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

Year 2016, Volume 33, Issue 1, 55 - 61, 01.02.2016
https://doi.org/10.12714/egejfas.2016.33.1.11

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).

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

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 •

Year 2016, Volume 33, Issue 1, 55 - 61, 01.02.2016
https://doi.org/10.12714/egejfas.2016.33.1.11

Abstract

Bu çalışmada, farklı soslarda 4±1°C’de depolanan gümüşi havuz balığı (Carassius gibelio, Bloch 1782) marinatlarının raf ömürlerinin tespit edilmesi amaçlanmıştır. Marinasyon işlemi % 2,5 sirke ve %10 tuz ile 4±1 ºC’de 72 saatte gerçekleştirilmiştir. Marinasyon işleminden sonra balıklar solüsyondan çıkarılmış ve farklı soslar içeren (A grubu: ayçiçeği yağı ve domates salçası; B grubu: ayçiçeği yağı, sarımsak, kırmızı pul biber, kekik, fesleğen ve nane; Kontrol grubu: ayçiçeği yağı) cam kavanozlara yerleştirilmiştir. Buzdolabı şartlarında 135 gün depolama boyunca duyusal, kimyasal, renk ölçümü ve mikrobiyolojik analizler gerçekleştirilmiştir. Kimyasal analiz sonuçlarına göre bütün örneklerin TVB-N ve TBA değerleri muhafaza süresince artış göstermiş ancak depolama boyunca kabul edilebilir sınır değerleri içerisinde kaldığı tespit edilmiştir. Depolama sonunda en yüksek TVB-N ve TBA değeri A grubu örneklerde görülmüştür (P

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
Journal Section Articles
Authors

Latif TAŞKAYA This is me


Yunus ALPARSLAN
0000-0002-8833-996X


Hatice HASANHOCAOĞLU YAPICI


Cansu METİN


Taçnur BAYGAR

Publication Date February 1, 2016
Application Date February 1, 2016
Acceptance Date
Published in Issue Year 2016, Volume 33, Issue 1

Cite

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 . DOI: 10.12714/egejfas.2016.33.1.11