Dondurularak depolanan mürekkep balığındaki (Sepia officinalis, L. 1758) kalite değişimlerinin incelenmesi
Küçük Resim Yok
Tarih
1991
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
61 ÖZET Bu araştırma farklı şekilde işlenmiş -30 °C* de dondurulmuş mürekkep balığı (Sepia of f icinal is) ' nın -24°C'deki 3 aylık depo lama suresince aylık periyotlarda kalitelerinde görülen değişmele ri saptamak amacıyla yapı lmışt ır. Dondurma öncesi ürünler tazyikli soğuk suyla yıkanmıştır. Balıklara uygulanan işlemler şöyledir s Bütün halde sepetler içine dizilen balıklar --3Ö0C'de dondurulduktan sonra +2... +4°C 1 ik soğutulmuş su içinde glazing işlemine tabi tutulmuşlardır, ürün daha sonra polietilen torba içinde ambalajlanmıştır. Temizlenen mürekkep balıkları strafor tabaklar içerisinde ve yine sepetlere yerleştirilip -30°C'de dondurulmuşlardır. Dondurma işlemi bittikten sonra ürün glaze solüsyonuna (soğutulmuş tatlı su) daldırılmış, daha sonra tabaklar streç ambalaj ve alüminyum folyo ile ambalajlanmıştır. Dondurulmuş örnekler 3 ay -24°C de muhafaza edi lmişt ir. O., 1. S., 3. ay sonunda her iki şekilde işlenen üründe iki tekerrürlü olarak analizler yürütülmüştür. Başlangıçta mürekkep baliğinin kimyasal bileşimini saptamak için toplam protein, toplam ya§, kül ve nem analizleri yapılmıştır» Her iki şekilde üründe pH, instron, TVB-N ve TMO-N ölçümleri Mayıs, Haziran, Temmuz ayları sonunda yapı lmışt ir. final iz edilecek örnekler 1 gün öncesinden derin dondurucudan çıkarılıp +9°C* lik buzdolabında çözünmeye bırakılmıştır. Araştırmadan şu sonuçlar elde edi lmişt ir. Mürekkep balığının kimyasal bileşimi kalamarınkiyle benzerlik göstermektedir. Besleme değeri bakımından mürekkep baliği diğer su ürünlerine eşdeğerdedir. Taze materyaldeki pH değeri başlangiçta 6.0-6.1 arasında bulunmuş-62 tur. Depolama boyunca bu değer &. 9' u aşmamışt ır. Temizlenmiş ve temiz lenmemiş örnekler arasında belirgin bir farka rastlanılmamıştır. Temizlenmiş, depolanmış mürekkep balığında yapılan instron doku ölçümleri neticesinde depolama boyunca ürünün sertliğinde gittikçe düşme görülmüş ancak tamamıyla bir yumuşamaya rastlanma mıştır. Dondurularak depolama süresince TMA-N değerinde her iki şekilde işlenen üründe az miktarda artışlar görülmüştür. Ancak bu artışlar baliğin kalitesine olumsuz bir etki yaratmamıştır. Dondurularak depolanan mürekkep balıklarında TVB-W değerinde her iki şekilde işlenen üründe bulunan değerler yüksektir. Bunun nedeninin başlangıçta seçilen materyalin kalite değerindeki farklılıktan ileri geldiği düşünülmektedir. flncak bu değerleri içeren ürünün pazarlanmasında hiçbir sakınca olmadığı ifade edi lebi l ir. Araştırma sonuçlarına göre her iki şekilde işlenen balıkların 3 ay - 24°C'de depolanması sonucu yeme kalitesini yit irmedikleri görülmüştür. Dondurulmuş ürünün dokusal görünümünde taze ürüne göre önemli bir değişikliğe rast lanmamışt ır. Pişirme denemesi sonunda ürün bütünlüğünü koruyabi lmişt ir. flncak dondurulmuş ürün çözündükten sonra ürünün sıcaklığındaki değişim sonucu zamana bağlı olarak yüzgeç et inde, tentakül ve kol uçlarında pembelik gözlenmiştir. bu durum temizlenmemiş halde dondurulan üründe oldukça belirgindir ve temizlenmiş, dondurulmuş mürekkep baliği kadar bir albeniye sahip degi ldir. Daha uzun süreli depolamalarda temizlenmemiş halde saklanan mürekkep balıkları bu olumsuz durumdan etki lenecekt ir. Bu nedenle su ürünleri işleyen işletmelerde yaygın olarak kullanılan bu işlem kesinlikle uygulan mamalıdır
&; SUMMARY This research has been done to determine the quality changes between Sepia officialises which has been frozen at minus thirthy celcius degree and which is stored at minus twentyfour celcius degree for a three month storing period after the priority of the first freezing» fill product which are ready for the second storing has been washed up by the oppressive water power. The fishes in the baskets are frozen at minus thirthy celcius degree then they are supplied glazing in the water of +£. » » +4 cold after they have been frozen at minus thirthy degree» Later the product is wrapped in the polyet hilen sacks. The Sepia officinalis which are cleaned, is put into the baskets on the plates and frozen at minus thirthy celcis degree, fifter finishing of freezing, product is submerged in the glase solution ( the natural water which is frozen ) and the plates are wrapped with strecth package and alpholio» Frozen specimen is kept at minus twentyfour celcius degree for three months, fit the end of first, second and third months analysizes are made twice for the production which has been processed in to different methods. fit the beginning to state the chemical composition of Sepia officinalis a total protein, total oil, ashes and moisture analysizes are made. For both methods pH, instron, TVB-N and TMfi-N dimensions are made scientificly at the ends of May, June, July. The specimen which will be analysized, is taken from the deep freeze a day before and left to become soluable. THE RESULTS OF THE RESEARCH The chemical combination of Sepia officinalis are alike to chemical combination of kalamar (Lolipo vulgaris).64 Sepia officinalis is as valuable as the other sea products from the point of view of nutrition. fit the beginning pH value of the fresh material has been found between 6.0-6.1. Along the whole storing the value has never been 6.9. The cleaned or uncleaned specimen did