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Production of fish paté from pike perch (Sander lucioperca Bogustkaya & Naseka, 1996) and Tench (Tinca tinca L., 1758) and determination of food components. and quality parameters.

Yıl 2005, Cilt: 22 Sayı: 3, 399 - 402, 01.09.2005

Şengül Bilgin Mustafa Ünlüsayın Ali Günlü Levent İzci

Öz

In this study, pike perch and tench have been smoked according to hot smoked method. After hot smoking, filets utilizing as in the shape of fish paté aiming support to the economy. The materials were made fish paté by adding various additive after minced which is belonging to both of unskinned species filet cracks. The chemical compositions and organoleptic analysis of filet cracks and obtained fish paté were made. According to teh study results, chemical composition contents of fresh pike perch and tench were found close to each other. Amount of water content of both species after hot smoking were found decreasing. Protein rates of fish paté which is obtained tench flesh were found significant (P<0,05). It has been determined that, according to organoleptic analysis results, difference between tench fish paté and pike perch fish paté was unimportant (P>0,05). It has been determinated that at the end of the study, quality values didn’t reach that it could be regard as the limit of accestability for refrigerate conditions (+40C±1). It has been concluded that the pike perch and tenchs’ filet cracks could be used as aiming support to the economy by producing fish paté. 

Anahtar Kelimeler

Fish paté hot smoking pike perch tench food component

Kaynakça

  • Anonim., 2003. Fishery Statistics. State Institute of Statistics Prime Ministry Republic of Turkey . No:2937, 50s.
  • AOAC (2002a). Moisture content. 950.46. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2002b). Protein content in meat. 928.08. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2002c). Fat content in meat. 960.39. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2002d). Ashes content. 920.153 Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • Aquerrata, Y., I. Astiasaran, A. Mohino, J. Bello, 2002. Composition of pâtés elaborated with mackerel flesh (Scomber scombrus) and tuna liver (Thunnus thynuss): comparison with commercial fish pâtés. Food Chemistry 77:147–153.
  • Al-Bulushi,I.M., S. Kasapis, H. Al-Oufı, S. Al-Mamarı, 2005. Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science 71; 648–654.
  • Diler, A., A. Becer, 2001. Chemical composition and meat yield of vimba (Vimba vimba tenella, Nordmann, 1840) in Karacaören I Dam Lake (in Turkish). Turk J.Vet. Anim. Sci 25: 87–92.
  • Echarte, M., A. Conchillo, D. Ansorena, I. Astiasaran, 2004. Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish pâtés. Food Chemistry 86: 47–53.
  • Inal, T., 1992. Food Hygiene. Health control of animal foods (in Turkish). İstanbul. 783s.
  • İzci, L., Ö.O. Ertan, 2004. Canges in meat yield and food component of smoked tench (Tinca tinca L., 1758) (in Turkish). Turk J.Vet. Anim. Sci. 28: 1037– 1041.
  • Tekinşen, C., A. Keleş, 1994. The Sensory Analysis of Foods. Selçuk Üniversitesi, Veteriner Fakültesi Yayın Ünitesi. (in Turkish) Konya 77 s.
  • Turhan,S., M. Evren, F. Yazıcı,2001. Shelf life of refrigerated raw anchovy (Engraulis encrasicholus) Patties. E.Ü. J.of Fisheries & Aquatic Sciences, 18 (3–4): 391–398.
  • Ünlüsayın, M., S. Kaleli, H. Gülyavuz, 2001. The Determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science of Food and Aqriculture, 81: 661-664.
  • Tarladgis,B.G., B.M. Watts, M.S. Younathan, L.Jr. Dugan, 1960. A Distillation Method fort he Quantitative Determination of Malonaldehyde in Rancid Foods. J. Amer.Oil Chem. Soc. 37, 44-48.
  • Varlık, C., N. Erkan, Ö. Özden, S. Mol, T. Baygar, 2004. Fish Processing. (in Turkish) İst. Üniv. Yay. No: 4465, Su Ürünleri Fak. No: 7, ISBN: 975–404– 715–4
  • Yanar, Y., H. Fenercioğlu, 1999. The Utilization of carp (Cyprinus carpio) Flesh as Fish Ball (in Turkish). Tr.J.of Vet. And Anim. Sci. 23: 361–365.
  • Yanar, Y., H. Fenercioğlu, 1999. The Utilization of Carp (Cyprinus carpio) Flesh as Fish Ball. (in Turkish) Tr. J.of Vet. And Anim. Sci. 23, 361–365.

Sudak (Sander lucioperca Bogustkaya ve Naseka, 1996) ve Kadife (Tinca tinca L., 1758) Balığından Balık Ezmesi (PAT&#201;) Yapımı, Bazı Kimyasal Bileşenlerin ve Kalite Kriterlerinin Belirlenmesi.

