Comparison of fresh and dried flathead grey mullet (Mugil cephalus, Linnaeus 1758) caviar by means of proximate composition and quality changes during refrigerated storage at 4±2°C
Küçük Resim Yok
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmanın amacı Türkiye’de İzmir Körfezinin kuzey doğusunda ve merkeze 20 km mesafede bulunan Homa Dalyanından avlanmış kefallerden (Mugil cephalus, Lin. 1758) elde edilmiş taze ve kurutulmuş havyarların raf ömrü ve bozulma direnci farklılıklarının karşılaştırılmasıdır. Yaklaşık kompozisyon değerleri sırasıyla su şekilde tespit edilmiştir: taze havyar için, nem % 50.2±0.15, ham yağ %13.1±0.23, protein % 25.7±0.43, kül % 1.48±0.03 ve karbonhidrat % 9.59±0.10 ve kurutulmuş havyar için, nem % 26.3±0.53, ham yağ % 13.3±1.51, protein % 41.8±0.56, kül % 4.68±0.11 ve karbonhidrat %14.0±0.05. Kurutulmuş ve taze havyarların yaklaşık kompozisyonlarının belirgin olarak birbirinden farklı olduğu tespit edilmiştir (p<0.05). Buzdolabı raf ömrünü tespit etmek için, kimyasal kalite kontrol analizlerinden Toplam Uçucu Bazik Azot (TVB-N), Trimetilamin (TMA) ve Tiyobarbutirik asid (TBA) pH ve renk ölçümleri yapılmıştır. Hem taze hem de kurutulmuş örneklerde TMA-N ve TVB-N değerlerine göre, buzdolabı muhafazasının 8. gününde bozulma tespit edilmiştir.
The aim of this research was to compare the differences in shelf life and resistance to decomposition of fresh and dried caviar produced from flathead grey mullet (Mugil cephalus, Lin. 1758) caught from Homa Lagoon, which is located 20 km northeast of Izmir Bay, Turkey. The proximate compositions of caviars were determined as follows: moisture 50.2±0.15 %, crude fat 13.1±0.23 %, protein 25.7±0.43 %, ash 1.48±0.03 % and carbohydrate 9.59±0.10 %, for fresh caviar and moisture 26.3±0.53 %, crude fat 13.3±1.51 %, protein 41.8±0.56 %, ash 4.68±0.11 % and carbohydrate 14.0±0.05 % for dried caviar. The proximate composition values of dry and fresh caviars were significantly different (p<0.05). To determine the refrigerated shelf life, chemical quality control analysis using Total Volatile Basic Nitrogen (TVB-N), Trimethylamine (TMA) and Thiobarbituric Acid (TBA), pH and color values were measured. Both fresh and dried samples were found to be spoiled end of the 8th day of refrigerator storage, based on their TMA-N and TVB-N values.
The aim of this research was to compare the differences in shelf life and resistance to decomposition of fresh and dried caviar produced from flathead grey mullet (Mugil cephalus, Lin. 1758) caught from Homa Lagoon, which is located 20 km northeast of Izmir Bay, Turkey. The proximate compositions of caviars were determined as follows: moisture 50.2±0.15 %, crude fat 13.1±0.23 %, protein 25.7±0.43 %, ash 1.48±0.03 % and carbohydrate 9.59±0.10 %, for fresh caviar and moisture 26.3±0.53 %, crude fat 13.3±1.51 %, protein 41.8±0.56 %, ash 4.68±0.11 % and carbohydrate 14.0±0.05 % for dried caviar. The proximate composition values of dry and fresh caviars were significantly different (p<0.05). To determine the refrigerated shelf life, chemical quality control analysis using Total Volatile Basic Nitrogen (TVB-N), Trimethylamine (TMA) and Thiobarbituric Acid (TBA), pH and color values were measured. Both fresh and dried samples were found to be spoiled end of the 8th day of refrigerator storage, based on their TMA-N and TVB-N values.
Açıklama
Anahtar Kelimeler
Zooloji, Balıkçılık
Kaynak
Turkish Journal of Fisheries and Aquatic Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
12
Sayı
1
