Research Article
BibTex RIS Cite

Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels

Year 2023, Volume: 1 Issue: 2, 1 - 6, 31.12.2023

Pınar Oğuzhan Yıldız Tuba Güven Gökhan Arslan

Abstract

This study aimed to assess the microbiological and sensory changes in carp (Cyprinus carpio) meatballs enriched with black mustard seed oil at different concentrations (3% and 6%). Carp fish meat was minced and divided into three distinct meatball groups, which were subsequently stored in sealed refrigerator bags at 4±1ºC. Sensory (appearance, taste, smell, texture and overall acceptability) and microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold) analyzes were performed on the 1st, 7th and 14th days of storage. Significant differences were observed between the control group and the essential oil added groups in terms of microbiological properties during storage (p<0.05). The results of sensory analyses showed that there were statistically significant differences between the groups, and the control group was the most preferred group across all parameters. According to the results of research, it has been determined that the addition of mustard seed essential oil reduces the number of bacteria and delays spoilage.

Keywords

Cyprinus carpio Fish ball Microbiological analysis Mustard oil Shelf life Sensory changes analysis

Project Number

Yok

References

  • Altuğ Onoğur, T., & Elmacı, Y. (2011). Sensory Evaluation in Foods, Sidas Medya, İzmir.
  • Anonymous, (1992). Compendium of methods for the microbiological examination foods. (3 th ed). Vanderzant, C. and Splittstoesser, D.F. American Public Health Assocation, Washington D.C. USA.
  • Balıkçı, E. (2015). The effects of thymus, rosemary and basil extracts on frozen (-18°C) and chilled (4±2°C), vacuumeed mackerel balls (Scomber scombrus) quality parameters. Master thesis, Çukurova University. In Turkish.
  • Baumgart, J., Firnhaber, J., & Spcher, G. (1993). Mikrobiologische untersuchung von lebens-mitteln behr’s verlag. Hamburg, Germany.
  • Can, Ö. P. (2012). Shelf Life of the Determination of Carp Balls with Added Eugenol. Journal of Natural & Applied Sciences, 16(1), 6-12 (In Turkish).
  • Can, Ö.P., & Emir Çoban, Ö. (2012). The effect of thyme on the storage time of fish balls prepared from mirror carp (Cyprinus carpio carpio L.,1758). Etlik ve Veteriner Mikro-biyoloji Dergisi, 23(1), 9-15. (In Turkish).
  • Corbo, MR., Di Giulio, S., & Conte, A. (2009). Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers. International Journal of Food Science Technology, 44, 1553-1556. https://doi.org/10.1111/j.1365-2621.2008.01822.x
  • Coşkun, F. (2006). Natural preservatives found in foods. Gıda Teknolojileri Elektronik Dergisi, 2, 27-33. (In Turkish).
  • Çağıltay, F. (2011). Inland fish farming. (2nd ed.). A Nobel Akademik Yayıncılık, Ankara
  • Çelen, S. (2006). Composition and the in vitro antibacterial and antifungal activities of the essential oils of four thymus species in Turkey. Master thesis, Balıkesir University. In Turkish.
  • Dincoglu, A. H., & Caliskan, Z. (2022). Investigation of the effect of lavender (Lavandula angustifolia Mill.) essential oil on microbiological, physicochemical, and sensorial properties of meatballs during shelf-life, and its inhibitory effect on Escherichia coli O157: H7. International Food Research Journal, 29(5), 991-1004. https://doi.org/10.47836/ifrj.29.5.03
  • Đorđević, B. S., Troter, D. Z., Todorović, Z. B., Đalović, I. G., Stanojević, L. P., Mitrović, P. M., & Veljković, V. B. (2020). The effect of the triethanolamine: glycerol deep eutectic solvent on the yield, fatty acid composition, antioxidant activity, and physicoche-mical properties of black mustard (Brassica nigra L.) seed oil. Journal of Food Measurement and Characterization, 14, 2570-2577. https://doi.org/10.1007/s11694-020-00503-3
  • Đorđević, B. S., Kostić, M. D., Todorović, Z. B., Stamenković, O. S., Veselinović, L. M., & Veljković, V. B. (2023). Triethanolamine-based deep eutectic solvents as cosolvents in biodiesel production from black mustard (Brassica nigra L.) seed oil. Chemical Engineering Research and Design, 195, 526-536. https://doi.org/10.1016/j.cherd.2023.06.016
  • Emir Çoban, Ö., & Tuna Keleştemur, G. (2017). Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and Characterization, 11, 530-537. https://doi.org/10.1007/s11694-016-9420-2
  • Erecevit Sonmez, P., Karaton Kuzgun, N., & Kirbag, S. (2020). Quality changes and storage life of common carp (Cyprinus carpio) with the use of Ginger (Zingiber officinale) es-sential oil. Progress in Nutrition, 22(4). e2020084. https://doi.org/10.23751/pn.v22i4.10516
