Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine

Evren Burcu Şen; Şükran Çaklı; Berna Kılınç

doi:10.12714/egejfas.2017.34.1.12

EN TR

Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine

Abstract

In this study, whiting (Theragra chalcogramma, Pallas, 1814) and sardine (Sardina pilchardus, Walbum, 1792) were used as a raw material for surimi production. Every 30 days direct gels and kamaboko gels produced from frozen surimi packages during the 60 days storage. At the end of the washing sycle of the fish mince 88% of myoglobin content in sardine mince were suspended. Protein amount of whiting, whiting surimi, sardine and sardine surimi were detected 19.65 %, 18.00 %, 20.96 % and 19.27 %, respectively. Whitening values of surimi gels from whiting and sardine surimi were detected higher in direct gels at 60. days of storage as 63.57 and 67.62 respectively. TBA values of whiting surimi was determined 2.71 mg malonaldehyde/kg at the end of 60 days storage while it was determined as 5.79 mg malonaldehyde/kg for sardine. According to the results of TBA and microbiological analyses, the surimi from sardine and whiting was not exceed the acceptable limits. Although surimi made from whiting were determined as ‘acceptable’ at second month of storage, surimi made from sardine were no longer acceptable because of the oxidation problem according to the results of sensory analyses.

Keywords

Surimi,gel,texture,chemical,microbiological and sensory qualities

Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite parametrelerindeki değişimler

Öz

Bu çalışmada, ham materyal olarak dondurulmuş mezgit (Theragra chalcogramma, Pallas, 1814) ve dondurulmuş sardalya (Sardina pilchardus, Walbum, 1792) balıkları kullanılarak surimi üretimi gerçekleştirilmiştir. Surimiler dondurularak 60 gün boyunca depolanmış ve bu surimilerden direkt ısıtılan ve kamaboko jeller üretilerek 30 günlük periyotlarda kalite parametreleri takip edilmiştir. Balık eti kıymalarının yıkama aşamalarının sonunda sardalya etinde yüksek miktarlarda bulunan miyoglobin içeriğinin %88’nin uzaklaştırıldığı tespit edilmiştir. Mezgit eti, mezgit surimi, sardalya eti ve sardalya surimi protein oranları sırasıyla % 19,65, % 18,00, % 20,96 ve % 19,27 olarak tespit edilmiştir. Mezgit ve sardalya surimilerinden üretilen jellerinin beyazlık değerleri 60. günde direkt ısıtılan jellerde daha yüksektir ve sırasıyla 63,57 ve 67,62’dir. 60 günlük depolama sonunda mezgit suriminin TBA değeri 2,71 mg malonaldehit/kg iken sardalya surimin değeri 5,79 mg malonaldehit/kg olarak tespit edilmiştir. Depolama sonunda surimi ve surimi jellerinin TBA ve mikrobiyoloji değerleri açısından kabul edilebilirlik limitlerinin üzerine çıkmadığı tespit edilmiştir. Depolamanın ikinci ayında duyusal analiz sonuçlarına göre mezgit balığından yapılan surimiler kabul edilmesine karşın, sardalya balığından yapılan surimilerde acılaşmanın belirlenmesi nedeniyle kabul edilemez durumda bulgulanmıştır.

Anahtar Kelimeler

Surimi,jel,doku,kimyasal,mikrobiyolojik ve duyusal kalite

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Evren Burcu Şen
EGE UNIV
Türkiye

Şükran Çaklı
EGE UNIV
Türkiye

Berna Kılınç
EGE UNIV
Türkiye

Publication Date

February 21, 2017

Submission Date

July 28, 2016

Acceptance Date

January 5, 2017

Published in Issue

Year 2017 Volume: 34 Number: 1

DOI

https://doi.org/10.12714/egejfas.2017.34.1.12

IZ

https://izlik.org/JA24WA96ER

Cite

RIS / Bibtex

APA

Şen, E. B., Çaklı, Ş., & Kılınç, B. (2017). Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine. Ege Journal of Fisheries and Aquatic Sciences, 34(1), 81-91. https://doi.org/10.12714/egejfas.2017.34.1.12