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Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine

Yıl 2017, Cilt 34, Sayı 1, 81 - 91, 21.02.2017
https://doi.org/10.12714/egejfas.2017.34.1.12

Öz

In this study, whiting (Theragra chalcogramma, Pallas, 1814) and sardine (Sardina pilchardus, Walbum, 1792) were used as a raw material for surimi production.  Every 30 days direct gels and kamaboko gels produced from frozen surimi packages during the 60 days storage. At the end of the washing sycle of the fish mince 88% of myoglobin content in sardine mince were suspended. Protein amount of whiting, whiting surimi, sardine and sardine surimi were detected 19.65 %, 18.00 %, 20.96 % and 19.27 %, respectively. Whitening values of surimi gels from whiting and sardine surimi were detected higher in direct gels at 60. days of storage as 63.57 and 67.62 respectively. TBA values of whiting surimi was determined 2.71 mg malonaldehyde/kg at the end of 60 days storage while it was determined as 5.79 mg malonaldehyde/kg for sardine. According to the results of TBA and microbiological analyses, the surimi from sardine and whiting was not exceed the acceptable limits. Although surimi made from whiting were determined as ‘acceptable’ at second month of storage, surimi made from sardine were no longer acceptable because of the oxidation problem according to the results of sensory analyses.

Kaynakça

  • Ariyapitun, T., Mustapha, A. & Clarke, A. D. (1999). Microbial shelflife determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid and nişin solutions. Journal of Food Protection, 62:913–920.
  • AOAC. (1984). Official Methods of Analysis, 14th ed., Assoc. Off. Anal. Chem., Wash. DC., USA.
  • Benjakul, S. & Bauer F. (2001). Biochemical and Physicoshemical Changes in Catfish Muscle as Influenced by Different Freze-Thaw Cycles. Food Chemistry, 72:207-217. doi: 10.1016/S0308-8146(00)00222-3
  • Benjakul, S., Visessanguan, W., Thongkaew, C. & Tanaka, M. (2005). Effect of Frozen Storage on Chemical and Gel-forming Properties of Fish Commonly Used for Surimi Production in Thailand. Food Hydrocolloids, 19:197-207. doi: 10.1016/j.foodhyd.2004.05.004
  • Blig, 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
  • Chaijan, M., Benjakul, S., Vissanguan, W. & Fatsuman, C. (2004). Characteristic and Gel Properties of Muscles from Sardine (Sardinella gibbosa) and Mackerel (Rastrelliger kanagurta) Caught in Thailand. Food Research International, 37:1021-1030. doi: 10.1016/j.foodres.2004.06.012
  • Chen, H., H. (2002). Decolaration and Gel-Forming Ability of Horse Mackerel Mince by Air-Flotation Washing. Journal of Food Ssience, 67:2970-2975. doi: 10.1111/j.1365-2621.2002.tb08847.x
  • Cochran, W.G. & Cox, G.M. (1957). Experimental designs (2. baskı) Chicester: Jhon Willey & Sons.
  • Çaklı, (2008). Ş. Su Ürünleri İşleme Teknolojisi 2. Ege Üniversitesi Basımevi, Bornova-İzmir.
  • Debevere J. & Boskou G. (1996). Effect of modified atmosphere packaging on the TVB/TMA producing microflora of cod fillets. International Journal of Food Microbiology, 31:221–229. doi: 10.1016/0168-1605(96)01001-X
  • Erkan, N. (2007). Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus aurata): Effect of Washing and Ice Storage. International Journal of Food Properties, 10(3): 421-434. doi: 10.1080/10942910600848915
  • Eymard, S., Carcouet, E., Rochet, M., Dumay, J., Chopin, C. & Genot, C. (2005). Development of lipid oxidation during manufacturing of horse mackerel surimi. Journal of Science of Food and Agriculture, 85:1750-1756. doi: 10.1002/jsfa.2145
  • Fiske, C., H. & Subbarow, Y. (1925). The Colorimetric Determination of Phosporus. Journal of Biological Chemistry, 66:375-400.