  • Erol, P., & İlhak, O. İ. (2015). Effect of Sodium Lactate and Thymol on Some Microbiological, Chemical and Sensory Attributes of Fish Patty Made from Mirror Carp Meat (Cyprinus carpio L.). Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 12(3), 153-161 (In Turkish).
  • Gıdık, B. (2016). Evaluation of Thrace Region Flora Wild Mustard (Sinapis sp.) Genotypes for Molecular and Morphological Characterization, Yield and Quality Characters in Field Conditions. Doctoral dissertation, Namık Kemal University]. In Turkish.
  • Hać‐Szymańczuk, E., Cegiełka, A., Chmiel, M., Piwowarek, K., & Tarnowska, K. (2021). Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile. International Journal of Food Science & Tech-nology, 56(12), 6236-6245. https://doi.org/10.1111/ijfs.15310
  • Halkman, A. K. (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık Ltd. Şti., Ankara.
  • ICMSF (1986). International commission on microbiological specifications for foods. Microorganism in food. (3 th ed). Toronto: University of Toronto Press.
  • Kamona, Z. K., & Alzobaay, A. H. (2021). Effect of essential oil extract from lemongrass (Cymbopogon citratus) leaves on vaiability of some pathogenic bacteria and sensory properties of fish balls. Iraqi Journal of Agricultural Sciences, 52(2), 268-275.
  • Lakwani, M. A. (2021). Effects of black mustard seeds (Brassica nigra) and nettle seed (Urtica dioica) oils on growth performance, digestive enzyme activity and ımmune responses of rainbow trout (Oncorhynchus mykiss). Doctoral dissertation, Kastamonu University]. In Turkish.
  • Lakwani, M. A., Kenanoğlu, O. N., Taştan, Y., & Bilen, S. (2022). Effects of black mustard (Brassica nigra) seed oil on growth performance, digestive enzyme activities and immune responses in rainbow trout (Oncorhynchus mykiss). Aquaculture Research, 53(1), 300-313. https://doi.org/10.1111/are.15577
  • Mattje, L. G. B., Tormen, L., Bombardelli, M. C. M., Corazza, M. L., & Bainy, E. M. (2019). Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger. Journal of Food Processing and Preservation, 43(5), e13942. https://doi.org/10.1111/jfpp.13942
  • Mejia-Garibay, B., Guerrero-Beltrán, J. Á., Palou, E., & López-Malo, A. (2015). Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products. Archivos Latinoamericanos de Nutricion, 65(2), 128-135.
  • Ozalp Ozen, B., & Soyer, A. 2017. Bitkisel ekstraktların dondurularak depolanan uskumru (Scomber scombrus) kıymasındaki kalite değişimlerine etkisi. Gıda, 42(1), 27-36. https://doi.org/10.15237/gida.GD16056 Ozogul, Y. & Uçar, Y. (2013). The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers. Food Bioprocess Technology, 6, https://doi.org/1550-1560. 10.1007/s11947-012-0794-9
  • Koç, T. (2023). Determination of microbiological and sensory properties of tea oil on rainbow trout (Oncorhynchus mykiss) fillets. Master thesis, Atatürk University. In Turkish. Shafaghi Rad, M., & Nouri, M. (2023). Inspection of Capparis spinosa essential oils for quali-ty assurance of fish burgers during refrigerated storage. Food Science & Nutrition, 11(11), 7229-7241. https://doi.org/10.1002/fsn3.3648
  • Süle, Ö. (2011). Determination of chemical and microbiologic quality of surimi produced from Carassius gibelio. Master thesis, Süleyman Demirel University. In Turkish. Şahiner, C. (2019). The effect of different rates of pomegranate (Punıca granatum) juice usage in sausing on the physical, chemical, microbiological and sensory quality of pike-perch (Sander lucioperca) marinates. Doctoral dissertation, Adnan Menderes University]. In Turkish.
  • Şevik, R., Denizkara, A. J., Akarca, G., Atik, A., & Atik, İ. (2022). Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils. Journal of Aquatic Food Product Technology, 31(9), 977-988. https://doi.org/10.1080/10498850.2022.2120790
  • Tırancıoğlu, M. (2017). Purifıcation and characterization op lipase enzyme from black mustard seed (Brassica nigra). Master thesis, Dumlupınar University. In Turkish.
  • Uçak, İ., Özogul, Y., & Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157–1163. https://doi.org/10.1111/j.1365-2621.2011.02610.x
  • Yanar, Y., & Fenercioğlu, H. (1999). Sazan (Cyprinus carpio) Etinin Balık Köftesi Olarak Değerlendirilmesi. Tr. J. of Veterinary and Animal Sciences, 23, 361-365
  • Yaralı, E. (2023, November). Gıda Kimyası. https://akademik.adu.edu.tr/myo/cine/webfolders/File/ders%20notlari/Gida%20Kimyasi(1).pdf
  • Zhang, J., Li, Y., Yang, X., Liu, X., Hong, H., & Luo, Y. (2021). Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyn-godon idellus). LWT-Food Science and Technology, 147, 111609.

Farklı Oranlarda Hardal Tohumu Yağı ile Zenginleştirilen Sazan Balığı Köftelerindeki Kalite Değişimlerinin Değerlendirilmesi

Year 2023, Volume: 1 Issue: 2, 1 - 6, 31.12.2023

Pınar Oğuzhan Yıldız Tuba Güven Gökhan Arslan

Abstract

Bu çalışma, farklı oranlarda (%3 ve %6) siyah hardal tohumu yağı ile zenginleştirilen sazan balığı (Cyprinus carpio) köftelerindeki mikrobiyolojik ve duyusal değişikliklerin değerlendirilmesi amacıyla yapılmıştır. Bu amaçla sazan balığı etleri kıyma haline getirilerek üç farklı köfte grubu oluşturulmuş ve kilitli buzdolabı poşetlerinde 4±1ºC’de depolanmıştır. Depolamanın 1. 7. ve 14. günlerinde duyusal (görünüş, lezzet, koku, tekstür ve genel beğeni) ve mikrobiyolojik (toplam aerobik mezofilik bakteri, psikrotrofık bakteri, maya ve küf), analizler yapılmıştır. Depolama boyunca mikrobiyolojik özellikler açısından kontrol grubu ile uçucu yağ ilave edilen gruplar arasında önemli farklılıklar gözlenmiştir (p<0.05). Duyusal analiz sonuçları gruplar arasında istatistiksel olarak anlamlı farklar olduğunu ve kontrol grubunun tüm parametrelerde en çok tercih edilen grup olduğunu göstermiştir. Araştırma sonuçlarına göre hardal tohumu esansiyel yağı ilavesinin bakteri sayısını azalttığı ve bozulmayı geciktirdiği tespit edilmiştir.

Keywords

Cyprinus carpio Balık Köfte Mikrobiyolojik analizler Hardal tohumu yağı Raf ömrü Duyusal değişimler

Ethical Statement

yok

Supporting Institution

yok

Project Number

Yok

References

  • Altuğ Onoğur, T., & Elmacı, Y. (2011). Sensory Evaluation in Foods, Sidas Medya, İzmir.
  • Anonymous, (1992). Compendium of methods for the microbiological examination foods. (3 th ed). Vanderzant, C. and Splittstoesser, D.F. American Public Health Assocation, Washington D.C. USA.
  • Balıkçı, E. (2015). The effects of thymus, rosemary and basil extracts on frozen (-18°C) and chilled (4±2°C), vacuumeed mackerel balls (Scomber scombrus) quality parameters. Master thesis, Çukurova University. In Turkish.
  • Baumgart, J., Firnhaber, J., & Spcher, G. (1993). Mikrobiologische untersuchung von lebens-mitteln behr’s verlag. Hamburg, Germany.
  • Can, Ö. P. (2012). Shelf Life of the Determination of Carp Balls with Added Eugenol. Journal of Natural & Applied Sciences, 16(1), 6-12 (In Turkish).
  • Can, Ö.P., & Emir Çoban, Ö. (2012). The effect of thyme on the storage time of fish balls prepared from mirror carp (Cyprinus carpio carpio L.,1758). Etlik ve Veteriner Mikro-biyoloji Dergisi, 23(1), 9-15. (In Turkish).
  • Corbo, MR., Di Giulio, S., & Conte, A. (2009). Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers. International Journal of Food Science Technology, 44, 1553-1556. https://doi.org/10.1111/j.1365-2621.2008.01822.x
  • Coşkun, F. (2006). Natural preservatives found in foods. Gıda Teknolojileri Elektronik Dergisi, 2, 27-33. (In Turkish).
  • Çağıltay, F. (2011). Inland fish farming. (2nd ed.). A Nobel Akademik Yayıncılık, Ankara
  • Çelen, S. (2006). Composition and the in vitro antibacterial and antifungal activities of the essential oils of four thymus species in Turkey. Master thesis, Balıkesir University. In Turkish.
  • Dincoglu, A. H., & Caliskan, Z. (2022). Investigation of the effect of lavender (Lavandula angustifolia Mill.) essential oil on microbiological, physicochemical, and sensorial properties of meatballs during shelf-life, and its inhibitory effect on Escherichia coli O157: H7. International Food Research Journal, 29(5), 991-1004. https://doi.org/10.47836/ifrj.29.5.03
  • Đorđević, B. S., Troter, D. Z., Todorović, Z. B., Đalović, I. G., Stanojević, L. P., Mitrović, P. M., & Veljković, V. B. (2020). The effect of the triethanolamine: glycerol deep eutectic solvent on the yield, fatty acid composition, antioxidant activity, and physicoche-mical properties of black mustard (Brassica nigra L.) seed oil. Journal of Food Measurement and Characterization, 14, 2570-2577. https://doi.org/10.1007/s11694-020-00503-3
  • Đorđević, B. S., Kostić, M. D., Todorović, Z. B., Stamenković, O. S., Veselinović, L. M., & Veljković, V. B. (2023). Triethanolamine-based deep eutectic solvents as cosolvents in biodiesel production from black mustard (Brassica nigra L.) seed oil. Chemical Engineering Research and Design, 195, 526-536. https://doi.org/10.1016/j.cherd.2023.06.016
  • Emir Çoban, Ö., & Tuna Keleştemur, G. (2017). Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and Characterization, 11, 530-537. https://doi.org/10.1007/s11694-016-9420-2
  • Erecevit Sonmez, P., Karaton Kuzgun, N., & Kirbag, S. (2020). Quality changes and storage life of common carp (Cyprinus carpio) with the use of Ginger (Zingiber officinale) es-sential oil. Progress in Nutrition, 22(4). e2020084. https://doi.org/10.23751/pn.v22i4.10516
  • Erol, P., & İlhak, O. İ. (2015). Effect of Sodium Lactate and Thymol on Some Microbiological, Chemical and Sensory Attributes of Fish Patty Made from Mirror Carp Meat (Cyprinus carpio L.). Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 12(3), 153-161 (In Turkish).
  • Gıdık, B. (2016). Evaluation of Thrace Region Flora Wild Mustard (Sinapis sp.) Genotypes for Molecular and Morphological Characterization, Yield and Quality Characters in Field Conditions. Doctoral dissertation, Namık Kemal University]. In Turkish.
  • Hać‐Szymańczuk, E., Cegiełka, A., Chmiel, M., Piwowarek, K., & Tarnowska, K. (2021). Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile. International Journal of Food Science & Tech-nology, 56(12), 6236-6245. https://doi.org/10.1111/ijfs.15310
  • Halkman, A. K. (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık Ltd. Şti., Ankara.
  • ICMSF (1986). International commission on microbiological specifications for foods. Microorganism in food. (3 th ed). Toronto: University of Toronto Press.
