Yıl 2017, Cilt 3, Sayı 2, Sayfalar 69 - 77 2017-08-21

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria
Doğal Antioksidan Etkili Biberiye ile Sous-Vide Pişirilmiş Gökkuşağı Alabalığının Raf Ömrünün Artırılması: Temel Kalite Kriterleri

Soner ÇETİNKAYA [1] , Şengül BİLGİN [2] , Ömer Osman ERTAN [3]

153 252

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.

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.

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Konular Yaşam Bilimleri
Dergi Bölümü Araştırma Makalesi
Yazarlar

Orcid: http://orcid.org/0000-0003-2877-1248
Yazar: Soner ÇETİNKAYA
E-posta: cetinson_70@hotmail.com
Kurum: Fisheries Research Institute Eğirdir Isparta Türkiye
Ülke: Turkey


Orcid: 0000-0003-0391-5428
Yazar: Şengül BİLGİN
E-posta: sengulb@gmail.com
Ülke: Turkey


Orcid: 0000-0002-0543-3214
Yazar: Ömer Osman ERTAN
E-posta: omerertan@sdu.edu.tr
Ülke: Turkey


Bibtex @araştırma makalesi { limnofish318327, journal = {Journal of Limnology and Freshwater Fisheries Research}, issn = {}, address = {Su Ürünleri Araştırma Enstitüsü}, year = {2017}, volume = {3}, pages = {69 - 77}, doi = {10.17216/limnofish.318327}, title = {Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria}, key = {cite}, author = {BİLGİN, Şengül and ERTAN, Ömer Osman and ÇETİNKAYA, Soner} }
APA ÇETİNKAYA, S , BİLGİN, Ş , ERTAN, Ö . (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. DOI: 10.17216/limnofish.318327
MLA ÇETİNKAYA, S , BİLGİN, Ş , ERTAN, Ö . "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 (2017): 69-77 <http://www.limnofish.org/issue/30923/318327>
Chicago ÇETİNKAYA, S , BİLGİN, Ş , ERTAN, Ö . "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 (2017): 69-77
RIS TY - JOUR T1 - Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria AU - Soner ÇETİNKAYA , Şengül BİLGİN , Ömer Osman ERTAN Y1 - 2017 PY - 2017 N1 - doi: 10.17216/limnofish.318327 DO - 10.17216/limnofish.318327 T2 - Journal of Limnology and Freshwater Fisheries Research JF - Journal JO - JOR SP - 69 EP - 77 VL - 3 IS - 2 SN - -2149-4428 M3 - doi: 10.17216/limnofish.318327 UR - http://dx.doi.org/10.17216/limnofish.318327 Y2 - 2017 ER -
EndNote %0 Journal of Limnology and Freshwater Fisheries Research Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria %A Soner ÇETİNKAYA , Şengül BİLGİN , Ömer Osman ERTAN %T Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria %D 2017 %J Journal of Limnology and Freshwater Fisheries Research %P -2149-4428 %V 3 %N 2 %R doi: 10.17216/limnofish.318327 %U 10.17216/limnofish.318327