Journal of Limnology and Freshwater Fisheries Research
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Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler

Yıl 2020, Cilt 6, Sayı 2, 169 - 178, 27.08.2020

Berna KILINÇ

https://doi.org/10.17216/limnofish.584992

Öz

Su ürünlerine uygulanan işleme teknolojileri ile ürünlerin su aktivitesi düşürülmekte, bakteriyal gelişim yavaşlamakta, ürünlerin raf ömürleri uzamaktadır. Su ürünlerine tuz, baharat ilave edilmesi veya ısıl işlem uygulanması gibi işlemler su ürünleri içerisindeki suyu bağlayarak mikroorganizmalar tarafından kullanılabilir suyu azaltmaktadır. Su aktivitesinin düşürülmesi ile bozulma yapan bakterilerin gelişimi giderek azalmakta ancak ortam küflerin gelişimine olanak sağlamaktadır. Bu nedenle işlenmiş balık ürünlerinde küflerin gelişimi problem haline gelebilmektedir. Ayrıca küfler insanlarda hastalıklara da neden olabilmektedir. Bu derleme çalışmasında küfler, bulaşma kaynakları, insanlarda neden olduğu hastalıklar, balık ürünlerinde izole edilen küfler ve küflerin balık ürünlerinde kontrolüne yönelik çözümlere yer verilmiştir. Sonuç olarak; ürünlerin depolanması esnasında gelişen küflerin oluşturdukları mikotoksinlerin kanserojen maddeler olması nedeniyle küf gelişmiş ürünlerin tüketiminin risk oluşturduğu bilinmeli ve tüketilmemelidir. Balık ürünlerinde küf gelişiminin önlenmesi için gereken önlemler alınmalı ve kalite kayıplarının oluşumu engellenmelidir.

