YENGEÇ, ISTAKOZ SURIMI VE FÜME SOMON ILE HAZIRLANMIS MAKIZUSININ 4 ±1°C’DE DUYUSAL, KIMYASAL VE MIKROBIYOLOJIK KALITESI
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Tarih
2016
Yazarlar
Çorapçi, Bengünur
Güneri, Nilgün
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Özkan ÖZDEN
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalismada yengeç surimi, istakoz surimi ve fümeNorveç somonundan yapilan susilerin duyusal özellikleri, besin kompozisyonu,TVB-N degeri, pH, su aktivitesi, renk vemikrobiyolojik kalitesi incelenmistir. En yüksek protein degeri %4.26 olarakfüme somonlu suside tespit edilmistir. TVB-N degerleri depolama süresinceyengeç surimi ile yapilan susilerde 1.36-2.07 mg/100g, istakoz surimilisusilerde 1.37-1.39 mg/100g ve füme somondan yapilan susilerde ise 2.06-2.78mg/100g arasinda degismistir. Yengeçsurimi, istakoz surimi ve füme somondan yapilan susinin ilk gün pH degerlerisirasiyla; 5.33, 5.56 ve 5.31 olarak ölçülmüstür. Bu degerler depolamanin songünü sirasiyla; 4.49, 4.39 ve 4.74 degerlerine düsmüstür. Su aktivitesidegerleri tüm gruplarda 0.958-0.973 arasinda degismistir. L* degerleritüm gruplarda 43.94-55.82, a* degerleri 0.43-1.99 ve b* degerleri2.85-7.95 arasinda belirlenmistir. Tüm gruplarda en yüksek ve en düsükmikrobiyolojik degerler toplam mezofilik aerobik bakteriler için 2.61-5.44 logkob/g, toplam psikrofilik aerobik bakteriler için 2.53-5.39 log kob/g, toplammaya-küf için 2.52-5.44 log kob/g ve toplam koliform bakteriler için 3-3.52 logkob/g olarak bulunmustur. Yapilan analizlerde E. coli’ye rastlanmamistir. Surimi ve füme somondan yapilan susilerinraf ömrü 7 gün olarak tespit edilmistir.
In this study was determined of sushi’s sensoryproperties, nutritional composition, TVB-N value, pH, water activity, color andmicrobiological quality produced with crab surimi, lobster surimi and smokedNorway salmon. The highest protein value was determined smoked salmon sushi as4.26%. The TVB-N values were varied between 1.36 to 2.07 mg/100g in sushi’sproduced with crab surimi, 1.37 to 1.39 mg/100g in sushi’s produced withlobster surimi and 2.06 to 2.78 mg/100 g in sushi’s produced with smoked salmonduring storage. The pH values sushi’s producedwith crab surimi, lobster surimi and smoked Norway salmon were measured as5.33, 5.56 and 5.31 the first day of storage, respectively. These values decreased4.49, 4.39 and 4.74 at the end of the storage, respectively. The water activityvalues changed between 0.958-0.973 all the groups. The L* values43.94-55.82, a* values 0.43-1.99 and b* values between2.85-7.95 were determined all the groups. The highest and lowestmicrobiological values in all the groups were found in the total mesophilicaerobic bacteria as 2.61-5.44 log cfu/g, psycrophile aerobic bacteria as2.53-5.39 log cfu/g, total yeast-mold as 2.52-5.44 log cfu/g and total coliformbacteria as 3-3.52 log cfu/g. The E. coli was not observed in the study. Theshelf-life of sushi produced with surimi and smoked salmon was determined as 7days.
In this study was determined of sushi’s sensoryproperties, nutritional composition, TVB-N value, pH, water activity, color andmicrobiological quality produced with crab surimi, lobster surimi and smokedNorway salmon. The highest protein value was determined smoked salmon sushi as4.26%. The TVB-N values were varied between 1.36 to 2.07 mg/100g in sushi’sproduced with crab surimi, 1.37 to 1.39 mg/100g in sushi’s produced withlobster surimi and 2.06 to 2.78 mg/100 g in sushi’s produced with smoked salmonduring storage. The pH values sushi’s producedwith crab surimi, lobster surimi and smoked Norway salmon were measured as5.33, 5.56 and 5.31 the first day of storage, respectively. These values decreased4.49, 4.39 and 4.74 at the end of the storage, respectively. The water activityvalues changed between 0.958-0.973 all the groups. The L* values43.94-55.82, a* values 0.43-1.99 and b* values between2.85-7.95 were determined all the groups. The highest and lowestmicrobiological values in all the groups were found in the total mesophilicaerobic bacteria as 2.61-5.44 log cfu/g, psycrophile aerobic bacteria as2.53-5.39 log cfu/g, total yeast-mold as 2.52-5.44 log cfu/g and total coliformbacteria as 3-3.52 log cfu/g. The E. coli was not observed in the study. Theshelf-life of sushi produced with surimi and smoked salmon was determined as 7days.
Açıklama
Anahtar Kelimeler
Makizusi, Yengeç surimi, Istakoz suri-mi, Füme Norveç somonu, Raf ömrü
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
2
Sayı
4
