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Farklı Tuz Konsantrasyonu ile Tuzlanmış Alabalık Üretim Analizi

Year 2022, Volume: 5 Issue: 2, 88 - 96, 29.12.2022

Muhsine Duman

https://doi.org/10.56728/dustad.1191555

Abstract

Bu çalışmada, farklı konsantrasyonlarda [(30 mg/g (D1), 50 mg/g (D2) ve 70 mg/g (D3)] tuz ile kuru tuzlanmış balık filetolarının su kaybı, işleme verimini, besinsel değeri ve duyusal kabul edilebilirliği değerlendirilmiştir. Ayrıca, 48 saat tuzlama süresince belli zaman aralıklarında pH ve su aktivitesi (aw) değerleri belirlenmiştir. Elde edilen sonuçlara göre, tuz oranı ne kadar yüksekse su kaybı o kadar yüksek ve verimde o kadar düşük olarak tespit edilmiştir. Tuz ilavesinin besin değeri üzerinde de etkisi olduğu saptanmıştır. Tuz oranı artıkça su miktarı (%69,51) düşmüş, kül miktarı (%6,14) artmıştır. Tüm gruplarda protein ve yağ değerleri arasında istatistiksel olarak anlamlı farklılıkların olmadığı tespit edilmiştir (p>0,05). Duyusal analiz sonuçları, kontrol ve D3 gruplarının lezzet ve genel beğeni puanları D1 ve D2 gruplarında önemli ölçüde daha düşük olduğunu göstermiştir (p<0,05).

