Bütün olarak +2°C’de depolanan mürekkep balığının (Sepia officinalis, L., 1758) kalite değişimlerinin tespit edilmesi
Öz
Bu çalışmanın amacı buzsuz olarak buzdolabı koşullarında depolanan mürekkep balığının duyusal, mikrobiyal ve fiziko-kimyasal kalitesinin ortaya konulmasıdır. Duyusal (kalite indeks metodu [QIM], fiziko-kimyasal (pH, nem, renk ölçümü, trimetilamin azot [TMA-N], toplamuçucu bazik azot [TVB-N], amonyak değerleri) ile mikrobiyal analiz [toplam psikrofilik bakteri ve mesofilik aerobik bakteri] sonuçları depolama periyodu boyunca değerlendirilmiştir. +2 derecede depolanan mürekkep balığının raf ömrü 6 gün süresince kabul edilir kalitede olduğu tespit edilirken, 9. günde duyusal, fiziko-kimyasal bozulmalar ve kayıplar açısından kesin bozuk olduğu tanımlanmıştır
Anahtar Kelimeler
Mürekkep balığı fiziko-kimyasal kalite göstergeleri mikrobial kalite renk duyusal
Kaynakça
- AOAC. (1990). Official methods of analysis of association of analitical chemists, 15th ed., Kenneth Arlington,Virginia,USA.
- APHA. (2001). Compendium for the microbiological examination of foods, 4th ed., Washington DC.
- Badiana, A., Bonaldo, A., Testi, S., Rotolo, M., Seratore, P., Giulini, G., Pagliuca, G., & Gatta, P. P. (2013). Good handling practices of the catch: The effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.). Food Control, 32, 327-333. DOI: 10.1016/j.foodcont.2012.12.019
- Baumgard, J. (1986). Mikrobiologische untersuchung von Lebensmittel. Behr’s Verlag. B. Behr’s GmbH & Co., Averhoffstrasse 10, 2000 Hamburg 76, 29-32.
- Caglak, E., Caklı, S., & Kılınc, B. (2014). Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia officinalis) stored under different packaging. Bulgarian Journal of Agricultural Science, 20, 1046-1053.
- FDA. (1984). Bacteriological analytical manual 6th ed., Food and Drug Administration, Washington DC.
- Ganesan, P., Jeyasekaran, G., Maheswari, K., Shakila, R. J., &Sukumar, D. (2005). Quality evaluation in chilled cuttlefish fillets. J. of Aquatic Food Product Technology,14, 37-49.
- Jeyasekaran, G., Shakila, R. J., & Sukumar, D. (2012). Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in dry and wet ice. Food Science and Technology International, 18, 455-464. DOI: 10.1177/1082013211433069
- Ke, P. J., Burns, B. G., & Woyewoda, A. D. (1984). Recomended procedures and guidelines for quality evaluation of atlantic short fin squid (Illex illecebrosus). Lebensmittel-Wissenchaft und-Technologie, 17, 276-281.
- Lapa-Guimarặes, J., Aparecida Azvedo da Silvia, M., Eduardo de Felicio, P., & Guzman, E. (2002). Sensory, colour and psychrotrophic bacterial analyses of squids during storage in ice. Lebensm-Wiss. U-Technol.,35, 21-29. DOI: 10.1006/fstl.2001.0783
- Martinsdóttir, E. (1987). Freshness measurements on cod and redfish with RT freshness grader. Reykjavik: Icelandic Fisheries Organization.
- Ozogul, Y., Duysak, O., Ozoğul, F., Ozkutuk, A. S., & Tureli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chemistry,108, 847-852. DOI: 10.1016/j.foodchem.2007.11.048
- Paarup, T., Sanchez, J. A., Moral, A., Christensen, H., Bisgaard, M., & Gram, L. (2002). Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae).Journal of Applied Microbiology, 92, 941-950. DOI: 10.1046/j.1365-2672.2002.01604.x
- Pivarnik, L. F., Thuam, M., Ellis, P. C. (1998). Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. Journal of AOAC International, 81, 1011-22.
- Schormüller, J. (1968). Tierische Lebensm. Eier. Fleisch. Buttermilsch. In Handbuch der Lebensmittel Chemie, Band III/2 Teil. Berlin-Hiedelberg-New York: Springer-Verlag.
- Sengor, G. F., Celik, U., Akkus, S. (2000). Determination of Freshness and Chemical Composition of Scad (Trachurus trachurus, L.). Turkish Journal of Veterinary and Animal Sciences, 24, 187-194.
