Publication: İstiridye Mantarının (Pleurotus Osteratus) Turşu Yapımında Kullanımı
Abstract
Pleurotus ostreatus mantarının turşu yapımında kullanım potansiyelinin incelenmesi amacıyla haşlanmış ve haşlanmamış mantarlardan %4 ve 8 tuz konsantrasyonunda, %1 sitrik asitli veya sitrik asitsiz ve %1 sirkeli veya sirkesiz olmak üzere toplam 16 grup turşu üretilmiştir. Üretilen turşular fermentasyon süresince iki günde bir pH ve titrasyon asitliği yönünden incelenmiş, 28. günde fermentasyonu tamamlanan örnekler fiziksel, kimyasal, duyusal ve tekstürel özellikler bakımından analiz edilmiştir. İstiridye mantar turşularının renk (L*, a*, b* ve ΔE) değerleri üzerine haşlama, sirke, tuz, sitrik asit uygulamalarının etkisi önemli olmazken (p<0.05), kuru madde miktarları üzerine haşlama, tuz, sitrik asit, sirkextuz, sirkexsitrik asit interaksiyonlarının etkisi %1 düzeyinde, haşlamaxsirke, haşlamaxtuz interaksiyonlarının etkisi %5 düzeyinde, kül miktarları üzerine haşlama, sirke, tuz, sitrik asit, haşlamaxsirke, sirkextuz, sirkexsitrik asit, tuzxsitrik asit interaksiyonlarının etkisi %1 düzeyinde, haşlamaxsitrik asit, sirkextuzxsitrik asit interaksiyonlarının etkisi %5 düzeyinde, protein miktarları üzerine haşlama, tuz, sitrik asit, haşlamaxsitrik asit, sirkexsitrik asit, haşlamaxsirkextuz, haşlamaxtuzxsitrik asit, haşlamaxsirkexsitrik asit, sirkextuzxsitrik asit, haşlamaxsirkextuzxsitrik asit interaksiyonlarının etkisi %1 düzeyinde, haşlamaxtuz interaksiyonlarının etkisi %5 düzeyinde önemli bulunmuştur. Turşu örneklerinin C-vitamini miktarları (59.21-138.84 mg/100g) haşlama ve haşlamaxsirkexsitrik asit interaksiyonlarından etkilenmiştir (p<0.01). Örneklerin toplam fenolik madde miktarları üzerine haşlama, sirke, sitrik asit, haşlamaxsirke, sirkextuz, sirkexsitrik asit, tuzxsitrik asit, haşlamaxsirkextuz, sirkextuzxsitrik asit interaksiyonlarının etkisi %1 düzeyinde, haşlamaxtuzxsitrik asit interaksiyonun etkisi %5 düzeyinde önemli, antioksidan kapasite (DPPH) değerleri üzerine haşlamaxsirkexsitrik asit, haşlamaxsirkextuzxsitrik asit interaksiyonlarının etkisi %1 düzeyinde, sitrik asit, haşlamaxsirke, sirkexsitrik asit interaksiyonlarının etkisi %5 düzeyinde önemli bulunmuştur. Panelistlerce lezzet ve tüm izlenim bakımından %4 tuz içeren turşu örnekleri, %8 tuz içeren turşu örneklerinden daha çok beğenilmiş (p<0.05), diğer anavaryasyon kaynaklarının duyusal özellikler üzerine etkisi önemli olmamıştır (p>0.05). Turşu örneklerinin elastikiyet, yapışkanlık, esneklik değerleri üzerine anavaryasyon kaynaklarının etkisi önemli olmazken (p<0.05), haşlanmış örnekler, haşlanmamışlardan daha yüksek sertlik, sakızımsılık, çiğnenebilirlik, sitrik asit içeren örnekler, içermeyenlerden daha yüksek sakızımsılık, çiğnenebilirlik ve sirke içeren örnekler, içermeyenlerden daha yüksek çiğnenebilirlik değerleri göstermiştir (p<0.05). Anahtar Sözcükler: istiridye mantarı, turşu, fermentasyon, sitrik asit, sirke
The usage potential of Pleurotus ostreatus mushroom in pickle making was investigated. A total of 16 groups of pickles were produced from blanched and unblanced mushrooms in brines with 4 and 8% salt concentrations, with or without 1% citric acid and with or without 1% vinegar. The pickles produced were examined in terms of pH and titration acidity every two days during the fermentation. The samples whose fermentation was completed on the 28th day were analyzed in physical, chemical, sensory and textural properties. While the effects of blanching, vinegar, salt, citric acid applications on the color (L*, a*, b* and ΔE) values of pickles were not significant (p<0.05), the effects of blanching, salt, citric acid, the interactions of vinegarxsalt, vinegarxcitric acid on the dry matter amounts were significant at the level of 1%, the effects of the interactions of blanchingxvinegar, blanchingxsalt were significant at the level of 5%, the effects of blanching, vinegar, salt, citric acid, blanchingxvinegar, vinegarxsalt, vinegarxcitric acid, saltxcitric acid interactions on ash amounts were significant at the level of 1%, the effects of blanchingxcitric acid, vinegarxsaltxcitric acid interactions were significant at the level of 5%, the effects of blanching, salt, citric acid, blanchingxcitric acid, vinegarxcitric acid, blanchingxvinegarxsalt, blanchingxsaltxcitric acid, blanchingxvinegarxcitric acid, vinegarxsaltxcitric acid, blanchingxvinegarxsaltxcitric acid interactions on protein amounts were significant at the 1% level, while the effect of boilingxsalt interactions was significant at the 5% level. The amount of vitamin C of the pickle samples (59.21-138.84 mg/100g) was affected by blanching and the interactions of boilingxvinegarxcitric acid (p<0.01). The effects of blanching, vinegar, citric