  • Gomez-Basauri, J.V. & Regenstein, J.M. (1992). Vacuum packaging, ascorbic and frozen storage effects on heme and nonheme iron content of mackerel. Journal of Food Science, 57:1337–1339.
  • Harrigan, W.F. & Mccance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Huidobro, A., Mendes, R. & Nunes, M.L. (2001). Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata). European Food Research and Technology, 212:408–412. doi: 10.1007/s002170000243
  • Inacio, P., Bernardo, F. & Vaz-Pirez P. (2003). Effect of Washing with Tap and Treated Seawater on the Quality of Whole Scad (Trachurus Trachurus). European Food Research and Technology, 217:416–411. doi: 10.1007/s00217-003-0771-7
  • ICMSF. (1992). (International Commission on Microbiological Specifications for Foods). Sampling plans for fish and shellfish. In ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications, ed. ICMSF. Toronto, Canada: University of Toronto Pres.
  • Karayannakidis, P.D., Zotos, A., Petridis, D. & Tarylor, K.D.A. (2007). The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pichardus) samples. Journal of Food Engineering,78 775- 783p. doi: 10.1016/j.jfoodeng.2005.11.018
  • Kılınç, B. & Çaklı, Ş. (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
  • Kılınç, B., Çaklı, Ş. & Türkkan, A.U. (2007). Effect of different cooking methods on chemical, microbiological and sensory quality of vacuum –packed Mediterranean anchovies (Engraulis encrasicholus), Archiv für Lebensmittelhygiene, 58:191-196.
  • Lanier, T.C. & Lee, C.M. Surimi Technology. New York: Marcel Dekker Inc. (1992).
  • Ludorff, W. & Meyer, V. (1973). Fische und Fisherzeugnisse. Z. Auflage. Verlag Paul Parey In Berlin und Hamburg, 209-210.
  • Manat, C., Benjakul, S., Visessanguan, W. & Fatsuman, C. (2004). Characteristics and gel properties of muscles from sardine and mackerel caught in Tahailand. Food Reaseach International, 37:1021-1030. doi: 10.1016/j.foodres.2004.06.012
  • Marti De Castro, M.A., Gomez-Gullien, M.C. & Montero, P. (1997). Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels. Food Chemistry, 60:85-93.
  • Ochiai, Y., Ochiai, L., Hasimoto, K. & Watabe, S. (2001). Quantative Estimation of Dark Muscle Content in The Mackerel Meat Paste and Its Products Using Antisera Against Mysin Light Chains. Journal of Food Science, 66:1301-1305. doi: 10.1111/j.1365-2621.2001.tb15205.x
  • Park, J.W. (1994). Functional protein additives in surimi gels. Journal of Food Science, 59: 525-527. doi:10.1111/j.1365-2621.1994.tb05554.x
  • Park, J.W. (2000). Surimi and Surimi Seafood. Marcel Dekker, Inc., New York.
  • Rawdkuen, S., Benjakul, S., Visessanguan, W. & Lanier, T.C. (2004). Chicken plasma protein affects gelatin of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids, 18:259-270.
  • Tabilo-Munizaga, G. & Barbosa-Canovas, G., (2004). Color and textural parameters of pressurized and heat-treated surimi gels as affeced by potato starch and egg white. Food Research International, 37: 767-775p. doi: 10.1016/j.foodres.2004.04.001
  • Tarladgis, B., Watts, B. M. & Yonathan, M. (1960). Disillation Method for the Determination of Malonaldehyde in Rancid Food. Journal of American Oil Chemistry Society, 37(1), 44-48. doi: 10.1007/BF02630824
  • Torten, J. & Whitaker, J.R. (1964). Evaluation of Buiret and Dye-Binding Methods for Protein Determination in Meats. Journal of Food Scince, 29:168-174. doi: 10.1111/j.1365-2621.1964.tb01713.x

Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite parametrelerindeki değişimler

Yıl 2017, Cilt 34, Sayı 1, 81 - 91, 21.02.2017
https://doi.org/10.12714/egejfas.2017.34.1.12

