COMPARATIVE EVALUATION OF THE EFFECT OF THE ADDITION OF TURNIP (BRASSICA RAPA) ON THE BIOGENIC AMINE AND VOLATILE FLAVOUR COMPOUNDS OF SHALGAM
Effect of Turnip and Storage on Shalgam quality
Keywords:Volatile flavour compound, Shalgam quality, Ethyl acetimidate, Storage
Shalgam productions done with the addition of turnip at different rates were carried out. Volatiles and biogenic amines were determined before storage and after 6 month storage. A total of forty-six different volatiles were identified from shalgams. 7-esters, 6-higher alcohols, 5-carbonyl compounds, 3-terpenes, 4-volatile phenols and 2-volatile acids were isolated for the first time in shalgam. The results indicate that the use of turnip in different ratios has an effect on the percentage and variety of volatiles and, an increase in total acidity and biogenic amines. In addition, after storage, an increase also was determined in the amounts of putrechin, cadaverine, histamine, tyramine, spermidine, spermine and total amines. In conclusion, according to the results of microbial, sensory analysis and volatile flavour compounds, it can be stated that the most appropriate amount of turnip is 1%, however, also ratios of 0.5% and 2% can be used.
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