Karamidye (Mytilus galloprovincialis, L. 1819)'nin tütsülenerek konserve edilmesi ve bazı kontaminasyon kaynaklarının tespiti
Küçük Resim Yok
Tarih
1999
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Bu çalışmada, Marmara Bölgesi, Çanakkale Eceabat Mevkii'nden elde edilen doğa ve kültür midyeleri (Mytilus galloprovincialis) kullanılmıştır. İlk olarak, kabuklu toksinleri (PSP, DSP) tespit edilmiştir. Midyeler sıcak tütsüleme ile AFOS tipi makanik tütsü fırını kullanılarak tütsülenmiş ve soya yağı ilave edilerek konservelenmiştir. Ham materyal, tütsülenmiş materyal ve konserve üründe kimyasal kompozisyon oranları (ham yağ, ham kül, ham protein ve nem) tespit edilmiştir. Konserve ürünlerde % tuz içerikleri tespit edilmiştir. Doğa midyeleri ham materyalde, ortalama ham yağ oram %2.60±0.67 olarak, ortalama nem oram %75.30±0.12 olarak, ortalama kül oram %0.75±0.29 olarak ve ortalama protein oram %18.38±0.74 olarak tespit edilmiştir. Doğa midyeleri tütsülenmiş materyalde, ortalama ham yağ oram %3.95+0.06 olarak, ortalama nem oram %64.10±0.12 olarak, ortalama kül oram %2.0G±Ö olarak ve ortalama protein oram %20.29±0.85 olarak tespitV edilmiştir. Doğa midyeleri konserve üründe, ortalama ham yağ oram %12.75±0.75 olarak, ortalama nem oram %49.30±0.12 olarak, ortalama kül oram %1.75±0.29 olarak ve ortalama protein oram %23.98±0.74 olarak tespit edilmiştir. Kültür midyeleri ham materyalde, ortalama ham yağ oram %3. 2510.46 olarak, ortalama nem oranı %75.90±0.12 olarak, ortalama kül oram %1.00±0 olarak ve ortalama protein oram %16.33+1.48 olarak tespit edilmiştir. Kültür midyeleri tütsülenmiş materyalde, ortalama ham yağ oram %3.85±0.55 olarak, ortalama nem oranı %67.80±0.23 olarak, ortalama kül oram %1.50+0.5 olarak ve ortalama protein oram %18.93±0.61 olarak tespit edilmiştir. Kültür midyeleri konserve üründe, ortalama ham yağ oranı %11.00±1.50 olarak, ortalama nem oram %57.50±0.12 olarak, ortalama kül oram %1.75±0.29 olarak ve ortalama protein oram %21.59±0.49 olarak tespit edilmiştir. Konserve ürünlerde ortalama tuz içerikleri, doğa midyesi konservesinde % 3.81±0.06, kültür midyesinde ise % 3.82±0.07 olarak tespit edilmiştir. Anahtar sözcükler: midye, tütsüleme, konserve, PAH, kabuklu toksinleri, biyokimyasal kompozisyon
In this study, wild and cultured mussels used which obtained from Çanakkale Eceabat Place of Marmara Region. Firstly, shellfish toxins (PSP, DSP) were determined. Mussels were smoked with hot smoking by using AFOS type mechanical smoking kiln and canned adding soybean oil. Benzo(a)pyrene analyses were carried out for canned products. Percent chemical composition (crude oil, crude ash, crude protein and moisture) in raw material, smoked material and canned material were determined. Determination of salt content was carried out for canned products. Average benzo(a)pyrene amount was found as 1.49 ppb for canned product of wild mussels and 0.74 ppb for canned product of cultured mussels. Average crude oil ratio as 2.60±0.67%, average moisture ratio as 75.30+0.12%, average crude ash ratio as 0.75±0.29% and average protein ratio as 18.38±0.74% were determined for the raw materials of wild mussels.vn Average crude oil ratio as 3.9510.06%, average moisture ratio as 64. 10±0. 12%, average crude ash ratio as 2.00±0% and average protein ratio as 20.29±0.85% were determined for the smoked materials of wild mussels. Average crude oil ratio as 12.75±0.75%, average moisture ratio as 49.3010.12%, average crude ash ratio as 1.75±0.29% and average protein ratio as 23.98±0.74% were determined for the canned product of wild mussels. Average crude oil ratio as 3.25±0.46%, average moisture ratio as 75.90±0. 12%, average crude ash ratio as 1.00±0% and average protein ratio as 16.33±1.48% were determined for the raw materials of cultured mussels. Average crude oil ratio as 3.85+0.55%, average moisture ratio as 67.80+0.23%, average crude ash ratio as 1.5010.5% and average protein ratio as 18.9310.61% were determined for the smoked of cultured mussels. Average crude oil ratio as 11.0011.50%, average moisture ratio as 57.50+0.12%, average crude ash ratio as 1.7510.29% and average protein ratio as 21.5910.49% were determined for the canned products of cultured mussels. Average salt content as 3.8110.06 % was determined for the canned products of wild mussels and as 3.8210.07 % was determined for the canned products of cultured mussels. Keywords: mussel, smoking, canning, PAH, shellfish toxins, biochemical composition.
In this study, wild and cultured mussels used which obtained from Çanakkale Eceabat Place of Marmara Region. Firstly, shellfish toxins (PSP, DSP) were determined. Mussels were smoked with hot smoking by using AFOS type mechanical smoking kiln and canned adding soybean oil. Benzo(a)pyrene analyses were carried out for canned products. Percent chemical composition (crude oil, crude ash, crude protein and moisture) in raw material, smoked material and canned material were determined. Determination of salt content was carried out for canned products. Average benzo(a)pyrene amount was found as 1.49 ppb for canned product of wild mussels and 0.74 ppb for canned product of cultured mussels. Average crude oil ratio as 2.60±0.67%, average moisture ratio as 75.30+0.12%, average crude ash ratio as 0.75±0.29% and average protein ratio as 18.38±0.74% were determined for the raw materials of wild mussels.vn Average crude oil ratio as 3.9510.06%, average moisture ratio as 64. 10±0. 12%, average crude ash ratio as 2.00±0% and average protein ratio as 20.29±0.85% were determined for the smoked materials of wild mussels. Average crude oil ratio as 12.75±0.75%, average moisture ratio as 49.3010.12%, average crude ash ratio as 1.75±0.29% and average protein ratio as 23.98±0.74% were determined for the canned product of wild mussels. Average crude oil ratio as 3.25±0.46%, average moisture ratio as 75.90±0. 12%, average crude ash ratio as 1.00±0% and average protein ratio as 16.33±1.48% were determined for the raw materials of cultured mussels. Average crude oil ratio as 3.85+0.55%, average moisture ratio as 67.80+0.23%, average crude ash ratio as 1.5010.5% and average protein ratio as 18.9310.61% were determined for the smoked of cultured mussels. Average crude oil ratio as 11.0011.50%, average moisture ratio as 57.50+0.12%, average crude ash ratio as 1.7510.29% and average protein ratio as 21.5910.49% were determined for the canned products of cultured mussels. Average salt content as 3.8110.06 % was determined for the canned products of wild mussels and as 3.8210.07 % was determined for the canned products of cultured mussels. Keywords: mussel, smoking, canning, PAH, shellfish toxins, biochemical composition.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Su Ürünleri, Aquatic Products, Karamidye, Canning mussel, Konserve, Canned, Midyeler, Mussels, Tütsüleme, Smoking
