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Determination of the Some Quality Parameters of Fish Samples Taken out of the Refrigerator at Different Preservation Period and Cooked at Different Temperature

Year 2018, Volume: 28 Issue: 3, 317 - 324, 28.09.2018
https://doi.org/10.29133/yyutbd.425528

Abstract

The changes in sensory
characteristics, pH and microbial growth of the samples cooked at different
temperature and time
(t70: for 60 min. at 70 ºC, and t140: 30 min. at 140
ºC)
were revealed depending on the raw material quality. As
compared to initial pH value of
the raw material, after cooking process, increase in the pH value of the cooked
samples was observed. Even, on the day that raw material was unfit for human
consumption, the changes in the pH values of t70 and t140 samples (6.86 and
6.97) were not determined to be significantly (p>0.05). Moreover
, in both raw and cooked samples, coliform bacteria
load was found to be below 1 log CFU g-1 during the analysis period.
While total mesophilic aerobic bacteria (TMAB),
and total psychrophilic bacteria (TPC) counts of the raw material were defined
to be 1.15 log CFUg-1 and 2.47 log CFUg-1, respectively.
On the other
hand, the bacterial growth
in TMAB and TPC of t70 and t140 samples were determined to be lower than 1 log
CFUg-1. Sensory quality of the raw material was rapidly deteriorated
with increasing storage time, on the other hand, the sensory scores of the
samples (t70 and t140) obtained from these raw materials were detected to be
higher. Furthermore, depending on the cooking of the samples, the loss of
moisture for t70 and t140 samples reached 12% on the first cold storage
day.  This study revealed that consumers
should be careful in terms of consumption in the outdoor. Fish samples having
lower quality might be serviced to the consumers. In this case, as was seen
from the present study results, the sensory evaluation of the cooked samples is
much more important for the consumers.

References

  • Adedeji OB, Okerentugba PO, Innocent-Adiele HC, Okonko IO (2012). Benefits public health hazards and risks associated with fish consumption. New York Sci J 5:33–61.Anonim (2018). (https://aggie-horticulture.tamu.edu/food-technology/food-processing entrepreneurs/microbiology-of-food/., Erişim Tarihi Mayıs, 2018).AOAC (1998). Official Method 980.46, Moisture in Meat. In: Official Methods of Analysis of AOAC International, Cunniff, P. Ed. Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA.Armani M, Civettini M, Conedera M, Favretti M, Lombardo D, Lucchini R, Paternolli S, Pezzuto A, Rabini M, Arcangeli G (2016). Evaluation of hygienic quality and labeling of fish distributed in public canteens of northeast Italy. Ital J Food Saf.20; 5(4): 5723.Barbosa A, Vaz-Pires P (2004). Quality Index Method (QIM): Development of a Sensorial Scheme for Commmon Octopus (Optopus vulgaris). Food Control, 15: 161-168. doi: 10.1016/S0956-7135(03)00027-6.Bilgin S, Unlusayin M, Izci L, Gunlu A (2008). The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking. Turk. J. Vet. Anim. Sci. 32(1): 49-56.Castrillo´n A, Alvarez-Pontes E, Garcı ´a M, Navarro, P (1996). Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). Journal of the Science of Food and Agriculture, 70, 29-34.Çetinkaya S, Bilgin Ş, Ertan, ÖO (2014). Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler. Ege J Fish Aqua Sci 31(2): 105-111. Dalgaard P (2003). Spoilage of Seafood. In: Encyclopedia of Food Sciences and Nutrition, eds. Caballero B., Trugo L., Finglas P., Elsevier Science Ltd./Academic Press, London, UK. pp. 2462-71, Dunajski E (1979). Texture of fish muscle. Journal of Texture Studies, 10, 301–318.Edris AA, Hassanien FS, Shaltout FAE, Elbaba AH, Adel NM (2017). Microbiological evaluation of smoe heat treated fish products in Egypian markets. EC Nutrition, 124-132. FDA (1998). Fish and fisheries products hazards and control guide. 2. Washingdon D.C: Office of Seafood, CFSCAN, U.S. Public Health Service, Dept. Health and Human Dervices.Fung DYC, Kastner CL (1982). Microwave Cooking and Meat Microbiology. Reciprocal Meat Conference Proceedings, Volume 35, 1982. 81-85.Howgate PF (1982). Quality assessment and Quality control. In Aitken A, Mackie IM, Merrit JH, Windsor Crown ML. eds. Fish Handling and Processing. Edinburgh, Scotland.İrkin R, Korukluoğlu M, Tavşanlı H (2007). İhracata yönelik hazırlanan bazı deniz ürünlerinin mikrobiyal özellikleri. Türk Hijyen ve Deneysel Biyoloji Dergisi. 64, 26-30. Iwamoto M, Ayers T, Mahon BE, Swerdlow DL (2010). Epidemiology of seafood-associated infections in the united states. Clin Microbiol Rev 23:399–411.Kulawik P, Władysław M, Joanna T, Özoğul F (2016). Assessment of color and sensory evaluation of frozen fillets from pangasius catfish and nile tilapia Imported to European Countries. 19, 7. Lazo O, Guerrero L, Alexi N, Grigorakis K, Claret A, Perez Z A, Bou R (2017). Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food International Research. 100, 396-406. Maturin L, Peeler JT (1998). Bacteriological analytical manual, 6th Edition, Revision A, Chapter 3.McLay R (1982). Canning. In A. Aitken, I. Mackie, J. Merritt, & M. Windsor (Eds.), Fish: Handling and processing (115-125). Edinburgh, Scotland, UK: Ministry of Agriculture, Fisheries and Food, Torry Research Station.Olafsdo´ttir G, Martinsdo´ttir E, Oehlenschla¨ger J, Dalgaard P, Jensen B, Undeland I, et al. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology, 8, 258-265.Ólafsdóttir G (2005). Volatile compounds as quality indicators in chilled fish: Evaluation of microbial metabolites by an electronic nose. Thesis for the Degree of Doctor of Philosophy, Faculty of Science University of Iceland and Icelandic Fisheries Laboratories, Reykjavík.Olafsdottir G, Nesvadba P, DiNatale C, Careche M, Oehlenschläger J, Tryggvadóttir SAV, Schubring R, Kroeger M, Heia K, Esaiassen M, Macagnano A, Jørgensen BM (2004). Multisensor for Fish Quality Determination. Trends in Food Science & Technology 15(2), 86–93.Rodriguez A, Carriles N, Cruz JM, Aubourg SP (2008). Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (-1.5°C). LWT-Food Sci. Technol. 41:1726-1732. Seet S, Brown D (1983). Nutritional quality of raw, precooked and canned albacore tuna (Thunnus alalunga). Journal of Food Science, 48, 288-289.Serdaroğlu M, Deniz EE (2001). Balıklarda ve bazı su ürünlerinde trimetilamin ve dimetilamin oluşumunu etkileyen faktörler. EU Su Ürünleri Dergisi, 18: 575-581. Stone H, Sidel JL. (1993). Sensory Evaluation Practices. 2nd ed.Academic Press: San Diego.TÜİK (Türkiye İstatistik Kurumu) (2013). Su Ürünleri İstatistikleri, Türkiye İstatistik Kurumu. 61, Ankara. ISSN 1013-6177.Turan H, Kaya Y, Sönmez G (2006). Balık etinin besin değeri ve insan sağlığındaki yeri, Ege Üniversitesi. Su Ürünleri Dergisi, 23, (1/3), 505-508.Valenzuela A, Valenzuela R (2013). Omega- 3 Docosahexaenoicacid (DHA) and mood disorders, why and how to provide supplementation? http://dx.doi.org/10.5772/53322 Chapter 10, 242-261.

Farklı Günlerde Soğuk Muhafazadan Çıkarılan ve Farklı Sıcaklıklarda Pişirilen Balıkların Bazı Kalite Parametrelerinin İncelenmesi

Year 2018, Volume: 28 Issue: 3, 317 - 324, 28.09.2018
https://doi.org/10.29133/yyutbd.425528

Abstract

Çiğ örnek kalitesine bağlı olarak yapılan farklı
pişirme sıcaklık ve süre ilişkisi (t70: 60 dakika süresince 70 ºC' de ve t140: 30 dakika süresince 140
ºC'de) ile örneklerin duyusal karakterlerindeki (koku, doku, renk ve tat), pH
ve mikrobiyal gelişimindeki (mezofilik, psikrofilik ve koliform) değişimler
ortaya konulmuştur. Ürünün pişirilmesi ile başlangıçtaki çiğ ürünün pH değerine
kıyasla pH değerinde artış gözlenmiştir. Ayrıca, ham materyalin mikrobiyolojik
olarak bozuk tespit edildiği 7.günde, t70 ve t140 grubu örneklerinin pH
değerleri sırası ile 6.86 ve 6.97 bulunmuştur. Ayrıca t70 grubunun başlangıç ve
son pH değerleri ile, t140 örneklerinin başlangıç ve son değerleri arasındaki
fark istatistiksel olarak önemsiz bulunmuştur (p>0.05). Çiğ ürünün başlangıç
TMAB (toplam mezofilik bakteri) ve TPB (toplam psikrofilik bakteri) yükü sırası
ile 1.15 ve 2.47 log KOB/g olarak tespit edilirken, t70 ve t140 gruplarının
TMAB ve TPB yükü her iki grup içinde 1 log KOB/g değerinin altında kalmıştır.
Ayrıca hem çiğ hem de pişirilmiş örneklerde analiz periyodu boyunca koliform
bakteri yükü 1 log KOB/g değerinin altında tespit edilmiştir. Raf ömrü
arttıkça, çiğ ürün duyusal kalitesi hızlı bir şekilde bozulmuş fakat, bu
ürünlerden elde edilen t70 ve t140 grupların duyusal skorları daha yüksek
bulunmuştur. Ayrıca ürünün pişirilmesine bağlı olarak nem kaybı meydana gelmiş
olup, t70 ve t140 gruplarında bu değer maksimum %12 ile t140 grubu örneklerinde
depolamanın 1.günü tespit edilmiştir. Bu çalışma
dış ortamdaki tüketimler açısından tüketicilerin dikkatli olması
gereğini ortaya koymuştur. Ham materyal kalitesi çok düşük olan ürünler
tüketiciye pişirilerek sunulabilir. Bu bağlamda bu çalışma pişmiş ürünlerin
tüketici tarafından duyusal olarak incelenmesinin çok daha önemli olduğunu
ortaya koymaktadır.

References

  • Adedeji OB, Okerentugba PO, Innocent-Adiele HC, Okonko IO (2012). Benefits public health hazards and risks associated with fish consumption. New York Sci J 5:33–61.Anonim (2018). (https://aggie-horticulture.tamu.edu/food-technology/food-processing entrepreneurs/microbiology-of-food/., Erişim Tarihi Mayıs, 2018).AOAC (1998). Official Method 980.46, Moisture in Meat. In: Official Methods of Analysis of AOAC International, Cunniff, P. Ed. Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA.Armani M, Civettini M, Conedera M, Favretti M, Lombardo D, Lucchini R, Paternolli S, Pezzuto A, Rabini M, Arcangeli G (2016). Evaluation of hygienic quality and labeling of fish distributed in public canteens of northeast Italy. Ital J Food Saf.20; 5(4): 5723.Barbosa A, Vaz-Pires P (2004). Quality Index Method (QIM): Development of a Sensorial Scheme for Commmon Octopus (Optopus vulgaris). Food Control, 15: 161-168. doi: 10.1016/S0956-7135(03)00027-6.Bilgin S, Unlusayin M, Izci L, Gunlu A (2008). The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking. Turk. J. Vet. Anim. Sci. 32(1): 49-56.Castrillo´n A, Alvarez-Pontes E, Garcı ´a M, Navarro, P (1996). Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). Journal of the Science of Food and Agriculture, 70, 29-34.Çetinkaya S, Bilgin Ş, Ertan, ÖO (2014). Su ürünlerinde tazelik ve kalite belirlemede klasik yöntemler. Ege J Fish Aqua Sci 31(2): 105-111. Dalgaard P (2003). Spoilage of Seafood. In: Encyclopedia of Food Sciences and Nutrition, eds. Caballero B., Trugo L., Finglas P., Elsevier Science Ltd./Academic Press, London, UK. pp. 2462-71, Dunajski E (1979). Texture of fish muscle. Journal of Texture Studies, 10, 301–318.Edris AA, Hassanien FS, Shaltout FAE, Elbaba AH, Adel NM (2017). Microbiological evaluation of smoe heat treated fish products in Egypian markets. EC Nutrition, 124-132. FDA (1998). Fish and fisheries products hazards and control guide. 2. Washingdon D.C: Office of Seafood, CFSCAN, U.S. Public Health Service, Dept. Health and Human Dervices.Fung DYC, Kastner CL (1982). Microwave Cooking and Meat Microbiology. Reciprocal Meat Conference Proceedings, Volume 35, 1982. 81-85.Howgate PF (1982). Quality assessment and Quality control. In Aitken A, Mackie IM, Merrit JH, Windsor Crown ML. eds. Fish Handling and Processing. Edinburgh, Scotland.İrkin R, Korukluoğlu M, Tavşanlı H (2007). İhracata yönelik hazırlanan bazı deniz ürünlerinin mikrobiyal özellikleri. Türk Hijyen ve Deneysel Biyoloji Dergisi. 64, 26-30. Iwamoto M, Ayers T, Mahon BE, Swerdlow DL (2010). Epidemiology of seafood-associated infections in the united states. Clin Microbiol Rev 23:399–411.Kulawik P, Władysław M, Joanna T, Özoğul F (2016). Assessment of color and sensory evaluation of frozen fillets from pangasius catfish and nile tilapia Imported to European Countries. 19, 7. Lazo O, Guerrero L, Alexi N, Grigorakis K, Claret A, Perez Z A, Bou R (2017). Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species. Food International Research. 100, 396-406. Maturin L, Peeler JT (1998). Bacteriological analytical manual, 6th Edition, Revision A, Chapter 3.McLay R (1982). Canning. In A. Aitken, I. Mackie, J. Merritt, & M. Windsor (Eds.), Fish: Handling and processing (115-125). Edinburgh, Scotland, UK: Ministry of Agriculture, Fisheries and Food, Torry Research Station.Olafsdo´ttir G, Martinsdo´ttir E, Oehlenschla¨ger J, Dalgaard P, Jensen B, Undeland I, et al. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology, 8, 258-265.Ólafsdóttir G (2005). Volatile compounds as quality indicators in chilled fish: Evaluation of microbial metabolites by an electronic nose. Thesis for the Degree of Doctor of Philosophy, Faculty of Science University of Iceland and Icelandic Fisheries Laboratories, Reykjavík.Olafsdottir G, Nesvadba P, DiNatale C, Careche M, Oehlenschläger J, Tryggvadóttir SAV, Schubring R, Kroeger M, Heia K, Esaiassen M, Macagnano A, Jørgensen BM (2004). Multisensor for Fish Quality Determination. Trends in Food Science & Technology 15(2), 86–93.Rodriguez A, Carriles N, Cruz JM, Aubourg SP (2008). Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (-1.5°C). LWT-Food Sci. Technol. 41:1726-1732. Seet S, Brown D (1983). Nutritional quality of raw, precooked and canned albacore tuna (Thunnus alalunga). Journal of Food Science, 48, 288-289.Serdaroğlu M, Deniz EE (2001). Balıklarda ve bazı su ürünlerinde trimetilamin ve dimetilamin oluşumunu etkileyen faktörler. EU Su Ürünleri Dergisi, 18: 575-581. Stone H, Sidel JL. (1993). Sensory Evaluation Practices. 2nd ed.Academic Press: San Diego.TÜİK (Türkiye İstatistik Kurumu) (2013). Su Ürünleri İstatistikleri, Türkiye İstatistik Kurumu. 61, Ankara. ISSN 1013-6177.Turan H, Kaya Y, Sönmez G (2006). Balık etinin besin değeri ve insan sağlığındaki yeri, Ege Üniversitesi. Su Ürünleri Dergisi, 23, (1/3), 505-508.Valenzuela A, Valenzuela R (2013). Omega- 3 Docosahexaenoicacid (DHA) and mood disorders, why and how to provide supplementation? http://dx.doi.org/10.5772/53322 Chapter 10, 242-261.
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Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Zafer Ceylan

Publication Date September 28, 2018
Acceptance Date September 26, 2018
Published in Issue Year 2018 Volume: 28 Issue: 3

Cite

APA Ceylan, Z. (2018). Farklı Günlerde Soğuk Muhafazadan Çıkarılan ve Farklı Sıcaklıklarda Pişirilen Balıkların Bazı Kalite Parametrelerinin İncelenmesi. Yuzuncu Yıl University Journal of Agricultural Sciences, 28(3), 317-324. https://doi.org/10.29133/yyutbd.425528
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