BibTex RIS Kaynak Göster

Tuzlanmış barbun balığı (Mullus barbatus L., 1758)'nın vakum paketlenerek +4ºC'de depolanması sırasında oluşan kalite değişimleri.

Yıl 2008, Cilt: 25 Sayı: 2, 101 - 104, 01.06.2008

Bahar Gümüş Ramazan İkiz Mustafa Ünlüsayin Hayri Gülyavuz

Öz

Anahtar Kelimeler

-

Kaynakça

  • Anonymous. 1994. Merck Microbiology Manual, Published by Merck, Germany, 347 p.
  • Arashisar, S., O. Hisar, M. Kaya, and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97: 209-214.
  • Arık Çolakoğlu, F. 2004. The effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp.) (In Turkish). Turkish Journal of Veterinary and Animal Sciences 28: 239-247.
  • Arslan, A., C. Çelik, G. Gönülalan-Ateş, A. Kök, and A. Kaya. 1997. Analysis of Microbiological and Chemical Qualities of Vacuumed and Unvacuumed Mirror carp (Cyprinus carpino L.) Pastrami (In Turkish). Turkish Journal of Veterinary and Animal Sciences 21: 23-29.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pretreatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bellagha, S., A. Sahli, A. Farhat, N. Kechaou, and A. Glenza. 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modelling. Journal of Food Engineering 78: 947-952.
  • Chouliara, I., I.N. Savvaidis, N. Panagiotakis, and M.G. Kontominas. 2004. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology 21: 351-359.
  • Connell, J. 1995. Methods of assessing and selecting for quality. In: Control of Fish Quality. 4th edn. Oxford: Fishing News Books. 135-164.
  • Goulas, A.E., and M.G. Kontominas. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 93: 511-520.
  • Gökoğlu, N., H. Gün, and C. Varlık. 1994. Determination of the preservation time of salted trout Oncorhynchus mykiss (Walbaum, 1792) (In Turkish). Istanbul University, Journal of Fisheries and Aquatic Sciences 1-2: 174- 180.
  • Guillen, M.D., and A. Ruiz. 2004. Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance. Food Chemistry 86: 297-304.
  • Gülyavuz, H., M. Ünlüsayın. 1999. Seafood Processing Technology (In Turkish). Şahin press, Ankara, 364 s.
  • Horner, W.F.A. 1997. Salting. In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Chapman &Hall Publishers, UK. Pp:32-72.
  • Inal, T. 1992. Food Hygiene. Health control of animal foods (in Turkish). İstanbul. 783s.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Jeevanandam, K., A. Kakatkar, S.N. Doke, D.R. Bongiwar, and V. Venugopal. 2001. Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice. Food Research International 34: 739-746.
  • Karaçam, H., S. Kutlu, and S. Köse. 2002. Effect of salt concentrations and temperature on the quality and shelf life of brined anchovies. International Journal of Food Science and Technology 37: 19-28.
  • Özogul, F., A. Polat, and Y. Özogul. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49-57.
  • Pascual, M., V. Calderón. 2000. Recuento de microorganismos aerobios mesófilos revivificables. In: Díaz de Santos (Ed.), Microbiología Alimentaria, Madrid, pp. 13-15.
  • Refai, M.K. 1979. Manual of Food Quality Control, 4. Microbiology Analysis. Food and Agriculture Organization of the United Nations, Rome.
  • Ruiz-Capillas, C., and A. Moral. 2001. Residual effect of CO2 on hake (Merluccius merluccius) stored in modified and controlled atmospheres. European Food Research and Technology 212: 413-420.
  • Sivertsvik, M., W.K. Jeksrud, and J.T. Rosnes. 2002. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37: 107-127.
  • Truelstrup, L., T. Gill, and H. Huss. 1995. Effect of salt and storage temperature on chemical, microbiological activity on quality of cold- smoked salmon. Food Research International 28: 123-130.
  • Turkish Statistical Instute (Turkstat). 2005. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Varlık, C., M. Uğur, N. Gökoğlu, and H. Gün. 1993. Principle and Methods of Quality Control in Sea Products (In Turkish). Gıda Teknolojisi Dergisi Yayın No:17, İstanbul, 174.
  • Whitehead, P.L.P., M.L. Bauchot, and J.C. Hureau. 1986. Fishes of the North- eastern Atlantic and the Mediterranean. Volume II, UNESCO, Rome, Italy. pp. 877-882.

Quality Changes of Salted Red Mullet (Mullus barbatus L., 1758) During Vacuum Packaged Stored at +4ºC.

Yıl 2008, Cilt: 25 Sayı: 2, 101 - 104, 01.06.2008

Bahar Gümüş Ramazan İkiz Mustafa Ünlüsayin Hayri Gülyavuz

Öz

Tuzlanmış barbun balığı (Mullus barbatus L., 1758)’nın vakum paketlenerek +4ºC’de depolanması sırasında oluşan kalite değişimleri. Bu çalışmada, taze ve %20’lik tuz çözeltisi ile tuzlanmış barbun balığı (Mullus barbatus L., 1758) vakum paketlenerek +4±0,5 ºC’de depolanmış ve depolama sırasında meydana gelen kimyasal ve mikrobiyal değişimleri incelenmiştir. Depolama süresince toplam uçucu bazik azot (TVB-N), tiyobarbiturik asit sayısı (TBA), pH, toplam mezofilik aerob bakteri sayımı, koliform bakteri sayımı ve maya-küf analizleri yapılmıştır. Taze ve tuzlanmış örneklerde depolama sırasında pH, TBA ve TVB-N değerlerindeki farklılıklar istatistiki olarak önemli (p

