Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Latif Taşkaya; Yunus Alparslan; Hatice Hasanhocaoğlu Yapıcı; Cansu Metin; Taçnur Baygar

doi:10.12714/egejfas.2016.33.1.11

EN TR

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Abstract

In this study, quality properties and shelf life for gibel carp (Carassius gibelio, Bloch 1782) marinades during stored at 4±1 °C in different sauces was investigated. The marinating process was carried out in 2.5% vinegar, 10% salt and water for 72h at 4±1 °C. After the marination process, fish were removed from the solutions, transferred in to glass jar contain with different sauces (Group A: sunflower oil and tomato paste, Group B: sunflower oil with garlic, red pepper, thyme, basil and mint and the control group: sun flower oil). Sensory, chemical, colour and microbiological analyses were performed during the storage. According the chemical analysis results TVB-N and TBA values of all groups were increased during the storage, but during the stored period did not exceed acceptible limit values. The highest TVB-N and TBA values were group A. (P<0,05). At the end of 135 days of storage, sensory analysis results pointed out that the marinades of group B did not exceed acceptible limit values (P<0,05). The overall microbial load of the fresh samples decreased through out the storage period (P<0,05). By sensory data, shelf life of sauced gibel carp marinades were 120 days (control), 105 days (group A) and 135 days (group B).

Keywords

-

References

Antonacopoulos, N., & Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A, 189: 309-316. doi: 10.1007/BF01683206
Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. The Journal of Applied Poultry Research, 16 (1): 113-120. doi: 10.1093/japr/16.1.113
AOAC (1984). Official methods of analysis of the Association of Official Analytical Chemists. 14th ed. Washington, DC.
AOAC (1990). Official methods of analysis of the Association of Official Analytical Chemists. 2 vols. 15th ed. Washington, DC.
AOCS (1998). In Official Methods and Recommended Practices of the American Oil Chemists’ Society; 5th Edition, Champaign, IL.
Baran, I., & Ongan, T. (1988). Limnological characteristics of Gala lake, fishing issues and recommendations. Gala Gölü ve Sorunları Sempozyumu, Doğal Hayatı Koruma Derneği Bilimsel Yayınlar Serisi, 46-54.
Bligh, E.G., & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 911-917. doi: 10.1139/o59-099
Cabrer, A.I., Casales, M.R., & Yeannes, M.I. (2002). Physical and chemical changes in anchovy (Engraulis anchoita) flesh during marination. Journal of Aquatic Food Product Technology, 11(1): 19-31. doi:10.1300/J030v11n01_03

