Farklı muhafaza sürelerinde derin dondurucuda depolanarak sıcak dumanlanan gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarında kalite değişimlerinin belirlenmesi
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Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sinop Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, taze (K: kontrol) ve derin dondurucuda (-18oC) 6 ay (A) ile 12 ay (B) boyunca depolanmış gökkuşağı alabalıkları (Oncorhynchus mykiss, Walbaum 1792) sıcak dumanlanmıştır. Sıcak dumanlanan gökkuşağı alabalıkları bozuluncaya kadar buzdolabında (4±1°C) muhafaza edilmiş ve derin dondurucuda depolanma süresinin raf ömrüne etkisi kimyasal (TVB-N, TBA, pH,), mikrobiyolojik (TMAB, TPAB, TMK, TKB) ve duyusal analizler (renk, koku, tat, tekstür, genel beğeni) ile tespit edilmiştir. K, A ve B gruplarında deneme başında sırasıyla 15,41±0.25, 22,99±0,68 ve 25,84±0,12 mg/100 g olarak tespit edilen TVB-N değerleri, deneme sonunda (K, A ve B için; 14. 9. ve 3. günde) sırasıyla 36,56±0,35, 36,80±0,33 ve 36,63±0,58 mg/100g olarak tespit edilmiştir. Deneme başında K, A ve B gruplarında sırasıyla 0,62±0,05, 0,71±0,01 ve 1,75±0,02 malonaldehit/kg olarak belirlenen TBA miktarları, deneme sonunda 8,55±0,01, 8,35±0,1 ve 8,19±0,01 malonaldehit/kg olarak belirlenmiştir. K, A ve B gruplarının deneme başında ölçülen pH değerleri ise, 5,93±0,04, 5,47±0,02 ve 6,02±0,01 iken, deneme sonunda bu değerler 16. günde 6,11±0,01, 13. günde 6,24±0,02 ve 7. günde 5,96±0,06 olarak tespit edilmiştir. Derin dondurucuda depolama süresinin TVB-N, TBA ve pH değerleri üzerine etkisi önemli bulunmuştur (p<0.05). K, A ve B gruplarındaki TMAB sayıları, deneme başında 1,63±0,02, 2,29±0,03 ve 2,3±0,02 logkob/g iken, deneme sonunda 6,33±0,08, 6,31±0,07 ve 6,29±0,05 logkob/g olarak tespit edilmiştir. Bu artışlarda depolama süresinin etkisi önemli bulunmuştur (p<0.05). Duyusal kontrol yöntemlerinden tüm kriterler (renk, koku, tat, tekstür ve genel beğeni) ile belirlenen raf ömrü K grubunda 15, A grubunda 12 ve B grubunda ise 5 gün olarak tespit edilmiştir. Bu verilere göre 6 ay derin dondurucuda depolanmış alabalıkların işlenerek tüketilmesinin uygun olacağı, 12 ay depolanan ürünlerin işlenmesinin ise raf ömrü açısından uygun olmayacağı düşünülmektedir
In this study, rainbow trout (Oncorhynchus mykiss, Walbaum 1792), stored for 6 months (A) and 12 months (B) in deepfreeze (-18oC) and fresh (K: control) was subjected to hot smoking. Hot smoked rainbow trout was kept in refrigerator conditions (4±1°C) and the effect storage time in deep freezing on shelf life was evaluated by chemical (TVB-N, TBA, pH), microbiological (TMAB, TPAB, TYM, TCB) and sensory analyzes (color, smell, taste, general appreciation). TVB-N values which were determined as 15,41±0.25, 22,99±0,68 and 25,84±0,12 mg/100 g at the beginning of the experiment in K, A and B groups and determined as 36,56±0,35 (14th day), 36,80±0,33 (9th day) and 36,63±0,58 mg/100g (3th day) at the end of experiment, respectively. At the beginning of the trial, amounts of TBA, was determined as 0,62 ± 0,05, 0,71 ± 0,01 and 1,75 ± 0,02 malonaldehyde/kg in K, A and B groups and found as 8,55±0,01, 8,35±0,1 and 8,19±0,01 malonaldehyde/kg at the end of the trial respectively. The measured pH values of the K, A and B groups at the beginning of the experiment were 5,93 ± 0,04, 5,47±0,02 and 6,02 ± 0,01, respectively. These values were found as 6,11±0,01,6, 24±0.02 and 5.96±0.06, at the end of trial for K, A and B. The effect of freezing storage time on TVB-N, TBA and pH values was found significantly important (p<0.05). While the numbers of TMAB in groups K, A and B were 1,63±0,02, 2,29±0,03 and 2,3±0,02 logkob/g at the beginning of the experiment and these values were found as 6,33±0,08, 6,31±0,07 and 6,29±0,05 logkob/g at the end of experiment, respectively. When all the criteria (color, odour, flavour, texture and overall acceptance) of sensory freshness control methods were evaluated, shelf life was determined as 15 in group K, 12 in group A and 5 days in group B. According to these results, it is considered that the processing of trout stored for 6 months in deep freezing will be suitable for consumption and the processing of products stored for 12 months will not be suitable for shelf life.
In this study, rainbow trout (Oncorhynchus mykiss, Walbaum 1792), stored for 6 months (A) and 12 months (B) in deepfreeze (-18oC) and fresh (K: control) was subjected to hot smoking. Hot smoked rainbow trout was kept in refrigerator conditions (4±1°C) and the effect storage time in deep freezing on shelf life was evaluated by chemical (TVB-N, TBA, pH), microbiological (TMAB, TPAB, TYM, TCB) and sensory analyzes (color, smell, taste, general appreciation). TVB-N values which were determined as 15,41±0.25, 22,99±0,68 and 25,84±0,12 mg/100 g at the beginning of the experiment in K, A and B groups and determined as 36,56±0,35 (14th day), 36,80±0,33 (9th day) and 36,63±0,58 mg/100g (3th day) at the end of experiment, respectively. At the beginning of the trial, amounts of TBA, was determined as 0,62 ± 0,05, 0,71 ± 0,01 and 1,75 ± 0,02 malonaldehyde/kg in K, A and B groups and found as 8,55±0,01, 8,35±0,1 and 8,19±0,01 malonaldehyde/kg at the end of the trial respectively. The measured pH values of the K, A and B groups at the beginning of the experiment were 5,93 ± 0,04, 5,47±0,02 and 6,02 ± 0,01, respectively. These values were found as 6,11±0,01,6, 24±0.02 and 5.96±0.06, at the end of trial for K, A and B. The effect of freezing storage time on TVB-N, TBA and pH values was found significantly important (p<0.05). While the numbers of TMAB in groups K, A and B were 1,63±0,02, 2,29±0,03 and 2,3±0,02 logkob/g at the beginning of the experiment and these values were found as 6,33±0,08, 6,31±0,07 and 6,29±0,05 logkob/g at the end of experiment, respectively. When all the criteria (color, odour, flavour, texture and overall acceptance) of sensory freshness control methods were evaluated, shelf life was determined as 15 in group K, 12 in group A and 5 days in group B. According to these results, it is considered that the processing of trout stored for 6 months in deep freezing will be suitable for consumption and the processing of products stored for 12 months will not be suitable for shelf life.
Açıklama
Anahtar Kelimeler
Su Ürünleri, Aquatic Products
