Ege Journal of Fisheries and Aquatic Sciences
 
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Tuzlanmış barbun balığı (Mullus barbatus L., 1758)'nın vakum paketlenerek +4ºC'de depolanması sırasında oluşan kalite değişimleri.

Year 2008, Volume: 25 Issue: 2, 101 - 104, 01.06.2008

Bahar GÜMÜŞ Ramazan İKİZ Mustafa ÜNLÜSAYİN Hayri GÜLYAVUZ

Abstract

Keywords

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References

  • Anonymous. 1994. Merck Microbiology Manual, Published by Merck, Germany, 347 p.
  • Arashisar, S., O. Hisar, M. Kaya, and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97: 209-214.
  • Arık Çolakoğlu, F. 2004. The effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp.) (In Turkish). Turkish Journal of Veterinary and Animal Sciences 28: 239-247.
  • Arslan, A., C. Çelik, G. Gönülalan-Ateş, A. Kök, and A. Kaya. 1997. Analysis of Microbiological and Chemical Qualities of Vacuumed and Unvacuumed Mirror carp (Cyprinus carpino L.) Pastrami (In Turkish). Turkish Journal of Veterinary and Animal Sciences 21: 23-29.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pretreatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bellagha, S., A. Sahli, A. Farhat, N. Kechaou, and A. Glenza. 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modelling. Journal of Food Engineering 78: 947-952.
  • Chouliara, I., I.N. Savvaidis, N. Panagiotakis, and M.G. Kontominas. 2004. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology 21: 351-359.
  • Connell, J. 1995. Methods of assessing and selecting for quality. In: Control of Fish Quality. 4th edn. Oxford: Fishing News Books. 135-164.
  • Goulas, A.E., and M.G. Kontominas. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 93: 511-520.
  • Gökoğlu, N., H. Gün, and C. Varlık. 1994. Determination of the preservation time of salted trout Oncorhynchus mykiss (Walbaum, 1792) (In Turkish). Istanbul University, Journal of Fisheries and Aquatic Sciences 1-2: 174- 180.
  • Guillen, M.D., and A. Ruiz. 2004. Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance. Food Chemistry 86: 297-304.
  • Gülyavuz, H., M. Ünlüsayın. 1999. Seafood Processing Technology (In Turkish). Şahin press, Ankara, 364 s.
  • Horner, W.F.A. 1997. Salting. In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Chapman &Hall Publishers, UK. Pp:32-72.
  • Inal, T. 1992. Food Hygiene. Health control of animal foods (in Turkish). İstanbul. 783s.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Jeevanandam, K., A. Kakatkar, S.N. Doke, D.R. Bongiwar, and V. Venugopal. 2001. Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice. Food Research International 34: 739-746.
  • Karaçam, H., S. Kutlu, and S. Köse. 2002. Effect of salt concentrations and temperature on the quality and shelf life of brined anchovies. International Journal of Food Science and Technology 37: 19-28.
  • Özogul, F., A. Polat, and Y. Özogul. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49-57.
  • Pascual, M., V. Calderón. 2000. Recuento de microorganismos aerobios mesófilos revivificables. In: Díaz de Santos (Ed.), Microbiología Alimentaria, Madrid, pp. 13-15.
  • Refai, M.K. 1979. Manual of Food Quality Control, 4. Microbiology Analysis. Food and Agriculture Organization of the United Nations, Rome.
  • Ruiz-Capillas, C., and A. Moral. 2001. Residual effect of CO2 on hake (Merluccius merluccius) stored in modified and controlled atmospheres. European Food Research and Technology 212: 413-420.
  • Sivertsvik, M., W.K. Jeksrud, and J.T. Rosnes. 2002. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37: 107-127.
  • Truelstrup, L., T. Gill, and H. Huss. 1995. Effect of salt and storage temperature on chemical, microbiological activity on quality of cold- smoked salmon. Food Research International 28: 123-130.
  • Turkish Statistical Instute (Turkstat). 2005. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Varlık, C., M. Uğur, N. Gökoğlu, and H. Gün. 1993. Principle and Methods of Quality Control in Sea Products (In Turkish). Gıda Teknolojisi Dergisi Yayın No:17, İstanbul, 174.
  • Whitehead, P.L.P., M.L. Bauchot, and J.C. Hureau. 1986. Fishes of the North- eastern Atlantic and the Mediterranean. Volume II, UNESCO, Rome, Italy. pp. 877-882.

Quality Changes of Salted Red Mullet (Mullus barbatus L., 1758) During Vacuum Packaged Stored at +4ºC.