Anahtar Kelimeler

Balık ürünleri, küfler, kontrol metotları

Kaynakça

  • Abliz P, Fukushima K, Takizawa K, Miyaji M, Nishimura K. 2003. Specific oligonucteotide primers for identification of Hortaea werneckii, a causative agent of tinea nigra. Diagn Micr Infec Dis. 46(2):89-93. doi:10.1016/s0732-8893(03)00035-x
  • Adebayo-Tayo BC, Onilude AA, Patrick UG. 2008. Mycofloral of Smoke-Dried Fishes Sold in Uyo, Eastern Nigeria. World Journal of Agricultural Sciences. 4(3):346-350.
  • Ahmed AM, Ismail SA, Abd-El-Rahman H.A.L. 2005. Quantitative, qualitative and toxigenic evaluations of xerophilic mold in traditional egyptian salted fish, Molouha. J of Food Safety. 25:9-18. doi:10.1111/j0149.6085.2005.25546x
  • Amora-Blanco G, Delgado-Adamez J, Martin MJ, Ramirez, R. 2018. Active packaging using an olive leaf extract and high pressure processing for the preservation odf sliced dry-cured shoulders from Iberian pigs. Innov Food Sci Emerg 45:1-9. doi.10.1016/j.ifset.2017.09.017
  • Anater A, Manyes L, Meca G, Ferrer E, Luciano FB, Pimpao CT, Font G. 2016. Mycotoxins and their consequences in aquaculture: A review. Aquaculture. 451:1-10. doi:10.1016/j.aquaculture.2015.08.022
  • Atapattu R, Samarajeewa U. 1990. Fungi associated with dried fish in Sri Lanka. Mycopathologia. 111 (1):55-59. doi:10.1007/BF02277304
  • Banwart GJ. 1989. Basic Food Microbiology. Van Nostrand Reinhold. United States of America. ISBN: 0-442-22120-7
  • Bandh SA, Kamili AN, Ganai BA, Lone BA. 2016. Opportunistic fungi in lake water and fungal infections in associated human population in Dal Lak, Kashmir. Microbial Pathogenesis. 93:105-110. doi:10.1016/j.micpath.2016.01.022
  • Bennett JW, Klich M. 2009. Mycotoxins. Encylopedia of Microbiology (Third Edition), 559-565.
  • Bennett JW, Moore GG. 2015. Mycotoxins. Reference Module in Biomedical Sciences.
  • Beuchat LR. 1987. Food and Beverage Mycology, Second Edition. In. Meats, Poultry and Sefoods. Mold Contamination and Growth. An Avi Book. ISBN: 0-442-21084-1.
  • Bryden WL. 2019. Mycotoxins in the Food Chain and Human Health Implications. Reference Module in Earth Systems and Environmental Sciences. In press.
  • Chen AJ, Hubka V, Frisvad JC, Visagie, CM, Houbraken J, Meijer M, Varga J, Demirel R, Jurjevic Z, Kubatova A, Sklenar F, Zhou YG, Samson RA. 2017. Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium) and its occurence in indoor environments and food. Stud in Mycol. 88: 37-135. doi:10.1016/j.simyco.2017.07.001
  • Comi G. 2017. Chapter & Spoilage of Meat and Fish. The Microbiological Quality of Food, 179-210. doi:10.1016/B978-0-08-100502-6.00011-X
  • Cousin MA. 2014. Fungi. Classification of the Eukaryotic Ascomycetes. Encyclopedia of Food Microbiology (Second Edition). 35-40.
  • Deschuyffeleer N, Vermeulen A, Daelman J, Castelein E, Eeckhout M, Devlieghere F. 2015. Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw, and ethanol concentration. International Jounal of Food Microbiol. 192:77-85. doi:10.1016/j.ifoodmicro.2014.09.022
  • Dobson ADW. 2011. Yeast and Molds. Aspergillus flavus. Encylopedia of Dairy Sciences (Second Edition), 785-791.
  • Doe PE, Heruwati E.S. 1988. A Model for the prediction of the microbial spoilage of sun-dried tropical fish. J Food Eng. 8(1):42-72. doi:10.1016/0260-8774(88)90035-0
  • Doe PE. 1998. Fish Drying & Smoking. Production and Quality. London CRC Press LLC 245 s.
  • Dorr P. 2007. Fungi and Fungal Diseases. Comprehensive Medicinal Chemistry II, 7:419-443.
  • Elhassan BT, Wynn SW, Gonzalez MH. 2004. Atypical infections of the hand. Journal of American Society for Surgery of the Hand. 4(1):42-49. Fellows PJ. 2017. Dehydration. Food Processing Technology (Fourth Edition), 661-716 . Fung DYC. 2014. Microbiological Safety of Meat. Yeast and Molds. Encylopedia of Meat Sciences (Second edition), 395-404.
  • Furia TE. 1972. CRC Handbook of Food Additives. ISBN:0-8493-0542-X (Volume 1). CRC Press LLC.
  • Gassem MA. 2019. Microbiological and chemical quality of a traditional salted-fermented fish (Hout- Kasef) product of Jazan Region, Saudi Arabia. Saudi J Biol Sci. 26(1):137-140. doi:10.1016/j.sjbs.2017.04.003
  • Gock MA, Hocking AD, Pitt JI, Poulos PG. 2003. Influence of temperature, water activity and pH on growth of some xerophilic fungi. Int J Food Microbiol. 81(1):11-19. doi:10.1016/S0168-1605(02)00166-6
  • Gudjonsdottir M, Gacutan MD, Mendes AC, Chronakis IS, Jeppersen L, Karlsson AH. 2015. Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low- field nuclear magnetic resonance analysis. Food Chem, 184: 167-175. doi:10.1016/ j.foodchem.2015.03.088
  • Gupta R, Samuel CT. 1985. Some fungal Infestations of Dried Fishes in Cochin Markets. Fishery Technology. 22:132-134.
  • Hocking AD. 2014. Spoilage Problems. Problems Caused by Fungi. Encyclopedia of Food Microbiology (Second Edition). 471-481.
  • Ikutegbe V, Sikoki F. 2014. Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. Food Chem. 161:332-336. doi:10.1016/j.foodchem.2014.04.032
  • Immaculate K, Sinduja P, Velammal A, Patterson J. 2013. Quality and shelf life status of salted and sun dried fishes of Tuticorin fishing vilages in diffrent seasons. International Food Research Journal. 20(4):1855-1859.
  • Indriati N, Hermana I, Hidayah I, Rahayu ES. 2017. Prevalence of Aflatoxin B1 in Commercial Dried Fish from some regions of Java. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 12(3):107-115. doi:10.15578/squalen.v12i3.290
  • Kılınç B, Çaklı S. 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chem. 88:275-280. doi: 10.1016/j.foodchem.2004.01.044
  • Leong SL, Petersson OV, Rice T, Hocking AD, Schnürer J. 2011. The extreme xerophilic mould Xeromyces bisporus- Growth and competition at various water activities. Int J Food Microbiol. 145: 57-63. doi: 10.1016/j.ijfoodmicro.2010.11.025
  • Li DW, Yang CS. 2004. Fungal contamination as major contributor to sick building Sydrome. Advances in Applied Microbiology, 55:31-112.
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  • Money NP. 2016. Chapter 12: Fungi and Biotechnology. The Fungi (Third Edition), 401-424.
  • Montanha FP, Anater A, Burchard JF, Luciano FB, Meca G, Manyes L, Pimpao C.T. 2018. Mycotoxins in dry-cured meats: A review. Food Chem Toxicol. 111:494-502. doi:10.1016/j.fct.2017.12.008
  • Morin-Sardin S, Nodet P, Coton E, Janny JL. 2017. Mucor: A Janus-faced fungal genus with human health impact and industrial applications. Fungal Biology Reviews. 31:12-32. doi:10.1016/j.fbr.2016.11.002
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  • Nazzaro G, Ponziani A, Cavicchini S. 2016. Tinea nigra: A diagnostic pitfall. J Am Acad Dermatol. 75(6): e219-e220. doi:10.1016/j.jaad.2016.03.030
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  • Nguyen PA, Strub C, Fontana A, Schorr-Galindo S. 2017. Crop molds and mycotoxins: Alternative management using biocontrol. Biol Control. 104:10-27. doi:10.1016/j.biocontrol.2016.10.004
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  • Orelis-Ribeiro R, Chamnas MA., Ostrensky A, Boeger W.A. 2012. Viability of the etiologic agent of the Lethargic Crab Disease, Exophiala cancerae, during cooking of the mangrove–land crab: Does this traditional dish represent a risk to humans? Food Control. 25(2): 591-593. doi:10.1016/j.foodcont.2011.11.026
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  • Park SY, Lee NY, Kim SH, Cho JI, Lee HJ, Ha SD. 2014. Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets. Food Res Int. 62:1108-1112. doi:10.1016/j.foodres.2014.05.060
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The Problems of Growth of Moulds on Fishery Products and Solutions Accordance with the Control of Moulds on Fishery Products

