets, 12 of which are bulk and 13 of which are packed and with the control sample produced in laboratory conditions have been analyzed. The average amount of soluble solids in the salgam samples has been found as %3.07 m/m, the titratable acidity determined by lactic acid is 7.87 g/L, the pH value is 3.51, the salt content is %1.45 m/m, the ash content is %1.41 m/m, aside insoluble ash amounts are %0.059 m/m, invert sugar ratio is 14.10 g/L and total sugar level is 123.48 g/L. Samples of salgam do not contain artificial dye and at the same time, all samples are in accordance with the standard in terms of filling rate. The average arsenic content of the samples has been determined as 0.058 mg/L, tin 2.97 mg/L, copper 0.76 mg/L, zinc 0.29 mg/L and iron content 0.71 mg/L. The mean lactic acid content is 5.96 g/L, the ethanol value and acetic acid are 3.91 g/L and 1.79 g/L, respectively. Total number of mesophilic aerobic bacteria of salgam samples has determined as 3.0x101-6.4x107 cfu/mL. Escherichia coli has been detected in two samples and mold has been detected in four samples. Yeast and lactic acid bacteria counts in the samples have been found to be 3.0x101-6.0x105 cfu/mL and 1.5x102-7.0x105 cfu/mL, respectively. Sensory analysis showed the highest and lowest scores according to the general impression scores are K5, K12, KG, A1, A6; A7, A10 and K1, respectively.
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