Farkli Sekillerde Islenerek Sogukta (+4 °C) Muhafaza Edilen Inci Kefalinde (Chalcalburnus tarichi, Pallas 1811) Muhafaza Süresince Meydana Gelen Kalite Degisiklikleri
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Van Yüzüncü Yil Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu arastirmada; bütün halde ve temizlenerek vakumsuz/vakumlu ambalajlanip 20 gün süreyle sogukta (+4 °C) muhafaza edilen inci kefalinde (Chalcalburnus tarichi, Pallas 1811) meydana gelen mikrobiyolojik, kimyasal ve duyusal degisiklikler incelenmistir. Toplam aerob psikrofil mikroorganizmalar ve laktik asit bakterileri bütün gruplarda muhafaza süresince artarak 20. gün 7-8 log kob/g seviyelerine ulasirken, Pseudomonas spp. sayilari ise sadece vakumsuz ambalajlanan örneklerde artmistir (5-6 log kob/g). Örneklerin hiçbirinde fekal streptekoklara rastlanmamis, maya-küfler ve koliform grubu mikroorganizmalar muhafaza süresince düzensiz bir seyir izlemistir. Toplam uçucu bazik azot (TVB-N) ve tiyobarbitürik asit (TBA) miktarlari ile peroksit sayilari bütün gruplarda artarken, pH degerleri, vitamin (A, D3) miktarlari ve duyusal analiz puanlari azalmistir. Belirlenen TBA miktarlarinin, TVB-N ve duyusal analiz bulgulari ile uyum göstermedigi görülmüstür. Bütün halde vakumlanarak ambalajlanan örneklerde, kan ve sindirim sisteminin içerigi hosa gitmeyen bir görünüm ve kokuya neden olmustur. Sonuç olarak; inci kefalinin sogukta bütün halde 7 gün, bas ve iç organlari çikarilarak ise 10 gün süreyle muhafaza edilebilecegi belirlenmistir. Duyusal özellikler ve raf ömrü üzerine baliklari temizleyerek vakumlu ambalajlamanin olumlu bir etkisinin bulundugu ve bunun en uygun yöntem olabilecegi degerlendirilmistir. Ayrica, az yagli bir balik olan inci kefalinde TBA miktari ve peroksit sayisinin tazeligin belirlenmesinde yararlanilabilecek güvenilir kriterler olmadigi kanaatine varilmistir.
In this study, microbiological, chemical, and sensory changes in whole and cleaned pearl mullet (Chalcalburnus tarichi, Pallas 1811) preserved in non-vacuumed/vacuumed packages and at cold (+4 °C) for 20 days were examined. While total aerobic psychrophil microorganisms and lactic acid bacteria increased in all groups during the preservation period and reached 7-8 log cfu/g levels on the 20th day, Pseudomonas spp. counts increased only in non-vacuumed package samples (5-6 log cfu/g). Fecal streptococci were not detected in any of the samples, and yeast-molds and coliforms followed an irregular course during the preservation period. While the total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) amounts and the peroxide counts increased in all groups, pH values, vitamin (A, D3) amounts and sensory analysis scores decreased. It was observed that the determined TBA amounts were not compatible with TVB-N and sensory analysis findings. In samples vacuum-packaged as a whole, the contents of the blood and digestive system caused an unpleasant appearance and odor. As a result, it was determined that the pearl mullet can be preserved at cold for 7 days as a whole, and for 10 days with its head and internal organs removed. It has been evaluated that vacuum packaging of cleaned fish has a positive effect on sensory properties and shelf life and may be the most suitable method. In addition, it was convinced that the TBA amount and peroxide count in pearl mullet, which is a low-fat fish, are not reliable criteria that can be used to determine freshness.
In this study, microbiological, chemical, and sensory changes in whole and cleaned pearl mullet (Chalcalburnus tarichi, Pallas 1811) preserved in non-vacuumed/vacuumed packages and at cold (+4 °C) for 20 days were examined. While total aerobic psychrophil microorganisms and lactic acid bacteria increased in all groups during the preservation period and reached 7-8 log cfu/g levels on the 20th day, Pseudomonas spp. counts increased only in non-vacuumed package samples (5-6 log cfu/g). Fecal streptococci were not detected in any of the samples, and yeast-molds and coliforms followed an irregular course during the preservation period. While the total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) amounts and the peroxide counts increased in all groups, pH values, vitamin (A, D3) amounts and sensory analysis scores decreased. It was observed that the determined TBA amounts were not compatible with TVB-N and sensory analysis findings. In samples vacuum-packaged as a whole, the contents of the blood and digestive system caused an unpleasant appearance and odor. As a result, it was determined that the pearl mullet can be preserved at cold for 7 days as a whole, and for 10 days with its head and internal organs removed. It has been evaluated that vacuum packaging of cleaned fish has a positive effect on sensory properties and shelf life and may be the most suitable method. In addition, it was convinced that the TBA amount and peroxide count in pearl mullet, which is a low-fat fish, are not reliable criteria that can be used to determine freshness.
Açıklama
102Y094
Anahtar Kelimeler
Duyusal, inci kefali (Chalcalburnus tarichi), kimyasal, mikrobiyolojik, sogukta muhafaza, vakumlu ambalajlama
Kaynak
Van Veterinary Journal
WoS Q Değeri
Scopus Q Değeri
Cilt
35
Sayı
3
