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Evaluation of the correlation between microbiological quality and sensory attributes in ready-to-eat salmon products on the market

Year 2025, Volume: 42 Issue: 4, 360 - 366

Göknur Sürengil , Hüseyin Uçan

Abstract

In this study, the relationship between microbiological and sensory quality was examined in six different ready-to-eat processed salmon products available on the market. For this purpose, six types of processed salmon products—salmon steak, salmon cordon bleu, salmon burger, smoked salmon, salmon gravlax, and salmon caviar—were analyzed for correlations between microbiological parameters (total mesophilic aerobic bacteria (TMAB), total psychrotrophic aerobic bacteria (TPAB), yeasts and molds (YM), lactic acid bacteria (LAB), and Enterobacteriaceae (ENT)) and sensory attributes (odor, taste, color, and overall acceptability). The results revealed that as TMAB, TPAB, and ENT counts increased, sensory quality decreased, negatively influencing consumer preference. Salmon steak and salmon caviar had the lowest TMAB (3.71 ± 0.13 and 4.31 ± 0.17 log CFU/g) and TPAB (3.11 ± 0.14 and 3.10 ± 0.29 log CFU/g) loads, indicating that hygiene standards were well maintained in these products. Salmon cordon bleu and salmon burger showed the highest microbial loads, with TMAB (5.66 ± 0.19 and 5.63 ± 0.56 log CFU/g) and TPAB (5.12 ± 0.12 and 6.01 ± 0.16 log CFU/g) values. Due to its fermented structure, salmon gravlax had the highest yeast–mold (4.78 ± 0.56 log CFU/g) and ENT (4.65 ± 0.52 log CFU/g) levels. In sensory analyses, salmon steak received the highest overall acceptability score (4.92 ± 0.44), followed by smoked salmon and salmon gravlax. Salmon caviar obtained the highest color score (4.83 ± 0.39) but the lowest odor rating (3.11 ± 0.30). Salmon cordon bleu and salmon burger received lower overall acceptability scores compared to other products. The findings demonstrated that microbiological contamination has a direct effect on sensory quality. TMAB increase negatively affected taste (r = −0.651, p = 0.022) and overall acceptability (r = −0.622, p = 0.031), while TPAB had a strong influence on color (r = −0.819, p = 0.001) and overall acceptability (r = −0.775, p = 0.003). YM growth only decreased color quality (r = −0.590, p = 0.043), whereas LAB increase slightly improved taste (r = 0.092). Products with higher TMAB, TPAB, and ENT levels (such as salmon cordon bleu, salmon burger, and salmon gravlax) should undergo improved production and hygiene control. These results highlight that microorganisms affect not only food safety but also consumer satisfaction. Therefore, maintaining the cold chain, ensuring proper storage, hygienic production processes, and monitoring shelf life are essential for product quality and public health.

Keywords

Turkish salmon microbiological quality food hygiene ready-to-eat food public health

Project Number

TÜBİTAK 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı

References

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  • Bingöl, E.B., Hampikyan, H., Muratoğlu, K. & Çolak, H. (2008). The microbiological quality of stuffed mussels sold in İstanbul. British Food Journal, 110(11), 1079 1087. https://doi.org/10.1108/00070700810917992
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  • Kramarenko, T., Roasto, M., Keto-Timonen, R., Mäesaar, M., Meremäe, K., Kuningas, M., Hörman, A., & Korkeala, H. (2016). Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level. Food Control, 67, 48-52. https://doi.org/10.1016/j.foodcont.2016.02.034
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Hazır tüketime sunulan somon ürünlerinde mikrobiyolojik kalite ile duyusal özellikler arasındaki ilişkinin incelenmesi