Keywords

Alabalık Kalite Kuru Tuzlama Su Aktivitesi

References

  • Akgün, B., Genç, S., & Arıcı, M. (2018). Tuz: Gıdalardaki algısı, fonksiyonları ve kullanımının azaltılmasına yönelik stratejiler. Akademik Gıda, 16(3), 361–370.
  • Akköse, A., & Aktaş, N. (2012).Salt diffusion in rainbow trout (Oncorhynchus mykiss). Akademik Gıda, 10(1), 12-16.
  • Akköse, A., & Aktaş, N. (2016). Determination of salt diffusion coefficient in rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 25(3), 344–349.
  • Amerine, A., Pongborn, R.M., & Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. Academic Pres. New-York.
  • Andres, A., Rodriguez-Barona, S., Barat, J.M., & Fito, P. (2005). Salted cod manufacturing: Influence of salting procedure on process yield and productcharacteristics. Journal of Food Engineering, 69, 467–471.
  • AOAC. (2000). Official Methods of Analysis AOAC Internatıonal. 17th Edition, Gaithersburg, MD, USA.
  • Ayvaz, Z., Çakır, F., Gündüz, H., & Erdağ, M. (2017). The Use of computer-based image analysis on colour determination of liquid smoked trout (Oncorhynchus mykiss) treated with different dry salt-sugar mixtures. Turkish Journal of Agriculture - Food Science and Technology, 5(12), 1528.
  • Bilgin, Ş., Ertan, Ö.O., & Günlü, A. (2007). Farklı tuzlama tekniklerinin Salmo trutta macrostigma Dumeril, 1858’nın kimyasal bileşimine etkisi. Ege Üniversitesi Su Ürünleri Dergisi, 24(3-4), 225-232.
  • Binici, A., & Kaya, G.K. (2018). Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758). Food Science and Technology, 38, 66–70.
  • Bjørnevik, M., Cardinal, M., Vallet, J.L., Nicolaisen, O., & Arnarson, G.Ö. (2018). Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics. LWT – Food Science and Technology, 91, 431–438.
  • Bras, A., & Costa, R. (2010). Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species. Journal of Food Engineering, 100(3), 490-495.
  • Chaijan, M. (2011). Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chemistry, 129(3), 1201–1210.
  • Çelik, M., Gökçe, M., Başusta, N., Küçükgülmez, A., Taşbozan, Ö., & Tabakoğlu, S.(2008).Türkiye'de Atatürk Baraj Gölü'nden avlanan gökkuşağı alabalığının (Oncorhynchus mykiss) besin kalitesi. Journal of Muscle Foods,19(1), 50–61.
  • Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science, 74 (1), 188-196.
  • Duman, M., & Şen, D. (2003). Gökkuşağı alabalığı (Oncorhychus mykiss W.)’nın kimyasal bileşimi ve et verimindeki değişimlerin mevsimsel olarak incelenmesi. Fırat Üniversitesi Fen Bilimleri Dergisi, 15 (4): 635- 644.
  • Fan, H.B., Luo, Y.K., & Yin, X.F. (2014). Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4℃. Food Chemistry,159, 20–28.
  • He, F.J., & MacGregor, G.A. (2018). Role of salt intake in prevention of cardiovascular disease: controversies and challenges. Nature Reviews Cardiology, 15, 371–377.
  • Horner, W.F.A. (1997). Preservation of Fish by Curing (Drying, Salting and Smoking). In Fish Processing Technology, Edited by G.H. Hall,, Springer, Boston, MA, 292p.
  • Inguglia, E.S., Zhang, Z., Tiwari, B.K., Kerry, J.P., & Burgess, C.M. (2017). Salt reduction strategies in processed meat products – A review. Trends in Food Science & Technology, 59, 70-78.
  • Karsli, B., Caglak, E., & Kilic, O. (2021). Application of black cumin and green tea extracts and oils for microbiological, physicochemical, textural and sensorial quality of vacuum packaged rainbow trout fillets stored at 2±1°C. Journal of Aquatic Food Product Technology, 30(3), 271-282.
  • Keskin, H. (1982). Besin Kimyası. Fatih Yayınevi Matbaası, İstanbul, Türkiye.
  • Kılınççeker, O., & Küçüköner, E. (2003). Tuzlanmış inci kefali (Chalcalburnus tarichi) balığında fiziksel, kimyasal ve biyokimyasal değişimlerin saptanması. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 13(1), 55-59.
  • Lerfall, J., & Hoel, S. (2021). Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (Salmo salar L.). Journal of Food Processing and Preservation, 45:e15064.
  • Martinez-Alvarez, O., & Gomez-Guillen, C. (2013). Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets. LWT - Food Science and Technology, 53(2), 387–394.
  • Nguyen, V.M., Arason, S., Thorarinsdottir, K.A., Thorkelsson, G., & Gudmundsdottir, A. (2010). Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting. Journal of Food Engineering, 100(2), 225–231.
  • Petit, G., Jury, V., de Lamballerie, M., Duranton, F., Pottier, L, & Martin, J.L. (2019). Salt intake from processed meat products: Benefits, risks and evolving practices. Comprehensive Reviews in Food Science and Food Safety, 18, 1453–1473.
  • Petricorena, Z.C. (2015). Chemical Composition of Fish and Fishery Products. In Handbook of Food Chemistry, Edited by P.C.K. Cheung, Springer: Berlin, Germany, 1173p.
  • Rasmussen, R.S, Ronsholdt, B., Ostenfeld, T.H, McLean, E., & Byatt, J.C. (2001). Growth, feed utilisation, carcass composition and sensory characteristics of rainbow trout treated with recombinant bovine placental lactogen and growth hormone. Aquaculture, 195, 367–384.
  • Stoloff, L. (1978). Calibration of water activity measuring instruments and devices: Collaborative study. Journal of the Association of Official Analytical Chemists, 61, 1167–1178.
  • Tömek, S.O, & Yapar, A. (1990). Tuzlu alabalık üretiminde kaliteyi koruyucu bazı katkıların etkisi. Ege Üniversitesi Mühendislik Fakültesi Dergisi, 8(1), 59-68.
  • TUİK. (2020). Su Ürünleri İstatistikleri. Türkiye İstatistik Kurumu, Ankara.
  • Ünlüsayın, M., Erdilal, R., Gümüş, B., & Gülyavuz, H. (2010). The effects of different salting methods on extract loss from rainbow trout. Pakistan Veterinary Journal, 30(3),131-134.
  • WHO. (2007). Reducing salt intake in populations. Report of a WHO forum and technical meeting, 5–7 October 2006, Paris, France.
  • Yanar, Y., Celik, M., & Akamca, E. (2006). Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C. Food Chemistry, 97, 244-247.
  • Yang, W., Shi, W., Qu, Y., Wang, S.S, Tu, L., Huang, H., & Wu, H. (2020). Research on the quality changes of grass carp during brine salting. Food Science & Nutrition, 8, 2968–2983.
  • Yapar, A. (1999). Üç farklı tuz konsantrasyonu kullanılarak hazırlanan tuzlanmış hamsi (Engraulis encrasicolus)’lerde kalite değişimi. Turkish Journal of Veterinary and Animal Sciences, 23, 441-445.

