Gravlaks yöntemiyle hazırlanan palamut balığının (Sarda sarda, Bloch 1793) +4±1 oc 'deki muhafazası; fiziksel, kimyasal ve mikrobiyolojik yönden incelenmesi
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Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sinop Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tuzlama, marinasyon, soğuk dumanlama gibi ısıl işlem uygulanmadan işlenen su ürünlerine olan ilgi her geçen gün artmaktadır. Yarı işlenmiş su ürünleri olarak da adlandırılan bu ürünler, tüketiciler tarafından yoğun lezzet ve aroma içermeleri nedeniyle tercih edilmektedir. Bu çalışmada ülkemizde sıklıkla salamura ya da kuru tuzlanarak (lakerda) işlenen palamut balığından, İskandinav ülkelerinde somon balığına uygulanan gravlaks işlemi ile yeni ürün eldesi amaçlanmıştır. Taze palamut balığı fileto çıkarıldıktan sonra, tuz, şeker, karabiber, kişniş ve dereotu karışımında +4oC'de72 saat kürlenmiştir. Kürleme işlemi sonrası palamut gravlakslar streç (A grubu) ve vakum (B grubu) paketlenerek +4oC'de 24 gün süresince muhafaza edilmiş ve analizler gerçekleştirilmiştir. Çalışmada kullanılan taze palamudun ham protein, ham yağ, ham kül, nem ve karbonhidrat içeriği sırasıyla; 23.10, 19.54, 1.19, 55.77 ve 0.39 g/100g olarak tespit edilmiştir. Gravlaksın tuz ve asit içeriği %2.86 ve %0.58 dir. Gravlaksın ham protein, ham yağ içeriği taze palamut ile benzer bulunmuştur (p>0.05). Taze palamut balığının TVB-N miktarı 20.66 mg/100g'dir. Her iki grupta da depolama süresince TVB-N içeriklerinde dalgalanmalar olsa da maksimum limit değer 24. günde aşılmamıştır. TBARs değişimleri de depolama süresince dalgalanma göstermiş ve en yüksek 3.50 mgMDA/kg olarak bulunmuştur. Palamut gravlaksın paketleme öncesi toplam mezofil aerob bakteri, toplam psikrofil aerob bakteri, toplam maya küf, toplam koliform bakteri ve S. aureus sayıları sırasıyla 3.68, 3.08, 2.21, 2.17 ve <0.30 Logkob/g'dır. Depolama süresince her iki grubun toplam mezofil anaerob bakteri ve E. coli yükü <0.30 Logkob/g olarak belirlenmiştir. Çalışmanın "genel kabul edilebilirlik" duyusal puanı ve "mikrobiyojik analizler"i göz önünde tutulduğunda grupların raf ömrü; streç paketli A grubu için 15, vakum paketli B grubu için ise 21. gün olarak verilebilir.
The interest in seafood processed without heat treatment such as salting, marinating, cold smoking is increasing day by day. These products, also called lightly-processed seafood products, are preferred by consumers because they contain intense flavor and aroma. In this study, it was aimed to obtain a new product from bonito, which is often processed in brine or dry salted (lakerda) in Turkey, by the gravlax process applied to salmon in Scandinavian countries. After the fresh bonito was filleted, it was cured in a mixture of salt, sugar, black pepper, coriander and dill at +4oC for 72 hours. After the curing process, the bonito gravlaxes were packed in stretch (group A) and vacuum (group B) and stored at +4oC for 24 days and analyzes were carried out. Crude protein, crude oil, crude ash, moisture and carbohydrate content of fresh bonito used in the study, It was determined as 23.10, 19.54, 1.19, 55.77 and 0.39 g/100g, respectively. The salt and acid content of gravlax was 2.86% and 0.58. Crude protein and crude fat content of gravlax were found to be similar to fresh bonito (p>0.05). TVB-N content of fresh bonito is 20.66 mg/100g. Although there were fluctuations in TVB-N contents during storage in both groups, the maximum limit value was not exceeded on the 24th day. TBARs changes also fluctuated during storage and the highest was found as 3.50 mgMDA/kg. Total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast and mold, total coliform bacteria and S. aureus counts of bonito gravlax before packaging were 3.68, 3.08, 2.21, 2.17 and <0.30 Logkob/g, respectively. During the storage period, the total mesophilic anaerobic bacteria and E. coli counts of both groups were determined as <0.30 Logkob/g. Considering the "general acceptability" sensory score and "microbiological analysis" of the study, the shelf life of the groups; It can be given as the 15th day for the stretch-packed group A, and the 21st day for the vacuum-packed group B.
The interest in seafood processed without heat treatment such as salting, marinating, cold smoking is increasing day by day. These products, also called lightly-processed seafood products, are preferred by consumers because they contain intense flavor and aroma. In this study, it was aimed to obtain a new product from bonito, which is often processed in brine or dry salted (lakerda) in Turkey, by the gravlax process applied to salmon in Scandinavian countries. After the fresh bonito was filleted, it was cured in a mixture of salt, sugar, black pepper, coriander and dill at +4oC for 72 hours. After the curing process, the bonito gravlaxes were packed in stretch (group A) and vacuum (group B) and stored at +4oC for 24 days and analyzes were carried out. Crude protein, crude oil, crude ash, moisture and carbohydrate content of fresh bonito used in the study, It was determined as 23.10, 19.54, 1.19, 55.77 and 0.39 g/100g, respectively. The salt and acid content of gravlax was 2.86% and 0.58. Crude protein and crude fat content of gravlax were found to be similar to fresh bonito (p>0.05). TVB-N content of fresh bonito is 20.66 mg/100g. Although there were fluctuations in TVB-N contents during storage in both groups, the maximum limit value was not exceeded on the 24th day. TBARs changes also fluctuated during storage and the highest was found as 3.50 mgMDA/kg. Total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast and mold, total coliform bacteria and S. aureus counts of bonito gravlax before packaging were 3.68, 3.08, 2.21, 2.17 and <0.30 Logkob/g, respectively. During the storage period, the total mesophilic anaerobic bacteria and E. coli counts of both groups were determined as <0.30 Logkob/g. Considering the "general acceptability" sensory score and "microbiological analysis" of the study, the shelf life of the groups; It can be given as the 15th day for the stretch-packed group A, and the 21st day for the vacuum-packed group B.
Açıklama
Anahtar Kelimeler
Su Ürünleri, Aquatic Products
