Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage

Turkyilmaz M., TAĞI Ş., ÖZKAN M.

FOOD AND BIOPROCESS TECHNOLOGY, cilt.6, sa.6, ss.1526-1538, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 6
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1007/s11947-012-0884-8
  • Dergi Adı: FOOD AND BIOPROCESS TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1526-1538
  • Anahtar Kelimeler: Dried apricots, SO2 level, Browning, beta-carotene, Microbial growth, Storage, SPECTROPHOTOMETRY, STABILITY, KINETICS, SULFITE, PEACHES, COLOR, JUICE, MODEL
  • Ankara Üniversitesi Adresli: Evet

Özet

Effects of different sulphur dioxide (SO2) concentrations (188, 452, 791, 1,034, 1,236, 2,899 and 3,864 mg SO2 kg(-1)) and storage temperatures (5, 10, 20 and 30 A degrees C) on the physical, chemical and microbial qualities of sulphited-dried apricots (SDAs) were evaluated. Analysis of kinetic data suggested first-order models for losses of moisture and SO2 and formation of brown colour. Strong correlations were found between SO2 concentrations and moisture loss constants (r = -0.943), and brown colour values (r = 0.949). beta-carotene contents in SDA samples ranged from 26.6 to 36.2 mg 100 g(-1) dry weight, depending on SO2 content of dried apricots. The SO2 concentration over 791 mg per kg of dried apricots effectively protected carotenoids in dried apricots during drying. While storage times had significant effect on beta-carotene contents, storage temperatures did not have such effects. The number of total mesophilic aerobic bacteria in all SDA samples ranged from 8.20 x 10(1) to 1.84 x 10(2) CFU g(-1). The number of total psychrophilic aerobic bacteria, lactic acid bacteria, yeast and mould, xerophilic mould, Staphylococcus spp. and total Enterobacteriaceae were below the detection limits (< 4 CFU g(-1)) in samples containing SO2 even at the lowest level (188 mg SO2 kg(-1)) throughout the storage. Regardless of SO2 concentration in dried apricots, low storage temperatures (below 20 A degrees C) should be preferred to prevent the characteristic golden yellow colours of dried apricots.