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Doğal Antioksidan Etkili Biberiye ile Sous-Vide Pişirilmiş Gökkuşağı Alabalığının Raf Ömrünün Artırılması: Temel Kalite Kriterleri

Year 2017, Volume: 3 Issue: 2, 69 - 77, 21.08.2017

Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan

https://doi.org/10.17216/limnofish.318327
Cited By: 3

Abstract

Çalışmada,
öğütülmüş biberiye doğal bir antioksidan olarak uygulandı. Yüzeyine toz
halindeki biberiye uygulanan alabalık filetoları, vakumda paketlendikten sonra
sous-vide işlemine tabi tutuldu. Örnekler bozuluncaya kadar beş günde bir
kimyasal kompozisyon, pH, TVB-N, TBARS analizleri ve duyusal değerlendirme
yapıldı. Çalışmada kullanılan gökkuşağı alabalığı filetolarının kül, nem,
protein ve lipid içeriği sırasıyla %1,63±0,11, %78,36±0,18, %16,49±0,20 ve
%3,37±0,30 olarak belirlendi. Taze balık etinin pH değeri 6,29 ± 0,01’di.
RAG'de TVB-N değerleri 12,86 ± 0,15 ile 21,94 ± 0,29 mg/100g arasında tespit
edildi. En yüksek TBARS değeri RAG'de 0,80±0,03 olarak belirlendi. Koku
parametresi, tüm örnekler için panelistlerin bozulma kararı vermesinde
belirleyici oldu. Vakum paketlenmiş taze balık (VFF) 10. günde bozulmuşken,
biberiye ile muamele edilmemiş grup (RUG) 40. günde bozuldu ve biberiye
uygulanan grup (RAG) 45. günde bozuldu. Biberiye muamelesiyle, numunelerin raf
ömrü ve kabul edilebilirliği en az 5 güne kadar uzatılmıştır. Ayrıca, yapılan
duyusal analizlere göre doğal antioksidan olarak uygulanan biberiyenin duyusal
ve beslenme kriterleri açısından olumsuz bir etkisi olmadığı belirlendi.

Keywords

TVB-N TBARS duyusal değerlendirme soğuk depolama bozulma

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Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

Year 2017, Volume: 3 Issue: 2, 69 - 77, 21.08.2017

Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan

https://doi.org/10.17216/limnofish.318327
Cited By: 3

Abstract

In the study, the rosemary was applied as a natural antioxidant
after grinding. Dust ground rosemary were applied on the fillet surface
(0.1% percent of the fillets weight), and then were packaged with
the vacuum and sous-vide processed. Every five days, chemical
composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out
until the spoilage. The ash, moisture, protein, and lipid content of raw
rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%,
respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined
between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was
determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the
decision of panelists for all the samples The vacuum packaged fresh fish (VFF)
was spoiled in the 10th days while, the rosemary untreated group (RUG) was
spoiled in the 40th days, and rosemary applied group (RAG) was spoiled in the
45th days. With the rosemary treatment, the shelf life and acceptability
of the samples was extended to at least 5 days. Also, applied rosemary as the
natural antioxidant had no negative effects with regard to sensory and
nutritional criteria.

Keywords

TVB-N TBARS sensorial assessment chilled storage spoilage

References

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  • Diaz P, Nieto G, Banon S, Garido MD. 2009. Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes. J Food Sci. 74(8):371-376. doi: 10.1111/j.1750-3841.2009.01317.x
  • Diaz P, Garrido MD, Banon S. 2010. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration. Meat Sci. 84(3):538-544. doi: 10.1016/j.meatsci.2009.10.009
  • Diaz P, Garrido MD, Banon S. 2011. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Sci Technol Int. 17(1):31-37. doi: 10.1177/1082013210368744
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  • Diri HA. 2006b. Characterization of essential compositions and determination of antioxidant activity of Salvia candidissima vahl. [Master's Thesis]. Muğla Üniversitesi. 119 s. [in Turkish].
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  • Erkan N, Özden Ö. 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int J Food Sci Tech. 43(9)1507–1727. doi:10.1111/j.1365-2621.2007.01579.x
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  • Fagan JD, Gormley TR. 2005. Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. Eur Food Res Technol. 220(3):299–304. doi: 10.1007/s00217-004-1028-9
  • Fallah AF, Saei-Dehkordi SS, Nematollahi A. 2011. Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). Int J Food Sci Tech. 46 (4):767-773. doi: 10.1111/j.1365-2621.2011.02554.x
  • Fernandez J, Perez-Alvarez AJ, Fernandez-Lopez JA. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem. 59(3):345-353. doi:10.1016/S0308-8146(96)00114-8
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There are 60 citations in total.

Details

Journal Section Research Article
Authors

Soner Çetinkaya

Şengül Bilgin 0000-0003-0391-5428

Ömer Osman Ertan 0000-0002-0543-3214

Publication Date August 21, 2017
Published in Issue Year 2017Volume: 3 Issue: 2

Cite

APA Çetinkaya, S., Bilgin, Ş., & Ertan, Ö. O. (2017). Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria. Journal of Limnology and Freshwater Fisheries Research, 3(2), 69-77. https://doi.org/10.17216/limnofish.318327

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