Year 2008, Volume: 25 Issue: 2, 101 - 104, 01.06.2008

Bahar GÜMÜŞ Ramazan İKİZ Mustafa ÜNLÜSAYİN Hayri GÜLYAVUZ

Abstract

Tuzlanmış barbun balığı (Mullus barbatus L., 1758)’nın vakum paketlenerek +4ºC’de depolanması sırasında oluşan kalite değişimleri. Bu çalışmada, taze ve %20’lik tuz çözeltisi ile tuzlanmış barbun balığı (Mullus barbatus L., 1758) vakum paketlenerek +4±0,5 ºC’de depolanmış ve depolama sırasında meydana gelen kimyasal ve mikrobiyal değişimleri incelenmiştir. Depolama süresince toplam uçucu bazik azot (TVB-N), tiyobarbiturik asit sayısı (TBA), pH, toplam mezofilik aerob bakteri sayımı, koliform bakteri sayımı ve maya-küf analizleri yapılmıştır. Taze ve tuzlanmış örneklerde depolama sırasında pH, TBA ve TVB-N değerlerindeki farklılıklar istatistiki olarak önemli (p

Keywords

Barbun, tuzlama, raf ömrü, kalite, depolama

References

  • Anonymous. 1994. Merck Microbiology Manual, Published by Merck, Germany, 347 p.
  • Arashisar, S., O. Hisar, M. Kaya, and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97: 209-214.
  • Arık Çolakoğlu, F. 2004. The effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp.) (In Turkish). Turkish Journal of Veterinary and Animal Sciences 28: 239-247.
  • Arslan, A., C. Çelik, G. Gönülalan-Ateş, A. Kök, and A. Kaya. 1997. Analysis of Microbiological and Chemical Qualities of Vacuumed and Unvacuumed Mirror carp (Cyprinus carpino L.) Pastrami (In Turkish). Turkish Journal of Veterinary and Animal Sciences 21: 23-29.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pretreatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bellagha, S., A. Sahli, A. Farhat, N. Kechaou, and A. Glenza. 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modelling. Journal of Food Engineering 78: 947-952.
  • Chouliara, I., I.N. Savvaidis, N. Panagiotakis, and M.G. Kontominas. 2004. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology 21: 351-359.
  • Connell, J. 1995. Methods of assessing and selecting for quality. In: Control of Fish Quality. 4th edn. Oxford: Fishing News Books. 135-164.
  • Goulas, A.E., and M.G. Kontominas. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 93: 511-520.
  • Gökoğlu, N., H. Gün, and C. Varlık. 1994. Determination of the preservation time of salted trout Oncorhynchus mykiss (Walbaum, 1792) (In Turkish). Istanbul University, Journal of Fisheries and Aquatic Sciences 1-2: 174- 180.
  • Guillen, M.D., and A. Ruiz. 2004. Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance. Food Chemistry 86: 297-304.
  • Gülyavuz, H., M. Ünlüsayın. 1999. Seafood Processing Technology (In Turkish). Şahin press, Ankara, 364 s.
  • Horner, W.F.A. 1997. Salting. In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Chapman &Hall Publishers, UK. Pp:32-72.
  • Inal, T. 1992. Food Hygiene. Health control of animal foods (in Turkish). İstanbul. 783s.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Jeevanandam, K., A. Kakatkar, S.N. Doke, D.R. Bongiwar, and V. Venugopal. 2001. Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice. Food Research International 34: 739-746.
  • Karaçam, H., S. Kutlu, and S. Köse. 2002. Effect of salt concentrations and temperature on the quality and shelf life of brined anchovies. International Journal of Food Science and Technology 37: 19-28.
  • Özogul, F., A. Polat, and Y. Özogul. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49-57.
  • Pascual, M., V. Calderón. 2000. Recuento de microorganismos aerobios mesófilos revivificables. In: Díaz de Santos (Ed.), Microbiología Alimentaria, Madrid, pp. 13-15.
  • Refai, M.K. 1979. Manual of Food Quality Control, 4. Microbiology Analysis. Food and Agriculture Organization of the United Nations, Rome.
  • Ruiz-Capillas, C., and A. Moral. 2001. Residual effect of CO2 on hake (Merluccius merluccius) stored in modified and controlled atmospheres. European Food Research and Technology 212: 413-420.
  • Sivertsvik, M., W.K. Jeksrud, and J.T. Rosnes. 2002. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37: 107-127.
  • Truelstrup, L., T. Gill, and H. Huss. 1995. Effect of salt and storage temperature on chemical, microbiological activity on quality of cold- smoked salmon. Food Research International 28: 123-130.
  • Turkish Statistical Instute (Turkstat). 2005. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Varlık, C., M. Uğur, N. Gökoğlu, and H. Gün. 1993. Principle and Methods of Quality Control in Sea Products (In Turkish). Gıda Teknolojisi Dergisi Yayın No:17, İstanbul, 174.
  • Whitehead, P.L.P., M.L. Bauchot, and J.C. Hureau. 1986. Fishes of the North- eastern Atlantic and the Mediterranean. Volume II, UNESCO, Rome, Italy. pp. 877-882.

Details

Primary Language Turkish
Journal Section Articles
Authors

Bahar GÜMÜŞ

Ramazan İKİZ

Mustafa ÜNLÜSAYİN

Hayri GÜLYAVUZ

Publication Date June 1, 2008
Submission Date December 7, 2015
Published in Issue Year 2008Volume: 25 Issue: 2

Cite

APA
GÜMÜŞ, B. ., İKİZ, R. ., ÜNLÜSAYİN, M. ., GÜLYAVUZ, H. . (2008). Quality Changes of Salted Red Mullet (Mullus barbatus L., 1758) During Vacuum Packaged Stored at +4ºC. Ege Journal of Fisheries and Aquatic Sciences, 25(2), 101-104.