Etil laurol arjinat ve limon yağı katkılı kitosan filmle kaplı balıkların depolama süresince biyojen amin içeriğinin belirlenmesi
Yükleniyor...
Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Su ürünleri bozulmaya karşı hassas gıdalardır ve depolaması sırasında ek koruma teknikleri gerekmektedir. Balıklarda bozulma reaksiyonları ile oluşan biyojen aminler hem ürün için kalite indikatörü olarak değerlendirilmekte hem de sağlık açısından tehdit oluşturmaktadır. Biyojen amin içeriği yüksek bir balık olan uskumrunun depolaması sırasında bu oluşumu önlemek veya minimize etmek amaçlı tez çalışması kapsamında filetolara yenilebilir film kaplamaları uygulanmıştır. Bu çalışmada, yenilebilir film olarak katkısız ve limon yağı (%1, h/h) katkılı ve etil laurol arjinat (%0.1, a/h) katkılı kitosan filmleri (%2, a/a) olarak üç farklı kompozisyonda filmler üretilmiştir. Her film grubunda kalınlık, renk, ışık geçirgenliği, kopma mukavemeti ve kopma anında uzama, çözünürlük, antioksidan aktivite, toplam fenolik madde miktarı, FTIR ve SEM analizleri yapılmıştır. Film analiz sonuçları değerlendirildiğinde, doğal bir katkı maddesi olan limon esansiyel yağı ve sentetik bir katkı maddesi olan etil laurol arjinat ilavesinin kitosan filminin fiziksel ve kimyasal özelliklerini geliştirdiği sonucuna varılmıştır. Bu filmlerin çözeltileri hazırlanıp taze uskumru filetolarına kaplama olarak uygulandığında filetonun fiziksel ve kimyasal parametreleri üzerindeki etkileri incelenmiştir. Bu bağlamda filetolara pH, renk, kurumadde, antioksidan aktivite, toplam fenolik madde, serbest aminoasit, biyojen amin, toplam mezofilik aerobik bakteri sayımı ve duyusal değerlendirme analizleri uygulanmıştır. Filetoların depolama koşulları +2 °C'de 9 gün olarak belirlenip, analizler 0., 3., 6. ve 9. günlerde gerçekleştirilmiştir. Analiz sonuçları ile uygulanan kaplamaların balığın daha güvenli ve kaliteli bir şekilde depolanmasını sağladığı görülmektedir. Katkı ilaveli kaplamaların kullanımı ise kalite ve biyojen amin oluşumu üzerinde daha fazla koruyucu etkiler sergilemiştir.
Aquaculture products are susceptible to deterioration and additional preservation techniques are required during storage. Biogenic amines formed by deterioration reactions in fish are considered both as a quality indicator for the product and as a health threat. In order to prevent or minimize this formation during the storage of mackerel, a fish with a high biogenic amine content, fillets have been applied to edible film coatings. In this study, films were produced in three different compositions as edible film with chitosan films (2%, w/w), chitosan films (2%, a/a) with ethyl lauroyl arginate (0.1%, w/v) and chitosan films (2%, w/w) with lemon oil (1%, v/v). Thickness, color, light permeability, tensile strength and elongation at break, solubility, antioxidant activity, total phenolic content, FTIR and SEM analysis were performed in each film group. When the film analysis results were evaluated, it was concluded that the addition of lemon essential oil as a natural additive and ethyl lauroyl arginate as a synthetic additive, has improved the physical and chemical properties of chitosan film. When the solutions of these films were prepared and applied as a coating to fresh mackerel fillets, their effects on the physical and chemical parameters of fillets were investigated. In this context, pH, color, total dry matter, antioxidant activity, total phenolic content, free amino acid, biogenic amine, total mesophilic aerobic bacteria count and sensory evaluation analyzes were applied to fillets. The storage conditions of the fillets were determined as 9 days at +2 ° C and the analyzes were carried out on 0., 3., 6. and 9 days. It is observed that the coatings applied with the analysis results provide a safer and better storage of the fish. The use of additive-added coatings showed more protective effects on quality and biogenic amine formation.
Aquaculture products are susceptible to deterioration and additional preservation techniques are required during storage. Biogenic amines formed by deterioration reactions in fish are considered both as a quality indicator for the product and as a health threat. In order to prevent or minimize this formation during the storage of mackerel, a fish with a high biogenic amine content, fillets have been applied to edible film coatings. In this study, films were produced in three different compositions as edible film with chitosan films (2%, w/w), chitosan films (2%, a/a) with ethyl lauroyl arginate (0.1%, w/v) and chitosan films (2%, w/w) with lemon oil (1%, v/v). Thickness, color, light permeability, tensile strength and elongation at break, solubility, antioxidant activity, total phenolic content, FTIR and SEM analysis were performed in each film group. When the film analysis results were evaluated, it was concluded that the addition of lemon essential oil as a natural additive and ethyl lauroyl arginate as a synthetic additive, has improved the physical and chemical properties of chitosan film. When the solutions of these films were prepared and applied as a coating to fresh mackerel fillets, their effects on the physical and chemical parameters of fillets were investigated. In this context, pH, color, total dry matter, antioxidant activity, total phenolic content, free amino acid, biogenic amine, total mesophilic aerobic bacteria count and sensory evaluation analyzes were applied to fillets. The storage conditions of the fillets were determined as 9 days at +2 ° C and the analyzes were carried out on 0., 3., 6. and 9 days. It is observed that the coatings applied with the analysis results provide a safer and better storage of the fish. The use of additive-added coatings showed more protective effects on quality and biogenic amine formation.
Açıklama
Anahtar Kelimeler
Balık, Etil Laurol Arjinat, Kitosan, Limon Esansiyel Yağı, Yenilebilir Film Ve Kaplama, Fish, Ethyl Lauroyl Arginate, Chitosan, Lemon Essential Oil, Edible Film And Coating
