Year 2018, Volume 4 , Issue 3, Pages 146 - 153 2018-12-27

Effects of Ice Prepared with Walnut Green Husks Extract on the Quality Properties of the Rainbow Trout (Oncorhynchus mykiss) Fillets
Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi

Emre YAVUZER [1]


In  this study, the sensory, chemical and microbiological effects of icing with walnut green husk extract on rainbow trout fillet were investigated during 25 days of storage. Based on the results of sensory analysis, the deterioration limit was exceeded on the 14th day in the control group and on the 18th day in fish stored on ice with walnut shell. Considering all storage days in the study, it was observed that icing with walnut green husk caused significant reduction (p<0.05) on Enterobacteriaceae, Total Aerobic Mesophilic and Total Aerobic Psicrophilic bacteria. In addition, significant low values of icing with walnut green husk on TVB-N (total volatile basic nitrogen), TBA (thiobarbituric acid) and pH values were obtained. Thus, it can be concluded that waste green husk might be recommended for high storage period as a preservative for fish fillets.

Bu çalışmada ceviz yeşil kabuğu ilaveli buzun 25 günlük depolama süresince gökkuşağı alabalığı filetoları üzerindeki duyusal, kimyasal ve mikrobiyolojik etkileri incelenmiştir. Duyusal analiz sonuçlarına dayalı olarak, kontrol grubunda 14. günde, ceviz kabuğu ilaveli buzda depolanan balıklarda ise 18. günde bozulma limiti aşılmıştır. Çalışmada tüm depolama günleri dikkate alındığında ceviz kabuğu ilaveli buzun Enterobacteriaceae, Toplam Aerobik Mezofilik ve Toplam Aerobik Psikrofilik bakteriler üzerinde önemli düzeyde (p<0.05) düşüşlere yol açtığı gözlenmiştir. Ayrıca TVB-N (toplam uçucu bazik azot), TBA (tiyobarbitürik asit) ve pH seviyelerinin ceviz kabuğu ilaveli buzda depolama süresince geleneksel buza göre önemli seviyede (p<0.05) düşük seyretmesi atık ceviz yeşil kabuklarının balık muhafazasında koruyucu olarak kullanılabileceğini göstermiştir.
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Primary Language tr
Subjects Science
Published Date December 2018
Journal Section Research Article
Authors

Orcid: 0000-0002-9192-713X
Author: Emre YAVUZER (Primary Author)
Institution: AHİ EVRAN ÜNİVERSİTESİ, KAMAN MESLEK YÜKSEKOKULU, GIDA İŞLEME BÖLÜMÜ
Country: Turkey


Dates

Publication Date : December 27, 2018

Bibtex @research article { limnofish425867, journal = {Journal of Limnology and Freshwater Fisheries Research}, issn = {}, eissn = {2149-4428}, address = {}, publisher = {Egirdir Fisheries Research Institute}, year = {2018}, volume = {4}, pages = {146 - 153}, doi = {10.17216/limnofish.425867}, title = {Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi}, key = {cite}, author = {YAVUZER, Emre} }
APA YAVUZER, E . (2018). Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi. Journal of Limnology and Freshwater Fisheries Research , 4 (3) , 146-153 . DOI: 10.17216/limnofish.425867
MLA YAVUZER, E . "Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi". Journal of Limnology and Freshwater Fisheries Research 4 (2018 ): 146-153 <http://www.limnofish.org/en/issue/41345/425867>
Chicago YAVUZER, E . "Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi". Journal of Limnology and Freshwater Fisheries Research 4 (2018 ): 146-153
RIS TY - JOUR T1 - Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi AU - Emre YAVUZER Y1 - 2018 PY - 2018 N1 - doi: 10.17216/limnofish.425867 DO - 10.17216/limnofish.425867 T2 - Journal of Limnology and Freshwater Fisheries Research JF - Journal JO - JOR SP - 146 EP - 153 VL - 4 IS - 3 SN - -2149-4428 M3 - doi: 10.17216/limnofish.425867 UR - https://doi.org/10.17216/limnofish.425867 Y2 - 2018 ER -
EndNote %0 Journal of Limnology and Freshwater Fisheries Research Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi %A Emre YAVUZER %T Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi %D 2018 %J Journal of Limnology and Freshwater Fisheries Research %P -2149-4428 %V 4 %N 3 %R doi: 10.17216/limnofish.425867 %U 10.17216/limnofish.425867
ISNAD YAVUZER, Emre . "Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi". Journal of Limnology and Freshwater Fisheries Research 4 / 3 (December 2018): 146-153 . https://doi.org/10.17216/limnofish.425867
AMA YAVUZER E . Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi. Journal of Limnology and Freshwater Fisheries Research. 2018; 4(3): 146-153.
Vancouver YAVUZER E . Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi. Journal of Limnology and Freshwater Fisheries Research. 2018; 4(3): 153-146.