Investigation of the effect of edible film coating with ascorbic acid and potassium sorbate on shelf life

In this study, various properties of cream prepared by using two different additives (ascorbic acid and potassium sorbate) and edible film coating at three different concentrations (100, 250, 500 ppm and 1500, 2000, 3000 ppm) were investigated. On the 1st, 7th, 14th and 21st days of the study were made chemical, microbiological and sensory analyzes of cream. In the chemical analyzes, the average results of pH, titration acidity and oil analyzes were found to be 5.99, 0.05% and 65.3%, and the results of peroxide and TBA analyzes were 1.75 meq O2 / kg and 0.14 mg malonaldehyde / kg fat. In microbiological analysis, average results of TMAB, total yeast-mold, lipolytic microorganism and coliform bacteria counts were 2.30, 1.83, 2.35 log cob / gr, respectively. Sensory analysis was determined as a result of the opinions of 6 panelists, appearance, color, odor, taste-aroma, consistency and general acceptability criteria were found to be 8.36, 8.06, 7.65, 7.46, 8.86 and 7.86 respectively and the results of the evaluation of the cream samples were very good and excellent values. According to the results of this study, the shelf life of the cream was determined while preserving the sensory criteria.