Yıl 2005, Cilt: 22 Sayı: 3, 399 - 402, 01.09.2005

Şengül Bilgin Mustafa Ünlüsayın Ali Günlü Levent İzci

Öz

Araştırmada sudak ve kadife balığının sıcak dumanlama yöntemine göre dumanlandıktan sonra fileto artıklarının ekonomiye katkı amaçlı balık ezmesi şeklinde değerlendirilmesi amaçlanmıştır. Her iki türe ait derisiz fileto artıkları kıyıldıktan sonra çeşitli katkı maddeleri ilavesiyle karıştırılarak balık ezmesi haline getirilmiştir. Fileto artıkları ve elde edilen balık ezmesinin kimyasal kompozisyonları ile duyusal analizleri yapılmıştır. Araştırma bulgularına göre, taze sudak ve kadife balığının kimyasal içerikleri birbirine yakın bulunmuştur. Sıcak dumanlama sonrası her iki türde su içeriğinde azalış saptanmıştır. Bu balıklardan elde edilen balık ezmelerinin kimyasal kompozisyonları incelendiğinde kadife balığının protein oranı (%18,09±0,39) önemli (P0,05) olduğu tespit edilmiştir. Buzdolabı koşullarında (+40C±1) 35 günlük depolama sonucunda ürünün tüketilebilirlik sınırlarını aşmadığı belirlenmiştir. Sudak ve kadife balığının fileto artıklarından balık ezmesi yapılarak ekonomiye yarar sağlayacağı sonucuna varılmıştır

Anahtar Kelimeler

Balık ezmesi sıcak dumanlama sudak balığı kadife balığı besinsel bileşen

Kaynakça

  • Anonim., 2003. Fishery Statistics. State Institute of Statistics Prime Ministry Republic of Turkey . No:2937, 50s.
  • AOAC (2002a). Moisture content. 950.46. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2002b). Protein content in meat. 928.08. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2002c). Fat content in meat. 960.39. Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • AOAC (2002d). Ashes content. 920.153 Official method of analysis (17th ed.). Gaithersburg, Maryland: Association of Official Analytical Chemists.
  • Aquerrata, Y., I. Astiasaran, A. Mohino, J. Bello, 2002. Composition of pâtés elaborated with mackerel flesh (Scomber scombrus) and tuna liver (Thunnus thynuss): comparison with commercial fish pâtés. Food Chemistry 77:147–153.
  • Al-Bulushi,I.M., S. Kasapis, H. Al-Oufı, S. Al-Mamarı, 2005. Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science 71; 648–654.
  • Diler, A., A. Becer, 2001. Chemical composition and meat yield of vimba (Vimba vimba tenella, Nordmann, 1840) in Karacaören I Dam Lake (in Turkish). Turk J.Vet. Anim. Sci 25: 87–92.
  • Echarte, M., A. Conchillo, D. Ansorena, I. Astiasaran, 2004. Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish pâtés. Food Chemistry 86: 47–53.
  • Inal, T., 1992. Food Hygiene. Health control of animal foods (in Turkish). İstanbul. 783s.
  • İzci, L., Ö.O. Ertan, 2004. Canges in meat yield and food component of smoked tench (Tinca tinca L., 1758) (in Turkish). Turk J.Vet. Anim. Sci. 28: 1037– 1041.
  • Tekinşen, C., A. Keleş, 1994. The Sensory Analysis of Foods. Selçuk Üniversitesi, Veteriner Fakültesi Yayın Ünitesi. (in Turkish) Konya 77 s.
  • Turhan,S., M. Evren, F. Yazıcı,2001. Shelf life of refrigerated raw anchovy (Engraulis encrasicholus) Patties. E.Ü. J.of Fisheries & Aquatic Sciences, 18 (3–4): 391–398.
  • Ünlüsayın, M., S. Kaleli, H. Gülyavuz, 2001. The Determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science of Food and Aqriculture, 81: 661-664.
  • Tarladgis,B.G., B.M. Watts, M.S. Younathan, L.Jr. Dugan, 1960. A Distillation Method fort he Quantitative Determination of Malonaldehyde in Rancid Foods. J. Amer.Oil Chem. Soc. 37, 44-48.
  • Varlık, C., N. Erkan, Ö. Özden, S. Mol, T. Baygar, 2004. Fish Processing. (in Turkish) İst. Üniv. Yay. No: 4465, Su Ürünleri Fak. No: 7, ISBN: 975–404– 715–4
  • Yanar, Y., H. Fenercioğlu, 1999. The Utilization of carp (Cyprinus carpio) Flesh as Fish Ball (in Turkish). Tr.J.of Vet. And Anim. Sci. 23: 361–365.
  • Yanar, Y., H. Fenercioğlu, 1999. The Utilization of Carp (Cyprinus carpio) Flesh as Fish Ball. (in Turkish) Tr. J.of Vet. And Anim. Sci. 23, 361–365.
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Şengül Bilgin

Mustafa Ünlüsayın

Ali Günlü

Levent İzci

Yayımlanma Tarihi 1 Eylül 2005
Gönderilme Tarihi 7 Aralık 2015
Yayımlandığı Sayı Yıl 2005Cilt: 22 Sayı: 3

Kaynak Göster

APA Bilgin, Ş. ., Ünlüsayın, M. ., Günlü, A. ., İzci, L. . (2005). Sudak (Sander lucioperca Bogustkaya ve Naseka, 1996) ve Kadife (Tinca tinca L., 1758) Balığından Balık Ezmesi (PATÉ) Yapımı, Bazı Kimyasal Bileşenlerin ve Kalite Kriterlerinin Belirlenmesi. Ege Journal of Fisheries and Aquatic Sciences, 22(3), 399-402.