Yıl 2020, Cilt 6, Sayı 2, 169 - 178, 27.08.2020

Berna KILINÇ

https://doi.org/10.17216/limnofish.584992

Öz

Su ürünlerine uygulanan işleme teknolojileri ile ürünlerin su aktivitesi düşürülmekte, bakteriyal gelişim yavaşlamakta, ürünlerin raf ömürleri uzamaktadır. Su ürünlerine tuz, baharat ilave edilmesi veya ısıl işlem uygulanması gibi işlemler su ürünleri içerisindeki suyu bağlayarak mikroorganizmalar tarafından kullanılabilir suyu azaltmaktadır. Su aktivitesinin düşürülmesiyle bozulma yapan bakterilerin gelişimi giderek azalmakta ancak ortam küflerin gelişimine olanak sağlamaktadır. Bu nedenle işlenmiş balık ürünlerinde küflerin gelişimi problem haline gelebilmektedir. Ayrıca küfler insanlarda hastalıklara da neden olabilmektedir. Bu derleme çalışmasında küfler, bulaşma kaynakları, insanlarda neden olduğu hastalıklar, balık ürünlerinde izole edilen küfler ve küflerin balık ürünlerinde kontrolüne yönelik çözümlere yer verilmiştir. Sonuç olarak;  ürünlerin depolanması esnasında gelişen küflerin oluşturdukları mikotoksinlerin kanserojen maddeler olması nedeniyle küf gelişmiş ürünlerin tüketiminin risk oluşturduğu bilinmeli ve tüketilmemelidir. Balık ürünlerinde küf gelişiminin önlenmesi için gereken önlemler alınmalı ve kalite kayıplarının oluşumu engellenmelidir. 