acid, blanchingxvinegar, vinegarxsalt, vinegarxcitric acid, saltxcitric acid, blanchingxvinegarxsalt, vinegarxsaltxcitric acid interactions on the total phenolic substance amounts were significant at the level of 1% and the effect of blanchingxsaltxcitric acid interaction was significant at the level of 5%, the effects of blanchingxvinegarxcitric acid, blanchingxvinegarxsaltxcitric acid interactions on the antioxidant capacity (DPPH) values were found to be significant at the level of 1%, while the effects of citric acid and blanchingxvinegar, vinegarxcitric acid interactions on the antioxidant capacity (DPPH) values were significant at the level of 5%. Pickle samples containing 4% salt were liked more by the panelists than pickle samples containing 8% salt in terms of taste and overall impression (p<0.05), but the effect of other sources of variation on sensory properties was not significant (p>0.05). While the effects of main sources of variation on resilience, cohesiveness, springiness values of pickle samples were not significant (p<0.05), blanched samples had higher hardness, gumminess, and chewiness values than unblanched ones, samples containing citric acid had higher gumminess and chewiness values than those without citric acid, and vinegar containing samples showed higher chewiness values than those without vinegar (p<0.05). Keywords: oyster mushroom, pickle, fermentation, citric acid, vinegar
The usage potential of Pleurotus ostreatus mushroom in pickle making was investigated. A total of 16 groups of pickles were produced from blanched and unblanced mushrooms in brines with 4 and 8% salt concentrations, with or without 1% citric acid and with or without 1% vinegar. The pickles produced were examined in terms of pH and titration acidity every two days during the fermentation. The samples whose fermentation was completed on the 28th day were analyzed in physical, chemical, sensory and textural properties. While the effects of blanching, vinegar, salt, citric acid applications on the color (L*, a*, b* and ΔE) values of pickles were not significant (p<0.05), the effects of blanching, salt, citric acid, the interactions of vinegarxsalt, vinegarxcitric acid on the dry matter amounts were significant at the level of 1%, the effects of the interactions of blanchingxvinegar, blanchingxsalt were significant at the level of 5%, the effects of blanching, vinegar, salt, citric acid, blanchingxvinegar, vinegarxsalt, vinegarxcitric acid, saltxcitric acid interactions on ash amounts were significant at the level of 1%, the effects of blanchingxcitric acid, vinegarxsaltxcitric acid interactions were significant at the level of 5%, the effects of blanching, salt, citric acid, blanchingxcitric acid, vinegarxcitric acid, blanchingxvinegarxsalt, blanchingxsaltxcitric acid, blanchingxvinegarxcitric acid, vinegarxsaltxcitric acid, blanchingxvinegarxsaltxcitric acid interactions on protein amounts were significant at the 1% level, while the effect of boilingxsalt interactions was significant at the 5% level. The amount of vitamin C of the pickle samples (59.21-138.84 mg/100g) was affected by blanching and the interactions of boilingxvinegarxcitric acid (p<0.01). The effects of blanching, vinegar, citric acid, blanchingxvinegar, vinegarxsalt, vinegarxcitric acid, saltxcitric acid, blanchingxvinegarxsalt, vinegarxsaltxcitric acid interactions on the total phenolic substance amounts were significant at the level of 1% and the effect of blanchingxsaltxcitric acid interaction was significant at the level of 5%, the effects of blanchingxvinegarxcitric acid, blanchingxvinegarxsaltxcitric acid interactions on the antioxidant capacity (DPPH) values were found to be significant at the level of 1%, while the effects of citric acid and blanchingxvinegar, vinegarxcitric acid interactions on the antioxidant capacity (DPPH) values were significant at the level of 5%. Pickle samples containing 4% salt were liked more by the panelists than pickle samples containing 8% salt in terms of taste and overall impression (p<0.05), but the effect of other sources of variation on sensory properties was not significant (p>0.05). While the effects of main sources of variation on resilience, cohesiveness, springiness values of pickle samples were not significant (p<0.05), blanched samples had higher hardness, gumminess, and chewiness values than unblanched ones, samples containing citric acid had higher gumminess and chewiness values than those without citric acid, and vinegar containing samples showed higher chewiness values than those without vinegar (p<0.05). Keywords: oyster mushroom, pickle, fermentation, citric acid, vinegar
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