Year 2022, Volume: 5 Issue: 2, 88 - 96, 29.12.2022

Muhsine Duman

https://doi.org/10.56728/dustad.1191555

Abstract

References

  • Akgün, B., Genç, S., & Arıcı, M. (2018). Tuz: Gıdalardaki algısı, fonksiyonları ve kullanımının azaltılmasına yönelik stratejiler. Akademik Gıda, 16(3), 361–370.
  • Akköse, A., & Aktaş, N. (2012).Salt diffusion in rainbow trout (Oncorhynchus mykiss). Akademik Gıda, 10(1), 12-16.
  • Akköse, A., & Aktaş, N. (2016). Determination of salt diffusion coefficient in rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 25(3), 344–349.
  • Amerine, A., Pongborn, R.M., & Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. Academic Pres. New-York.
  • Andres, A., Rodriguez-Barona, S., Barat, J.M., & Fito, P. (2005). Salted cod manufacturing: Influence of salting procedure on process yield and productcharacteristics. Journal of Food Engineering, 69, 467–471.
  • AOAC. (2000). Official Methods of Analysis AOAC Internatıonal. 17th Edition, Gaithersburg, MD, USA.
  • Ayvaz, Z., Çakır, F., Gündüz, H., & Erdağ, M. (2017). The Use of computer-based image analysis on colour determination of liquid smoked trout (Oncorhynchus mykiss) treated with different dry salt-sugar mixtures. Turkish Journal of Agriculture - Food Science and Technology, 5(12), 1528.
  • Bilgin, Ş., Ertan, Ö.O., & Günlü, A. (2007). Farklı tuzlama tekniklerinin Salmo trutta macrostigma Dumeril, 1858’nın kimyasal bileşimine etkisi. Ege Üniversitesi Su Ürünleri Dergisi, 24(3-4), 225-232.
  • Binici, A., & Kaya, G.K. (2018). Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758). Food Science and Technology, 38, 66–70.
  • Bjørnevik, M., Cardinal, M., Vallet, J.L., Nicolaisen, O., & Arnarson, G.Ö. (2018). Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics. LWT – Food Science and Technology, 91, 431–438.
  • Bras, A., & Costa, R. (2010). Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species. Journal of Food Engineering, 100(3), 490-495.
  • Chaijan, M. (2011). Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chemistry, 129(3), 1201–1210.
  • Çelik, M., Gökçe, M., Başusta, N., Küçükgülmez, A., Taşbozan, Ö., & Tabakoğlu, S.(2008).Türkiye'de Atatürk Baraj Gölü'nden avlanan gökkuşağı alabalığının (Oncorhynchus mykiss) besin kalitesi. Journal of Muscle Foods,19(1), 50–61.
  • Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science, 74 (1), 188-196.
  • Duman, M., & Şen, D. (2003). Gökkuşağı alabalığı (Oncorhychus mykiss W.)’nın kimyasal bileşimi ve et verimindeki değişimlerin mevsimsel olarak incelenmesi. Fırat Üniversitesi Fen Bilimleri Dergisi, 15 (4): 635- 644.
  • Fan, H.B., Luo, Y.K., & Yin, X.F. (2014). Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4℃. Food Chemistry,159, 20–28.
  • He, F.J., & MacGregor, G.A. (2018). Role of salt intake in prevention of cardiovascular disease: controversies and challenges. Nature Reviews Cardiology, 15, 371–377.
  • Horner, W.F.A. (1997). Preservation of Fish by Curing (Drying, Salting and Smoking). In Fish Processing Technology, Edited by G.H. Hall,, Springer, Boston, MA, 292p.
  • Inguglia, E.S., Zhang, Z., Tiwari, B.K., Kerry, J.P., & Burgess, C.M. (2017). Salt reduction strategies in processed meat products – A review. Trends in Food Science & Technology, 59, 70-78.
