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

Authors

DOI:

https://doi.org/10.52292/j.laar.2024.1159

Keywords:

Volatile flavour compound, Shalgam quality, Ethyl acetimidate, Storage

Abstract

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.

Author Biographies

VAROL, Nigde Omer Halisdemir University

Department of Food Engineering, Faculty of Engineering, Nigde Omer Halisdemir University, 51245 Nigde, Turkey

Agcam, Cukurova University

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Turkey

Published

2024-01-01