Ülkemizde bazı ticari balık türlerinin soğuk muhafaza koşullarındaki kalite parametrelerinin değişiminin izlenmesi
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, ülkemizde taze soğutulmuş olarak satışa sunulan ticari balık
türlerinden Levrek (Dicentrarchus labrax), Çipura (Sparus aurata), Hamsi
(Engraulis encrasicholus), İstavrit (Trachurus trachurus), Kupes (Boops boops),
Sardalya (Sardina pilchardus), Gökkuşağı Alabalığı (Oncorhynchus mykiss),
Mercan (Pagrus pagrus), Palamut (Sarda sarda), Barbun (Mullus barbatus)’da
soğukta muhafaza süresince meydana gelen kimyasal, mikrobiyolojik ve duyusal
kalite değişimleri gözlemlenerek tahmini raf ömrünün tespiti amaçlanmıştır.
Örnekler strafor kutular içinde ½ buz/balık oranında buzlanarak 0oC ile
4°C’de buzdolabında 9 gün muhafaza edilmiştir. pH, TBARS, TMA-N, TVB-N,
Renk (L*, a*, b*), TAMB Sayımı, QIM analizlerinin yanında balığın solungaç, göz,
karın bölgesi ve genel görünüşü fotoğraflanmıştır.
Çalışma sonucunda pH, TBARS, TMA-N, TVB-N ve TAMB sayılarında
zamanla artış gözlenmiştir (p<0,05). Kalite indeksi ile soğukta saklama süresi
arasında doğrusal bir ilişki tespit edilmiştir (R2>0,9). Duyusal analiz sonuçlarının
kimyasal ve mikrobiyolojik kalite bulguları ile paralel olduğu görülmüştür. L*
değerleri zamanla değişmezken, a* ve b* değerlerinde tür bazında değişim olduğu
saptanmıştır. Elde edilen duyusal bulgular renkteki değişimi desteklemiştir. Sonuç
olarak balıkların raf ömürleri hamsi, istavrit ve kupeste 5, barbun, levrek, mercan,
palamut ve sardalyada 7, çipurada 9 gün olarak bulunmuştur.
In this study, it is aimed to determine estimated shelf life by observing changes in chemical, microbiological and sensorial qualities of Sea Bass (Dicentrarchus labrax), Sea Bream (Sparus aurata), Anchovy (Engraulis encrasicholus), Horse Mackerel (Trachurus trachurus), Bogue (Boops boops), Sardine (Sardina pilchardus), Rainbow Trout (Oncorhynchus mykiss), Red Porgy (Pagrus pagrus), Bonito (Sarda sarda) and Red Mullet (Mullus barbatus) sold as fresh chilled in our country. The research materials were stored in polystyrene boxes ½ ice / fish ratio at 0°C - 4°C for 9 days. Beside pH, TBARS, TMA-N, TVB-N, Color, TAMB Counts, QIM, gills, eyes, abdomen and general view were also photographed. At the end of the reseach it was observed that pH, TBARS, TMA-N, TVB-N, TAMB counts increased during the storage time (p<0,05). The quality index (QI) presented a linear relationship with storage (R2>0,9). It was observed that the organoleptic analysis results were in parallel with the chemical and microbiological quality findings. Organoleptic analysis showed correlation with time of storage. While L* values did not change over time, it was determined that a*, b* values changed by species. The color change was supported by the organoleptic results. According to the results, the shelf lives of samples were found to be 5 days for anchovy, horse mackerel and bogue, 7 days for red mullet, sea bass, bonito and sardine, and 9 days for sea bream.
In this study, it is aimed to determine estimated shelf life by observing changes in chemical, microbiological and sensorial qualities of Sea Bass (Dicentrarchus labrax), Sea Bream (Sparus aurata), Anchovy (Engraulis encrasicholus), Horse Mackerel (Trachurus trachurus), Bogue (Boops boops), Sardine (Sardina pilchardus), Rainbow Trout (Oncorhynchus mykiss), Red Porgy (Pagrus pagrus), Bonito (Sarda sarda) and Red Mullet (Mullus barbatus) sold as fresh chilled in our country. The research materials were stored in polystyrene boxes ½ ice / fish ratio at 0°C - 4°C for 9 days. Beside pH, TBARS, TMA-N, TVB-N, Color, TAMB Counts, QIM, gills, eyes, abdomen and general view were also photographed. At the end of the reseach it was observed that pH, TBARS, TMA-N, TVB-N, TAMB counts increased during the storage time (p<0,05). The quality index (QI) presented a linear relationship with storage (R2>0,9). It was observed that the organoleptic analysis results were in parallel with the chemical and microbiological quality findings. Organoleptic analysis showed correlation with time of storage. While L* values did not change over time, it was determined that a*, b* values changed by species. The color change was supported by the organoleptic results. According to the results, the shelf lives of samples were found to be 5 days for anchovy, horse mackerel and bogue, 7 days for red mullet, sea bass, bonito and sardine, and 9 days for sea bream.
Açıklama
Anahtar Kelimeler
Kalite Değişimi, Balık, Soğukta Depolama, QIM, Duyusal Analiz, Raf Ömrü, Quality Change, Fish, Chilled Storage, QIM, Organoleptic Analysis, Shelf Life
