The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC

Gülsüm Balçık Mısır; Serkan Koral

doi:10.12714/egejfas.38.4.04

TR EN

Ultrason destekli protein hidrolizatı kaplamanın tütsülenerek 4±1ºC’de depolanan palamut filetolarının kalite parametreleri ve raf ömrü üzerine etkileri

Öz

Gökkuşağı alabalığı (Onchorhynchus mykiss W., 1792) yan ürünlerinden üretilmiş yenilikçi biyoaktif protein hidrolizatı (PH), tütsülenerek 60 gün boyunca soğuk depolanan palamut filetolarının kalite ve raf ömrünü uzatmak amacıyla kaplama olarak kullanılmıştır. Kaplamasız kontrol grubu (CG), normal hidrolizat kaplı grup (NHCG) ve ultrason destekli hidrolizat kaplı grup (UHCG) olarak üç fileto grubu hazırlanmıştır. CG için toplam uçucu bazik nitrojen (TVB-N) ve TBA değerleri, kabul edilebilirlik sınırlarını sırasıyla 39. ve 33. günde; NHCG ve UHCG için ise 60. günde aşamıştır. Ancak UHCG’un TBA değeri NHCG'dan önemli ölçüde daha düşüktür. CG’na ait toplam aerobik mezofilik bakteri (TAMB) ve toplam aerobik psikrofilik bakteri (TAPB) yükleri 39. günde sırasıyla 6,32 ± 0,06 ve 7,30 ± 0,12 log kob/g’a ulaşmıştır. Bu değerler NHCG ve UHCG için depolamanın sonuna kadar tüketilebilirlik sınırları içinde kalmıştır. PH kaplamalar kimyasal, fiziksel ve mikrobiyal bozunmayı geciktirerek filetoların depolama süresini uzatmıştır. Sonuçlar ultrason destekli PH’nın, oksidasyon ve mikrobiyal bozunmayı geciktirerek, soğuk koşullarda depolanan tütsülenmiş palamut için kaplama olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC

Abstract

Innovative bioactive protein hydrolysates (PH), produced from Rainbow trout (Oncorhynchus mykiss W., 1792) by-products, were used as a coating on smoked fillets of bonito (Sarda sarda) for extension of the quality and shelf life during chilled storage for 60 days. Three fillet groups were prepared as control group without coating (CG), normal hydrolysate coated group (NHCG), and ultrasound-assisted hydrolysate coated group (UHCG). Total volatile basic nitrogen (TVB-N) and TBA values exceeded the acceptable limits on the 39th and 33rd days for CG respectively; 60th day for NHCG and UHCG. However TBA of UHCG was significantly lower than NHCG. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) loads reached 6.32±0.06 and 7.30±0.12 log cfu/g for CG on the 39th day. TAMB and TAPB values of NHCG and UHCG have remained within the limits of consumable until the end of the storage. PH coatings prolonged the storage of fillets by delaying chemical, physical, and microbial degradation. Results showed that ultrasound-assisted PH could be used as a coating for smoked bonito at refrigerated conditions, delaying oxidation and microbial degradation.

Keywords

Thanks

This study is a part of the PhD thesis of Gülsüm Balçık Mısır, the author thanks to Directorate of Central Fisheries Research Institute for giving this opportunity, to perform this study during the work.

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Gülsüm Balçık Mısır ^*
0000-0001-8675-8768
Türkiye

Serkan Koral
0000-0001-7424-2481
Türkiye

Publication Date

December 15, 2021

Submission Date

May 25, 2021

Acceptance Date

August 30, 2021

Published in Issue

Year 2021 Volume: 38 Number: 4

DOI

https://doi.org/10.12714/egejfas.38.4.04

IZ

https://izlik.org/JA79LZ27YJ

Cite

RIS / Bibtex

APA

Balçık Mısır, G., & Koral, S. (2021). The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC. Ege Journal of Fisheries and Aquatic Sciences, 38(4), 427-435. https://doi.org/10.12714/egejfas.38.4.04