Anahtar Kelimeler

Barbun tuzlama raf ömrü kalite depolama

Kaynakça

  • Anonymous. 1994. Merck Microbiology Manual, Published by Merck, Germany, 347 p.
  • Arashisar, S., O. Hisar, M. Kaya, and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97: 209-214.
  • Arık Çolakoğlu, F. 2004. The effects of processing techniques on microflora of roach (Rutilus rutilus) and whitefish (Coregenus sp.) (In Turkish). Turkish Journal of Veterinary and Animal Sciences 28: 239-247.
  • Arslan, A., C. Çelik, G. Gönülalan-Ateş, A. Kök, and A. Kaya. 1997. Analysis of Microbiological and Chemical Qualities of Vacuumed and Unvacuumed Mirror carp (Cyprinus carpino L.) Pastrami (In Turkish). Turkish Journal of Veterinary and Animal Sciences 21: 23-29.
  • Aubourg, S.P., and M. Ugliano. 2002. Effect of brine pretreatment on lipid stability of frozen horse mackerel (Trachurus trachurus). European Food Research and Technology 215: 91-95.
  • Bellagha, S., A. Sahli, A. Farhat, N. Kechaou, and A. Glenza. 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modelling. Journal of Food Engineering 78: 947-952.
  • Chouliara, I., I.N. Savvaidis, N. Panagiotakis, and M.G. Kontominas. 2004. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology 21: 351-359.
  • Connell, J. 1995. Methods of assessing and selecting for quality. In: Control of Fish Quality. 4th edn. Oxford: Fishing News Books. 135-164.
  • Goulas, A.E., and M.G. Kontominas. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry 93: 511-520.
  • Gökoğlu, N., H. Gün, and C. Varlık. 1994. Determination of the preservation time of salted trout Oncorhynchus mykiss (Walbaum, 1792) (In Turkish). Istanbul University, Journal of Fisheries and Aquatic Sciences 1-2: 174- 180.
  • Guillen, M.D., and A. Ruiz. 2004. Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance. Food Chemistry 86: 297-304.
  • Gülyavuz, H., M. Ünlüsayın. 1999. Seafood Processing Technology (In Turkish). Şahin press, Ankara, 364 s.
  • Horner, W.F.A. 1997. Salting. In: Fish Processing Technology Preservation of Fish by Curing (edited by G.M. Hall). Chapman &Hall Publishers, UK. Pp:32-72.
  • Inal, T. 1992. Food Hygiene. Health control of animal foods (in Turkish). İstanbul. 783s.
  • Ismail, N., and M. Wootton. 1992. Fish salting and drying: a review. Asean Food Journal 7: 175-183.
  • Jeevanandam, K., A. Kakatkar, S.N. Doke, D.R. Bongiwar, and V. Venugopal. 2001. Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice. Food Research International 34: 739-746.
  • Karaçam, H., S. Kutlu, and S. Köse. 2002. Effect of salt concentrations and temperature on the quality and shelf life of brined anchovies. International Journal of Food Science and Technology 37: 19-28.
  • Özogul, F., A. Polat, and Y. Özogul. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85: 49-57.
  • Pascual, M., V. Calderón. 2000. Recuento de microorganismos aerobios mesófilos revivificables. In: Díaz de Santos (Ed.), Microbiología Alimentaria, Madrid, pp. 13-15.
  • Refai, M.K. 1979. Manual of Food Quality Control, 4. Microbiology Analysis. Food and Agriculture Organization of the United Nations, Rome.
  • Ruiz-Capillas, C., and A. Moral. 2001. Residual effect of CO2 on hake (Merluccius merluccius) stored in modified and controlled atmospheres. European Food Research and Technology 212: 413-420.
  • Sivertsvik, M., W.K. Jeksrud, and J.T. Rosnes. 2002. A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37: 107-127.
  • Truelstrup, L., T. Gill, and H. Huss. 1995. Effect of salt and storage temperature on chemical, microbiological activity on quality of cold- smoked salmon. Food Research International 28: 123-130.
  • Turkish Statistical Instute (Turkstat). 2005. Fishery Statistics. Ministry of Agriculture and Rural Affair. Ankara, Turkey.
  • Varlık, C., M. Uğur, N. Gökoğlu, and H. Gün. 1993. Principle and Methods of Quality Control in Sea Products (In Turkish). Gıda Teknolojisi Dergisi Yayın No:17, İstanbul, 174.
  • Whitehead, P.L.P., M.L. Bauchot, and J.C. Hureau. 1986. Fishes of the North- eastern Atlantic and the Mediterranean. Volume II, UNESCO, Rome, Italy. pp. 877-882.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Bahar Gümüş

Ramazan İkiz

Mustafa Ünlüsayin

Hayri Gülyavuz

Yayımlanma Tarihi 1 Haziran 2008
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2008Cilt: 25 Sayı: 2

Kaynak Göster

APA Gümüş, B. ., İkiz, R. ., Ünlüsayin, M. ., Gülyavuz, H. . (2008). Quality Changes of Salted Red Mullet (Mullus barbatus L., 1758) During Vacuum Packaged Stored at +4ºC. Ege Journal of Fisheries and Aquatic Sciences, 25(2), 101-104.