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Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

Yıl 2021, Cilt: 17 Sayı: 2, 255 - 266, 01.06.2021
https://doi.org/10.22392/actaquatr.798584

Öz

This study aimed to determine the changes in the quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during the cold storage (4±1 °C). Saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids dominant in meagre fish were found to be palmitic acid, oleic acid, and linoleic acid, respectively. pH values fluctuated during storage in sous vide samples. It was determined that total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and trimethylamine nitrogen (TMA-N) values did not exceed the limit values during the storage period in the Control SV, Rosemary SV, and Oregano SV groups. The total number of mesophilic aerobic bacteria (TMAB) and total psychrophilic aerobic bacteria (TPAB) on the 42nd day did not exceed the limit values in the Control SV, Rosemary SV, and Oregano SV groups. During the cold storage, lactic acid bacteria, yeast, and mold were not detected in sous-vide cooked groups. It has been determined that rosemary and oregano extracts improve the sensory quality of the product in taste and smell. 

Destekleyen Kurum

Süleyman Demirel University Scientific Research Projects Coordination Unit

Proje Numarası

5087-D1-17

Teşekkür

Süleyman Demirel University Scientific Research Projects Coordination Unit

Kaynakça

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Bitki özütlerinin Sous Vide Uygulamasında Sarıağız Balığı (Argyrosomus regius) Filetolarının Kalite Özelliklerine Etkisi

Yıl 2021, Cilt: 17 Sayı: 2, 255 - 266, 01.06.2021
https://doi.org/10.22392/actaquatr.798584

Öz

Bu çalışmada, sarıağız balığı (Argyrosomus regius) filetolarının biberiye ve kekik özütleri ile muamele edilerek sous vide teknolojisinin uygulanması, soğuk muhafaza (4±1 °C) sürecindeki bazı kalite özelliklerindeki değişimlerin belirlenmesi amaçlanmıştır. Doymuş yağ asitleri, tekli doymamış yağ asitleri ve çoklu doymamış yağ asitlerinin içinde baskın yağ asitlerinin sırasıyla palmitik asit, oleik asit ve linoleik asit olduğu tespit edilmiştir. Sous vide uygulanmış örneklerde pH değerleri muhafaza süresince dalgalı bir seyir izlemiştir. Toplam uçucu bazik azot (TVB-N), tiyobarbitürik asit (TBA) ve trimetilamin azot (TMA-N) değerlerinin, sous vide uygulanan Kontrol SV, Biberiye SV ve Kekik SV gruplarında muhafaza süresince limit değerleri aşmadığı saptanmıştır. Kontrol SV, Biberiye SV ve Kekik SV gruplarında 42. gün toplam mezofilik aerobik bakteri (TMAB) sayısı ve toplam psikrofilik aerobik bakteri (TPAB) sayısı limit değerlerini aşmamıştır. Depolama süresince sous vide uygulanan gruplarda laktik asit bakterileri, maya ve küf tespit edilmemiştir. Biberiye ve kekik özütlerinin tat ve koku açısından ürünün duyusal kalitesini geliştirdiği belirlenmiştir. 