Anahtar Kelimeler

Fishery products

Kaynakça

  • Abliz P, Fukushima K, Takizawa K, Miyaji M, Nishimura K. 2003. Specific oligonucteotide primers for identification of Hortaea werneckii, a causative agent of tinea nigra. Diagn Micr Infec Dis. 46(2):89-93. doi:10.1016/s0732-8893(03)00035-x
  • Adebayo-Tayo BC, Onilude AA, Patrick UG. 2008. Mycofloral of Smoke-Dried Fishes Sold in Uyo, Eastern Nigeria. World Journal of Agricultural Sciences. 4(3):346-350.
  • Ahmed AM, Ismail SA, Abd-El-Rahman H.A.L. 2005. Quantitative, qualitative and toxigenic evaluations of xerophilic mold in traditional egyptian salted fish, Molouha. J of Food Safety. 25:9-18. doi:10.1111/j0149.6085.2005.25546x
  • Amora-Blanco G, Delgado-Adamez J, Martin MJ, Ramirez, R. 2018. Active packaging using an olive leaf extract and high pressure processing for the preservation odf sliced dry-cured shoulders from Iberian pigs. Innov Food Sci Emerg 45:1-9. doi.10.1016/j.ifset.2017.09.017
  • Anater A, Manyes L, Meca G, Ferrer E, Luciano FB, Pimpao CT, Font G. 2016. Mycotoxins and their consequences in aquaculture: A review. Aquaculture. 451:1-10. doi:10.1016/j.aquaculture.2015.08.022
  • Atapattu R, Samarajeewa U. 1990. Fungi associated with dried fish in Sri Lanka. Mycopathologia. 111 (1):55-59. doi:10.1007/BF02277304
  • Banwart GJ. 1989. Basic Food Microbiology. Van Nostrand Reinhold. United States of America. ISBN: 0-442-22120-7
  • Bandh SA, Kamili AN, Ganai BA, Lone BA. 2016. Opportunistic fungi in lake water and fungal infections in associated human population in Dal Lak, Kashmir. Microbial Pathogenesis. 93:105-110. doi:10.1016/j.micpath.2016.01.022
  • Bennett JW, Klich M. 2009. Mycotoxins. Encylopedia of Microbiology (Third Edition), 559-565.
  • Bennett JW, Moore GG. 2015. Mycotoxins. Reference Module in Biomedical Sciences.
  • Beuchat LR. 1987. Food and Beverage Mycology, Second Edition. In. Meats, Poultry and Sefoods. Mold Contamination and Growth. An Avi Book. ISBN: 0-442-21084-1.
  • Bryden WL. 2019. Mycotoxins in the Food Chain and Human Health Implications. Reference Module in Earth Systems and Environmental Sciences. In press.
  • Chen AJ, Hubka V, Frisvad JC, Visagie, CM, Houbraken J, Meijer M, Varga J, Demirel R, Jurjevic Z, Kubatova A, Sklenar F, Zhou YG, Samson RA. 2017. Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium) and its occurence in indoor environments and food. Stud in Mycol. 88: 37-135. doi:10.1016/j.simyco.2017.07.001
  • Comi G. 2017. Chapter & Spoilage of Meat and Fish. The Microbiological Quality of Food, 179-210. doi:10.1016/B978-0-08-100502-6.00011-X
  • Cousin MA. 2014. Fungi. Classification of the Eukaryotic Ascomycetes. Encyclopedia of Food Microbiology (Second Edition). 35-40.
  • Deschuyffeleer N, Vermeulen A, Daelman J, Castelein E, Eeckhout M, Devlieghere F. 2015. Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw, and ethanol concentration. International Jounal of Food Microbiol. 192:77-85. doi:10.1016/j.ifoodmicro.2014.09.022
  • Dobson ADW. 2011. Yeast and Molds. Aspergillus flavus. Encylopedia of Dairy Sciences (Second Edition), 785-791.
  • Doe PE, Heruwati E.S. 1988. A Model for the prediction of the microbial spoilage of sun-dried tropical fish. J Food Eng. 8(1):42-72. doi:10.1016/0260-8774(88)90035-0
  • Doe PE. 1998. Fish Drying & Smoking. Production and Quality. London CRC Press LLC 245 s.
  • Dorr P. 2007. Fungi and Fungal Diseases. Comprehensive Medicinal Chemistry II, 7:419-443.
  • Elhassan BT, Wynn SW, Gonzalez MH. 2004. Atypical infections of the hand. Journal of American Society for Surgery of the Hand. 4(1):42-49. Fellows PJ. 2017. Dehydration. Food Processing Technology (Fourth Edition), 661-716 . Fung DYC. 2014. Microbiological Safety of Meat. Yeast and Molds. Encylopedia of Meat Sciences (Second edition), 395-404.
  • Furia TE. 1972. CRC Handbook of Food Additives. ISBN:0-8493-0542-X (Volume 1). CRC Press LLC.
  • Gassem MA. 2019. Microbiological and chemical quality of a traditional salted-fermented fish (Hout- Kasef) product of Jazan Region, Saudi Arabia. Saudi J Biol Sci. 26(1):137-140. doi:10.1016/j.sjbs.2017.04.003
  • Gock MA, Hocking AD, Pitt JI, Poulos PG. 2003. Influence of temperature, water activity and pH on growth of some xerophilic fungi. Int J Food Microbiol. 81(1):11-19. doi:10.1016/S0168-1605(02)00166-6
  • Gudjonsdottir M, Gacutan MD, Mendes AC, Chronakis IS, Jeppersen L, Karlsson AH. 2015. Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low- field nuclear magnetic resonance analysis. Food Chem, 184: 167-175. doi:10.1016/ j.foodchem.2015.03.088
  • Gupta R, Samuel CT. 1985. Some fungal Infestations of Dried Fishes in Cochin Markets. Fishery Technology. 22:132-134.
  • Hocking AD. 2014. Spoilage Problems. Problems Caused by Fungi. Encyclopedia of Food Microbiology (Second Edition). 471-481.
  • Ikutegbe V, Sikoki F. 2014. Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. Food Chem. 161:332-336. doi:10.1016/j.foodchem.2014.04.032
  • Immaculate K, Sinduja P, Velammal A, Patterson J. 2013. Quality and shelf life status of salted and sun dried fishes of Tuticorin fishing vilages in diffrent seasons. International Food Research Journal. 20(4):1855-1859.
  • Indriati N, Hermana I, Hidayah I, Rahayu ES. 2017. Prevalence of Aflatoxin B1 in Commercial Dried Fish from some regions of Java. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology. 12(3):107-115. doi:10.15578/squalen.v12i3.290
  • Kılınç B, Çaklı S. 2004. Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination. Food Chem. 88:275-280. doi: 10.1016/j.foodchem.2004.01.044
  • Leong SL, Petersson OV, Rice T, Hocking AD, Schnürer J. 2011. The extreme xerophilic mould Xeromyces bisporus- Growth and competition at various water activities. Int J Food Microbiol. 145: 57-63. doi: 10.1016/j.ijfoodmicro.2010.11.025
  • Li DW, Yang CS. 2004. Fungal contamination as major contributor to sick building Sydrome. Advances in Applied Microbiology, 55:31-112.
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Ayrıntılar