Year 2025, Volume: 42 Issue: 4, 360 - 366

Göknur Sürengil , Hüseyin Uçan

Abstract

Bu çalışmada, piyasada satışa sunulan tüketime hazır altı farklı işlenmiş somon ürününün mikrobiyolojik ve duyusal kalite arasında ilişkisi incelenmiştir. Bu amaçla marketlerde satışı bulunan somon dilim, somon cordon bleu, somon burger, somon füme, somon gravlax, somon havyar gibi altı farklı işlenmiş somon ürününün mikrobiyolojik; toplam mezofilik aerobik bakteri (TMAB), toplam psikrofilik aerobik bakteri (TPAB), maya ve küf (MK), laktik asit bakterisi (LAB) ve Enterobacteriaceae (ENT) ve duyusal; koku, lezzet, renk ve genel beğeni parametreleri yönünden korelasyonu yapılmıştır. Çalışma sonucunda TMAB, TPAB, ENT sayısı arttıkça duyusal kalitenin düşeceği ve bu durumun tüketici tercihini olumsuz etkileyeceği tespit edilmiştir. Somon dilim ve somon havyar, en düşük TMAB (3,71 ± 0,13 ve 4,31 ± 0,17 log KOB/g), TPAB (3,11 ± 0,14 ve 3,1 ± 0,29 log KOB/g) yüküne sahip ürünlerdir. Bu durum, ürünlerin hijyen standartlarının iyi korunduğunu göstermektedir. Somon Cordon Bleu ve Somon Burger, TMAB (5,66 ± 0,19 ve 5,63 ± 0,56 log KOB/g) ve TPAB (5,12 ± 0,12 ve 6,01 ± 0,16 log KOB/g) değerleri ile en yüksek mikrobiyal yüke sahip ürünlerdir. Ayrıca, Somon Gravlax, fermente yapısı nedeniyle en yüksek maya-küf (4,78 ± 0,56 log KOB/g) ve ENT (4,65 ± 0,52 log KOB/g) değerlerine sahiptir. Duyusal analizlerde, Somon dilim genel beğeni açısından en yüksek puanı almış (4,92 ± 0,44), ardından Somon Füme ve Somon Gravlax gelmiştir. Somon havyar, renk açısından en yüksek skoru almış (4,83 ± 0,39), ancak koku açısından en düşük değerlendirmeye sahiptir (3,11 ± 0,30). Somon cordon bleu ve somon burger, genel beğeni skorlarında diğer ürünlere göre daha düşük puanlar almıştır. Bu çalışma, mikrobiyolojik kontaminasyonun duyusal kalite üzerinde doğrudan etkisi olduğunu ortaya koymuştur. TMAB artışı lezzet (r = -0,651, p = 0,022) ve genel beğeniyi (r = -0,622, p = 0,031) olumsuz etkilerken, TPAB özellikle renk (r = -0,819, p = 0,001) ve genel beğeni (r = -0,775, p = 0,003) üzerinde güçlü bir etki göstermektedir. MK artışı sadece renk (r = -0,590, p = 0,043) kalitesini düşürmekte, diğer duyusal özellikler üzerinde belirgin bir etkisi bulunmamaktadır. LAB sayısındaki artış ise lezzeti (r = 0,092) olumlu yönde etkilemektedir. Özellikle yüksek TMAB, TPAB ve ENT değerlerine sahip ürünlerde (örneğin somon cordon bleu, somon burger, somon gravlax) üretim süreci ve hijyen standartlarının iyileştirilmesi gerektiği görülmektedir. Bu bulgular, mikroorganizmaların sadece gıda güvenliği değil, aynı zamanda tüketici memnuniyeti üzerinde de belirleyici olduğunu göstermektedir. Bu nedenle, soğuk zincirin korunması, uygun depolama koşulları, hijyenik üretim süreçleri ve raf ömrü takibi, ürün kalitesi ve halk sağlığı açısından büyük önem taşımaktadır.

Keywords

Türk somonu mikrobiyolojik kalite gıda hijyeni hazır gıda halk sağlığı

Ethical Statement

Bu çalışma için özel bir etik onay gerekli değildir.

Supporting Institution

TÜBİTAK 2209-A

Project Number

TÜBİTAK 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı

Thanks

Bu çalışma, TÜBİTAK 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında desteklenmiştir. Proje, Isparta Uygulamalı Bilimler Üniversitesi Eğirdir Su Ürünleri Fakültesi öğretim üyesi Dr. Öğr. Üyesi Göknur Sürengil danışmanlığında, lisans öğrencisi Hüseyin Uçan tarafından yürütülmüş ve ortak olarak hazırlanmıştır. Çalışma, ayrıca 6. Ulusal Alabalık Sempozyumu (Uluslararası Katılımlı)’nda sunulmuştur. TÜBİTAK’a sağladığı mali destek için teşekkür ederiz.

