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Asitlendirilmiş mantis karidesinin besin değeri ve ortam sıcaklığında depolanması süresince güvenlik değerlendirilmesi

Yıl 2019, Cilt: 36 Sayı: 2, 155 - 161, 15.06.2019

Gülsün Özyurt , Caner Enver Özyurt , Elif Tuğçe Aksun Tümerkan Ali Serhat Özkütük

https://doi.org/10.12714/egejfas.2019.36.2.07
Cited By: 1

Öz


Bu çalışmada organik asit (% 3, formik asit - FA) ve bir organik-inorganik asit karışımı (% 1.5 FA + % 1.5 sülfirik asit - FASA) ile asitleşmenin etkileri, hedef dışı bir tür (mantis karidesi - Erugosquilla massavensis) üzerinde değerlendirildi. Besin kompozisyonu (besin içeriği ve yağ asidi kompozisyonu), kimyasal (biyojenik amin konsantrasyonları, protein olmayan azot -NPN ve pH) ve mikrobiyolojik değerlendirmeler (toplam bakteri sayımı - TVC ve laktik asit bakteri sayısı - LAB) 27-28 °C’de yapılmıştır. Analizler 1., 7., 14., 30., 42. ve 60. günlerde 60 günlük bir süre boyunca yapıldı. Asitlenmiş karideslerin nem içeriği hammaddeden önemli derecede düşük bulunmuştur. Protein içeriğinde herhangi bir değişiklik gözlenmezken sadece FASA grubunda lipit içeriğinde bir artış gözlendi. Çiğ ve asitlendirilmiş mantis karidesinde palmitik asit, stearik asit, palmitoleik asit, oleik asit ve dokosaheksaenoik asit (DHA) dominant yağ asitleri olarak gözlenmiştir. Mantis karidesinin başlangıç pH değeri 7.71 olurken, depolama süresi boyunca kararlı hale gelmiştir (4.14 - 3.97). NPN içeriklerinde bir artış gözlenmiş ve depolamanın sonunda FA ve FASA sırasıyla 0.56 ve 0.51 g 100 g-1 olmuştur. Çiğ mantis karidesinde baskın biyojen aminler olarak, putresin (3.00 mg 100 g-1), tiramin (2.94 mg 100 g-1) ve serotonin (2.71 mg 100 g-1) bulunmuştur. Depolama süresi boyunca genel olarak biyojenik amin konsantrasyonlarında belirgin bir değişiklik gözlenmemiştir. TVC, depolama periyodunun başlangıcında 4.16 log kob g-1 olarak bulunmuştur. Asit ilavesi yapıldıktan sonra bakteri yükü azalmış ve depolama süresince düşük kalmıştır. LAB’da artışlar gözlenmiş ve bu değerler depolama periyodunun sonunda sırasıyla FA ve FASA grubu için 4.50 ve 5.68 log kob g-1 olmuştur. Elde edilen sonuçlar, asitle işleme tabi tutulan mantis karidesinin yüksek besin değeri nedeniyle potansiyel besleme bileşeni olarak kabul edilebileceğini ve biyojenik aminler açısından güvenli olduğunu göstermiştir.



Anahtar Kelimeler

Mantis karidesi yağ asidi kompozisyonu biyojenik aminler asidifikasyon toplam bakteri sayımı laktik asit bakterileri

Proje Numarası

FBA-2016-6727

Kaynakça

  • Achinewhu, S.C. & Oboh, C.A. (2002). Chemical, Microbiological, and Sensory Properties of Fermented Fish Products from Sardinella sp. in Nigeria. Journal of Aquatic Food Product Technology, 11, 53-59. DOI: 10.1300/J030v11n02_05
  • AOAC (1999). Official method 981.10 crude protein in meat and meat products. In: Cunniff P. (Eds), Official Methods of Analysis of the AOAC International, vol. II. 16th ed., Chapter 39, Gaithersburg, MD, pp. 1–15.
  • AOAC (2002). Offical methods of analysis 16th ed. Association of official analytical chemists, Washington DC.
  • Arruda, L.F., Borghesi, R. & Oetterer, M. (2007). Use of Fish Waste as Silage – A review. Brazilian Archives of Biology and Technology, 50(5), 879-886.
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911-917. DOI: 10.1139/o59-099.
  • Duncan, D.B. (1955). Mutiple range and multiple F tests. Biometrics, 11(1), 1-42
  • EEC (1991). Council Directive 91/493/EEC, of 22nd July 1991 laying down the health conditions for the production and the placing on the market of fishery products. Official Journal of European Communities (NrL268), pp. 15-32.
  • EU Directive 32/2002, Commission Directive 2002/32/EC of the European Parliment and of the council of 7 May 2002 on undesirable substances in animal feed (2002) Official Journal of the European Communities Brussels, Belgium.
  • Espe, M. & Lied, E. (1999). Fish silage prepared from different cooked and uncooked raw materials: Chemical changes during storage at different temperatures. Journal of the Science of Food and Agriculture, 79, 327–332. DOI:10.1002/(SICI)1097-0010(199902)79:2%3C327::AID-JSFA207%3E3.0.CO;2-T
  • Hungerford, J.M. & Arefyev, A.A. (1992). Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase. Analytica Chimica Acta, 261(1-2), 351-359.
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T., 1996. An Improved Method for Rapid Analysis of the Fatty Acids of Glycerolipids. Lipids, 31, 535–539.
  • Jiang, J.J., Zeng, Q.X., Zhu, Z.W. & Zhang, L.Y. (2007). Chemical and sensory changes associated Yu-lu fermentation process–A traditional Chinese fish sauce. Food Chemistry, 104, 1629-1634. DOI: 10.1016/j.foodchem.2007.03.024
  • Jini, R., Swapna, H.C., Amit, K.R., Vrinda, R., Halami, P.M., Sachindra, N.M. & Bhaskar, N. (2011). Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste. Brazilian Journal of Microbiology, 42, 1516–1525. DOI: 10.1590/S1517-83822011000400039
  • Kuley, E., Özogul, F., Özogul, Y. & Akyol, I. (2011). The function of lactic acid bacteria and brine solutions on biogenic amine formation by food borne pathogens in trout fillets. Food Chemistry, 129, 1211–1216. DOI: 10.1016/j.foodchem.2011.05.113
  • Mach, T.N.D. & Nortvedt, R. (2009). Chemical and nutritional quality of silage made from raw or cooked fish and crab. Journal of the Science of Food and Agriculture, 89, 2519-2526.
  • Mah, J., Han, K., Oh, Y., Kim, M. & Hwang, H. (2002). Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry, 79, 239–243.
  • Macan, J., Turk, R., Vukusic, J., Kipcic, D. & Milkovic-Kraus, S. (2006). Long-term follow-up histamine levels in a stored fish meal sample. Animal Feed Science and Technology, 127, 169-174.
  • Mohamed, R., Simon-Sarkadi, S., Hassan, S., Soher, E. & Ahmed-Adel, E.B. (2009). Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chemistry, 115, 635-638.
  • Pike, I.H. (1991). Freshness of fish for fish meal-effect on growth of salmon, In: S J Kaushik & P Luquet (Eds), Fish Nutrition in Practice, INRA, Paris, pp. 843–846.
  • Rurangwa, E., van Vuuren, A. & Poelman, M. (2014). Fish silages as feed ingredient for fish and livestock. IMARES (Institute for Marine Resources & Ecosystem Studies) Report C135/14, 57p.
  • Özogul, F. & Taylor, K.D.A. (2002). Quantick P and Ozogul Y, Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37, 515-522
  • Stratton, J.E., Hutkins, R.W. & Taylor, S.L. (1991). Biogenic amines in Cheese and other fermented foods: A Review. Journal of Food Protection, 54(6), 460-470.
  • Ten Brink, B., Damink, C., Joosten, H.M.L.J. & Huisint-Veld, J.H.J. (1990). Occurrence and formation of biologically amines in food. International Journal of Food Microbiology, 11, 73–84

Nutritive value and safety aspects of acidified mantis shrimp during ambient storage

