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Araştırma Makalesi
BibTex RIS Kaynak Göster

Farklı soslarla sıcak tütsülenmiş gökkuşağı alabalıklarının raf ömrü

Yıl 2018, Cilt: 35 Sayı: 1, 43 - 48, 15.03.2018

Ayşe Gürel İnanlı , Nermin Karaton Kuzgun , Özlem Emir Çoban , Emine Özpolat

https://doi.org/10.12714/egejfas.2018.35.1.08

Öz



Çalışmada, gökkuşağı alabalıklarından (Oncorhynchus mykiss,
Walbaum 1792) füme ürünler hazırlanmıştır. Farklı soslar ilave edilen füme
balıklar, önemli miktarda üretim potansiyeli ve lezzetli bir balık olan
alabalık tüketiminde bir artışı hedefleyerek hazırlanmıştır. Çalışmada farklı
soslar uygulanarak 4 grup (A, B, C ve D) elde edilmiştir. Örnekler, muhafaza
süresince buzdolabı koşullarında (+4 ºC) muhafazaya alınmıştır. Bu araştırmada,
ürünlerin muhafaza kalitesini ve raf ömrünü etkileyen kimyasal değişikliklerin
belirlenmesi amaçlanmıştır. Çalışma 2 tekerrürlü ve analizler 3 paralelli
olarak yapılmıştır.



Sonuç olarak, çalışmamızda hazırlanan tütsülenmiş örneklerin, kimyasal,
mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Elde edilen veriler
değerlendirildiğinde örneklerin raf ömrü, A grubu için 14 gün, B grubu için 28
gün, C grubu için 21 gün ve D grubu için 35 gün olarak belirlenmiştir.



Anahtar Kelimeler

Gökkuşağı alabalığı tütsüleme farklı sos raf ömrü

Kaynakça

  • Altuğ Onoğur, T. & Elmacı, Y. (2011). Sensorial Evaluation on Foods. Sidas Publishing, İzmir.
  • AOAC. (2002). Official Metods of Analysis of The Association of Official Analytical Chemists (17 th ed.) Association of Official Analytical Chemists. Gaithersburg, Maryland.
  • Bilgin, Ş., Ertan, Ö. O. & İzci L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures Journal of FisheriesSciences.com, 1 (2):68-80. doi: 10.17693/yunusae.v16i21960.235781
  • Cornu, M., Beaufort, A., Rudelle, S., Laloux, L., Bergis, H., Miconnet, N., Serot, T. & Delignette-Muller, M.L. (2006). Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 106, 159–168. https://doi.org/10.1016/j.ijfoodmicro.2005.06.017
  • Deng, J., Toledo, R.T. & Lillard, D. (1974). Effect of smoking temperatures on acceptability and storage stability of smoked spanish mackerel. J. Food Sci.; 39, 596-601. doi:10.1111/j.1365-2621.1974.tb02957.x
  • Gökoglu, N. & Varlık, C. (1992). Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri), Food. 17, 1, 61-65.
  • Harrigan WF. (1998). Laboratory Methods in Food Microbiology. 3rd ed. Academic Press. London.
  • Kolsarıcı, N. & Özkaya Ö. (1998). Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri). Veterinary and Animal Sicences, 22, 273-284.
  • Köse, S. & Erdem, M.E. (2001). Quality changes of whiting (Merlangius merlangus euxinus, N. 1840) stored at ambient and refrigerated temperatures. Turkish J. of Aquatic Sci., 1, 59-65.
  • Özdamar, K. (2001). Biostatistical with SPSS.. Pub no: 3,4. Bookstore Kaan. Eskişehir, p:452.
  • Rizo, A., Manes, V., Fuentes, A., Fernandez-Segovia I. & Barat, J. M. (2015). Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method. Food Control, 56, 195-201. https://doi.org/10.1016/j.foodcont.2015.03.030
  • Schormüller, J. (1968). Handbuch der lebensmittel Chemie, Band 11112 Tcil. Tier-ische Lebensmittel Eier. Fleisch. Buttermilch. p. 1400-1401. Springer-Verlag Berlin-Heidelberg-New York.
  • Schulze, K. (1985). Untersuchungen zur Mikrobiologie, Haltbarkeit und Zusammensetzung von Raucherforellen aus einer Aquakultur. Archiv für Lebensmittelhygiene. 36, 81-85.
  • Stolyhwo, A. & Sikorski, Z.E. (2005). Polycyclic Aromatic Hydrocarbons in smoked fish-a critical review. Food Chemistry, 91, 303-311. https://doi.org/10.1016/j.foodchem.2004.06.012
  • Tarladgis, B.G. Watts, B.M., Younathan M.T. & Dugan, Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of American Oil Chemist’s Society, 37, 44-48.
  • Tokur B, Öztürk S, Atici E, Özyurt G. & Özyurt C.E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758) during frozen storage (-18 ºC). Food Chem, 99, 335–341. https://doi.org/10.1016/j.foodchem.2005.07.044
  • Ünal, G. (1995). Gökkuşağı Alabalığının (Oncorhynchus mykiss W.) Tütsülenmesi ve Bazı Kalite Kriterlerinin Tespiti Üzerine Bir Araştırma. Phd. Thesis, Ege. Üniv. İzmir.
  • Varlet V., Prost C. & Serot T. (2007). Volatile aldehydes in smoked fish: analysis methods, occurence and mechanisms of formation. Food Chem. 105:1536–1556. https://doi.org/10.1016/j.foodchem.2007.03.041
  • Varlık, C., Baygar, T., Özden, Ö., Erkan N. & Metin, S. (2000). Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage. Turkish J. Vet. Anim. Sci., 24, 181-185.
  • Varlık, C., Ugur, M., Gokoglu, N. & Gun, H. (1993). Methods and quality control in seafood product. Food Technology Publication. No: 17. Istanbul/Turkey.

Shelf life of rainbow trout fillets hot smoking with different sauces

Yıl 2018, Cilt: 35 Sayı: 1, 43 - 48, 15.03.2018

Ayşe Gürel İnanlı , Nermin Karaton Kuzgun , Özlem Emir Çoban , Emine Özpolat

https://doi.org/10.12714/egejfas.2018.35.1.08

Öz



In this study, products of smoked fish were
prepared from rainbow trout (Oncorhynchus
mykiss, Walbaum 1792). Smoked fish with different sauce were prepared by
targeting an increase in the consumption of trout which has a considerable
production potential and is a delicious fish. 4 groups (A, B, C and D) applied
with different sauces were prepared in the study. Samples were stored in a
refrigerator (4 ºC) during storage. The aim of the study is to determine the chemical,
microbiological and sensorial changes, the shelf life of products during the
storage period of products. Study had 2 replicates and analyses had 3
parallels.



As a result, the qualities of chemical,
microbiological and sensorial of the smoked samples prepared in our study were
examined. The evaluation of data showed the shelf life as 14 days for A, 28
days for B, 21 days for C and 35 days for D with sauces. When the data obtained
were evaluated, the shelf life was determined as 14 days for A, 28 days for B,
21 days for C and 35 days for D with sauces.



Anahtar Kelimeler

Rainbow trout smoked different sauce shelf life

Kaynakça

  • Altuğ Onoğur, T. & Elmacı, Y. (2011). Sensorial Evaluation on Foods. Sidas Publishing, İzmir.
  • AOAC. (2002). Official Metods of Analysis of The Association of Official Analytical Chemists (17 th ed.) Association of Official Analytical Chemists. Gaithersburg, Maryland.
  • Bilgin, Ş., Ertan, Ö. O. & İzci L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures Journal of FisheriesSciences.com, 1 (2):68-80. doi: 10.17693/yunusae.v16i21960.235781
  • Cornu, M., Beaufort, A., Rudelle, S., Laloux, L., Bergis, H., Miconnet, N., Serot, T. & Delignette-Muller, M.L. (2006). Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 106, 159–168. https://doi.org/10.1016/j.ijfoodmicro.2005.06.017
  • Deng, J., Toledo, R.T. & Lillard, D. (1974). Effect of smoking temperatures on acceptability and storage stability of smoked spanish mackerel. J. Food Sci.; 39, 596-601. doi:10.1111/j.1365-2621.1974.tb02957.x
  • Gökoglu, N. & Varlık, C. (1992). Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri), Food. 17, 1, 61-65.
  • Harrigan WF. (1998). Laboratory Methods in Food Microbiology. 3rd ed. Academic Press. London.
  • Kolsarıcı, N. & Özkaya Ö. (1998). Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri). Veterinary and Animal Sicences, 22, 273-284.
  • Köse, S. & Erdem, M.E. (2001). Quality changes of whiting (Merlangius merlangus euxinus, N. 1840) stored at ambient and refrigerated temperatures. Turkish J. of Aquatic Sci., 1, 59-65.
  • Özdamar, K. (2001). Biostatistical with SPSS.. Pub no: 3,4. Bookstore Kaan. Eskişehir, p:452.
  • Rizo, A., Manes, V., Fuentes, A., Fernandez-Segovia I. & Barat, J. M. (2015). Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method. Food Control, 56, 195-201. https://doi.org/10.1016/j.foodcont.2015.03.030
  • Schormüller, J. (1968). Handbuch der lebensmittel Chemie, Band 11112 Tcil. Tier-ische Lebensmittel Eier. Fleisch. Buttermilch. p. 1400-1401. Springer-Verlag Berlin-Heidelberg-New York.
  • Schulze, K. (1985). Untersuchungen zur Mikrobiologie, Haltbarkeit und Zusammensetzung von Raucherforellen aus einer Aquakultur. Archiv für Lebensmittelhygiene. 36, 81-85.
  • Stolyhwo, A. & Sikorski, Z.E. (2005). Polycyclic Aromatic Hydrocarbons in smoked fish-a critical review. Food Chemistry, 91, 303-311. https://doi.org/10.1016/j.foodchem.2004.06.012
  • Tarladgis, B.G. Watts, B.M., Younathan M.T. & Dugan, Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of American Oil Chemist’s Society, 37, 44-48.
  • Tokur B, Öztürk S, Atici E, Özyurt G. & Özyurt C.E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758) during frozen storage (-18 ºC). Food Chem, 99, 335–341. https://doi.org/10.1016/j.foodchem.2005.07.044
  • Ünal, G. (1995). Gökkuşağı Alabalığının (Oncorhynchus mykiss W.) Tütsülenmesi ve Bazı Kalite Kriterlerinin Tespiti Üzerine Bir Araştırma. Phd. Thesis, Ege. Üniv. İzmir.
  • Varlet V., Prost C. & Serot T. (2007). Volatile aldehydes in smoked fish: analysis methods, occurence and mechanisms of formation. Food Chem. 105:1536–1556. https://doi.org/10.1016/j.foodchem.2007.03.041
  • Varlık, C., Baygar, T., Özden, Ö., Erkan N. & Metin, S. (2000). Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage. Turkish J. Vet. Anim. Sci., 24, 181-185.
  • Varlık, C., Ugur, M., Gokoglu, N. & Gun, H. (1993). Methods and quality control in seafood product. Food Technology Publication. No: 17. Istanbul/Turkey.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Ayşe Gürel İnanlı 0000-0002-2592-6438

Nermin Karaton Kuzgun 0000-0002-9430-1802

Özlem Emir Çoban 0000-0003-1388-0740

Emine Özpolat 0000-0002-6369-0649

Yayımlanma Tarihi 15 Mart 2018
Gönderilme Tarihi 1 Ağustos 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 35 Sayı: 1

Kaynak Göster

APA Gürel İnanlı, A., Karaton Kuzgun, N., Emir Çoban, Ö., Özpolat, E. (2018). Shelf life of rainbow trout fillets hot smoking with different sauces. Ege Journal of Fisheries and Aquatic Sciences, 35(1), 43-48. https://doi.org/10.12714/egejfas.2018.35.1.08