Author/Authors
ŞEKER, Pınar Elazığ Gıda, Tarım ve Hayvancılık İl Müdürlüğü - Gıda ve Yem Şube Müdürlüğü, TURKEY , PATIR, Bahri Fırat Üniversitesi - Veteriner Fakültesi - Gida Hijyeni ve Teknolojisi Anabilim Dalı, TURKEY
Title Of Article
Effects of Potassium Sorbat on Chemical Quality and Sensory Attributes of Long- Life and Short-Life Ayran
شماره ركورد
18010
Abstract
The present study was undertaken to investigate the effects of potassium sorbate and various storage conditions on chemical quality, sensory attributes and on shelf life of long-life and short-life ayran. Four different types of experimental ayran samples were produced as short-life ayran (A), short-life + 0.05% potassium sorbate (B), long-life ayran (C), and long life + 0.05% potassium sorbate (D). The products were stored at 4 ± 1°C or 20 ± 1°C. The samples were taken on days 0., 7., 14., 28., 42., 56., 70. and 84. analyzed for some chemical parameters, and sensory attributes. pH and % lactic acid level did not change significantly in products stored at 4 ± 1°C during storage (P 0.05), in contrast, the changes were at 20 ± 1°C (P 0.05). In all treatment groups, dry substance without fat, fat and salt levels were not different from each other. Level of sorbic acid decreased on days 70 and 84 at 4 ± 1°C in samples of group B (P 0.05). As the general acceptance scores were evaluated, short-life ayran with potassium sorbate (group B) received a higher score. In conclusion, the results of the current study revealed that addition of 0.05% potassium sorbate to short-life ayran, in general, improved sensorial quality of the products and increased the shelf life of the products to at least 84 days
From Page
71
NaturalLanguageKeyword
Ayran , potassium sorbate , chemical , sensory , quality , shelf life
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
To Page
81
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
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