- Sengor, G. F. U., Balaban, M. O., Dogruyol, H., Ceylan, Z., & Topaloglu, B. (2014). The investigation effects of antibacterial papers and time-temperature indicators (TTI) used to determine the shelf life of gilthead seabream (Sparus aurata) stored in ice. Istanbul University Scientific Research Project Unpublished Report, (YADAOP Project number:18587).Istanbul, Turkey.23 pp (in Turkish).
- Sykes, A. V., Oliveira, A. R., Domingues, P. M., Cardoso, C. M., Andrade, J. P., & Nunes, M. L. (2009). Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods. Lebensm.-Wiss. Technol., 42, 424-432. DOI: 10.1016/j.lwt.2008.05.010
- Tantasuttikul, A., Kijroongrojana, K., Benjakul, S. (2011). Quality indices of squid (Photololigo duvaucelii) and Cuttlefish (Sepia aculeata) stored in Ice. Journal of Aquatic Food Product Technology,20, 129-147. DOI: 10.1080/10498850.2010.548114
- TUIK. (2016). Fishery Statistics.Retrieved from http://www.tuik.gov.tr
- Unal, G. F. (1991). Research of quality changes in frozen cuttlefish (Sepia officinalis, L., 1758) (MSc Thesis).Ege University, Institute of Science,71 sayfa, İzmir,Turkey.
- Unluturk, A. & Turantas, F. (1998). Food Microbiology. In A.Unluturk & F.Turantas (Eds.), Microorganism Food Relations. (pp. 3-9).Izmir, Turkey, Mengi Tan Basımevi, 605 pp.
- Vaz-Pires, P. & Seixas, P. (2006). Development of new quality index method (QIM) schemes for cuttlefish and broadtail shortfin squid. Food Control, 17, 942-949. DOI: 10.1016/j.foodcont.2005.07.004
- Vaz-Pires, P., Seixas, P., Mota, M., Lapa-Guimarặes, J., Pickova ,J., Lindo, A. & Silva, T. (2008). Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice. Food Sci. and Technology, 41, 1655-1664. DOI: 10.1016/j.lwt.2007.10.003
- Woyewoda, A. D. ,& Ke, P. J. (1980). Laboratory quality assessment of canadian atlantic squid (Illex illecebrosus). Report No.902,26 pp.,Nova Scotia,Canada.
Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2ºC
Öz
The objective of this study was to determine sensorial, microbiological and physicochemical quality of whole cuttlefish (Sepia officinalis) during the stored without ice in refrigerator temperature. Sensory (quality index method [QIM]), physicochemical (pH, moisture, color measurement, trimethylamine nitrogen [TMAN], total volatile bases nitrogen [TVB-N] values and ammonia value [NH3]) and microbiological analysis [total psychrotrophic bacteria and mesophilic aerobic bacteria] were determined during storage period. The results indicate that the shelf life of cuttlefish stored was found as 6 days at 2°C “acceptable quality”.Sensory and physicochemical quality loss and certain deterioration of cuttlefish was determined that unacceptable 9 days at 2°C.
Anahtar Kelimeler
Cuttlefish physico-chemical quality indices microbiological quality color sensory
Kaynakça
- AOAC. (1990). Official methods of analysis of association of analitical chemists, 15th ed., Kenneth Arlington,Virginia,USA.
- APHA. (2001). Compendium for the microbiological examination of foods, 4th ed., Washington DC.
- Badiana, A., Bonaldo, A., Testi, S., Rotolo, M., Seratore, P., Giulini, G., Pagliuca, G., & Gatta, P. P. (2013). Good handling practices of the catch: The effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.). Food Control, 32, 327-333. DOI: 10.1016/j.foodcont.2012.12.019
- Baumgard, J. (1986). Mikrobiologische untersuchung von Lebensmittel. Behr’s Verlag. B. Behr’s GmbH & Co., Averhoffstrasse 10, 2000 Hamburg 76, 29-32.
- Caglak, E., Caklı, S., & Kılınc, B. (2014). Comparison chemical, sensory, microbiological and textural changes of cuttlefish (Sepia officinalis) stored under different packaging. Bulgarian Journal of Agricultural Science, 20, 1046-1053.
- FDA. (1984). Bacteriological analytical manual 6th ed., Food and Drug Administration, Washington DC.
- Ganesan, P., Jeyasekaran, G., Maheswari, K., Shakila, R. J., &Sukumar, D. (2005). Quality evaluation in chilled cuttlefish fillets. J. of Aquatic Food Product Technology,14, 37-49.