not show any great difference. Os a result of instron tissue measurement on cleaned and stored Sepia officinalis- along the storing the softening degree of the product has become lower and lower, but no completely softening is wacthed through. In the periyod of freeze storing, TMfl-N value has incerased in the fishes in both methods, too. Theese increasings have no negative effect on the quality of the production. On Sepia officinalis which is frozen and stored, TVB-N observation is made. The results hold the attention, really. In both methods the values which have found with production are high. It is thought that the reason is the differents in the quality of the materials. But fortunately, there is no problem in selling or in promotion of the product in the markets. It is clearly seen that not only there is no quality changes from a high case to a lover case at minus twentyfour celcius degree and in a three mounth storing period, benefit stands on the same, but also there is not any important chancing with appearance in terms of tissue in connection fresh production. Cooking attempts show us that there is any being unlike in product costruct ion. Because of the heat differences which depend on time, there are little changes as in floting meat, perception region and in the and of arms they seem like they are pinkish. This condition is very obvious on uncleaned, frozen product and dose not have attraction as much as cleaned and frozen one. For alonger storing period, this Mould be a negative effect for Sepia officinalis so administration which is applying or have been applying sea product for a long time, must not use this kind of methods.
&; SUMMARY This research has been done to determine the quality changes between Sepia officialises which has been frozen at minus thirthy celcius degree and which is stored at minus twentyfour celcius degree for a three month storing period after the priority of the first freezing» fill product which are ready for the second storing has been washed up by the oppressive water power. The fishes in the baskets are frozen at minus thirthy celcius degree then they are supplied glazing in the water of +£. » » +4 cold after they have been frozen at minus thirthy degree» Later the product is wrapped in the polyet hilen sacks. The Sepia officinalis which are cleaned, is put into the baskets on the plates and frozen at minus thirthy celcis degree, fifter finishing of freezing, product is submerged in the glase solution ( the natural water which is frozen ) and the plates are wrapped with strecth package and alpholio» Frozen specimen is kept at minus twentyfour celcius degree for three months, fit the end of first, second and third months analysizes are made twice for the production which has been processed in to different methods. fit the beginning to state the chemical composition of Sepia officinalis a total protein, total oil, ashes and moisture analysizes are made. For both methods pH, instron, TVB-N and TMfi-N dimensions are made scientificly at the ends of May, June, July. The specimen which will be analysized, is taken from the deep freeze a day before and left to become soluable. THE RESULTS OF THE RESEARCH The chemical combination of Sepia officinalis are alike to chemical combination of kalamar (Lolipo vulgaris).64 Sepia officinalis is as valuable as the other sea products from the point of view of nutrition. fit the beginning pH value of the fresh material has been found between 6.0-6.1. Along the whole storing the value has never been 6.9. The cleaned or uncleaned specimen did not show any great difference. Os a result of instron tissue measurement on cleaned and stored Sepia officinalis- along the storing the softening degree of the product has become lower and lower, but no completely softening is wacthed through. In the periyod of freeze storing, TMfl-N value has incerased in the fishes in both methods, too. Theese increasings have no negative effect on the quality of the production. On Sepia officinalis which is frozen and stored, TVB-N observation is made. The results hold the attention, really. In both methods the values which have found with production are high. It is thought that the reason is the differents in the quality of the materials. But fortunately, there is no problem in selling or in promotion of the product in the markets. It is clearly seen that not only there is no quality changes from a high case to a lover case at minus twentyfour celcius degree and in a three mounth storing period, benefit stands on the same, but also there is not any important chancing with appearance in terms of tissue in connection fresh production. Cooking attempts show us that there is any being unlike in product costruct ion. Because of the heat differences which depend on time, there are little changes as in floting meat, perception region and in the and of arms they seem like they are pinkish. This condition is very obvious on uncleaned, frozen product and dose not have attraction as much as cleaned and frozen one. For alonger storing period, this Mould be a negative effect for Sepia officinalis so administration which is applying or have been applying sea product for a long time, must not use this kind of methods.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Depolama, Storage, Dondurulmuş gıdalar, Frozen foods, Kalite, Quality, Mürekkep balığı, Squid