Birincil Dil Türkçe
Konular Balıkçılık
Bölüm Derleme
Yazarlar

Berna KILINÇ (Sorumlu Yazar)
EGE ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ, SU ÜRÜNLERİ AVLAMA VE İŞLEME TEKNOLOJİSİ BÖLÜMÜ
0000-0002-4663-5082
Türkiye

Yayımlanma Tarihi 27 Ağustos 2020
Yayınlandığı Sayı Yıl 2020, Cilt 6, Sayı 2

Kaynak Göster

Bibtex @derleme { limnofish584992, journal = {Journal of Limnology and Freshwater Fisheries Research}, eissn = {2149-4428}, address = {}, publisher = {Eğirdir Su Ürünleri Araştırma Enstitü Müdürlüğü}, year = {2020}, volume = {6}, number = {2}, pages = {169 - 178}, doi = {10.17216/limnofish.584992}, title = {Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler}, key = {cite}, author = {Kılınç, Berna} }
APA Kılınç, B. (2020). Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler . Journal of Limnology and Freshwater Fisheries Research , 6 (2) , 169-178 . DOI: 10.17216/limnofish.584992
MLA Kılınç, B. "Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler" . Journal of Limnology and Freshwater Fisheries Research 6 (2020 ): 169-178 <http://www.limnofish.org/tr/pub/issue/56443/584992>
Chicago Kılınç, B. "Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler". Journal of Limnology and Freshwater Fisheries Research 6 (2020 ): 169-178
RIS TY - JOUR T1 - Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler AU - Berna Kılınç Y1 - 2020 PY - 2020 N1 - doi: 10.17216/limnofish.584992 DO - 10.17216/limnofish.584992 T2 - Journal of Limnology and Freshwater Fisheries Research JF - Journal JO - JOR SP - 169 EP - 178 VL - 6 IS - 2 SN - -2149-4428 M3 - doi: 10.17216/limnofish.584992 UR - https://doi.org/10.17216/limnofish.584992 Y2 - 2019 ER -
EndNote %0 Journal of Limnology and Freshwater Fisheries Research Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler %A Berna Kılınç %T Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler %D 2020 %J Journal of Limnology and Freshwater Fisheries Research %P -2149-4428 %V 6 %N 2 %R doi: 10.17216/limnofish.584992 %U 10.17216/limnofish.584992
ISNAD Kılınç, Berna . "Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler". Journal of Limnology and Freshwater Fisheries Research 6 / 2 (Ağustos 2020): 169-178 . https://doi.org/10.17216/limnofish.584992
AMA Kılınç B. Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler. Journal of Limnology and Freshwater Fisheries Research. 2020; 6(2): 169-178.
Vancouver Kılınç B. Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler. Journal of Limnology and Freshwater Fisheries Research. 2020; 6(2): 169-178.
IEEE B. Kılınç , "Balık Ürünlerinde Küf Gelişiminin Yarattığı Problemler ve Kontrolüne Yönelik Çözümler", Journal of Limnology and Freshwater Fisheries Research, c. 6, sayı. 2, ss. 169-178, Ağu. 2020, doi:10.17216/limnofish.584992