Geleneksel yöntemle palamut (Sarda sarda), balığı konservesi üretimi ve biberiyenin (Rosmarinus officinalis), kalite üzerine etkisi
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sinop Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma; palamut (Sarda sarda)balığından yapılan ev tipi konservelere doğal antioksidan ilavesiyle raf ömrünün arttırılması ve kalite parametrelerinin belirlenmesi amacıyla yapılmıştır. Çalışmada, Sinop balıkçı tezgâhlarından satın alınan balıklar, domates sosu, antioksidan etkisi olduğu bilinen biberiye ve sıvıyağ kullanılmıştır. Oda sıcaklığında 510 gün boyunca depolanan domates soslu palamut balıklarının bazı kalite parametrelerine ve depolama süresine, biberiye bitkisinin etkisi, duyusal, fiziksel, kimyasal ve mikrobiyolojik tazelik kontrol yöntemleri ile belirlenmiştir. Konserve işlemi öncesi palamut balıklarında besin bileşimi analizleri yapılmıştır. Ham protein, ham yağ, nem ve kül değerleri sırasıyla, %23.125 ± 1.062, %2.783 ± 0.339, %72.717 ± 0.652 ve %1.150 ± 0.212 olarak tespit edilmiştir. Depolama boyunca, Toplam Uçucu Bazik Azot Miktarı (TVB-N), Tiyobarbitürik Asit Sayısı (TBA), pH, Su Aktivitesi (aw), Toplam Aerobik Mezofilik Bakteri Sayısı (TAMB), Toplam Maya ve Küf Sayısı (TMK) sayısı hesaplanmıştır. TBA, ph, aw ve mikrobiyolojik analizler değerlendirildiğinde her iki grup da depolama süresi boyunca tüketilebilirlik sınır değerlerini aşmamıştır. Ancak biberiye ilaveli grubun kontrol grubundan çok daha iyi sonuçlar verdiği tespit edilmiştir. TVB-N analizi sonucunda 510 gün boyunca biberiye ilaveli grubun bozulmadığı ancak kontrol grubunun 450. günden itibaren tüketilemez olduğu saptanmıştır. Duyusal analizde ise kontrol grubunun 465. günde 4. sınıf ürün olduğu tespit edilmiş, aynı gün ise biberiye ilaveli grup 2. sınıf ürün olarak belirlenmiştir.
The aim of this study was to increase the shelf-life of homemade canned bonito through the addition of a natural antioxidant, and to determine the quality parameters of the resulting canned bonito. The study was performed by using fish purchased from the fish market in Sinop, tomato paste, rosemary (a known antioxidant) and oil. The canned bonito with tomato sauce were stored at room temperature for 510 days. The effect of rosemary on shelf-life and certain quality parameters were determined by using sensorial, physical, chemical and microbiological methods for controlling freshness. Before the canning process, bonito fillets proximate compositions were calculated. Crude protein, crude fat, moisture and crude ash levels was found as, %23.125 ± 1.062, %2.783 ± 0.339, %72.717 ± 0.652 ve %1.150 ± 0.212, respectively. During the storage period; the Total Volatile Basic Nitrogen (TVBN), the Thiobarbituric Acid level (TBA), the pH, the Water Activity (aw), the Total Aerobic Mesophilic Bacteria count (TAMB) and the Total Yeast and Mold count (TYM) of the canned bonitos in both groups were determined. The TBA, pH, aw and microbiological analyses of the samples in both groups indicated that the limit values for consumability were not exceeded during storage. However, it was observed that the group in which rosemary was added had better results than the control group. TVBN analyses determined that the rosemary-added group had not lost its freshness at the end of the 510 day storage period, while the control group had lost its freshness and become inedible following the 450th day of storage. Sensorial analysis indicated that, by the 465th day of storage, the bonito in the control group were 4th class products, while the bonito in the rosemary-added group were 2nd class products.
The aim of this study was to increase the shelf-life of homemade canned bonito through the addition of a natural antioxidant, and to determine the quality parameters of the resulting canned bonito. The study was performed by using fish purchased from the fish market in Sinop, tomato paste, rosemary (a known antioxidant) and oil. The canned bonito with tomato sauce were stored at room temperature for 510 days. The effect of rosemary on shelf-life and certain quality parameters were determined by using sensorial, physical, chemical and microbiological methods for controlling freshness. Before the canning process, bonito fillets proximate compositions were calculated. Crude protein, crude fat, moisture and crude ash levels was found as, %23.125 ± 1.062, %2.783 ± 0.339, %72.717 ± 0.652 ve %1.150 ± 0.212, respectively. During the storage period; the Total Volatile Basic Nitrogen (TVBN), the Thiobarbituric Acid level (TBA), the pH, the Water Activity (aw), the Total Aerobic Mesophilic Bacteria count (TAMB) and the Total Yeast and Mold count (TYM) of the canned bonitos in both groups were determined. The TBA, pH, aw and microbiological analyses of the samples in both groups indicated that the limit values for consumability were not exceeded during storage. However, it was observed that the group in which rosemary was added had better results than the control group. TVBN analyses determined that the rosemary-added group had not lost its freshness at the end of the 510 day storage period, while the control group had lost its freshness and become inedible following the 450th day of storage. Sensorial analysis indicated that, by the 465th day of storage, the bonito in the control group were 4th class products, while the bonito in the rosemary-added group were 2nd class products.
Açıklama
Anahtar Kelimeler
Su Ürünleri, Aquatic Products, Palamut (Sarda sarda), biberiye (Rosmarinus officinalis), konserve, Atlantic bonito (Sarda sarda), rosemary (Rosmarinus officinalis), canning
