Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/33103
Full metadata record
DC FieldValueLanguage
dc.date.accessioned2023-06-21T13:08:06Z-
dc.date.available2023-06-21T13:08:06Z-
dc.date.issued2013-10-
dc.identifier.citationTamer, C. E. vd. (2013). “Evaluation of some quality parameters of minimaly processed celery by quantitative analysis”. Journal of Food Processing and Preservation, 37(5), 717-726.en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2012.00687.x-
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2012.00687.x-
dc.identifier.urihttp://hdl.handle.net/11452/33103-
dc.description.abstractThe celeries were treated with citric acid (1.5%) and L-cysteine (0.5%) following preprocessing. The samples were packed in two different modified atmosphere conditions. After 20 days of storage at 42C, weight loss, total dry matter, total acidity, total phenolics, ascorbic acid, total carotenoids, color, polyphenoloxidase (PPO) and antioxidant activity of the samples were determined, and total bacteria and total coliform were counted. At the end of the storage period, antioxidant activity was decreased as 26.23%. Generally, citric acid treatment with N-2 and CO2 atmosphere application was more effective than L-cysteine treatment for preservation of phenolic compounds. The L-cysteine-treated samples had the minimum PPO activity and were also preferred by panelists according to color criteria. During storage period, because of oxidation of conjugated bond, carotenoids were oxidized and decreased by approximately 45.61%. Weight loss of the modified atmosphere packaging celeries during storage period was changed between 0.18 and 0.32%. The samples treated with L-cysteine preserved their original color until the 10 days of storage, but the same samples were rejected by panelists for odor criteria. The big positive correlation coefficients showed was that the ratio of positive interactions was more than negative interactions. For this reason, lots of analytical criteria determined in celery increased with the increment of the other criteria. According to the results of the cluster analysis, analytical criteria were gathered in three main clusters. PPO activity element represented the first factor and antioxidant activity variable represented the second factor. PRACTICAL APPLICATIONSCelery is a popular ingredient of prepared soups and salads. Unfortunately, this vegetable is highly perishable and is therefore difficult to store in a fresh state for an extended period of time. In order to extend the shelf life of celery, several treatment methods are used to inactivate enzymes and kill pathogens and other microorganisms that may result in spoilage. The main contribution of this work was to determine the effect of different treatment on the quality attributes of minimally processed celery stored at 4 +/- 2C for 20 days. For this reason, two different solutions (citric acid and L-cysteine) were used for following preprocessing. The samples were packed in two different modified atmosphere conditions. Physicochemical and microbiological analyses were done during storage. For statistical evaluation, factorial analysis with principal component and cluster analysis were used. The proposed procedure involves several analyses for dimension reduction of data that are conducted by principal component analysis.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAtıf Gayri Ticari Türetilemez 4.0 Uluslararasıtr_TR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFood science & technologyen_US
dc.subjectFresh-cut celeryen_US
dc.subjectVarietyen_US
dc.subjectApium graveolens var. dulceen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectAmino acidsen_US
dc.subjectCarbon dioxideen_US
dc.subjectCitric aciden_US
dc.subjectCluster analysisen_US
dc.subjectColiform bacteriaen_US
dc.subjectColoren_US
dc.subjectFood processingen_US
dc.subjectModified atmosphere packagingen_US
dc.subjectPlants (botany)en_US
dc.subjectPrincipal component analysisen_US
dc.subjectAnti-oxidant activitiesen_US
dc.subjectDifferent treatmentsen_US
dc.subjectMicrobiological analysisen_US
dc.subjectNegative interactionen_US
dc.subjectPositive correlationsen_US
dc.subjectPositive interactionen_US
dc.subjectPrincipal componentsen_US
dc.subjectStatistical evaluationen_US
dc.subjectQuality controlen_US
dc.titleEvaluation of some quality parameters of minimaly processed celery by quantitative analysisen_US
dc.typeArticleen_US
dc.identifier.wos000329286100040tr_TR
dc.identifier.scopus2-s2.0-84885838815tr_TR
dc.relation.tubitak107 O 664tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Anabilim Dalı.tr_TR
dc.identifier.startpage717tr_TR
dc.identifier.endpage726tr_TR
dc.identifier.volume37tr_TR
dc.identifier.issue5tr_TR
dc.relation.journalJournal of Food Processing and Preservationen_US
dc.contributor.buuauthorTamer, Canan Ece-
dc.contributor.buuauthorÇopur, Ömer Utku-
dc.contributor.buuauthorİncedayı, Bige K.-
dc.contributor.buuauthorVural, Hasan-
dc.contributor.researcheridAAG-8503-2021tr_TR
dc.contributor.researcheridAAG-8336-2021tr_TR
dc.contributor.researcheridAAG-8241-2021tr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ3en_US
dc.contributor.scopusid8228159500tr_TR
dc.contributor.scopusid8228159600tr_TR
dc.contributor.scopusid25632341200tr_TR
dc.contributor.scopusid23026059800tr_TR
dc.subject.scopusCatechol Oxidase; Enzymatic Browning; Monophenol Monooxygenaseen_US
Appears in Collections:Scopus
Web of Science

Files in This Item:
File Description SizeFormat 
Tamer_vd_2013.pdf181.79 kBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons