Araştırma Makalesi
Low-Pressure Application Improved the Physicochemical and Microbiological Properties of Fresh and Stored Pikeperch (Sander lucioperca)
Öz
IIn this study, low-pressure treatment was applied to pike-perch and the changes in quality criteria during the storage process were examined. L*, a*, and b* values in samples treated with low pressure were significantly different compared to the control. It was observed that the process had an improving effect on the textural properties of the fish. While the aw value decreased to 0.822, the pH value decreased to 6.47. While TBARS values of the samples ranged between 0.014 and 0.031 mg MA / kg, TVB-N values ranged between 7.69 and 24.06 mg / 100 g. Total aerobic mesophilic bacteria, yeast/mold, total coliform group bacteria, and total aerobic psychrophilic bacteria counts of all samples exposed to low-pressure treatment were lower than the control during storage. As a result, the treatment positively affected the quality of pikeperch meat during the storage period.
Anahtar Kelimeler
Kaynakça
- AOAC. 2016. Official methods of analysis of the Association of Official Analytical Chemists 20th ed. Washington, USA.
- Bou R, Guerrero L, López M, Claret A, López-Mas L, Castellari M. 2023. Effect of vacuum impregnation and high hydrostatic pressure treatments on shelf life, physicochemical, and sensory properties of seabream fillets. Food and Bioprocess Technology. 16(5): 1089–1100.d doi: 10.1007/s11947-022-02980-4
- Chen F, Zhang M, Yang CH. 2020. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry. 63: 104953. doi: 10.1016/j.ultsonch.2019.104953
- Corradini MG. 2018. Shelf life of food products: from open labeling to real-time measurements. Annual Review of Food Science And Technology. 9: 251–269. doi: 10.1146/annurev-food-030117-012433
- Eroğlu A, Doğan M, Toker OS, Yılmaz MT. 2015. Classification of kashar cheeses based on their chemical, color and instrumental textural characteristics using principal component and hierarchical cluster analysis. International Journal of Food Properties. 18(4): 909–921. doi: 10.1080/10942912.2013.864673
- Gokoglu N. 2019. Novel natural food preservatives and applications in seafood preservation: A review. Journal of the Science of Food and Agriculture. 99(5): 2068–2077. doi: 10.1002/jsfa.9416
- Gokoglu N. 2020. Innovations in seafood packaging technologies: A review. Food Reviews International. 36(4): 340–366. doi: 10.1080/87559129.2019.1649689
- Inal T. 1992. Food Hygiene. Health ontrol of animal foods (in Turkish). İstanbul. 783p.
- ISO. 1991. International Standard Organization, 4832. General guidance fort the enumeration of coliforms colony count technique. Geneva, Switzerland.
- ISO. 2008. International Standard Organization, 21527-1:2008. Microbiology of food and animal feeding stuffs, Horizontal method for the enumeration of yeasts and moulds, Part 1: Colony count technique in products with water activity greater than 0,95.
- ISO. 2013a. International Standard Organization, 4833-1:2013. Microbiology of the food chain, Horizontal method for the enumeration of microorganisms, Part 1: Colony count at 30 degrees C by the pour plate technique. Geneva, Switzerland.
- ISO. 2013b. International Standard Organization, 4833-2:2013. Horizontal method for the enumeration of microorganisms, Part 2: Colony count at 30 degrees C by the surface plating technique. Geneva, Switzerland.
