A research on the composition of shalgam beverages obtained from Adana area

In this study, the chemical, physical and microbiological compositions ofshalgams sold in Adana area were determined and their conformity to Turkish FoodLegislation was investigated.20 different shalgam samples were bought from Adana area and they werecoded from Ş1 to Ş20. Total acidity contents expressed as lactic acid were foundbetween 3,92- 10,85 g/L, lactic acid amounts of 2,61- 8,75 g/L, pH levels of 3,26-3,86, volatile acid contents expressed as acetic acid of 0,75- 1,80 g/L, salt levels of11,16- 17,84 g/L, total solids amounts of 20,7- 31,9 g/L, ash amounts of 12,92- 20,73g/L, amounts of undissolved ash in % 10 HCL of 0,51- 2,19 g/L.The addition of sodium benzoate as preservatives to Ş6, Ş7, Ş8, Ş15 and Ş19coded shalgam samples was determined and of these, only Ş8 was found to be withinthe limit given by Turkish Food Codex (2008/22)?. Na-benzoate was not added intoother 15 samples. Addition of sorbic acid to shalgams is not permitted according toTurkisk Food Codex (2008/22). However, addition of higher levels of sorbic acid toshalgam samples Ş1 and Ş18 was found.In all the shalgams, the counts of total mesophilic aerobic bacteria were foundbetween 1,8x 103- 4,7x 107 cfu/mL, the counts of coliform bacteria of less than 1541cfu/mL, the counts of lactic acid bacteria between 2,1x 105- 9,3x 107 cfu/mL and thecounts of yeasts between 5,2x105-1,4x 108 cfu/mL.According to chemical, physical and microbiological analyses of shalgamspurchased at sampling times were not in good accord with ?TS 11149 ShalgamStandard? and ?Food Additives other than Colouring and Sweeteners Directive(2008/22)? with the exception of sample Ş20.Key Words: Shalgam beverage, quality, physico-chemical andmicrobiological composition, sorbic acid, benzoic acid