1)Department of Food Technology, Çorlu Vocational School, Tekirdağ Namık Kemal University, Tekirdağ, 59830, Turkey; 2)Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey; 3)Department of Nutrition and Dietetics, Tekirdağ Namık Kemal University, Tekirdağ, 59030, Turkey
Sıla Barut Gök1), Seydi Yıkmış1), Okan Levent2), Selen Karataş3)
The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL–1 was achieved in total aerobic bacteria by applying a dose of 262.4 mJcm–2. A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more preservative of its fresh-like characteristics.
Keywords: Koruk vinegar, UV-C light, bioactive component, aroma profile, sensory attributes
Arch Lebensmittelhyg 73,
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