- Jeyasekaran, G., Shakila, R. J., & Sukumar, D. (2012). Microbiological quality of cuttlefish (Sepia pharaonis) fillets stored in dry and wet ice. Food Science and Technology International, 18, 455-464. DOI: 10.1177/1082013211433069
- Ke, P. J., Burns, B. G., & Woyewoda, A. D. (1984). Recomended procedures and guidelines for quality evaluation of atlantic short fin squid (Illex illecebrosus). Lebensmittel-Wissenchaft und-Technologie, 17, 276-281.
- Lapa-Guimarặes, J., Aparecida Azvedo da Silvia, M., Eduardo de Felicio, P., & Guzman, E. (2002). Sensory, colour and psychrotrophic bacterial analyses of squids during storage in ice. Lebensm-Wiss. U-Technol.,35, 21-29. DOI: 10.1006/fstl.2001.0783
- Martinsdóttir, E. (1987). Freshness measurements on cod and redfish with RT freshness grader. Reykjavik: Icelandic Fisheries Organization.
- Ozogul, Y., Duysak, O., Ozoğul, F., Ozkutuk, A. S., & Tureli, C. (2008). Seasonal effects in the nutritional quality of the body structural tissue of cephalopods. Food Chemistry,108, 847-852. DOI: 10.1016/j.foodchem.2007.11.048
- Paarup, T., Sanchez, J. A., Moral, A., Christensen, H., Bisgaard, M., & Gram, L. (2002). Sensory, chemical and bacteriological changes during storage of iced squid (Todaropsis eblanae).Journal of Applied Microbiology, 92, 941-950. DOI: 10.1046/j.1365-2672.2002.01604.x
- Pivarnik, L. F., Thuam, M., Ellis, P. C. (1998). Rapid determination of volatile bases in fish by using an ammonia ion-selective electrode. Journal of AOAC International, 81, 1011-22.
- Schormüller, J. (1968). Tierische Lebensm. Eier. Fleisch. Buttermilsch. In Handbuch der Lebensmittel Chemie, Band III/2 Teil. Berlin-Hiedelberg-New York: Springer-Verlag.
- Sengor, G. F., Celik, U., Akkus, S. (2000). Determination of Freshness and Chemical Composition of Scad (Trachurus trachurus, L.). Turkish Journal of Veterinary and Animal Sciences, 24, 187-194.
- Sengor, G. F. U., Balaban, M. O., Dogruyol, H., Ceylan, Z., & Topaloglu, B. (2014). The investigation effects of antibacterial papers and time-temperature indicators (TTI) used to determine the shelf life of gilthead seabream (Sparus aurata) stored in ice. Istanbul University Scientific Research Project Unpublished Report, (YADAOP Project number:18587).Istanbul, Turkey.23 pp (in Turkish).
- Sykes, A. V., Oliveira, A. R., Domingues, P. M., Cardoso, C. M., Andrade, J. P., & Nunes, M. L. (2009). Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods. Lebensm.-Wiss. Technol., 42, 424-432. DOI: 10.1016/j.lwt.2008.05.010
- Tantasuttikul, A., Kijroongrojana, K., Benjakul, S. (2011). Quality indices of squid (Photololigo duvaucelii) and Cuttlefish (Sepia aculeata) stored in Ice. Journal of Aquatic Food Product Technology,20, 129-147. DOI: 10.1080/10498850.2010.548114
- TUIK. (2016). Fishery Statistics.Retrieved from http://www.tuik.gov.tr
- Unal, G. F. (1991). Research of quality changes in frozen cuttlefish (Sepia officinalis, L., 1758) (MSc Thesis).Ege University, Institute of Science,71 sayfa, İzmir,Turkey.
- Unluturk, A. & Turantas, F. (1998). Food Microbiology. In A.Unluturk & F.Turantas (Eds.), Microorganism Food Relations. (pp. 3-9).Izmir, Turkey, Mengi Tan Basımevi, 605 pp.
- Vaz-Pires, P. & Seixas, P. (2006). Development of new quality index method (QIM) schemes for cuttlefish and broadtail shortfin squid. Food Control, 17, 942-949. DOI: 10.1016/j.foodcont.2005.07.004
- Vaz-Pires, P., Seixas, P., Mota, M., Lapa-Guimarặes, J., Pickova ,J., Lindo, A. & Silva, T. (2008). Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice. Food Sci. and Technology, 41, 1655-1664. DOI: 10.1016/j.lwt.2007.10.003
- Woyewoda, A. D. ,& Ke, P. J. (1980). Laboratory quality assessment of canadian atlantic squid (Illex illecebrosus). Report No.902,26 pp.,Nova Scotia,Canada.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Haziran 2018 |
| Gönderilme Tarihi | 24 Ocak 2018 |
| Yayımlandığı Sayı | Yıl 2018Cilt: 35 Sayı: 2 |