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Changes in chemical and sensory quality characteristics of common octopus (Octopus vulgaris Curvier, 1797) during the frozen storage period.

Year 2011, Volume 28, Issue 3, 83 - 87, 01.09.2011

Abstract

References

  • Antonacopoulas, N. 1971. Comparison of Sensory and Objective Methods for Quality Evaluation of Fresh and Frozen Saltwater Fish. R. Kreuser (ed). Fish Inspection and Quality Control, Fishing News Books, 180-182.
  • AOAC. 1984. Official Methods of Analyses 14th ed. Association Official Analytical Chemist, Washington D.C., USA.
  • AOAC. 1995. Official Methods of Analyses 14th ed. Association Official Analytical Chemist, Washington D.C., USA.
  • Atrea, I., Papavergou, A., Amvrosiadis, I., Savvaidis, I.N. 2009. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiology, 26:166-172.
  • Barbosa, A., Vaz-pires, P. 2004. Quality Index Method (QIM): Development of a Sensorial Scheme for Common Octopus (Octopus vulgaris). Food Control, 15:161-168.
  • Blig, E.G., Dyer, W.J. 1959. A Rapid Method of Total Lipid Extraction and Purification. Canadian Journalof Biochemistry and Physiology, 37:911- 917.
  • Çaklı, Ş. 2008. Fish Processing Technology 2 (in Turkish). Ege Üniversitesi Basımevi, Bornova-İzmir.
  • Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28:350.
  • FAO. 1986. Food and Nutrition Paper Manuals of Food Quality Control Food Analysis: Quality, Adulteration, and Tests of Identity. Food And Agriculture Organization of the United Nation, Rome.
  • FAO. 2009. Fisheries and Agriculture Department, FishStad.
  • Karakoltsidis, P.A., Zotos, A., Constantinides, S.M. 1995. Composition of the commercially important Mediterranean finfish, crustaceans and molluscs. Journal of Food Composition Anaysis, 8:258-273.
  • Ke, P.J., Burns, B.G., Woyevoda, A.D. 1984. Recommended procedures and guidelines for quality evaluation of atlnatic short fin squid (Illex illecebrous). Lebensmittel- Wissenschaft und- Techonologie, 17:276- 281.
  • Ludorff, W., Meyer, V. 1973. Fische und Fisherzeugnisse. Z. Auflage. Verlag Paul Parey In Berlin und Hamburg, 209-210. Neuman, R., Molnar, P., Arnold, S. 1983. Sensorische
  • Lebensmitteluntersuchung. VEB Fachbuchverlag. Leipzig.
  • Rosa, R., Nunes, L., Sousa, R.C. 2002. Seasonal Changes in the Biochemical Composition of Octopus vulgaris Curvier, 1797, from Three Areas of the Portuguese Coast. Bulletin of Marine Science, 71:739-751.
  • Ruiz-Capillaz, C., Moral, A., Morales, J., Montero, P. 2002. Characteterisation of Non-Protein Nitrogen in the Cephalopods Volador (Illex coindetti), Pota (Todaropsis eblanae) and Octopus (Eledone cirrhosa). Food Chemistry, 76:165-172.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.S., Dugan, L.Jr. 1960. A Distillation Method for The Quantitative Determination of Malonaldehyde in Rancid Foods. Journal of American Oil Chemistry Society, 37:44-48.
  • Vaz-Pires, P., Barbosa, A. 2004. Sensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris). Lebensmittel Wissenschaft und Technologie, 37:105-114.
  • Türkiye İstatistik Kurumu (TÜİK). Fisheries Statistics (in Turkish) <http://www.tuik.gov.tr/VeriBilgi.do?tb_id=47&ust_id=13>, avlanan diğer deniz ürünleri miktarı (18.11.2011).

Dondurularak depolanan ahtapotun (Octopus vulgaris Curvier, 1797) kimyasal ve duyusal kalite karakteristiklerindeki değişimler.

Year 2011, Volume 28, Issue 3, 83 - 87, 01.09.2011

Abstract

Bu çalışmada kafadanbacaklıların bir türü olan ahtapot (Octopus vugaris Curvier, 1797) kullanılmıştır. Temizlendikten sonra dövülüp, manto ve kolları ayrılan ahtapotlar plastik ambalajlarla paketlenip -40ºC' de dondurulmuştur. Daha sonra, -18ºC'de depolanan ahtapot mantolarının ve kollarının depolama başlangıcındaki besinsel kompozisyon analizleri yapılmıştır. 11 aylık dondurulmuş depolama süresince, kalite karakteristiklerinde meydana gelen değişimlerinin tespiti amacıyla kimyasal kalite kontrol analizlerinden pH, Tiyobarbitürik asit (TBA, mg malonaldehit kg-1), Toplam uçucu bazik nitrojen (TVB-N, mg 100 g-1), duyusal analizler yapılmıştır. Besinsel kompozisyon analizlerinden nem, ham yağ, ham kül, ham protein ve karbonhidrat değerleri sırasıyla %78,460,9, %0,590,10, %1,70,1, %17,260,9, %2,30,02 olarak tespit edilmiştir. Taze mantoların besinsel kompozisyon değerlerinden nem %85,390,45, ham yağ %0,510,02, ham kül %1,70,1, ham protein %14,280,22, karbonhidrat %1,40,01. Kimyasal kalite kontrol analizlerinden TVB-N’nin değeri 11. ayda kabul edilemez olarak bulgulanmıştır. Ürünün tüketim sınır değerini duyusal analizler belirlemiştir. 9. aydan itibaren manto ve kol örneklerinin duyusal kalite sonuçları, toplam kalite puanlarına göre kabul edilemez olarak tespit edilmiştir

