Bazı Organi?k Asi?tleri?n Eğrez Balığının (Vimbia Vimbia Tenella) Kali?tesi?ne Etki?si?
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Dosyalar
Tarih
2003 Nisan
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırma, dumanlama öncesi yapılan tuzlama işleminde, salamuraya benzoik, sorbik ve laktik asit ilavesinin Eğrez balığının (Vimbia vimbia tenella) kalitesine etkisini belirlemek amacıyla yapıldı. Bu amaçla balıklar, %20 oranında yalnızca tuz içeren salamurada (kontrol) ve %0.5 benzoik asit, %0.1 sorbik asit, %0.03 laktik asit içeren %20'lik salamuralarda 4°C'de 10 saat süreyle salamura işlemine tabi tutuldu. Bu işlemi takiben, 30°C'de 1/2 saat, 50°C ve 80°C'de birer saat olmak üzere toplam iki buçuk saat süreyle dumanlandı. Araştırmada kullanılan balıklar işleme alınmadan önce kimyasal ve mikrobiyolojik özelliideri bakımından incelendi. Dumanlama işlemi sonrası balıklar vakumlanarak ambalajlandi. Muhafaza süresinin 1., 7., 14., 22., 30. ve 45. günlerinde kimyasal, mikrobiyolojik ve duyusal analizlere tabi tutuldu. Dumanlama oncesi salamuraya ilave edilen organik asitlerin numunelerin pH değerini (P<0.001) ve Staphylococcus-Micrococcus (P<0.001) mikroorganizma sayısını önemli düzeyde düşürdüğü, TTBA değerlerini (P<0.001) yükselttiği tespit edildi. Laktik asit uygulamasının toplam psikrofilik aerobik (P<0.001), koliform bakteriler (P<0.001), lezzet (P<0.01), tekstür (P<0.001, P<0.05) ve genel beğeni (P<0.05) bakımından diğer asitlere göre daha etkili olduğu belirlendi. Sorbik asit uygulamasının TVB-N değerini düşürdüğü (P<0.001), laktik asitle en yüksek renk ve görünüş puanı aldığı tespit edildi. Benzoik asit uygulamasının araştırma süresince önemli bir etkisinin olmadığı saptandı. Sonuç olarak, dumanlama öncesi yapılan tuzlama işleminde, salamurada laktik asit kullanımının balıkların kalitesi ve raf ömrü üzerinde benzoik ve sorbik aside göre daha iyi etki verdiği tespit edildi.
In this investigation, it was carried out to determine the effect of benzoic, sorbic and lactic acide added to picking solution before smoking on the quality of Eğrez fish (Vimbia vimbia tenella). For this purpose, the fish were kept in four different pickling solutions for 10 h at 4°C. The first contained only 20% NaCl solution (control) and the others contained 20% NaCl with 0.5% benzoic acide, 0.1% sorbic acide and 0.03% lactic acide. The fish were smoked at 30°C for 30 min, 1 h at 50°C and 1 h at 80°C. Afterwards, the fish were vacuum packaged and stored at 4°C for 45 days. The samples were analyzed for chemical, microbiological, and organoleptical properties on days 1st, 7th, 14th, 22h, 30th and 45th during storage. The fish were analyzed for chemical and microbiological propetrties before salting. It was determined that organic acid added to pickling solution before salting caused to decrease in pH values (P<0.001) and in numbers of Staphylococcus-Micrococcus (P<0.001). However, a significant increase was observed in TBA values (P<0.001) of the samples Lactic acide application was more effective on total psycrophilic aerobic microorganisms (P<0.001), coliform bacteria (P<0.001), flavor (P<0.01), texture (P<0.001, P<0.05), and overall acceptability (P<0.05) than the others. Sorbic acide application caused to decrease in TVB-N levels. Sorbic and lactic acide groups received the highest color No significant effect of benzoic acide application was found on the quality during the storage period. In conclusion, it was determined that use of lactic acide in pickling before smoking has positive effects on the quality and shelf-life fish than the sorbic and benzoic acide.
In this investigation, it was carried out to determine the effect of benzoic, sorbic and lactic acide added to picking solution before smoking on the quality of Eğrez fish (Vimbia vimbia tenella). For this purpose, the fish were kept in four different pickling solutions for 10 h at 4°C. The first contained only 20% NaCl solution (control) and the others contained 20% NaCl with 0.5% benzoic acide, 0.1% sorbic acide and 0.03% lactic acide. The fish were smoked at 30°C for 30 min, 1 h at 50°C and 1 h at 80°C. Afterwards, the fish were vacuum packaged and stored at 4°C for 45 days. The samples were analyzed for chemical, microbiological, and organoleptical properties on days 1st, 7th, 14th, 22h, 30th and 45th during storage. The fish were analyzed for chemical and microbiological propetrties before salting. It was determined that organic acid added to pickling solution before salting caused to decrease in pH values (P<0.001) and in numbers of Staphylococcus-Micrococcus (P<0.001). However, a significant increase was observed in TBA values (P<0.001) of the samples Lactic acide application was more effective on total psycrophilic aerobic microorganisms (P<0.001), coliform bacteria (P<0.001), flavor (P<0.01), texture (P<0.001, P<0.05), and overall acceptability (P<0.05) than the others. Sorbic acide application caused to decrease in TVB-N levels. Sorbic and lactic acide groups received the highest color No significant effect of benzoic acide application was found on the quality during the storage period. In conclusion, it was determined that use of lactic acide in pickling before smoking has positive effects on the quality and shelf-life fish than the sorbic and benzoic acide.
Açıklama
Anahtar Kelimeler
Balık, Organik Asit, Dumanlama, Muhafaza, Kalite, Fish, Organic Acid, Smoking, Storage, Quality
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
19
Sayı
3-4
Künye
Güner, A., Doğruer, Y., Diler, A., Işıklı, B. I., (2003). Bazı Organi̇k Asi̇tleri̇n Eğrez Balığının (Vimbia Vimbia Tenella) Kali̇tesi̇ne Etki̇si̇. Eurasian Journal of Veterinary Sciences, 19(3-4), 27-34.