  • Karsli, B., Caglak, E., & Kilic, O. (2021). Application of black cumin and green tea extracts and oils for microbiological, physicochemical, textural and sensorial quality of vacuum packaged rainbow trout fillets stored at 2±1°C. Journal of Aquatic Food Product Technology, 30(3), 271-282.
  • Keskin, H. (1982). Besin Kimyası. Fatih Yayınevi Matbaası, İstanbul, Türkiye.
  • Kılınççeker, O., & Küçüköner, E. (2003). Tuzlanmış inci kefali (Chalcalburnus tarichi) balığında fiziksel, kimyasal ve biyokimyasal değişimlerin saptanması. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 13(1), 55-59.
  • Lerfall, J., & Hoel, S. (2021). Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (Salmo salar L.). Journal of Food Processing and Preservation, 45:e15064.
  • Martinez-Alvarez, O., & Gomez-Guillen, C. (2013). Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets. LWT - Food Science and Technology, 53(2), 387–394.
  • Nguyen, V.M., Arason, S., Thorarinsdottir, K.A., Thorkelsson, G., & Gudmundsdottir, A. (2010). Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting. Journal of Food Engineering, 100(2), 225–231.
  • Petit, G., Jury, V., de Lamballerie, M., Duranton, F., Pottier, L, & Martin, J.L. (2019). Salt intake from processed meat products: Benefits, risks and evolving practices. Comprehensive Reviews in Food Science and Food Safety, 18, 1453–1473.
  • Petricorena, Z.C. (2015). Chemical Composition of Fish and Fishery Products. In Handbook of Food Chemistry, Edited by P.C.K. Cheung, Springer: Berlin, Germany, 1173p.
  • Rasmussen, R.S, Ronsholdt, B., Ostenfeld, T.H, McLean, E., & Byatt, J.C. (2001). Growth, feed utilisation, carcass composition and sensory characteristics of rainbow trout treated with recombinant bovine placental lactogen and growth hormone. Aquaculture, 195, 367–384.
  • Stoloff, L. (1978). Calibration of water activity measuring instruments and devices: Collaborative study. Journal of the Association of Official Analytical Chemists, 61, 1167–1178.
  • Tömek, S.O, & Yapar, A. (1990). Tuzlu alabalık üretiminde kaliteyi koruyucu bazı katkıların etkisi. Ege Üniversitesi Mühendislik Fakültesi Dergisi, 8(1), 59-68.
  • TUİK. (2020). Su Ürünleri İstatistikleri. Türkiye İstatistik Kurumu, Ankara.
  • Ünlüsayın, M., Erdilal, R., Gümüş, B., & Gülyavuz, H. (2010). The effects of different salting methods on extract loss from rainbow trout. Pakistan Veterinary Journal, 30(3),131-134.
  • WHO. (2007). Reducing salt intake in populations. Report of a WHO forum and technical meeting, 5–7 October 2006, Paris, France.
  • Yanar, Y., Celik, M., & Akamca, E. (2006). Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C. Food Chemistry, 97, 244-247.
  • Yang, W., Shi, W., Qu, Y., Wang, S.S, Tu, L., Huang, H., & Wu, H. (2020). Research on the quality changes of grass carp during brine salting. Food Science & Nutrition, 8, 2968–2983.
  • Yapar, A. (1999). Üç farklı tuz konsantrasyonu kullanılarak hazırlanan tuzlanmış hamsi (Engraulis encrasicolus)’lerde kalite değişimi. Turkish Journal of Veterinary and Animal Sciences, 23, 441-445.
There are 36 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section Articles
Authors

Muhsine Duman

Publication Date December 29, 2022
Published in Issue Year 2022 Volume: 5 Issue: 2

Cite

APA Duman, M. (2022). Farklı Tuz Konsantrasyonu ile Tuzlanmış Alabalık Üretim Analizi. Dünya Sağlık Ve Tabiat Bilimleri Dergisi, 5(2), 88-96. https://doi.org/10.56728/dustad.1191555
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