Öz

Bu çalışmada, ham materyal olarak dondurulmuş mezgit (Theragra chalcogramma, Pallas, 1814) ve dondurulmuş sardalya (Sardina pilchardus, Walbum, 1792) balıkları kullanılarak surimi üretimi gerçekleştirilmiştir. Surimiler dondurularak 60 gün boyunca depolanmış ve bu surimilerden direkt ısıtılan ve kamaboko jeller üretilerek 30 günlük periyotlarda kalite parametreleri takip edilmiştir. Balık eti kıymalarının yıkama aşamalarının sonunda sardalya etinde yüksek miktarlarda bulunan miyoglobin içeriğinin %88’nin uzaklaştırıldığı tespit edilmiştir. Mezgit eti, mezgit surimi, sardalya eti ve sardalya surimi protein oranları sırasıyla % 19,65, % 18,00, % 20,96 ve % 19,27 olarak tespit edilmiştir. Mezgit ve sardalya surimilerinden üretilen jellerinin beyazlık değerleri 60. günde direkt ısıtılan jellerde daha yüksektir ve sırasıyla 63,57 ve 67,62’dir.  60 günlük depolama sonunda mezgit suriminin TBA değeri 2,71 mg malonaldehit/kg iken sardalya surimin değeri 5,79 mg malonaldehit/kg olarak tespit edilmiştir. Depolama sonunda surimi ve surimi jellerinin TBA ve mikrobiyoloji değerleri açısından kabul edilebilirlik limitlerinin üzerine çıkmadığı tespit edilmiştir.   Depolamanın ikinci ayında duyusal analiz sonuçlarına göre mezgit balığından yapılan surimiler kabul edilmesine karşın, sardalya balığından yapılan surimilerde acılaşmanın belirlenmesi nedeniyle kabul edilemez durumda bulgulanmıştır.

