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Sodyum bikarbonat enjeksiyonunun buzda depolanan gökkuşağı alabalığının duyusal ve kimyasal kalitesine etkisi.

Yıl 2014, Cilt: 31 Sayı: 2, 97 - 104, 01.06.2014
https://doi.org/10.12714/egejfas.2014.31.2.06

Öz

Kaynakça

  • Alvarado, C. Z., Sams,A. R., 2002. The Role Of Carcass Chilling Rate In The Development Of Pale, Exudative Turkey Pectoralis. Poultry Science, 81:1365– 1370. doi:10.1093/ps/81.9.1365
  • Antonacopoulos, N., 1973. In: Fische und Fischerzeugnisse. W. Ludorff and V. Meyer (eds) Paul Parey, Berlin, pp.224-225.
  • Arashisar, S., Hisar, O., Kaya, M., Yanik, T. 2004. Effects of modiŞed atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) Şllets. International Journal of Food Microbiology, 97: 209–214. doi:10.1016/j.ijfoodmicro.2004.05.024
  • Åslı, M., Mİrkİre, T., 2012. Brines Added Sodium Bicarbonate Improve Liquid Retention and Sensory Attributes of Lightly Salted Atlantic Cod. LWT – Food Science Science. and Technology, 4: 196-202. doi: 10.1016/j.lwt.2011.10.007
  • Bertram, H.C., Rikke, L.M., Zhiyun, W., Xingfei, Z., Henrik, J.A., 2008. Water Distribu-tion and Microstructurein Enhanced Pork. Journal of Agricutural and Food Chemisrty, 56: 7201- 7207. doi: 10.1021/jf8007426
  • Benjakul, S., Visessanguan, W., Rie broy, S., Ishizaki, S., Tanaka, M., 2002. Gelforming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice. Journal of the Science of Food and Agriculture, 82:1442–1451. doi:10.1002/jsfa.1207
  • Benjakul, S., Visessanguan, W, Tueksuban J., 2003. Changes in physico- chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chemistry, 80: 535–544. doi: 10.1016/S0308-8146(02)00339-4
  • Chomnawang, C., Nantachai, K., Yongsawatdigul, J., Thawornchinsobut, S., Tungk-awachara, S. 2007. Chemical and biochemical changes of hybrid catfish fillet stored at 4oC and its gel properties. Food Chemistry,103:420-427. doi: 10.1016/j.foodchem.2006.07.039
  • Corral,L.G., Post,L. S., Montville, T.J., 2006. Antimicrobial Activity of Sodium Bicarbonate. Journal of Food Science, 53: 981 – 998. doi: 10.1111/j.13-62621.1988.tb09005.x
  • Chytiri, S., Paleologos, E., Savvaidis, I., Kontaminas, Mg., 2004.Relation of Biogenic Amines with Microbial and Sensory Changes of Whole and Filleted Freshwater Rainbow Trout (Oncorynchus Mykiss) Stored on İce. Journal of Food Protection, 67(5):960-5.
  • Delbarre-Ladrat, C., Che´Ret, R., Taylor, R., Verrez-Bagnıs, V., 2006 .Trends in Postmortem Aging in Fish.Understanding of Proteolysis and Disorganization of The Myofibrillar Structure. Critical Reviews in Food Science and Nutrition, 46: 409–421. doi: 10.1080/10408390591000929
  • Dyer, W. J., H.V. French, Snow. J.M., 1950. Proteins in Fish muscle. (1) Extraction of protein fraction in fresh fish.Journal of the Fisheries Research Board of Canada, 7: 585-593.doi:10.1139/f47-052
  • Etienne., M.2005. Seafood plus – Traceability – Valid –Methods for chemical quality assessment. Volatile amines as criteria for chemical quality assessment, http://archimer.ifremer.fr/doc/2005/rapport-6486.pdf (accessedFebruary 2011). France. Available online:
  • Garcia-Garrido J.A., Luque de Castro M.D., 1997. Determination of trimethylamine in fish by pervaporation and photometric detection. Analyst. 122 (7): 663-666 doi: 10.1039/A700547D
  • Gımınez, B., Roncales, R., Beltran, J.A., 2002. Modified Atmosphere Packaging of Filleted Rainbow Trout. Journal of the Science of Food and Agriculture, 82:1154-1159. doi:10.1002/jsfa.1136
  • Hernandez, M.D., Lopez, M.B., Alvarez, A., Ferrandini, E., Garcia, B., Garrido, M D., 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry, 114: 237-245. doi: 10.1016/j.foodchem.2008.09.045
