Vurgulu elektrik alanın sardalya (Sardina pilchardus Walbaum, 1792) balıklarında tuz transferi üzerine etkisi

Emine Aşık Canbaz; Bilgenur Üçgül; Atıf Can Seydim

doi:10.12714/egejfas.40.2.09

TR EN

Vurgulu elektrik alanın sardalya (Sardina pilchardus Walbaum, 1792) balıklarında tuz transferi üzerine etkisi

Öz

Besleyici değeri ve lezzetiyle tüketiciler tarafından yoğunlukla talep edilen Sardalya (Sardina pilchardus) balığının daha uzun raf ömrü ile pazarlanma seçeneklerinden biri salamuraya işlenmesidir. Salamura prosesinde tuz difüzyon hızının düşük olması balıkların depolama kalitesini etkileyen önemli bir faktördür. Son yıllarda vurgulu elektrik alan yöntemi (PEF) kütle transferini hızlandıran yenilikçi bir yöntem olarak değerlendirilmektedir. Bu çalışmada, sardalyaların salamura işlemi öncesi ve salamura işlemi süresince PEF (6,36 kV/cm) uygulanmış ve son üründeki tuz konsantrasyonu incelenmiştir. PEF uygulanmış örneklere göre, kontrol grubunun sahip olduğu tuz konsantrasyonunun (%16,32) daha düşük olduğu bulunmuştur (p<0,05). Ancak PEF uygulanmış örnekler arasında tuz konsantrasyonu (%18,17 ve %18,22) açısından önemli bir fark tespit edilmemiştir. Tüm örneklerde tuz absorbsiyonuna bağlı olarak kül oranı artmış ve su aktivitesi değeri azalmıştır. pH değerleri kıyaslandığında, örnekler ve depolama zamanları arasında istatistiksel olarak önemli bir fark gözlenmemiştir. Taramalı elektron mikroskobu (SEM) görüntüleri incelendiğinde ise PEF uygulama süresi arttıkça gözeneklerin sayısının ve çapının arttığı belirlenmiştir. Bu nedenle, PEF uygulamasının sardalya balıklarında tuz difüzyonunu artırmak için bir ön işlem olarak değerlendirilebileceği sonucuna varılmıştır.

Anahtar Kelimeler

Effect of the pulsed electric field method on salt transfer in European sardine (Sardina pilchardus Walbaum, 1792)

Abstract

One of the marketing options for European sardine (Sardina pilchardus), which consumers demand nutritional value and taste, is processing in brine that provides a longer shelf life. However, the slow rate of salt diffusion is the biggest obstacle to be overcome. In this context, the pulsed electric field method (PEF) is considered an innovative method that accelerates mass transfer. This study applied PEF to sardine before and while they were kept in brine. The salt concentration of the final product was found to be higher than the control group, which was not applied PEF (p<0.05). However, the difference between the PEF applied samples was insignificant while ash content increased, and water activity value decreased in all samples due to salt absorption. When pH values were compared, no significant difference was observed between samples and storage periods. According to the scanning electron microscope (SEM) images, the number and diameter of the pores increased due to the rise in application time. Therefore, it was concluded that PEF application could be considered a pretreatment to increase salt diffusion in European sardine.

Keywords

References

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Details

Primary Language

Turkish

Subjects

Food Engineering , Fisheries Technologies

Journal Section

Research Article

Authors

Emine Aşık Canbaz ^*
0000-0003-1326-9159
Türkiye

Bilgenur Üçgül
0000-0002-6834-5086
Türkiye

Atıf Can Seydim
0000-0003-3808-509X
Türkiye

Early Pub Date

June 10, 2023

Publication Date

June 15, 2023

Submission Date

April 27, 2022

Acceptance Date

September 30, 2022

Published in Issue

Year 2023 Volume: 40 Number: 2

DOI

https://doi.org/10.12714/egejfas.40.2.09

IZ

https://izlik.org/JA92PN87LF

Cite

RIS / Bibtex

APA

Aşık Canbaz, E., Üçgül, B., & Seydim, A. C. (2023). Vurgulu elektrik alanın sardalya (Sardina pilchardus Walbaum, 1792) balıklarında tuz transferi üzerine etkisi. Ege Journal of Fisheries and Aquatic Sciences, 40(2), 145-151. https://doi.org/10.12714/egejfas.40.2.09

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