Kaynakça

  • Ariyapitun, T., Mustapha, A. & Clarke, A. D. (1999). Microbial shelflife determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid and nişin solutions. Journal of Food Protection, 62:913–920.
  • AOAC. (1984). Official Methods of Analysis, 14th ed., Assoc. Off. Anal. Chem., Wash. DC., USA.
  • Benjakul, S. & Bauer F. (2001). Biochemical and Physicoshemical Changes in Catfish Muscle as Influenced by Different Freze-Thaw Cycles. Food Chemistry, 72:207-217. doi: 10.1016/S0308-8146(00)00222-3
  • Benjakul, S., Visessanguan, W., Thongkaew, C. & Tanaka, M. (2005). Effect of Frozen Storage on Chemical and Gel-forming Properties of Fish Commonly Used for Surimi Production in Thailand. Food Hydrocolloids, 19:197-207. doi: 10.1016/j.foodhyd.2004.05.004
  • Blig, 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
  • Chaijan, M., Benjakul, S., Vissanguan, W. & Fatsuman, C. (2004). Characteristic and Gel Properties of Muscles from Sardine (Sardinella gibbosa) and Mackerel (Rastrelliger kanagurta) Caught in Thailand. Food Research International, 37:1021-1030. doi: 10.1016/j.foodres.2004.06.012
  • Chen, H., H. (2002). Decolaration and Gel-Forming Ability of Horse Mackerel Mince by Air-Flotation Washing. Journal of Food Ssience, 67:2970-2975. doi: 10.1111/j.1365-2621.2002.tb08847.x
  • Cochran, W.G. & Cox, G.M. (1957). Experimental designs (2. baskı) Chicester: Jhon Willey & Sons.
  • Çaklı, (2008). Ş. Su Ürünleri İşleme Teknolojisi 2. Ege Üniversitesi Basımevi, Bornova-İzmir.
  • Debevere J. & Boskou G. (1996). Effect of modified atmosphere packaging on the TVB/TMA producing microflora of cod fillets. International Journal of Food Microbiology, 31:221–229. doi: 10.1016/0168-1605(96)01001-X
  • Erkan, N. (2007). Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus aurata): Effect of Washing and Ice Storage. International Journal of Food Properties, 10(3): 421-434. doi: 10.1080/10942910600848915
  • Eymard, S., Carcouet, E., Rochet, M., Dumay, J., Chopin, C. & Genot, C. (2005). Development of lipid oxidation during manufacturing of horse mackerel surimi. Journal of Science of Food and Agriculture, 85:1750-1756. doi: 10.1002/jsfa.2145
  • Fiske, C., H. & Subbarow, Y. (1925). The Colorimetric Determination of Phosporus. Journal of Biological Chemistry, 66:375-400.
  • Gomez-Basauri, J.V. & Regenstein, J.M. (1992). Vacuum packaging, ascorbic and frozen storage effects on heme and nonheme iron content of mackerel. Journal of Food Science, 57:1337–1339.
  • Harrigan, W.F. & Mccance, M.E. (1976). Laboratory Methods in Food and Dairy Microbiology. London: Academic Press Inc.
  • Huidobro, A., Mendes, R. & Nunes, M.L. (2001). Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata). European Food Research and Technology, 212:408–412. doi: 10.1007/s002170000243
  • Inacio, P., Bernardo, F. & Vaz-Pirez P. (2003). Effect of Washing with Tap and Treated Seawater on the Quality of Whole Scad (Trachurus Trachurus). European Food Research and Technology, 217:416–411. doi: 10.1007/s00217-003-0771-7
  • ICMSF. (1992). (International Commission on Microbiological Specifications for Foods). Sampling plans for fish and shellfish. In ICMSF, Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications, ed. ICMSF. Toronto, Canada: University of Toronto Pres.
  • Karayannakidis, P.D., Zotos, A., Petridis, D. & Tarylor, K.D.A. (2007). The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pichardus) samples. Journal of Food Engineering,78 775- 783p. doi: 10.1016/j.jfoodeng.2005.11.018
  • Kılınç, B. & Çaklı, Ş. (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
  • Kılınç, B., Çaklı, Ş. & Türkkan, A.U. (2007). Effect of different cooking methods on chemical, microbiological and sensory quality of vacuum –packed Mediterranean anchovies (Engraulis encrasicholus), Archiv für Lebensmittelhygiene, 58:191-196.
  • Lanier, T.C. & Lee, C.M. Surimi Technology. New York: Marcel Dekker Inc. (1992).
  • Ludorff, W. & Meyer, V. (1973). Fische und Fisherzeugnisse. Z. Auflage. Verlag Paul Parey In Berlin und Hamburg, 209-210.
  • Manat, C., Benjakul, S., Visessanguan, W. & Fatsuman, C. (2004). Characteristics and gel properties of muscles from sardine and mackerel caught in Tahailand. Food Reaseach International, 37:1021-1030. doi: 10.1016/j.foodres.2004.06.012
  • Marti De Castro, M.A., Gomez-Gullien, M.C. & Montero, P. (1997). Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels. Food Chemistry, 60:85-93.
  • Ochiai, Y., Ochiai, L., Hasimoto, K. & Watabe, S. (2001). Quantative Estimation of Dark Muscle Content in The Mackerel Meat Paste and Its Products Using Antisera Against Mysin Light Chains. Journal of Food Science, 66:1301-1305. doi: 10.1111/j.1365-2621.2001.tb15205.x
  • Park, J.W. (1994). Functional protein additives in surimi gels. Journal of Food Science, 59: 525-527. doi:10.1111/j.1365-2621.1994.tb05554.x
  • Park, J.W. (2000). Surimi and Surimi Seafood. Marcel Dekker, Inc., New York.
  • Rawdkuen, S., Benjakul, S., Visessanguan, W. & Lanier, T.C. (2004). Chicken plasma protein affects gelatin of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloids, 18:259-270.
  • Tabilo-Munizaga, G. & Barbosa-Canovas, G., (2004). Color and textural parameters of pressurized and heat-treated surimi gels as affeced by potato starch and egg white. Food Research International, 37: 767-775p. doi: 10.1016/j.foodres.2004.04.001
  • Tarladgis, B., Watts, B. M. & Yonathan, M. (1960). Disillation Method for the Determination of Malonaldehyde in Rancid Food. Journal of American Oil Chemistry Society, 37(1), 44-48. doi: 10.1007/BF02630824
  • Torten, J. & Whitaker, J.R. (1964). Evaluation of Buiret and Dye-Binding Methods for Protein Determination in Meats. Journal of Food Scince, 29:168-174. doi: 10.1111/j.1365-2621.1964.tb01713.x

Ayrıntılar

Konular Fen
Bölüm Makaleler
Yazarlar

Evren Burcu ŞEN Bu kişi benim
EGE UNIV
Türkiye


Şükran ÇAKLI
EGE UNIV
Türkiye


Berna KILINÇ
EGE UNIV
Türkiye

Yayımlanma Tarihi 21 Şubat 2017
Başvuru Tarihi 28 Temmuz 2016
Kabul Tarihi 5 Ocak 2017
Yayınlandığı Sayı Yıl 2017, Cilt 34, Sayı 1

Kaynak Göster

APA Şen, E. B. , Çaklı, Ş. & Kılınç, B. (2017). Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine . Ege Journal of Fisheries and Aquatic Sciences , 34 (1) , 81-91 . DOI: 10.12714/egejfas.2017.34.1.12