Doğal ve mekanik yöntemlerle kurutularak farklı şekillerde paketlenen hamsi balıklarında (Engraulis encrasicolus L., 1758) kalite değişimlerinin belirlenmesi
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Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sinop Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, hamsi balıkları doğal ve mekanik yöntemlerle kurutularak streç ve vakum paket ile paketlenmiştir. Buzdolabı koşullarında (+4±1ºC) muhafaza altına alınan balıkların kalite değişimlerini belirlemek amacıyla; kimyasal, mikrobiyolojik ve duyusal analizler yapılmış ve raf ömrü belirlenmiştir. Balıkçı tezgâhından satın alınan balıklar ayıklanıp temizlenmiş, kan, mukus ve pulların giderilmesi için %10 salamurada bekletilmiştir. Daha sonra tekrar yıkanan balıklar bir kap içerisinde, bir kat tuz bir kat balık olacak şekilde balıklar kuru tuzlanmış (temizlenmiş balık ağırlığının %10'u tuz) ve buzdolabında bir gece bekletilmiştir. Daha sonra akan musluk suyu altında yıkanan balıklar fazla tuzundan arındırılmış, sızdırılmış ve farklı şekillerde kurutulması için iki gruba ayrılmıştır (Doğal ve Mekanik kurutma). Doğal kurutma işleminde balıklar (%65 nem, 22ºC±2), askılar üzerine dizilmiş ve laboratuvar koşullarında 4 gün kurutulmuştur. Mekanik kurutma işleminde ise balıklar, kurutma dolabındaki tepsilere dizilmiş 45oC±2'de %30 nemde 32 saat boyunca kurutulmuştur. Balıklar bu aşamadan sonra tekrar iki gruba ayrılmıştır. Bir grup balık streç film ile kaplanmış diğer grup balık ise vakum paketle paketlenmiştir. Elde edilen kimyasal analiz sonuçlarına göre balıkların kurutulma işlemi sonrasında elde edilen TBA, TVB-N değerlerinin raf ömrü süresi boyunca artış gösterdiği tespit edilmiştir. Mikrobiyolojik verilere göre koliform grubu bakteriye çalışma boyunca rastlanmamıştır. TMAB analizinde, taze balıkta 1,97±0,05 logkob/g olan değer tuzlama sonrası 2,18±0,05 logkob/g değerini almış ve depolama süresi boyunca tüm gruplarda tespit edilebilir <10 kob/g değerin altında kalmıştır. Duyusal değerler açısından deneme sonunda mekanik kurutulan streç paketli hamsi balıkları 60.günde 2,00±0,35 puan alırken, Vakum paketliler ise 45. günde 2,20±0,25 puan almıştır. Doğal kurutmada vakum paketli grup ise 70. günde 2,30±0,12 puan alırken düşük puan alarak kalitesini kaybeden son grup depolamanın 80. günde, 2,10±0,32 puan ile doğal yöntemle kurutulan ve streç film ile paketlenen balık grubu olmuştur. Sonuç olarak hamsi balıkların mekanik yöntemle kurutulması sonucu raf ömrü 2 ay uzarken doğal yöntemle kurutulmasıyla raf ömrü 2,5 ay kadar uzamış ve tüketiciye balık tüketiminde alternatif oluşturmuştur.
In this study, anchovies were dried with natural and mechanical methods and packaged in various forms. In order to determine the quality changes of the fish that were stored in refrigerator (+4±1ºC); chemical, microbiologic and sensorial analysis was made and their shelf lives were specified. Fish were bought from fishmonger, cleaned out and brine-cured to get rid of blood. In a container, they were dry salted (10% salt) in the form of one layer salt and one layer fish then kept in the fridge for one night. Later the fish were purified of excessive salt and separated into two groups to be dried in different forms (natural drying and mechanical drying). In natural drying process, the fish were arrayed on hangers and left to dry for 4 days under the laboratory (humidity of 65% and at 22ºC±2) circumstances. On the other hand, in mechanical drying process, the fish were arrayed on trays in drying chambers and dried for 32 hours in humidity of 30% and at 45o C. After this stage, the fish were separated into two groups. The first fish group were covered with cling wrap and the other group were packaged and vacuumed. According to the chemical analysis results, TBA and TVB-N values increased with salting and drying in both groups. When we examine the microbiologic data, coliform bacteria were not found throughout the research. In TMAB analysis, the material value of 1,97±0,05 logkob/g took the value of 2,18±0,05 logkob/g after the salting and left below <10 kob/g value which could be identified inn all groups during the storage period. The research was concluded after the low points of panelist with regards to sensorial analysis and their shelf-lives were determined. Hereunder; the last group, which lost their quality by getting a low point as 2,10±0,32 on day 80, were the fish group that were dried naturally and covered with cling wrap. As a result; shelf-life of anchovy was enlarged up to 2,5 months by natural drying and became an alternative for the consumer about fish nutrition. In the present study, it was detected that vacuum packaging cause hydration over time and some spoil in their texture.
In this study, anchovies were dried with natural and mechanical methods and packaged in various forms. In order to determine the quality changes of the fish that were stored in refrigerator (+4±1ºC); chemical, microbiologic and sensorial analysis was made and their shelf lives were specified. Fish were bought from fishmonger, cleaned out and brine-cured to get rid of blood. In a container, they were dry salted (10% salt) in the form of one layer salt and one layer fish then kept in the fridge for one night. Later the fish were purified of excessive salt and separated into two groups to be dried in different forms (natural drying and mechanical drying). In natural drying process, the fish were arrayed on hangers and left to dry for 4 days under the laboratory (humidity of 65% and at 22ºC±2) circumstances. On the other hand, in mechanical drying process, the fish were arrayed on trays in drying chambers and dried for 32 hours in humidity of 30% and at 45o C. After this stage, the fish were separated into two groups. The first fish group were covered with cling wrap and the other group were packaged and vacuumed. According to the chemical analysis results, TBA and TVB-N values increased with salting and drying in both groups. When we examine the microbiologic data, coliform bacteria were not found throughout the research. In TMAB analysis, the material value of 1,97±0,05 logkob/g took the value of 2,18±0,05 logkob/g after the salting and left below <10 kob/g value which could be identified inn all groups during the storage period. The research was concluded after the low points of panelist with regards to sensorial analysis and their shelf-lives were determined. Hereunder; the last group, which lost their quality by getting a low point as 2,10±0,32 on day 80, were the fish group that were dried naturally and covered with cling wrap. As a result; shelf-life of anchovy was enlarged up to 2,5 months by natural drying and became an alternative for the consumer about fish nutrition. In the present study, it was detected that vacuum packaging cause hydration over time and some spoil in their texture.
Açıklama
Anahtar Kelimeler
Su Ürünleri, Aquatic Products
