Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety

Gökhan Tunçelli; İdil Can Tunçelli; Devrim Memiş

doi:10.12714/egejfas.40.1.04

TR EN

Marul bitkisinin (Lactuca sativa L.) akuaponik sistemde gıda güvenliği açısından değerlendirilmesi

Öz

Bu çalışmada, akuaponik sistemde üretilen marul bitkisinin duyusal tüketici tercihi, renk ve doku kalitesi açısından değerlendirilmiş ve sistemde oluşabilecek koliform bakteri, Escherichia coli, maya ve küf miktarları belirlenmiştir. Bitki yetiştirme ortamındaki (hidroton) ve sudaki maya-küf miktarları, altı haftalık deneyin sonunda sırasıyla 4,67 log KOB/cm² ve 2,25 log KOB/mL olarak tespit edilmiştir. Hidrotonda ve sistem suyundaki koliform bakteri miktarı sırasıyla 2,57 log KOB/cm² ve 3,46 log KOB/mL, E. coli miktarı ise sırasıyla 0,75 log KOB/cm² ve 0,31 log KOB/mL olarak bulunmuştur. Gıda güvenliği açısından risk oluşturan mikroorganizmalar yetiştiricilik ortamında birikebilmektedir. Akuaponik sistemde (AP) yetiştirilen marul hasat edildikten sonra topraklı tarımda (TT) üretilen marul ile karşılaştırılmıştır. Sonuçlara göre AP marulun renkleri TT'den daha koyu (Parlaklık: 56,4 AP, 49,09 TT, p<0,05), daha sert (Sertlik: 209,3 AP, 153,7 TT, p<0,05) ve duyusal analize göre daha iştah açıcı (Genel duyusal beğenisi: 8,4 AP, 7,7 TT) bulunmuştur. Sonuç olarak akuaponik sistemler duyusal kalite ve tüketici tercihleri açısından topraklı üretim sistemlerine göre daha çok tercih edilmiştir.

Anahtar Kelimeler

Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety

Abstract

We determined the number of coliform bacteria, Escherichia coli, yeast, and molds that may occur in the system, and the quality of lettuce grown in aquaponics for consumers from sensory, colour, and texture points of view. The amount of yeast and mold in the plant growing medium (hydroton) and water was 4.67 log CFU/cm² and 2.25 log CFU/mL at the end of the six-week experiment, respectively. The number of coliform bacteria and E. coli in the growing medium and in the system water was found to be 2.57 log CFU/cm² and 3.46 log CFU/mL for coliform, 0.75 log CFU/cm² 0.31 log CFU/mL for E. coli, respectively. Organisms that pose a risk to food safety, accumulate in the culture media. After the harvest, lettuce cultured in the aquaponic system (AP) was compared with the lettuce cultured in soil (SC). According to the results, AP lettuce was found to have darker colors (Lightness: 56.4 AP, 49.09 SC, p<0.05), harder (Hardness: 209.3 AP, 153.7 SC, p<0.05), and slightly appetizing (Sensory analysis overall liking: 8.4 AP, 7.7 SC) than SC. In conclution, aquaponic systems are much more preferable in terms of sensory quality and consumer preferences than soil-based production systems.

Keywords

Supporting Institution

Scientific Research Projects Coordination Unit of Istanbul University

Project Number

FDK-2020-37081 and FBG-2018-31504

Thanks

We thank the Sapanca Inland Fisheries Production Research and Application Unit staff. This work was supported by the Scientific Research Projects Coordination Unit of Istanbul University. Project numbers FDK-2020-37081 and FBG-2018-31504.

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Gökhan Tunçelli ^*
0000-0003-1708-7272
Türkiye

İdil Can Tunçelli
0000-0002-9999-6658
Türkiye

Devrim Memiş
0000-0001-7378-0165
Türkiye

Publication Date

March 15, 2023

Submission Date

August 5, 2022

Acceptance Date

November 25, 2022

Published in Issue

Year 2023 Volume: 40 Number: 1

DOI

https://doi.org/10.12714/egejfas.40.1.04

IZ

https://izlik.org/JA95BY85EW

Cite

RIS / Bibtex

APA

Tunçelli, G., Can Tunçelli, İ., & Memiş, D. (2023). Evaluation of lettuce (Lactuca sativa L.) in aquaponic system in terms of food safety. Ege Journal of Fisheries and Aquatic Sciences, 40(1), 27-34. https://doi.org/10.12714/egejfas.40.1.04

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