Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Berna Kılınç; Fevziye Nihan Bulat; Sevcan Demir Atalay

doi:10.12714/egejfas.39.4.07

TR EN

Marinasyon öncesinde pişirme işlemi uygulanan kalamar halkalarının toplam mezofilik aerobik ve laktik asit bakteri sayılarını tahmin etmek için modellerin geliştirilmesi

Öz

Bu çalışma, pişirme sonrasında limon ve maden suyu ile marine edilen kalamar halkalarının bakteri sayılarını tahmin etmede farklı istatistiksel modeller geliştirmek amacıyla yapılmıştır. Marinasyon oranları (10:90; 90:10; 50:50; 100:100/100 g kalamar halkası) ve süreleri (1, 3, 6, 12, 24, 48 ve 72 saat) sırasıyla bu şekildedir. Marinasyon oranlarının ve sürelerinin pişmiş kalamar halkalarının 4°C'de depolama aşamasında mikrobiyolojik ve duyusal değişimleri üzerindeki etkileri gözlenmiştir. Bu çalışma sonucunda pişirilmiş marine edilmiş (CM) ve pişirilmiş kalamar halkalarında (C) patojenik olan Vibrio spp., Staphylococcus aureus ve Escherichia coli türü patojenik bakterilere saptanmamıştır. C ve CM örneklerinin (C7, CM7, CM 14, CM21, CM28) toplam mezofil aerobik bakteri sayısı (TMC) 72. saatte sırasıyla 5.92, 5.83, 5.71, 5.57 ve 5.42 log kob/g'a yükselmiştir. Marinasyon işlemi esnasında örneklerin artan bakteri gelişim oranlarının belirlenmesi için; 4°C'de marine işlemi sırasında pişirilmiş kalamar halkalarının TMC ve laktik asit bakteri sayılarının (LBC) tahmini için regresyon modelleri geliştirilmiştir. Bu çalışmanın sonucunda; Model I ve Model II karşılaştırıldığında, C ve CM örneklerinin her ikisi içinde iki modelde TMC sayılarını tahmin etmek için tercih edilebilir olduğu görülmüştür. TMC’deki değişkenliğin %93’ü Model I ile %91’i Model II ile açıklanabilmektedir. Bu nedenle bu iki modelinde C ve ve hem CM örneklerinde TMC sayılarını tahmin etmede çok iyi performans gösterdiği ve kullanılabileceği belirlenmiştir. Buna ek olarak, pişirilmiş kalamar örneklerinin 4°C’de marinasyon işlemi esnasında LBC sayılarını tahmin etmek için Model III geliştirilmiştir. Bu modelinde LBC sayılarının tahmini değerlerinin belirlenmesi için çok iyi performans gösterdiği ve Model III’ün marine edilen su ürünleri için gerçek raf ömrünü tayin etmede Model I veya Model II ile birlikte kullanıldığında çok önemli olabileceği belirlenmiştir.

Anahtar Kelimeler

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Abstract

This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.

Keywords

Supporting Institution

Ege Üniversitesi Rektörlüğü Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

FGA-2019-20561

Thanks

This study was supported by Ege University Scientific Research Projects Coordination Unit. Project Number: FGA-2019-20561.

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Berna Kılınç
0000-0002-4663-5082
Türkiye

Fevziye Nihan Bulat ^*
0000-0001-5165-3632
Türkiye

Sevcan Demir Atalay
0000-0002-3117-0825
Türkiye

Publication Date

December 15, 2022

Submission Date

May 6, 2022

Acceptance Date

September 27, 2022

Published in Issue

Year 2022 Volume: 39 Number: 4

DOI

https://doi.org/10.12714/egejfas.39.4.07

IZ

https://izlik.org/JA79XF37BK

Cite

RIS / Bibtex

APA

Kılınç, B., Bulat, F. N., & Demir Atalay, S. (2022). Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating. Ege Journal of Fisheries and Aquatic Sciences, 39(4), 316-325. https://doi.org/10.12714/egejfas.39.4.07

Cited By

Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars

Acta Aquatica Turcica

https://doi.org/10.22392/actaquatr.1578958