Proje Numarası

5087-D1-17

Kaynakça

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  • Martelli, R., Zotte, A.D., Bonelli, A., Lupi, P., Franci, O.,  Parisi, G. (2013). Macronutrient and fatty acid (Argyrosomus regius) fillets profiles of meagre as influenced by harvesting time and boiling. Italian Journal of Animal Science, 12(88), 538-545.
  • Martelli, R., Zotte, A.D., Bonelli, A., Lupi, P., Franci, O.,  Parisi, G. (2013). Macronutrient and fatty acid (Argyrosomus regius) fillets profiles of meagre as influenced by harvesting time and boiling. Italian Journal of Animal Science, 12(88), 538-545.
  • Mesa, S.G, Suárez, M.D., Rincón Cervera, M.A., Guil Guerrero, J.L., González, G., Cárdenas, S. & García Gallego, M. (2014). Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture. Grasas Aceites, 65(1), 1-9.
  • Mol, S.,  Özturan, S. (2009). Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheries Sciences, 3(1), 68-75.
  • Mol, S.,  Özturan, S. (2009). Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheries Sciences, 3(1), 68-75.
  • Mol, S., Özturan, S.,  Cosansu, S. (2012). Determination of the quality and shelf life of sous vide packaged bonito (Sarda Sarda, Bloch, 1793) stored at 4 and 12 ºC. Journal of Food Quality, 35(2), 137–143.
  • Mol, S., Özturan, S.,  Cosansu, S. (2012). Determination of the quality and shelf life of sous vide packaged bonito (Sarda Sarda, Bloch, 1793) stored at 4 and 12 ºC. Journal of Food Quality, 35(2), 137–143.
  • Monfort, M.C. (2010). Present market situation and prospects of sarıağız balığı (Argyrosomus regius), as an emerging species in Mediterranean aquaculture, Food and Agriculture Organization of The United Nations, http://www.fao.org/docrep/013/i1675e/i1675e.pdf (Last access date: 27.05.2019).
  • Nicholas, T. A. (2003). Antimicrobial Use of Native and Enzymatically Degraded Chitosans for Seafood Aplications. (MSc. Thesis, The University of Maine, Maine).
  • Nieva-Echevarria, B., Manzanos, M.J., Goicoechea, E. & Guillén, M.D. (2017). Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass. Food Research International, 99(1), 630–640.
  • Nieva-Echevarria, B., Manzanos, M.J., Goicoechea, E. & Guillén, M.D. (2017). Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass. Food Research International, 99(1), 630–640.
  • Nissen, L. R., Byrne, D.V., Bertelsen, G., & Skibsted, L. H. (2004). The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science, 68(3), 485–495.
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  • Öksüz, A., Alkan, Ş.B., Taşkın, H.,  Ayrancı, M. (2017). Yaşam boyu sağlıklı ve dengeli beslenme için balık tüketiminin önemi. Food and Health, 4(1), 43-62. [in Turkish].
  • Öksüz, A., Alkan, Ş.B., Taşkın, H.,  Ayrancı, M. (2017). Yaşam boyu sağlıklı ve dengeli beslenme için balık tüketiminin önemi. Food and Health, 4(1), 43-62. [in Turkish].
  • Özden, Ö.,  Erkan, N. (2006). Effect of different packing methods on the shelf life of marinated rainbow trout. Archiv fur Lebensmittelhygiene. 57, 69–75.
  • Özden, Ö.,  Erkan, N. (2006). Effect of different packing methods on the shelf life of marinated rainbow trout. Archiv fur Lebensmittelhygiene. 57, 69–75.
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  • Ramos F.C.P, Lourenço L.F.H., Joele M.R.S.P., Lima C.L.S.,  Riberio S.C.A. (2016) Tambaqui (Colossoma macropomum) sous vide: characterization and quality parameters. Semina Ciências Agrárias, 37(1), 117-130.
  • Ruiz-Capillas, C.,  Moral, A. (2001). Correlation between biochemical and sensory quality indices in hake stored in ice. Food Research International, 34, 441-447.
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  • Saavedra, M., Pereira, T.G., Grade, A., Barbeiro, M., Pousao-Ferreira, P., Quental-Ferreira, H., Nunes, M.L., Bandarra, N.,  Gonçalves, A. (2015). Farmed meagre ( Argyrosomus regius) of three different sizes: what are the differences in flesh quality and muscle cellularity?. International Journal of Food Science and Technology, 50(6), 1311–1316.
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  • Tironi V.A., Tomas M.C.,  Anon M.C. (2010), Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata) Effect of rosemary (Rosmarinus officinalis L.) extract. Food Science and Technology, 43(2), 263–272.
  • Uçak, İ., Özoğul, Y.,  Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157–1163.
  • Uçak, İ., Özoğul, Y.,  Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of atlantic mackerel fish burgers. International Journal of Food Science and Technology, 46(6), 1157–1163.
  • Ufuk, D.,  Sarımehmetoğlu, B. (2016). Balık etinin muhafazasında soğutma ve dondurma yöntemleri. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 13(2), 151-158. [in Turkish].
  • Ufuk, D.,  Sarımehmetoğlu, B. (2016). Balık etinin muhafazasında soğutma ve dondurma yöntemleri. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 13(2), 151-158. [in Turkish].
  • Varlık, C., Özden, Ö., Erkan, N.,  Alakavuk, D.Ü. (2007). Su Ürünlerinde Temel Kalite Kontrol (Basic Quality Control in Seafood). İstanbul Üniversitesi Yayınları, İstanbul. [in Turkish].
  • Varlık, C., Özden, Ö., Erkan, N.,  Alakavuk, D.Ü. (2007). Su Ürünlerinde Temel Kalite Kontrol (Basic Quality Control in Seafood). İstanbul Üniversitesi Yayınları, İstanbul. [in Turkish].
  • Varlık, C., Uğur, M., Gökoğlu, N., & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri (Quality control principles and methods in seafood). Gıda Teknolojisi Derneği Yayınları, 17, 174 p. [in Turkish].
Toplam 117 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Burcu Bozova 0000-0002-7575-6326

Levent İzci 0000-0001-7142-8782

Proje Numarası 5087-D1-17
Yayımlanma Tarihi 1 Haziran 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 17 Sayı: 2

Kaynak Göster

APA Bozova, B., & İzci, L. (2021). Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets. Acta Aquatica Turcica, 17(2), 255-266. https://doi.org/10.22392/actaquatr.798584