  • Hultmann, L., Rustad, T., 2004. Iced storage of Atlantic salmon (Salmo salar) effects on endogenous enzymes and their impact on muscle portions and texture. Food Chemistry. 8:, 31–41. doi:10.1016/j.foodchem.2003.10.013
  • Huss, H.H., 1988 .Fresh fish- quality and quality changes. Training ManualRome: United Nations. Food and Agriculture Organization of the United Nations Danish International Development Agency: FAO/DANIDA.
  • Huss H.H., 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper 348, FAO.
  • Kauffman, R.G., Vanlacck, R.L.J.M., Russel, R.L., Pospiech, E., Corneli S,C.A., Suckow, C.E., Greaser, M.L., 1998. Can Pale, Soft, Exudative Pork be Prevented by Postmortem Sodium Bicarbonate Injection? Journal of Animal Science, 76: 3010-3015
  • Laemmli, U. K. 1970. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature, 227 (5259): 680–685.
  • Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., 1951. Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry, 193: 265-275.
  • Mukundan, M. K., Antony, P.D., Nair, M.R., 1986. A review on autolysis in fish. In Fisheries Research, 4: 259-269. doi: 10.1016/0165-7836(86)90007-X
  • Paulus, K., Zacharias, R., Robinson, L., Geidel, H., 1979. Kritische betrachtungen zur “Bewetenden prüfung mit skale” als Einem Wesentlichen Verfahren der Sensorich- en Analyse. LWT. 12(1): 52-61.
  • Rodrıguez-G M-N, Sanz Jj, Santos Ja, Otero A, Lopez-G M-L., 2001. Bacteriological Quality of Aquacultured Fresh Water Fish Portions in Prepackaged Trays Stored at 3°C. Journal of Food Protection, 64(9): 1399 -1404.
  • Ruiz-Capillas, C., Moral, A., 2001. Correlation between biochemical and sensory quality indices in hake stored in ice. Journal of Food Science,34: 441–447. doi: 10.1016/S0963-9969(00)00189-7
  • Offer G., Trinick J., 1983. On the Mechanism of Water Holding in Meat:The swelling and shrinking of myofibrils. Meat Science, 80:245–281. doi: 10.1016/0309-1740(83)90013-X
  • Ozogul, F., Ozogul, Y., 2000. Comparisons of methods used for determination of volatile basic nitrogen (TVB-N) in Rainbow trout (Oncorhyncus mykiss). Turkish Journal of Zoology. 24: 113-120.
  • Sen, A.R., Naveena, B.M., Muthukumar, M., Babji, Y., Murthy, T.R.K., 2005. Effect of Chilling, Polyphosphate and Bicarbonate on Quality Characteristics of Broiler Breast Meat British Poultry Science, 46: 451– 456. doi:10.1080/00071660500191072
  • Sigholt,T., Erikson,U., Rustad,T., Johansen,S., Nordtvedt,T.S., Seland, A., 1997. Handlingstress and storage temperature affect meat quality of farmed raised Atlantic salmon (Salmo salar). Journal of Food Science, 62(4): 898-905. doi: 10.1111/j.1365-2621.1997.tb15482.x
  • Sindelar, J. J., Prochaska, F., Britt, J. Smith, G.L., Miller, R.K., Templeman, R., Osburn, W.N., 2003. Strategies to eliminate atypical flavours and aromas in sow loins. 1. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. Meat Science, 65:1211- 1222. doi: 10.1016/S0309-1740(03)00027-5
  • TUIK, 2011. “GDP” and “Foreign Trade by Years”. http://www.tuik.gov.tr. [Accessed: 19.11.2012].
  • Yang, H.S., Moon, S.S., Jeong, J.Y., Choi, S.G., Joo , S.T., Park. G.B., 2006. Effect of sodium bicarbonate injection in pre-rigor porcine M. Longissimus lumborum on pork quality. Asia-Aust.Jornal of Animal Science,19:898-904.
  • Whyneen, E.J., Bowker, A.L., Grant, A. L., Lamkey, J.M., Fennewalk,K.J., Henson, L., Gerrard, D.E., 2001.Pork quality is affected by early postmortem phosphate and bicarbonate injection. Journal of Food Science, 66: 886–891.doi: 10.1111/j.1365-2621.2001.tb15191.x

Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage.

Yıl 2014, Cilt: 31 Sayı: 2, 97 - 104, 01.06.2014
https://doi.org/10.12714/egejfas.2014.31.2.06

Öz

Bu çalışmada, gökkuşağı alabalığına hasat sonrasında farklı oranlarda sodyum bikarbonat (SBC) enjeksiyonun 21 günlük buzda depolama boyunca kalitesine etkileri araştırılmıştır. Gökkuşağı alabalığının kalite değerlendirmeleri pH, toplam uçucu bazik azot (TVB-N, mg N/100 g), tuzda çözünür proteinler(SEP), Sodyum Dodesil Sülfat Poliakrilamit Jel Elektroforezi (SDS-PAGE) ve duyusal analizlerle belirlenmiştir. Sonuç olarak, SBC enjeksiyonuyla birlikte alabalıklarda pH değerleri yükselmiş ve TVB-N değerleri azalmıştır. Depolama süresi sonunda en düşük pH değeri 0.5 M SBC enjekte edilen grupta bulunurken; en yüksek pH değeri 1 M SBC enjekte edilen grupta bulunmuştur. Depolama süresi sonunda TVB-N değerleri açısından en yüksek değeri 31.17 mg 100 g−1 ile kontrol grubunda bulunurken, en düşük değerleri 0.75 M SBC enjekte edilen grup için 15.470 mg 100 g−1 ve 1 M SBC enjekte edilen grup için 17.220 mg 100 g−1 değerlerini almıştır. Duyusal olarak SBC uygulanmış tüm gruplarda SBC uygulanmamış gruba göre daha yüksek skorlar elde edilmiştir