Can, P.Ö., Yalçın, H., & Arslan, A. (2011). Assessment of quality criteria of Cyprinus carpio fillets marinated with eugenole solution for different time (in Turkish with English abstract). The Black Sea Journal of Science, 2(5): 17-27.
Çoban, Ö.E., & Özpolat, E. (2011). Assessment with various sauces of marinated red Mullet (Mullus barbatus barbatus L., 1758) by different acetic acids solutions (in Turkish with English abstract). SDU Journal of Science (E-Journal), 6(1): 26-34.
Çolakoğlu, F.A., (2004). The Effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp). Turkish Journal of Veterinary and Animal Sciences, 28: 239-247. doi: 10.3923/pjbs.2007.3002.3005
Cui, Z.H., Wang, Y., & Qin, J.G. (2006). Compensatory growth of group‐held gibel carp, Carassius auratus gibelio (Bloch), following feed deprivation. Aquaculture Research, 37(3): 313-318.
FDA/BAM (2002). Food and drug analyses/bacteriological analytical manual, Aerobic plate count. Edition 8, Chapter 3, January.
Gürgün, V., & Halkman, K.T. (1990). Mikrobiyolojide sayım yöntemleri. Gıda Teknolojisi Derneği, Yayın No:7, San Basım, Ankara.
Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. Technical paper: 348, Rome: Food and Agriculture Organization (FAO) of the United Nations 132.
İnanlı, A.G., Özpolat, E., Çoban, E.O., & Karaton, N. (2010). Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce (in Turkish with English abstract). Journal of FisheriesSciences.com, 4(4): 455-461. doi: 10.3153/jfscom.2010049
Karl, H. (1994). Überlegungen zur berechnung der salz-und sauregehalte im fischgewebewasser von marinierten fischereierzeugnissen. Fischwirtschaft, 41(1): 47-59. doi: 10.1007/s13197-011-0597-4
Karl, H., Roepstorf, A., Huss, H.H., & Bloemsma, B. (1995). Survival of Anisakis larvae in marinated herring fillets. International Journal of Food Science & Technology, 29: 661-670. doi: 10.1111/j.1365-2621.1994.tb02107.x
Kılınç, B., & Çaklı, S. (2005). Determination of the shelf-life of sardine (Sardina pilchardus) marinades in tomato sauce stored at 4 °C. Food Control, 16: 639–644. doi: 10.1016/j.foodcont.2004.07.004
Manthey, M., Karnop, G., & Rehbein, H. (1988). Quality changes of European catfish from warm-water aquaculture during storage ice. International Journal of Food Science & Technology, 23: 1-9. doi: 10.1111/j.1365-2621.1988.tb00543.x
Olgunoğlu, İ.A. (2007). Sensory, chemical and microbiological changes of marinated anchovies (Engraulis encrasicolus L. 1758), (in Turkish), PhD thesis, Cukurova University, Institute of Science and Technology, Adana
Özcan G. (2007). Distribution of non-indigenous fish species, Prussian carp Carassius gibelio (Bloch, 1782) in the Turkish freshwater systems. Pakistan Journal of Biological Sciences, 10: 4241–4245. doi: 10.3923/pjbs.2007.4241.4245
Özden, O., & Varlık, C. (2004). Marinat Teknolojisi. In: C. Varlık (Ed.) Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi, (s. 205-230), İstanbul.
Özpolat, E., Çoban, Ö.E., & Patır, B. (2010). The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different acetic acid and eugenol ratios. Journal of FisheriesSciences.com, 4(4): 329-336. doi: 10.3153/jfscom.2010036
Poligne, I., & Collignan, A. (2000). Quick marination of anchovies (Engraulis enchrasicolus) using acetic and gluconic acids. Quality and stability of the product. Lebensmittel Wissenschaft und Technology, 33: 202-209. doi: 10.1006/fstl.2000.0635
Sallam, K.H.I., Ahmed, A.M., Elgazzar, M.M., & Eldaly, E.A. (2007). Chemical quality and sensory attributes of marinated pacific saury (Cololabis saira) during vacuum-packaged storage at 4 ºC. Food Chemistry, 102(4): 1061-1070. doi: 10.1016/j.foodchem.2006.06.044
Sen, M.K.C., & Temelli, S. (2003). Microbiological and chemical qualities of marinated anchovy prepared with diﬀerent vegetable additives and sauce. Revue de Medicine Veterinaire, 154: 703-707.
Siriskar, D.A., Khedkar, G.D., & Lior, D. (2013). Production of salted and pressed anchovies (Stolephorus sp.) and it’s quality evaluation during storage, The Journal of Food Science and Technology, 50(6): 1172-1178. doi: 10.1007/s13197-011-0450-9
Tarkan, A.S., Gaygusuz, Ö., Gürsoy, Ç., Acıpınar, H., & Bilge, G. (2006). A new predator species Carassius gibelio (Bloch, 1782) in Marmara Region: successful or not. 1. Balıklandırma ve Rezervuar Yönetimi Sempozyumu, Antalya.
Tarladgis, B.G., Watts, B.M., & Younathan, M.T.A. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48. doi: 10.1007/BF02630824
Varlık, C., Erkan, N., Özden, Ö., Mol, S., & Baygar, T. (2004). Su ürünleri işleme teknolojisi İstanbul Üniversitesi Basım Yayınevi, Istanbul.
Varlık, C., Uğur, M,, Gökoğlu, N., & Gün, H. (1993a). The effect of temperature on the penetration of vinegar/salt (in Turkish with English abstract). Gıda, 18(4): 223-228.
Varlık, C., Uğur, M., Gökoğlu, N., & Gün, H. (1993b). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği, 17: 174.
Zou, Z., Cui, Y., Gui, J., & Yang, Y. (2000). Growth and feeding utilisation in two strains of gibel carp, Carassius auratus gibelio: paternal effects in a gynogenetic fish. Journal of Applied Ichthyology, 17: 54-58. doi: 10.1046/j.1439-0426.2001.00245.x
Wenjiao, F., Yongkui, Z., Pan, D., & Yuwen, Y. (2013). Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech Journal of Food Sciences, 31: 451-456

Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

Latif Taşkaya

Yunus Alparslan

Hatice Hasanhocaoğlu Yapıcı

Cansu Metin

Taçnur Baygar

Publication Date

February 1, 2016

Submission Date

February 1, 2016

Acceptance Date

-

Published in Issue

Year 2016 Volume: 33 Number: 1

DOI

https://doi.org/10.12714/egejfas.2016.33.1.11

IZ

https://izlik.org/JA57RZ44LK

Cite

RIS / Bibtex

APA

Taşkaya, L., Alparslan, Y., Hasanhocaoğlu Yapıcı, H., Metin, C., & Baygar, T. (2016). Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. Ege Journal of Fisheries and Aquatic Sciences, 33(1), 55-61. https://doi.org/10.12714/egejfas.2016.33.1.11

AMA

1.Taşkaya L, Alparslan Y, Hasanhocaoğlu Yapıcı H, Metin C, Baygar T. Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. EgeJFAS. 2016;33(1):55-61. doi:10.12714/egejfas.2016.33.1.11

Chicago

Taşkaya, Latif, Yunus Alparslan, Hatice Hasanhocaoğlu Yapıcı, Cansu Metin, and Taçnur Baygar. 2016. “Determination of Shelf Life of Gibel Carp (Carassius Gibelio, Bloch 1782) Marinades in Different Sauces Stored at 4 ºC”. Ege Journal of Fisheries and Aquatic Sciences 33 (1): 55-61. https://doi.org/10.12714/egejfas.2016.33.1.11.

EndNote

Taşkaya L, Alparslan Y, Hasanhocaoğlu Yapıcı H, Metin C, Baygar T (March 1, 2016) Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. Ege Journal of Fisheries and Aquatic Sciences 33 1 55–61.

IEEE

[1]L. Taşkaya, Y. Alparslan, H. Hasanhocaoğlu Yapıcı, C. Metin, and T. Baygar, “Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC”, EgeJFAS, vol. 33, no. 1, pp. 55–61, Mar. 2016, doi: 10.12714/egejfas.2016.33.1.11.

ISNAD

Taşkaya, Latif - Alparslan, Yunus - Hasanhocaoğlu Yapıcı, Hatice - Metin, Cansu - Baygar, Taçnur. “Determination of Shelf Life of Gibel Carp (Carassius Gibelio, Bloch 1782) Marinades in Different Sauces Stored at 4 ºC”. Ege Journal of Fisheries and Aquatic Sciences 33/1 (March 1, 2016): 55-61. https://doi.org/10.12714/egejfas.2016.33.1.11.

JAMA

1.Taşkaya L, Alparslan Y, Hasanhocaoğlu Yapıcı H, Metin C, Baygar T. Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. EgeJFAS. 2016;33:55–61.

MLA

Taşkaya, Latif, et al. “Determination of Shelf Life of Gibel Carp (Carassius Gibelio, Bloch 1782) Marinades in Different Sauces Stored at 4 ºC”. Ege Journal of Fisheries and Aquatic Sciences, vol. 33, no. 1, Mar. 2016, pp. 55-61, doi:10.12714/egejfas.2016.33.1.11.

Vancouver

1.Latif Taşkaya, Yunus Alparslan, Hatice Hasanhocaoğlu Yapıcı, Cansu Metin, Taçnur Baygar. Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC. EgeJFAS. 2016 Mar. 1;33(1):55-61. doi:10.12714/egejfas.2016.33.1.11

Cited By

Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation

Journal of Food Processing and Preservation

https://doi.org/10.1111/jfpp.14059

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Frontiers in Food Science and Technology

https://doi.org/10.3389/frfst.2023.1204804

Determination of shelf life of Gibel Carp (Carassius gibelio, Bloch 1782) marinades in different sauces stored at 4 ºC

Abstract

Keywords

Farklı soslarda 4 °C’de depolanan Gümüşi Havuz Balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömrünün belirlenmesi Latif Taşkaya • Yunus Alparslan* • Hatice Hasanhocaoğlu Yapıcı • Cansu Metin •

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce