Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Berna Kılınç; Fevziye Nihan Bulat; Sevcan Demir Atalay

doi:10.12714/egejfas.39.4.07

TR EN

Marinasyon öncesinde pişirme işlemi uygulanan kalamar halkalarının toplam mezofilik aerobik ve laktik asit bakteri sayılarını tahmin etmek için modellerin geliştirilmesi

Öz

Bu çalışma, pişirme sonrasında limon ve maden suyu ile marine edilen kalamar halkalarının bakteri sayılarını tahmin etmede farklı istatistiksel modeller geliştirmek amacıyla yapılmıştır. Marinasyon oranları (10:90; 90:10; 50:50; 100:100/100 g kalamar halkası) ve süreleri (1, 3, 6, 12, 24, 48 ve 72 saat) sırasıyla bu şekildedir. Marinasyon oranlarının ve sürelerinin pişmiş kalamar halkalarının 4°C'de depolama aşamasında mikrobiyolojik ve duyusal değişimleri üzerindeki etkileri gözlenmiştir. Bu çalışma sonucunda pişirilmiş marine edilmiş (CM) ve pişirilmiş kalamar halkalarında (C) patojenik olan Vibrio spp., Staphylococcus aureus ve Escherichia coli türü patojenik bakterilere saptanmamıştır. C ve CM örneklerinin (C7, CM7, CM 14, CM21, CM28) toplam mezofil aerobik bakteri sayısı (TMC) 72. saatte sırasıyla 5.92, 5.83, 5.71, 5.57 ve 5.42 log kob/g'a yükselmiştir. Marinasyon işlemi esnasında örneklerin artan bakteri gelişim oranlarının belirlenmesi için; 4°C'de marine işlemi sırasında pişirilmiş kalamar halkalarının TMC ve laktik asit bakteri sayılarının (LBC) tahmini için regresyon modelleri geliştirilmiştir. Bu çalışmanın sonucunda; Model I ve Model II karşılaştırıldığında, C ve CM örneklerinin her ikisi içinde iki modelde TMC sayılarını tahmin etmek için tercih edilebilir olduğu görülmüştür. TMC’deki değişkenliğin %93’ü Model I ile %91’i Model II ile açıklanabilmektedir. Bu nedenle bu iki modelinde C ve ve hem CM örneklerinde TMC sayılarını tahmin etmede çok iyi performans gösterdiği ve kullanılabileceği belirlenmiştir. Buna ek olarak, pişirilmiş kalamar örneklerinin 4°C’de marinasyon işlemi esnasında LBC sayılarını tahmin etmek için Model III geliştirilmiştir. Bu modelinde LBC sayılarının tahmini değerlerinin belirlenmesi için çok iyi performans gösterdiği ve Model III’ün marine edilen su ürünleri için gerçek raf ömrünü tayin etmede Model I veya Model II ile birlikte kullanıldığında çok önemli olabileceği belirlenmiştir.

Anahtar Kelimeler

Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating

Abstract

This study was conducted in order to develop different statistical models for estimating the bacterial count of squid rings marinated with lemon juice and mineral water after cooking. The marination ratios and times were as follows: (10:90; 90:10; 50:50; 100:100/100 g squid ring) and (1, 3, 6, 12, 24, 48 and 72 h), respectively. The effects of marination ratios and times on the microbiological and sensory changes of the cooked squid rings were observed at 4°C. Pathogenic bacteria (Vibrio spp., Staphylococcus aureus and Escherichia coli) were not found in the cooked (C) and cooked marinated (CM) squid rings in the present study. The TMC (total mesophilic aerobic bacteria counts) of all groups were determined as consumable at 72 h, whereas the TMC of C and CM samples (C7, CM7, CM14, CM21, CM28) increased to 5.92, 5.83, 5.71, 5.57 and 5.42 log cfu/g, respectively. Regression models were created to estimate the TMC and lactic acid bacteria count (LBC) of cooked squid rings during the marination process at 4°C to determine the increasing rates of bacterial growth of samples. As a result of this study; when compared with Model I and Model II; both of them can be preferred for predicting the TMC of C and CM samples. The variability in the TMC of C and CM squid samples was obtained as 93% in Model I, whereas the variability in the TMC of these samples was observed as 91% in Model II. So, these two models performed well, and they can be used for predicting the TMC of C and CM samples. Additionally, Model III was also developed for estimating the prediction value of LBC of cooked squid samples during the marination process at 4°C. This model was also determined very good performance (86%) to estimate the predicting values of LBC and it can be very essential together used with Model I or Model II for marinated fishery products to estimate the real shelf-life.

Keywords

Destekleyen Kurum

Ege Üniversitesi Rektörlüğü Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

FGA-2019-20561

Teşekkür

This study was supported by Ege University Scientific Research Projects Coordination Unit. Project Number: FGA-2019-20561.

Kaynakça

Andrighetto, C., Lombardi, A., Ferrati, M., Guidi, A., Corrain, C., & Arcangeli, G. (2009). Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes. Food Control, 20, 462-468. DOI: 10.1016/j.foodcont.2008.07.016
Anonymous (2000). Food Microbiology and Applications. Ankara University Faculty of Agriculture Department of Food Engineering, Ankara, Türkiye (in Turkish). Baumgart, J., Firnhaber, J., & Spicher, G. (1986). Mikrobiologische Untersuchung von Lebensmitteln. Behr’s Verlag, Hamburg- Germany.
Blackburn, C.W. (2000). The Stability and Shelf-life of Food. In: 3-Modelling shelf life. Woodhead Publishing Series in Food Science Technology and Nutrition, 55-78. ISBN:978-0-08-100435-7. DOI: 10.1533/9781855736580.1.55
Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A., Andyanto, D., & Lacumin, L., (2018). Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C). LWT Food Science and Technology, 91, 117-124. DOI: 10.1016/j.lwt.2017.12.005
Bulat, F.N., Kılınç, B., & Atalay, S.D. (2020). Microbial Ecology of Different Sardine Parts Stored at Different Temperatures and The Development of Prediction Models. Food Bioscience, 38, 100770. DOI: 10.1016/j.fbio.2020.100770
Collignan, A., & Montet, D. (1998). Tenderizing squid mantle by marination at different pH and Temperature Levels. LWT-Food Science and Technology, 31(7-8), 673-679. DOI: 10.1006/fstl.1998.0423
Dalgaard, P. (2002). Safety and Quality Issues in Fish Processing. In: 12-Modelling and predicting the shelf-life of seafood. Woodhead Publishing Series in Food Science, Technology and Nutrition, 191-219. DOI: 10.1533/9781855736788.2.191
Dalgaard, P., Mejlholm, O., & Huss, H.H. (1997). Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish. International Journal of Food Microbiology, 38, 169-179. DOI: 10.1016/s0168-1605(97)00101-3

Fu, B., & Labuza, T.P. (1993). Shelf-life prediction: Theory and application. Food Control, 4(3), 125-133. DOI: 10.1016/0956-7135(93)90298-3
Gamgam, H., & Altunkaynak, B. (2017). SPSS Applied Nonparametric Methods. Seçkin Press, Ankara, Türkiye (in Turkish). ISBN: 9789750225345
Gou, J., Lee, H.Y., & Ahn, J. (2010). Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage. Food Chemistry, 119(2), 471-476. DOI: 10.1016/j.foodchem.2009.06.042
Harrigan, W.F., & McCance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. In W.F. Harrigan, M.E. McCance (Eds.), Academic Press Inc., London, UK.
Hu, Y., Yu, H., Dong, K., Yang, S., Ye, X., & Chen, S. (2014). Analysis of the tenderisation of Jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology. Food Chemistry, 160, 219-225. DOI: 10.1016/j.foodchem.2014.01.085
Hyytia, E., Hielm, S., Mokkia, M., Kinnunen, A., & Korkeala, H. (1999). Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests. International Journal of Food Microbiology, 47, 161-169. DOI: 10.1016/s0168-1605(98)00173-1
ICMSF. (1986). Microorganisms in Foods 2: Sampling or microbiological analysis: Principles and specific applications (2nd ed.). In J.A. Ordonez Pereda, M.A. Diaz Hernandez (Eds.), 0802056938, University of Toronto Press, Toronto, ONT, Canada.
Jun-Hui, X., Hui-Juan, C., Bin, Z., & Hui, Y. (2020). The mechanistic effect of bromelain and papain on tenderization in Jumbo squid (Dosidicus gigas) muscle. Food Research International, 131, 108991. DOI: 10.1016/j.foodres.2020.108991
Keklik, N.M., Işıklı, N.D., & Sur, E.B. (2017). Estimation of the Shelf life of pezik pickles using Weibull Hazard Analysis. Food Science and Technology Campinas, 37(1), 125-130. DOI: 10.1590/1678-457x.33216
Kilinc, B., & Cakli, S. (2004). Chemical, Microbiological and Sensory Changes in Thawed Frozen Fillets of Sardine (Sardina pilchardus) During Marination. Food Chemistry, 88, 275-280. DOI: 10.1016/j.foodchem.2004.01.044
Kilinc, B., Atalay, S.D., & Bulat, F.N. (2021). Using grey and regression prediction models to estimate the aerobic plate bacteria counts on frozen squid rings (Loligo vulgaris Lamarck, 1798) during the thawing process. Journal of Food Safety and Food Quality, 72(4), 109-138. DOI: 10.2376/0003-925X-72-122
Li, D., Xie, H., Liu, Z., Li, A., Li, J., Liu, B., Liu, X., & Zhou, D. (2019). Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chemistry, 297, 124951. DOI: 10.1016/j.foodchem.2019.124951
Man, C.M.D. (2004). Understanding and measuring the shelf-life of food. In: 15-Shelf-life testing. Woodhead Publishing Series in Food Science, Technology and Nutrition (pp. 340-356). eBook ISBN: 9781855739024. DOI: 10.1201/9781439823354.ch15
McMeekin, T.A., & Ross, T. (1996). Shelf life prediction: Status and future possibilities. International Journal of Food Microbiology, 33(1), 65-83. DOI: 10.1016/0168-1605(96)01138-5
McMeekin, T.A., Ross, T., & Olley, J. (1992). Application of predictive microbiology to assure the quality and safety of fish and fish products. International Journal of Food Microbiology, 15(1-2), 13-32. DOI: 10.1016/0168-1605(92)90132-m
Montgomery, D.C., & Runger, G.C. (2003). Applied Statistics and Probability For Engineers. 3rd, John Wiley & amp; Sons, Inc. New York. ISBN: 9781118901359
Mossel, D.A., Moreno, G.B., & Struijk, C.B. (1985). Microbiologia de Alimentos, Acribia. Zaragoza. España, 214, 272 (in Spanish).
Paarup, T., Sanchez, J.A., Palaez, C., & Moral, A. (2002). Sensory, chemical and bacteriological changes in vacumed packed pressurised squid mantle (Todaropsis eblanae) stored at 4°C. International Journal of Food Microbiology, 74(1-2), 1-12. DOI: 10.1016/s0168-1605(01)00701-2
Roberts, T.A. (1995). Microbial growth and survival: Developments in predictive modelling. International Biodeterioration & Biodegradation, 297-309. DOI: 10.1016/0964-8305(96)00009-1
Schmidt, C.V., Plankensteiner, L., Faxholm, P.L., Olsen, K., Mouritsen, O.G., & Frost, M.B. (2021). Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and relationship to selected sensory properties and hedonic response. International Journal of Gastronomy and Food Science, 23, 100298. DOI: 10.1016/j.ijgfs.2020.100298
Serratore, P., Piano, A., Piraccini, S., Trentini, M., Zavatta, E., Grodzki, M., & Valeri, M.L. (2009). Survey of V. cholerae, V. vulnificus and V. parahaemolyticus, in bivalve molluscs of the Adriatic sea and proposal of an analytical protocol. Italian Journal of Food Science, 1, 33-38. DOI: 10.4081/ijfs.2008.4.33
Sharma, M. (2019). How to Assess a Regression’s Predictive Power for Energy Use. kW Engineering Blog 15 February See. https://kw-engineering.com/how-to-assess-a-regressions-predictive-power-energy-use/
Stanley, D.W., & Hultin, H.O. (1982). Quality factors in cooked North Atlantic squid. Canadian Institute of Food Science and Technology Journal, 15(4), 277-282. DOI: 10.1111/j.1745-4514.1988.tb00365.x
Szymczak, M., Kaminski, P., Felisiak, K., Szymczak, B., Dmytrow, I., & Sawichi, T. (2020). Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). LWT Food Science and Technology, 133, 109961. DOI: 10.1016/j.lwt.2020.109961
Taoukis, P.S., Koutsoumanis, K., & Nychas, G.J.E. (1999). Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. International Journal of Food Microbiology, 53, 21-31. DOI: 10.1016/S0168-1605(99)00142-7
Tomac, A., Cova, M.C., Narvaiz, P., & Yeannes, M.I. (2017). Sensory acceptability of squid rings gamma irradiated for shelf-life extension. Radiation Physics and Chemistry, 130, 359-361. DOI: 10.1016/j.radphyschem.2016.09.016
Tomac, A., Mascheroni, R.H., & Yeannes, M.I. (2013). Modelling the effects of gamma irradiation on the inactivation and growth kinetics of psychrotrophic bacteria in squid rings during refrigerated storage. Shelf life predictions. Journal of Food Engineering, 117, 211-216. DOI: 10.1016/j.jfoodeng.2013.02.021
Unluturk, A., & Turantas, F. (2003). Food Microbiology. META Printing Printing Services, Istanbul, Türkiye (in Turkish). ISBN: 975-483-383-4.
Wang, H., Zheng, Y., Shi, W., & Wang, X. (2022). Comparison of Arrhenius model and articifial neuronal network for predicting quality changes of frozen Tilapia (Oreochromis niloticus). Food Chemistry. DOI: 10.1016/j.foodchem.2021.131268
Xuan, X.T., Fan, Y.F., Ling, J.G., Hu, Y.Q., Liu, D.H., Chen, S.G., Ye, X.Q., & Ding, T. (2017). Preservation of squid by slightly acidic electrolyzed water ice. Food Control, 73, 1483-1489. DOI: 10.1016/j.foodcont.2016.11.013
Zavadlav, S., Blazic, M., Velde, F.V., Vignatti, C., Fenoglio, C., Piagentini, A.M., Pirovani, M.E., Perotti, C.M., Kovacevic, D.B., & Putnik, P. (2020). Sous-vide as a technique for preparing healty and high quality vegetable and seafood products. Foods, 9(11), 1537. DOI: 10.3390/foods9111537

Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Berna Kılınç
0000-0002-4663-5082
Türkiye

Fevziye Nihan Bulat ^*
0000-0001-5165-3632
Türkiye

Sevcan Demir Atalay
0000-0002-3117-0825
Türkiye

Yayımlanma Tarihi

15 Aralık 2022

Gönderilme Tarihi

6 Mayıs 2022

Kabul Tarihi

27 Eylül 2022

Yayımlandığı Sayı

Yıl 1970 Cilt: 39 Sayı: 4

DOI

https://doi.org/10.12714/egejfas.39.4.07

IZ

https://izlik.org/JA79XF37BK

Kaynak Göster

RIS / Bibtex

APA

Kılınç, B., Bulat, F. N., & Demir Atalay, S. (2022). Development of prediction models to estimate the total number of mesophilic aerobic and lactic acid bacteria of squid rings that were cooked before marinating. Ege Journal of Fisheries and Aquatic Sciences, 39(4), 316-325. https://doi.org/10.12714/egejfas.39.4.07

Cited By

Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars

Acta Aquatica Turcica

https://doi.org/10.22392/actaquatr.1578958