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    Öğe
    Farklı Paketleme Yöntemlerinin Tirsi (Alosa immaculata Bennett, 1838) Marinatlarındaki Mikrobiyolojik ve Biyojenik Amin Değişimlerine Etkisi
    (2017) Erdem, Mehmet Emin; Koral, Serkan; Işidan, Sedef
    Bu çalışmada, marine edildikten sonra farklı şekillerde paketlenip 41 C’de muhafaza edilen tirsi (Alosa immaculata, Bennett, 1838) filetolarında biyojenik aminlerin ve mikrobiyolojik değişimlerin belirlenmesi amaçlanmıştır. Marine örneklerde mikrobiyolojik kriter olarak toplam aerob mezofilik bakteri, toplam psikrofil bakteri, maya-küf, koliform ve toplam histamin üreten bakteri sayıları ve türleri belirlenmiştir. Ayrıca bakterilerin moleküler ve biyokimyasal identifikasyonu gerçekleştirilmiştir. Depolama sonunda salamura, yağda ve vakum paketlenen marine tirside histamin miktarı sırasıyla 2.19, 2.09 ve 2.41 mg kg-1, TAMB sayıları; 2.49, 2.75 ve 2.68 log kob g-1 olarak tespit edilmiştir. Histamin üreten bakterilerden Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida, Acinetobacter calcoaceticus tanımlanmıştır. Salamura ve yağda paketlenen marine tirsinin histamin ve mikrobiyolojik kriterler açısından 7 ay, vakum paketlenen marine tirsinin ise 6 ay 41 C’de depolanabileceği sonucuna varılmıştır.
  • Küçük Resim
    Öğe
    The Determination of Quality Changes of Vacuum-Packaged Rainbow Trout (Oncorhynchus mykiss) Surimi Kept in Refrigerator
    (Research Journal of Biology Sciences, 2011) Erdem, Mehmet Emin; Koral, Serkan; Tan, Vedat; Bulut, Can; Keskin, İrfan
    This study is aimed to determine the chemical composition and the shelf life of the rainbow trout (Oncorhynchus mykiss) being turned into surimi in the refrigerator conditions. The trout taken from a rainbow trout (Oncorhynchus mykiss) farm situated in Rize are brought to the laboratory of Rize University Faculty of Aquaculture, and their head and internal organs were cleaned out, then they are flayed. The fish turned into fillet were ground in the grinder (3 mm). After one day, starch 4%, sugar 3%, salt 1.5%, sorbitol 0.3% are added into the filtered mince and mixed. Then, each approximately 250 g, 8 pieces as vacuum packaged were kept in the refrigerator conditions (4±1°C) throughout the analysis. With the aim of examining the change in the nutritional value and the quality during 4°C storage of surimi, organoleptic and chemical analyses are carried out periodically (10 days). In the sample of surimi kept in the refrigerator vacuum packaged, the starting TVB-N, TBA, TMA amounts in order were determined as 7.01 mg/100 g, 0.55 mg malonaldehyde/kg, 0.18 mg/100 g. These values have increased through the storage, and spoiled in the 68th day by exceeding the limit value according to the TVB-N criteria. In the day of spoilage, both the TBA value measured as 4.51 mg malonaldehyde/kg and TMA value as 2.68 mg/100 g have stayed in the allowed limit values. At the end of the 50th day, as a result of the points that a panellist group of 6 people gave organoleptic, the trout surimi has fallen under the consumption limits according to taste criteria.
  • [ X ]
    Öğe
    The Effect of Different Packaging Methods on Microbiological Quality Criteria and Changes in Biogenic Amines of Marinated Shad (Alosa immaculata, Bennett, 1838)
    (Ankara Univ, Fac Agriculture, 2017) Erdem, Mehmet Emin; Koral, Serkan; Isidan, Sedef
    In this study, it was aimed to determine the biogenic amines and microbiological changes of shad (Alosa immaculata, Bennett, 1838) fillets, which were marinated, differently packaged and stored at 4 +/- 1 degrees C. Total aerobic count, psychrophilic flora count, mould-yeast, coliform and histamine forming bacteria count as microbiological criteria of marinated fish were investigated. In addition to that biochemical and molecular identification of isolated bacteria were performed. At the end of storage period, for marinated shad of different packed with brine, oil and vacuum packed were determined histamine values as 2.19, 2.09 and 2.41 mg kg(-1), and TAC values as 2.49, 2.75 and 2.68 log kob g(-1), respectively. Pantoea agglomerans, Shewanella baltica, Brevundimonas diminuta, Pseudomonas putida and Acinetobacter calcoaceticus were identified as histamine producing bacteria. For histamine and microbiological criteria; It was determined that brine and oil recipe shad marinade can be stored at 4 +/- 1 degrees C for 7 months, while vacuum packed ones can be stored in the same conditions for 6 months.