  • Kamona, Z. K., & Alzobaay, A. H. (2021). Effect of essential oil extract from lemongrass (Cymbopogon citratus) leaves on vaiability of some pathogenic bacteria and sensory properties of fish balls. Iraqi Journal of Agricultural Sciences, 52(2), 268-275.
  • Lakwani, M. A. (2021). Effects of black mustard seeds (Brassica nigra) and nettle seed (Urtica dioica) oils on growth performance, digestive enzyme activity and ımmune responses of rainbow trout (Oncorhynchus mykiss). Doctoral dissertation, Kastamonu University]. In Turkish.
  • Lakwani, M. A., Kenanoğlu, O. N., Taştan, Y., & Bilen, S. (2022). Effects of black mustard (Brassica nigra) seed oil on growth performance, digestive enzyme activities and immune responses in rainbow trout (Oncorhynchus mykiss). Aquaculture Research, 53(1), 300-313. https://doi.org/10.1111/are.15577
  • Mattje, L. G. B., Tormen, L., Bombardelli, M. C. M., Corazza, M. L., & Bainy, E. M. (2019). Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger. Journal of Food Processing and Preservation, 43(5), e13942. https://doi.org/10.1111/jfpp.13942
  • Mejia-Garibay, B., Guerrero-Beltrán, J. Á., Palou, E., & López-Malo, A. (2015). Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products. Archivos Latinoamericanos de Nutricion, 65(2), 128-135.
  • Ozalp Ozen, B., & Soyer, A. 2017. Bitkisel ekstraktların dondurularak depolanan uskumru (Scomber scombrus) kıymasındaki kalite değişimlerine etkisi. Gıda, 42(1), 27-36. https://doi.org/10.15237/gida.GD16056 Ozogul, Y. & Uçar, Y. (2013). The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers. Food Bioprocess Technology, 6, https://doi.org/1550-1560. 10.1007/s11947-012-0794-9
  • Koç, T. (2023). Determination of microbiological and sensory properties of tea oil on rainbow trout (Oncorhynchus mykiss) fillets. Master thesis, Atatürk University. In Turkish. Shafaghi Rad, M., & Nouri, M. (2023). Inspection of Capparis spinosa essential oils for quali-ty assurance of fish burgers during refrigerated storage. Food Science & Nutrition, 11(11), 7229-7241. https://doi.org/10.1002/fsn3.3648
  • Süle, Ö. (2011). Determination of chemical and microbiologic quality of surimi produced from Carassius gibelio. Master thesis, Süleyman Demirel University. In Turkish. Şahiner, C. (2019). The effect of different rates of pomegranate (Punıca granatum) juice usage in sausing on the physical, chemical, microbiological and sensory quality of pike-perch (Sander lucioperca) marinates. Doctoral dissertation, Adnan Menderes University]. In Turkish.
  • Şevik, R., Denizkara, A. J., Akarca, G., Atik, A., & Atik, İ. (2022). Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils. Journal of Aquatic Food Product Technology, 31(9), 977-988. https://doi.org/10.1080/10498850.2022.2120790
  • Tırancıoğlu, M. (2017). Purifıcation and characterization op lipase enzyme from black mustard seed (Brassica nigra). Master thesis, Dumlupınar University. In Turkish.
  • Uçak, İ., Özogul, Y., & Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157–1163. https://doi.org/10.1111/j.1365-2621.2011.02610.x
  • Yanar, Y., & Fenercioğlu, H. (1999). Sazan (Cyprinus carpio) Etinin Balık Köftesi Olarak Değerlendirilmesi. Tr. J. of Veterinary and Animal Sciences, 23, 361-365
  • Yaralı, E. (2023, November). Gıda Kimyası. https://akademik.adu.edu.tr/myo/cine/webfolders/File/ders%20notlari/Gida%20Kimyasi(1).pdf
  • Zhang, J., Li, Y., Yang, X., Liu, X., Hong, H., & Luo, Y. (2021). Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyn-godon idellus). LWT-Food Science and Technology, 147, 111609.
There are 34 citations in total.

Details

Primary Language English
Subjects Pisciculture
Journal Section Research Articles
Authors

Pınar Oğuzhan Yıldız 0000-0002-9892-7925

Tuba Güven 0009-0008-8632-9347

Gökhan Arslan 0000-0002-8634-8598

Project Number Yok
Early Pub Date December 28, 2023
Publication Date December 31, 2023
Submission Date November 2, 2023
Acceptance Date December 13, 2023
Published in Issue Year 2023 Volume: 1 Issue: 2

Cite

APA Oğuzhan Yıldız, P., Güven, T., & Arslan, G. (2023). Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels. The Trout Journal of Atatürk University, 1(2), 1-6.
 Download Cover Image

The Trout Journal of Atatürk University (Atatürk Üniversitesi Alabalık Dergisi)

Creative Commons Lisansı
Bu eser Creative Commons Atıf-GayriTicari-AynıLisanslaPaylaş 4.0 Uluslararası Lisansı ile lisanslanmıştır.