References

  • Alakavuk, D.Ü., & Mol, S. (2021). Determination of the risky microorganisms in frozen ready-to-eat seafood sold in Istanbul market. Aquatic Sciences and Engineering, 36(4), 203 207. https://doi.org/10.26650/ASE2021928254
  • Atanassova, M.R., Chapela, M.J., Garrido-Maestu, A., Fajardo, P., Ferreira, M., Lago, J., Aubourg, S.P., Vieites, J.M., & Cabado, A.G. (2014). Microbiological quality of ready-to-eat pickled fish products. Journal of Aquatic Food Product Technology, 23(5), 498 510. https://doi.org/10.1080/10498850.2012.731676
  • Bendelja Ljoljić, D., Boroša, M., Kos, I., Cvetnić, L., Vnučec, I., Hulak, N., Radeljević, B., & Jaki Tkalec, V. (2025). Microbiological and sensory quality of artisanal sour cream. Applied Sciences,15(15), 8234. https://doi.org/10.3390/app15158234
  • Bingöl, E.B., Hampikyan, H., Muratoğlu, K. & Çolak, H. (2008). The microbiological quality of stuffed mussels sold in İstanbul. British Food Journal, 110(11), 1079 1087. https://doi.org/10.1108/00070700810917992
  • Çakmak, E., Özel, O.T., Mısır, D.S., Düzgüneş, Z.D., & Örnek, V. (2025). Türkiye’de Karadeniz somonu (Salmo labrax Pallas, 1814) balıkçılığının dönüşüm seyri. Ege Journal of Fisheries and Aquatic Sciences, 42(1), 70–84. https://doi.org/10.12714/egejfas.42.1.10
  • Çankırılıgil, E.C., & Berik, N. (2017). Gökkuşağı Alabalığı (Oncorhynchus Mykiss) Kroketlerinin Soğuk Muhafazada (+4⁰C) Raf Ömrünün Belirlenmesi. Turkish Journal of Aquatic Sciences, 32(1), 35–48. https://doi.org/10.18864/TJAS201704
  • Çelik, U., Çaklı, Ş., & Taşkaya, L. (2002). Bir Süpermarkette Tüketime Sunulan Dondurulmuş Su Ürünlerinin Biyokimyasal Kompozisyonu, Fiziksel ve Kimyasal Kalite Kontrolü. Ege Journal of Fisheries and Aquatic Sciences, 19(1). https://www.egejfas.org/en/download/article-file/58022
  • Ge, D., Wang, Y., Cai, W., Hou, Q., Tian, L., Liu, J., Zhou, J., Shan, C., & Guo, Z. (2024). Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor. Food Bioscience, 59, 103958. https://doi.org/10.1016/j.fbio.2024.103958
  • Giannakourou, M.C. & Taoukis, P.S. (2005). Monitoring and control of the cold chain. In Sun, D.W. (Ed.), Handbook of frozen food processing and packaging 1 edition, Boca Raton, CRC Press, 157444607X.
  • Gluchowski, A., Czarniecka-Skubina, E., & Rutkowska, J. (2020). Salmon (Salmo salar) cooking: Achieving optimal quality on select nutritional and microbiological safety characteristics for ready-to-eat and stored products. Molecules, 25(23), 5661. https://doi.org/10.3390/molecules25235661
  • Gram, L., Ravn, L., Rasch, M., Bruhn, J.B., Christensen, A.B., & Givskov, M. (2002). Food spoilage—interactions between food spoilage bacteria. International Journal of Food Microbiology, 78(1-2), 79-97. https://doi.org/10.1016/S0168-1605(02)00233-7
  • Harrigan, W.F., & McCance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. Academic Press, London, 19-20.
  • Hassanien, F., Hassan, M., Abou ElRoos, N.A., & El-Gazzar, E. (2020). Bacterial hazards of ready to eat fish products. Benha Veterinary Medical Journal, 39(2), 10–14 https://doi.org/10.21608/bvmj.2020.25463.1181
  • ICMSF. International Commission on Microbiological Specifications for Foods (1986). Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications. 2nd ed. Oxford / Toronto: Blackwell Scientific Publications.
  • İzci, L., Günlü, A., & Bilgin, Ş. (2009). Ülkemizde Gökkuşağı Alabalığı (Oncorhynchus mykiss Walbaum, 1792)’nın değerlendirilme şekilleri. Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 5(1), 1–10. https://dergipark.org.tr/tr/pub/egirdir/issue/23064/246483
  • Kafa, B., & Kılınç, B. (2022). Tüketime hazır halde satışa sunulan işlenmiş midye ürünlerinin mikrobiyal kaliteleri. Ege Journal of Fisheries and Aquatic Sciences, 39(1). https://doi.org/10.12714/egejfas.39.1.07
  • Kılınç, B., Yılmaz, B.Ş., & Gören, B. (2018). İzmir’in farklı bölgelerinde satışa sunulan midye dolmaların mikrobiyolojik kalitesi. Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 14(4), 276-290. https://doi.org/10.22392/egirdir.403570
  • Kim, H.W., Hong, Y.J., Jo, J.I., Ha, S.D., Kim, S.H., Lee, H.J., & Rhee, M.S. (2017). Raw ready‐to‐eat seafood safety: Microbiological quality of the various seafood species available in fishery, hyper and online markets. Letters in Applied Microbiology, 64(1), 27 34. https://doi.org/10.1111/lam.12688
  • Kök, F., Büyükyörük, S., Beyaz, D., Göksoy, E., Koçak, P., & Şahiner, C. (2015). Determination of microbiological quality of stuffed mussels sold in Aydin and İzmir. Manas Journal of Engineering, 3(1), 70-76. https://dergipark.org.tr/en/download/article-file/575950
  • Kramarenko, T., Roasto, M., Keto-Timonen, R., Mäesaar, M., Meremäe, K., Kuningas, M., Hörman, A., & Korkeala, H. (2016). Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level. Food Control, 67, 48-52. https://doi.org/10.1016/j.foodcont.2016.02.034
  • Lawless, H.T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices. Springer.
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There are 38 citations in total.

Details

Primary Language Turkish
Subjects Fisheries Technologies
Journal Section Research Article
Authors

Göknur Sürengil 0000-0002-4560-7856

Hüseyin Uçan 0009-0000-2785-8793

Project Number TÜBİTAK 2209-A Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı
Early Pub Date December 1, 2025
Publication Date December 1, 2025
Submission Date May 30, 2025
Acceptance Date August 14, 2025
Published in Issue Year 2025 Volume: 42 Issue: 4

Cite

APA Sürengil, G., & Uçan, H. (2025). Hazır tüketime sunulan somon ürünlerinde mikrobiyolojik kalite ile duyusal özellikler arasındaki ilişkinin incelenmesi. Ege Journal of Fisheries and Aquatic Sciences, 42(4), 360-366.