Kaynakça

  • Alvarado, C. Z., Sams,A. R., 2002. The Role Of Carcass Chilling Rate In The Development Of Pale, Exudative Turkey Pectoralis. Poultry Science, 81:1365– 1370. doi:10.1093/ps/81.9.1365
  • Antonacopoulos, N., 1973. In: Fische und Fischerzeugnisse. W. Ludorff and V. Meyer (eds) Paul Parey, Berlin, pp.224-225.
  • Arashisar, S., Hisar, O., Kaya, M., Yanik, T. 2004. Effects of modiŞed atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) Şllets. International Journal of Food Microbiology, 97: 209–214. doi:10.1016/j.ijfoodmicro.2004.05.024
  • Åslı, M., Mİrkİre, T., 2012. Brines Added Sodium Bicarbonate Improve Liquid Retention and Sensory Attributes of Lightly Salted Atlantic Cod. LWT – Food Science Science. and Technology, 4: 196-202. doi: 10.1016/j.lwt.2011.10.007
  • Bertram, H.C., Rikke, L.M., Zhiyun, W., Xingfei, Z., Henrik, J.A., 2008. Water Distribu-tion and Microstructurein Enhanced Pork. Journal of Agricutural and Food Chemisrty, 56: 7201- 7207. doi: 10.1021/jf8007426
  • Benjakul, S., Visessanguan, W., Rie broy, S., Ishizaki, S., Tanaka, M., 2002. Gelforming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice. Journal of the Science of Food and Agriculture, 82:1442–1451. doi:10.1002/jsfa.1207
  • Benjakul, S., Visessanguan, W, Tueksuban J., 2003. Changes in physico- chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chemistry, 80: 535–544. doi: 10.1016/S0308-8146(02)00339-4
  • Chomnawang, C., Nantachai, K., Yongsawatdigul, J., Thawornchinsobut, S., Tungk-awachara, S. 2007. Chemical and biochemical changes of hybrid catfish fillet stored at 4oC and its gel properties. Food Chemistry,103:420-427. doi: 10.1016/j.foodchem.2006.07.039
  • Corral,L.G., Post,L. S., Montville, T.J., 2006. Antimicrobial Activity of Sodium Bicarbonate. Journal of Food Science, 53: 981 – 998. doi: 10.1111/j.13-62621.1988.tb09005.x
  • Chytiri, S., Paleologos, E., Savvaidis, I., Kontaminas, Mg., 2004.Relation of Biogenic Amines with Microbial and Sensory Changes of Whole and Filleted Freshwater Rainbow Trout (Oncorynchus Mykiss) Stored on İce. Journal of Food Protection, 67(5):960-5.
  • Delbarre-Ladrat, C., Che´Ret, R., Taylor, R., Verrez-Bagnıs, V., 2006 .Trends in Postmortem Aging in Fish.Understanding of Proteolysis and Disorganization of The Myofibrillar Structure. Critical Reviews in Food Science and Nutrition, 46: 409–421. doi: 10.1080/10408390591000929
  • Dyer, W. J., H.V. French, Snow. J.M., 1950. Proteins in Fish muscle. (1) Extraction of protein fraction in fresh fish.Journal of the Fisheries Research Board of Canada, 7: 585-593.doi:10.1139/f47-052
  • Etienne., M.2005. Seafood plus – Traceability – Valid –Methods for chemical quality assessment. Volatile amines as criteria for chemical quality assessment, http://archimer.ifremer.fr/doc/2005/rapport-6486.pdf (accessedFebruary 2011). France. Available online:
  • Garcia-Garrido J.A., Luque de Castro M.D., 1997. Determination of trimethylamine in fish by pervaporation and photometric detection. Analyst. 122 (7): 663-666 doi: 10.1039/A700547D
  • Gımınez, B., Roncales, R., Beltran, J.A., 2002. Modified Atmosphere Packaging of Filleted Rainbow Trout. Journal of the Science of Food and Agriculture, 82:1154-1159. doi:10.1002/jsfa.1136
  • Hernandez, M.D., Lopez, M.B., Alvarez, A., Ferrandini, E., Garcia, B., Garrido, M D., 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry, 114: 237-245. doi: 10.1016/j.foodchem.2008.09.045
  • Hultmann, L., Rustad, T., 2004. Iced storage of Atlantic salmon (Salmo salar) effects on endogenous enzymes and their impact on muscle portions and texture. Food Chemistry. 8:, 31–41. doi:10.1016/j.foodchem.2003.10.013
  • Huss, H.H., 1988 .Fresh fish- quality and quality changes. Training ManualRome: United Nations. Food and Agriculture Organization of the United Nations Danish International Development Agency: FAO/DANIDA.
  • Huss H.H., 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper 348, FAO.
  • Kauffman, R.G., Vanlacck, R.L.J.M., Russel, R.L., Pospiech, E., Corneli S,C.A., Suckow, C.E., Greaser, M.L., 1998. Can Pale, Soft, Exudative Pork be Prevented by Postmortem Sodium Bicarbonate Injection? Journal of Animal Science, 76: 3010-3015
  • Laemmli, U. K. 1970. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature, 227 (5259): 680–685.
  • Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., 1951. Protein Measurement with the Folin Phenol Reagent. Journal of Biological Chemistry, 193: 265-275.
  • Mukundan, M. K., Antony, P.D., Nair, M.R., 1986. A review on autolysis in fish. In Fisheries Research, 4: 259-269. doi: 10.1016/0165-7836(86)90007-X
  • Paulus, K., Zacharias, R., Robinson, L., Geidel, H., 1979. Kritische betrachtungen zur “Bewetenden prüfung mit skale” als Einem Wesentlichen Verfahren der Sensorich- en Analyse. LWT. 12(1): 52-61.
  • Rodrıguez-G M-N, Sanz Jj, Santos Ja, Otero A, Lopez-G M-L., 2001. Bacteriological Quality of Aquacultured Fresh Water Fish Portions in Prepackaged Trays Stored at 3°C. Journal of Food Protection, 64(9): 1399 -1404.
  • Ruiz-Capillas, C., Moral, A., 2001. Correlation between biochemical and sensory quality indices in hake stored in ice. Journal of Food Science,34: 441–447. doi: 10.1016/S0963-9969(00)00189-7
  • Offer G., Trinick J., 1983. On the Mechanism of Water Holding in Meat:The swelling and shrinking of myofibrils. Meat Science, 80:245–281. doi: 10.1016/0309-1740(83)90013-X
  • Ozogul, F., Ozogul, Y., 2000. Comparisons of methods used for determination of volatile basic nitrogen (TVB-N) in Rainbow trout (Oncorhyncus mykiss). Turkish Journal of Zoology. 24: 113-120.
  • Sen, A.R., Naveena, B.M., Muthukumar, M., Babji, Y., Murthy, T.R.K., 2005. Effect of Chilling, Polyphosphate and Bicarbonate on Quality Characteristics of Broiler Breast Meat British Poultry Science, 46: 451– 456. doi:10.1080/00071660500191072
  • Sigholt,T., Erikson,U., Rustad,T., Johansen,S., Nordtvedt,T.S., Seland, A., 1997. Handlingstress and storage temperature affect meat quality of farmed raised Atlantic salmon (Salmo salar). Journal of Food Science, 62(4): 898-905. doi: 10.1111/j.1365-2621.1997.tb15482.x
  • Sindelar, J. J., Prochaska, F., Britt, J. Smith, G.L., Miller, R.K., Templeman, R., Osburn, W.N., 2003. Strategies to eliminate atypical flavours and aromas in sow loins. 1. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level. Meat Science, 65:1211- 1222. doi: 10.1016/S0309-1740(03)00027-5
  • TUIK, 2011. “GDP” and “Foreign Trade by Years”. http://www.tuik.gov.tr. [Accessed: 19.11.2012].
  • Yang, H.S., Moon, S.S., Jeong, J.Y., Choi, S.G., Joo , S.T., Park. G.B., 2006. Effect of sodium bicarbonate injection in pre-rigor porcine M. Longissimus lumborum on pork quality. Asia-Aust.Jornal of Animal Science,19:898-904.
  • Whyneen, E.J., Bowker, A.L., Grant, A. L., Lamkey, J.M., Fennewalk,K.J., Henson, L., Gerrard, D.E., 2001.Pork quality is affected by early postmortem phosphate and bicarbonate injection. Journal of Food Science, 66: 886–891.doi: 10.1111/j.1365-2621.2001.tb15191.x

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Elif Tuğçe AKSUN

Bahar Karakaya TOKUR

Yayımlanma Tarihi 1 Haziran 2014
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2014Cilt: 31 Sayı: 2

Kaynak Göster

APA AKSUN, E. T. ., & TOKUR, B. K. . (2014). Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage. Ege Journal of Fisheries and Aquatic Sciences, 31(2), 97-104. https://doi.org/10.12714/egejfas.2014.31.2.06