- Muela E, Alonso V, Morago P, Calanche JB, Roncalés P, Beltrán JA. 2014. Effect of gas packaging conditions on thawed Thunnus obesus preservation. Food Control. 46: 217–224. doi: 10.1016/j.foodcont.2014.05.022
- Nikzade V, Sedaghat N, Yazdi FT, Ghoddusi HB, Saadatmand-Tarzjan M. 2019. Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging.Journal of Food Science and Technology. 56: 663–673. doi: 10.1007/s13197-018-3521-3
- Olatunde OO, Benjakul S. 2018. Natural preservatives for extending the shelf‐life of seafood: a revisit. Comprehensive Reviews in Food Science and Food Safety. 17(6): 1595–1612. doi: 10.1111/1541-4337.12390
- Parlapani FF, Mallouchos A, Haroutounian SA, Boziaris IS. 2014. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions. International Journal of Food Microbiology. 189: 153–163. doi: 10.1016/j.ijfoodmicro.2014.08.006
- Rathod NB, Ranveer RC, Bhagwat PK, Ozogul F, Benjakul S, Pillai S, Annapure US. 2021. Cold plasma for the preservation of aquatic food products: An overview. Comprehensive Reviews in Food Science and Food Safety. 20(5): 4407–4425. doi: 10.1111/1541-4337.12815
- Sekin Y, Karagözlü N. 2004. Food Microbiology. Basic Principles and Applications for Food Industry. Klaus Pichhardt. (Translate at volume 4). Literature Publication. İstanbul, Turkey.
- Silbande A, Adenet S, Smith-Ravin J, Joffraud JJ, Rochefort K, Leroi F. 2016. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiology. 60: 62–72. doi: 10.1016/j.fm.2016.06.016
- Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44–48.
- Tönißen K, Pfuhl R, Franz GP, Dannenberger D, Bochert R, Grunow B. 2022. Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca). European Food Research and Technology.248(5): 1277–1285. doi: 10.1007/s00217-022-03963-7
- Zeng J, Song Y, Cong P, Cao Y, Xu J, Xue C. 2023. A systematic review of drying in aquatic products. Reviews in Aquaculture. 1–19. doi: 10.1111/raq.12820
Düşük Basınç Uygulaması Taze ve Depolanmış Sudak Balığının (Sander lucioperca) Fizikokimyasal ve Mikrobiyolojik Özelliklerini Geliştirdi
Öz
Bu çalışmada sudak balığına düşük basınç işlemi uygulanmış ve depolama sürecindeki kalite kriterlerindeki değişimler incelenmiştir. Düşük basınç işlemi uygulanmış örneklerde L*, a* ve b* değerleri kontrole kıyasla belirgin bir şekilde farklı çıkmıştır. İşlemin balığın tekstürel özellikleri üzerinde iyileştirici etkisi olduğu görülmüştür. aw değeri 0.822 değerine kadar düşerken, pH değeri 6.47 değerine kadar düşmüştür. Numunelerin TBARS değerleri 0.014 – 0.031 mg MA/kg aralığında değişirken, TVB-N değerleri 7.69 – 24.06 mg/100 g aralığında değişmiştir. Düşük basınç işlemine maruz kalmış bütün örneklerin toplam aerobik mezofilik bakteri, maya/küf, toplam koliform grubu bakteri, toplam aerobik psikrofilik bakteri sayımları depolama süresince kontrole kıyasla daha düşük çıkmıştır. Sonuç olarak yapılan işlem depolama sürecinde sudak balığı etinin kalitesi üzerinde olumlu etki göstermiştir
Anahtar Kelimeler
Kaynakça
- AOAC. 2016. Official methods of analysis of the Association of Official Analytical Chemists 20th ed. Washington, USA.
- Bou R, Guerrero L, López M, Claret A, López-Mas L, Castellari M. 2023. Effect of vacuum impregnation and high hydrostatic pressure treatments on shelf life, physicochemical, and sensory properties of seabream fillets. Food and Bioprocess Technology. 16(5): 1089–1100.d doi: 10.1007/s11947-022-02980-4
- Chen F, Zhang M, Yang CH. 2020. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry. 63: 104953. doi: 10.1016/j.ultsonch.2019.104953
- Corradini MG. 2018. Shelf life of food products: from open labeling to real-time measurements. Annual Review of Food Science And Technology. 9: 251–269. doi: 10.1146/annurev-food-030117-012433
- Eroğlu A, Doğan M, Toker OS, Yılmaz MT. 2015. Classification of kashar cheeses based on their chemical, color and instrumental textural characteristics using principal component and hierarchical cluster analysis. International Journal of Food Properties. 18(4): 909–921. doi: 10.1080/10942912.2013.864673
- Gokoglu N. 2019. Novel natural food preservatives and applications in seafood preservation: A review. Journal of the Science of Food and Agriculture. 99(5): 2068–2077. doi: 10.1002/jsfa.9416
- Gokoglu N. 2020. Innovations in seafood packaging technologies: A review. Food Reviews International. 36(4): 340–366. doi: 10.1080/87559129.2019.1649689
- Inal T. 1992. Food Hygiene. Health ontrol of animal foods (in Turkish). İstanbul. 783p.
