Sıcak Dumanlamanın Eğrez Balığının (Vimba Vimba Tenella) Kalitesine Etkisi
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Dosyalar
Tarih
2002
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Özet: Çalışmada, sıcak dumanlama uygulamasının Eğrez balığının (Vimba vimba tenella) kimyasal, mikrobiyolojik ve du- yusal kalitesine etkisini belirlemek amaçlandı. Bu amaçla, baliklar % 17'lik salamurada 12 saat bekletildikten sonra, 30 C'de 1/2 sant, 50° C ve 80° C'de birer saat olmak üzere toplam iki buçuk saat süreyle dumanlama işlemine tabi tutulduktan sonra vakumlanarak 421 C'de depolandi. Dumanlanmış Eğrez balıklarının kimyasal, mikrobiyolojik ve duyusal analizleri de- polamanın 1, 7, 14, 21, 28. ve 43. günlerinde yapıldı. Ayrıca, araştırmada kullanılan balıklanın tuzlama öncesi ve son- rasındaki bazı kimyasal ve mikrobiyolojik özellikleri de belirlendi. Tuzlama işlemi neticesinde numunelerin tuz ve külmik tarlan Be TBA değerlerinde önemli düzeyde (p < 0.001, p < 0.01) artış saptandi. Dumanlama işlemi sonucunda numunelerin rutubet, yağ, protein ve kül miktarlarında, cl*delta ve tuzlanmış balıklara göre önemli derecede (p<0.001, p < 0.05 ) farklılıklar or taya çıktı. Tuzlama işlemi sonucunda toplam mezofilik aerobik mikroorganizma (TMA) ve koliform bakteri sayısında azalma ( p < 0.001 p < 0 ), Micrococcus Staphylococcus bakteri sayısında ise artışlar (p < 0.001) tespit edildi. Dumanlamaya bağl olarak TMA mikroorganizma sayısında önemli artış (p < 0.001) , Micrococcus Staphylococcus bakteri ve maya-küf sa- yısında da önemli azalma (p < 0.001) gözlemlendi. Depolama sırasında numunelerin mikrobiyolojik değerlerinde stan- dartlarda öngörülen değerlerin üzerinde üremeler tespit edilmesine rağmen balıkların duyusal özellikleri yaklaşık 43 gün sü reyle tüketim için uygun bulundu. Sonuçta, sicak dumanlama uygulamasıyla, Eğrez balığının taze tüketimine alternatif olarak, farklı tat ve aromada bir ürün elde edildi ve 4°C'de muhafazasıyla tüketilebilirlik özelliğini yaklaşık 43 gün koruduğu ortaya konuldu.
Summary: In this investigation, it was aimed to determine the effects of hot smoking on the chemical, microbiological and organoleptical quality characteristics of Eğrez Fish (Vimbia vimbia tenella). For this purpose, the fish was dipped in brine (containing 17% NaCl) for twelve hours, and then they were smoked at 30 deg * C for 1/2 hour, and one hour at 50°C and at one hour at 80 deg * C afterwards they were vacuum packaged and stored at 4 plus/minus 1 deg C. Smoked fish were analyzed for chemical, mic- robiological and organoleptical on the 1st, 7th, 14th, 21a : 28th, and 43rd, On the other hand the fish were analyzed for de- termining some chemical and microbiological charactersitics before and after salting. Important increases were seen in the ash and salt content and TBA value of fish after salting process (p<0.001, p < 0.01 ) Following the smoking process, mo- isture, fat, protein, and ash content of smoked fish showed differences in important degrees related to raw and salted fish (p < 0.001p < 0.05) . After salting process, it was determined that Micrococcus - Staphylococcus were increased (p < 0.001) although total mesophilic aerobic and coliform bacteria count were decreased ( p < 0.001 , p < 0.05 ) Related to smoking pro- cess total mesophilic aerobic count increased (p < 0.001) eventhough Micrococcus Staphylococcus and yeast-mould co- unts decreased (p < 0.001) . It was determined that sensory properties of the samples were found acceptable to consume nearly 43 days period eventhough microbiological numbers of the samples were higher than values stated in the standard In conclusion, with application of hot smoking process a product alterate to raw consume of Egrez fish was obtained with different taste and aroma and stored safely at 4°C for 43 days.
Summary: In this investigation, it was aimed to determine the effects of hot smoking on the chemical, microbiological and organoleptical quality characteristics of Eğrez Fish (Vimbia vimbia tenella). For this purpose, the fish was dipped in brine (containing 17% NaCl) for twelve hours, and then they were smoked at 30 deg * C for 1/2 hour, and one hour at 50°C and at one hour at 80 deg * C afterwards they were vacuum packaged and stored at 4 plus/minus 1 deg C. Smoked fish were analyzed for chemical, mic- robiological and organoleptical on the 1st, 7th, 14th, 21a : 28th, and 43rd, On the other hand the fish were analyzed for de- termining some chemical and microbiological charactersitics before and after salting. Important increases were seen in the ash and salt content and TBA value of fish after salting process (p<0.001, p < 0.01 ) Following the smoking process, mo- isture, fat, protein, and ash content of smoked fish showed differences in important degrees related to raw and salted fish (p < 0.001p < 0.05) . After salting process, it was determined that Micrococcus - Staphylococcus were increased (p < 0.001) although total mesophilic aerobic and coliform bacteria count were decreased ( p < 0.001 , p < 0.05 ) Related to smoking pro- cess total mesophilic aerobic count increased (p < 0.001) eventhough Micrococcus Staphylococcus and yeast-mould co- unts decreased (p < 0.001) . It was determined that sensory properties of the samples were found acceptable to consume nearly 43 days period eventhough microbiological numbers of the samples were higher than values stated in the standard In conclusion, with application of hot smoking process a product alterate to raw consume of Egrez fish was obtained with different taste and aroma and stored safely at 4°C for 43 days.
Açıklama
Anahtar Kelimeler
Eğrez Balığı, Dumanlama, Muhafaza, Kalite, Vimba, Smoking Storage, Quality
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
18
Sayı
3-4
Künye
Güner, A., Doğruer, Y., Diler, A., Işıklı, B. I., (2002). Sıcak Dumanlamanın Eğrez Balığının (Vimba Vimba Tenella) Kalitesine Etkisi. Eurasian Journal of Veterinary Sciences, 18(3-4), 71-77.