Yıl 2019, Cilt: 36 Sayı: 2, 155 - 161, 15.06.2019

Gülsün Özyurt , Caner Enver Özyurt , Elif Tuğçe Aksun Tümerkan Ali Serhat Özkütük

https://doi.org/10.12714/egejfas.2019.36.2.07
Cited By: 1

Öz


In this study effects of acidification with an organic acid (3 %, formic acid - FA) and an organic-inorganic acid mixture (1.5 % FA + 1.5 % sulphuric acid - FASA) were evaluated on a non-target species (mantis shrimp - Erugosquilla massavensis). Nutritional composition (proximate analysis and fatty acid composition), chemical (biogenic amine concentrations, non-protein nitrogen -NPN and pH) and microbiological assessments (total viable counts -TVC and lactic acid bacteria counts -LAB) were conducted under 27-28 °C. The analysis conducted for a 60 day period at 1st, 7th, 14th, 30th, 42nd and 60th day intervals. Moisture contents of acidified shrimp were significantly lower than the raw material. No changes in protein contents and an increase in lipid content only in FASA group were observed. Palmitic acid, stearic acid, palmitoleic acid, oleic acid and docosahexaenoic acid (DHA) were observed to be the dominant fatty acids in raw and acidified mantis shrimp. The initial pH value of mantis shrimp was 7.71 and became stable (4.14-3.97) throughout the storage period. An increase was observed in NPN contents and FA and FASA were 0.56 and 0.51 g 100 g-1, respectively at the end of the storage. Putrescine (3.00 mg 100 g-1), tyramine (2.94 mg 100 g-1) and serotonin (2.71 mg 100 g-1) were found to be the dominant biogenic amines in raw mantis shrimp. No significant changes in biogenic amine concentrations were observed in general during the storage period. TVC was found as 4.16 log cfu g-1 at the beginning of the storage period. Bacterial load was decreased after the addition of acids and stayed low throughout the storage period. Increases were observed in LAB and this value were 4.50 and 5.68 log cfu g-1 for FA and FASA group, respectively at the end of the storage period. The results showed acid treated mantis shrimp could be considered potential feed component due to its high nutritional value and safe in regards of biogenic amines.



Anahtar Kelimeler

Mantis shrimp fatty acid composition biogenic amines acidification total viable count lactic acid bacteria

Destekleyen Kurum

Cukurova University

Proje Numarası

FBA-2016-6727

Teşekkür

This project was supported by research fund of Cukurova University (FBA-2016-6727)

Kaynakça

  • Achinewhu, S.C. & Oboh, C.A. (2002). Chemical, Microbiological, and Sensory Properties of Fermented Fish Products from Sardinella sp. in Nigeria. Journal of Aquatic Food Product Technology, 11, 53-59. DOI: 10.1300/J030v11n02_05
  • AOAC (1999). Official method 981.10 crude protein in meat and meat products. In: Cunniff P. (Eds), Official Methods of Analysis of the AOAC International, vol. II. 16th ed., Chapter 39, Gaithersburg, MD, pp. 1–15.
  • AOAC (2002). Offical methods of analysis 16th ed. Association of official analytical chemists, Washington DC.
  • Arruda, L.F., Borghesi, R. & Oetterer, M. (2007). Use of Fish Waste as Silage – A review. Brazilian Archives of Biology and Technology, 50(5), 879-886.
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911-917. DOI: 10.1139/o59-099.
  • Duncan, D.B. (1955). Mutiple range and multiple F tests. Biometrics, 11(1), 1-42
  • EEC (1991). Council Directive 91/493/EEC, of 22nd July 1991 laying down the health conditions for the production and the placing on the market of fishery products. Official Journal of European Communities (NrL268), pp. 15-32.
  • EU Directive 32/2002, Commission Directive 2002/32/EC of the European Parliment and of the council of 7 May 2002 on undesirable substances in animal feed (2002) Official Journal of the European Communities Brussels, Belgium.
  • Espe, M. & Lied, E. (1999). Fish silage prepared from different cooked and uncooked raw materials: Chemical changes during storage at different temperatures. Journal of the Science of Food and Agriculture, 79, 327–332. DOI:10.1002/(SICI)1097-0010(199902)79:2%3C327::AID-JSFA207%3E3.0.CO;2-T
  • Hungerford, J.M. & Arefyev, A.A. (1992). Flow-injection assay of enzyme inhibition in fish using immobilized diamine oxidase. Analytica Chimica Acta, 261(1-2), 351-359.
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T., 1996. An Improved Method for Rapid Analysis of the Fatty Acids of Glycerolipids. Lipids, 31, 535–539.
  • Jiang, J.J., Zeng, Q.X., Zhu, Z.W. & Zhang, L.Y. (2007). Chemical and sensory changes associated Yu-lu fermentation process–A traditional Chinese fish sauce. Food Chemistry, 104, 1629-1634. DOI: 10.1016/j.foodchem.2007.03.024
  • Jini, R., Swapna, H.C., Amit, K.R., Vrinda, R., Halami, P.M., Sachindra, N.M. & Bhaskar, N. (2011). Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste. Brazilian Journal of Microbiology, 42, 1516–1525. DOI: 10.1590/S1517-83822011000400039
  • Kuley, E., Özogul, F., Özogul, Y. & Akyol, I. (2011). The function of lactic acid bacteria and brine solutions on biogenic amine formation by food borne pathogens in trout fillets. Food Chemistry, 129, 1211–1216. DOI: 10.1016/j.foodchem.2011.05.113
  • Mach, T.N.D. & Nortvedt, R. (2009). Chemical and nutritional quality of silage made from raw or cooked fish and crab. Journal of the Science of Food and Agriculture, 89, 2519-2526.
  • Mah, J., Han, K., Oh, Y., Kim, M. & Hwang, H. (2002). Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry, 79, 239–243.
  • Macan, J., Turk, R., Vukusic, J., Kipcic, D. & Milkovic-Kraus, S. (2006). Long-term follow-up histamine levels in a stored fish meal sample. Animal Feed Science and Technology, 127, 169-174.
  • Mohamed, R., Simon-Sarkadi, S., Hassan, S., Soher, E. & Ahmed-Adel, E.B. (2009). Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chemistry, 115, 635-638.
  • Pike, I.H. (1991). Freshness of fish for fish meal-effect on growth of salmon, In: S J Kaushik & P Luquet (Eds), Fish Nutrition in Practice, INRA, Paris, pp. 843–846.
  • Rurangwa, E., van Vuuren, A. & Poelman, M. (2014). Fish silages as feed ingredient for fish and livestock. IMARES (Institute for Marine Resources & Ecosystem Studies) Report C135/14, 57p.
  • Özogul, F. & Taylor, K.D.A. (2002). Quantick P and Ozogul Y, Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37, 515-522
  • Stratton, J.E., Hutkins, R.W. & Taylor, S.L. (1991). Biogenic amines in Cheese and other fermented foods: A Review. Journal of Food Protection, 54(6), 460-470.
  • Ten Brink, B., Damink, C., Joosten, H.M.L.J. & Huisint-Veld, J.H.J. (1990). Occurrence and formation of biologically amines in food. International Journal of Food Microbiology, 11, 73–84
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Gülsün Özyurt 0000-0003-1073-115X

Caner Enver Özyurt 0000-0002-6502-982X

Elif Tuğçe Aksun Tümerkan 0000-0003-1993-0569

Ali Serhat Özkütük 0000-0001-7464-3015

Proje Numarası FBA-2016-6727
Yayımlanma Tarihi 15 Haziran 2019
Gönderilme Tarihi 7 Ocak 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 36 Sayı: 2

Kaynak Göster

APA Özyurt, G., Özyurt, C. E., Aksun Tümerkan, E. T., Özkütük, A. S. (2019). Nutritive value and safety aspects of acidified mantis shrimp during ambient storage. Ege Journal of Fisheries and Aquatic Sciences, 36(2), 155-161. https://doi.org/10.12714/egejfas.2019.36.2.07

Cited By

Organic Acids in Aquaculture: A Bibliometric Analysis
Foods
https://doi.org/10.3390/foods14142512