References

  • Antonacopoulas, N. 1971. Comparison of Sensory and Objective Methods for Quality Evaluation of Fresh and Frozen Saltwater Fish. R. Kreuser (ed). Fish Inspection and Quality Control, Fishing News Books, 180-182.
  • AOAC. 1984. Official Methods of Analyses 14th ed. Association Official Analytical Chemist, Washington D.C., USA.
  • AOAC. 1995. Official Methods of Analyses 14th ed. Association Official Analytical Chemist, Washington D.C., USA.
  • Atrea, I., Papavergou, A., Amvrosiadis, I., Savvaidis, I.N. 2009. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C. Food Microbiology, 26:166-172.
  • Barbosa, A., Vaz-pires, P. 2004. Quality Index Method (QIM): Development of a Sensorial Scheme for Common Octopus (Octopus vulgaris). Food Control, 15:161-168.
  • Blig, E.G., Dyer, W.J. 1959. A Rapid Method of Total Lipid Extraction and Purification. Canadian Journalof Biochemistry and Physiology, 37:911- 917.
  • Çaklı, Ş. 2008. Fish Processing Technology 2 (in Turkish). Ege Üniversitesi Basımevi, Bornova-İzmir.
  • Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28:350.
  • FAO. 1986. Food and Nutrition Paper Manuals of Food Quality Control Food Analysis: Quality, Adulteration, and Tests of Identity. Food And Agriculture Organization of the United Nation, Rome.
  • FAO. 2009. Fisheries and Agriculture Department, FishStad.
  • Karakoltsidis, P.A., Zotos, A., Constantinides, S.M. 1995. Composition of the commercially important Mediterranean finfish, crustaceans and molluscs. Journal of Food Composition Anaysis, 8:258-273.
  • Ke, P.J., Burns, B.G., Woyevoda, A.D. 1984. Recommended procedures and guidelines for quality evaluation of atlnatic short fin squid (Illex illecebrous). Lebensmittel- Wissenschaft und- Techonologie, 17:276- 281.
  • Ludorff, W., Meyer, V. 1973. Fische und Fisherzeugnisse. Z. Auflage. Verlag Paul Parey In Berlin und Hamburg, 209-210. Neuman, R., Molnar, P., Arnold, S. 1983. Sensorische
  • Lebensmitteluntersuchung. VEB Fachbuchverlag. Leipzig.
  • Rosa, R., Nunes, L., Sousa, R.C. 2002. Seasonal Changes in the Biochemical Composition of Octopus vulgaris Curvier, 1797, from Three Areas of the Portuguese Coast. Bulletin of Marine Science, 71:739-751.
  • Ruiz-Capillaz, C., Moral, A., Morales, J., Montero, P. 2002. Characteterisation of Non-Protein Nitrogen in the Cephalopods Volador (Illex coindetti), Pota (Todaropsis eblanae) and Octopus (Eledone cirrhosa). Food Chemistry, 76:165-172.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.S., Dugan, L.Jr. 1960. A Distillation Method for The Quantitative Determination of Malonaldehyde in Rancid Foods. Journal of American Oil Chemistry Society, 37:44-48.
  • Vaz-Pires, P., Barbosa, A. 2004. Sensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris). Lebensmittel Wissenschaft und Technologie, 37:105-114.
  • Türkiye İstatistik Kurumu (TÜİK). Fisheries Statistics (in Turkish) <http://www.tuik.gov.tr/VeriBilgi.do?tb_id=47&ust_id=13>, avlanan diğer deniz ürünleri miktarı (18.11.2011).

Details

Primary Language Turkish
Journal Section Articles
Authors

Evren Burcu ŞEN This is me


Şükran ÇAKLI This is me

Publication Date September 1, 2011
Application Date December 7, 2015
Acceptance Date September 28, 2021
Published in Issue Year 2011, Volume 28, Issue 3

Cite

APA Şen, E. B. & Çaklı, Ş. (2011). Dondurularak depolanan ahtapotun (Octopus vulgaris Curvier, 1797) kimyasal ve duyusal kalite karakteristiklerindeki değişimler. . Ege Journal of Fisheries and Aquatic Sciences , 28 (3) , 83-87 . Retrieved from http://www.egejfas.org/en/pub/issue/4996/67644