- ISO. 1991. International Standard Organization, 4832. General guidance fort the enumeration of coliforms colony count technique. Geneva, Switzerland.
- ISO. 2008. International Standard Organization, 21527-1:2008. Microbiology of food and animal feeding stuffs, Horizontal method for the enumeration of yeasts and moulds, Part 1: Colony count technique in products with water activity greater than 0,95.
- ISO. 2013a. International Standard Organization, 4833-1:2013. Microbiology of the food chain, Horizontal method for the enumeration of microorganisms, Part 1: Colony count at 30 degrees C by the pour plate technique. Geneva, Switzerland.
- ISO. 2013b. International Standard Organization, 4833-2:2013. Horizontal method for the enumeration of microorganisms, Part 2: Colony count at 30 degrees C by the surface plating technique. Geneva, Switzerland.
- Muela E, Alonso V, Morago P, Calanche JB, Roncalés P, Beltrán JA. 2014. Effect of gas packaging conditions on thawed Thunnus obesus preservation. Food Control. 46: 217–224. doi: 10.1016/j.foodcont.2014.05.022
- Nikzade V, Sedaghat N, Yazdi FT, Ghoddusi HB, Saadatmand-Tarzjan M. 2019. Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging.Journal of Food Science and Technology. 56: 663–673. doi: 10.1007/s13197-018-3521-3
- Olatunde OO, Benjakul S. 2018. Natural preservatives for extending the shelf‐life of seafood: a revisit. Comprehensive Reviews in Food Science and Food Safety. 17(6): 1595–1612. doi: 10.1111/1541-4337.12390
- Parlapani FF, Mallouchos A, Haroutounian SA, Boziaris IS. 2014. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions. International Journal of Food Microbiology. 189: 153–163. doi: 10.1016/j.ijfoodmicro.2014.08.006
- Rathod NB, Ranveer RC, Bhagwat PK, Ozogul F, Benjakul S, Pillai S, Annapure US. 2021. Cold plasma for the preservation of aquatic food products: An overview. Comprehensive Reviews in Food Science and Food Safety. 20(5): 4407–4425. doi: 10.1111/1541-4337.12815
- Sekin Y, Karagözlü N. 2004. Food Microbiology. Basic Principles and Applications for Food Industry. Klaus Pichhardt. (Translate at volume 4). Literature Publication. İstanbul, Turkey.
- Silbande A, Adenet S, Smith-Ravin J, Joffraud JJ, Rochefort K, Leroi F. 2016. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging. Food Microbiology. 60: 62–72. doi: 10.1016/j.fm.2016.06.016
- Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Amer. Oil Chem. Soc. 37: 44–48.
- Tönißen K, Pfuhl R, Franz GP, Dannenberger D, Bochert R, Grunow B. 2022. Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca). European Food Research and Technology.248(5): 1277–1285. doi: 10.1007/s00217-022-03963-7
- Zeng J, Song Y, Cong P, Cao Y, Xu J, Xue C. 2023. A systematic review of drying in aquatic products. Reviews in Aquaculture. 1–19. doi: 10.1111/raq.12820
Toplam 22 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Sucul Kültür ve Balıkçılık (Diğer) |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 25 Aralık 2023 |
| Gönderilme Tarihi | 27 Ekim 2023 |
| Kabul Tarihi | 17 Kasım 2023 |
| Yayımlandığı Sayı | Yıl 2023Cilt: 9 Sayı: 3 |
