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Su ürünlerini doğru sıcaklıkta ve zamanda pişirerek sağlıklı tüketmek: Zengin fiziksel ve kimyasal parametre desteği ile kanıtlamak

Yıl 2023, Cilt: 1 Sayı: 1, 22 - 33, 18.06.2023

Rabia Nur Yavaş Muhammed Atamanalp Gonca Alak

Öz

Pişirilen yemeğin sağlıklı olması, pişirme işlemi öncesi ve sonrasında bazı parametrelerin izlenmesi ile mümkündür. Protein denatürasyonu, gıdaların ısıl işlemi sırasında meydana gelen en önemli fiziko-kimyasal değişikliklerden biridir. Bu çalışmanın amacı, en yaygın olarak kullanılan süre ve sıcaklıkta pişirilen gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının protein denatürasyonunu anlamaktır. Bu amaçla çiğ ve pişmiş örneklerde pH, alan küçülmesi, pişirme kaybı, renk, TBARS, TVB-N, TPA, DSC ve FTIR analizleri yapılmıştır.
Gruplar arasındaki farklar pH dışında istatistiksel olarak anlamlıydı(p<0.05). Sonuçlar, pişirme kaybı ve alan büzülmesi, protein denatürasyon parametrelerinin (hem TVB-N hem de termal kararlılık çalışmaları) düşük sıcaklık - kısa süreli uygulamalarda en iyi olduğunu göstermiştir. Zamana/sıcaklığa bağlı olarak tüm gruplarda denatürasyon görülmesine rağmen, yüksek sıcaklıklarda protein denatürasyonunun hızla gerçekleştiği ve protein birikiminin daha belirgin hale geldiği belirlendi

Anahtar Kelimeler

Sağlıklı beslenme FTIR DSC protein bozulması balık fileto

Kaynakça

  • Akköse, A. (2017). Effect of freezing/thawing process on salting kinetics and thermal properties of beef. CYTA – Journal of Food, 15(3), 418–424.
  • Alak, G., Aras Hisar, S., Hisar, O., Kaban, G., & Kaya, M. (2010). Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum. Kafkas Univ Vet Fak Derg. 16 (Suppl-A), S73-S80.
  • Alak, G., Hisar, S.A., Hisar, O., & Genççelep, H., (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. Eur. Food Res. Technol., 232, 23-28.
  • Astruc, T., Venien, A., Peyrin, P., & Labas, R., (2012). In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy. Food Chemistry, 134(2), 1044-51.
  • Barbera, S., & Tassone, S., (2006). Meat cooking shrinkage: Measurement of a new meat quality parameter. Meat science, 73(3), 467-474.
  • Bastıoğlu, A.Z., Serdaroğlu, M., & Nacak, B., (2011). Et ve Et Ürünlerinde Protein Oksidasyonu, Journal of Food and Health Science, 2(3), 171-183.
  • Bayram, R.N, 2019. Gökkuşağı alabalığı (Onchorynchus mykiss) filetolarının farklı sıcaklık ve zamanlarda pişirilmesinin protein denatürasyonu ve bazı fiziksel değişimler üzerine etkisi / Effects of cooking at different temperature and time on rainbow trout (Onchorynchus mykiss) fillets' protein denaturation and some physical changes. Master thesis. Atatürk University.
  • Bhattacharya, S., Choudhury, G. S., & Studebaker, S., (1994). Color changes during thermal processing of Pacific chum salmon. Journal of Aquatic Food Product Technology, 3(1), 39–48.
  • Cao, L., Rasco, B., Tang, J., Niu, L., Lai, K., Fan, Y., & Huang, Y., (2016). Effects of freshness on the cool loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties,19, 2297–2306.
  • Carton, I., Bocker, U., Ofstad, R., Sorheim, O., & Kohler, A., (2009). Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy. Journal of Agricultural and Food Chemistry, 57, 3563–3570.
  • Chaijan, M., Klomklao, S., & Benjakul, S., (2013). Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus). Food Chem. 15, 139(1-4),414-9.
  • Çetinkaya, S., Bilgin, Ş., & Ertan, Ö.O., (2014). Classical methods on the seafood freshness and quality determination. Ege J Fish Aqua Sci., 31(2), 105-111.
  • Devine, C., & Dikeman, M., (2014). Encyclopedia of Meat Sciences. Elsevier, 553p, USA.
  • Dinçer, M.T., Erdem, A.Ö., & Yılmaz, E.B.Ş., (2017). Et ve balık salamlarının mekanik özelliklerinin karşılaştırılması. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 443-449.
  • Dominguez, R., Gómez, M., Fonseca, S., & Lorenzo, J.M., 2014. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Science, 97 (2), 223-230.
  • Duan, Z. H., Liu, H. Z., Luo, P., Gu, Y. P., & Li, Y. Q., (2018). The effect of melanin free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage. Chemistry Central Journal, 12(1), 30.
  • Haard, N.F., 1992. Biochemistry and Chemistry of Color and Color Changes in Seafoods. Advances in Seafood Biochemistry: Composition and Quality, Ed: G.J., Flick, and R.E., Martin. Technomic Publishing Company Inc., Lancaster, 305–360.
  • Kerr, W.L., Wang, X., & Choi, S.G., (2005). Physical and sensory characteristics of low-fat Italian sausage prepared with hydrated oat. Journal of Food Quality, 28, 62–77.
  • Kolsarıcı, N., & Özkaya, Ö., (1998). Effect of smoking methods on shelf-life of rainbow trout (Salmo gairdneri). Turkish Journal of Veterinary and Animal Science, 22, 273-284.
  • Kong, F., Tang, J., Rasco, B., & Crapo, C., (2007a). Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering, 83, 510–520.
  • Kong, F., Tang, J., Rasco, B., Crapo, C., & Smiley, S., (2007b). Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. Journal of Food Science, 72(2), 103–111.
  • Lemon, D.W., (1975). An improved TBA test for rancidity. New Series Circular, Halifax, Nova Scotia.
  • Liu, D., Liang, L., Xia, W., Regenstein, J., & Zhou, P., (2013). Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at 3 and 0 0C. Food Chemistry, 105-114.
  • Lundebye, A. K., Lusher, A. L., & Bank, M. S. (2021). Marine microplastics and seafood: Implications for food security. Microplastic in the Environment: Pattern and Process, 810 131.
  • Malle, P., & Tao, S.H., (1987). Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection, 50, 756–760.
  • Meinert, L., Andersen, L.T., Bredie, W.L.P., Bjergegaard, C., & Aaslyng, M.D., (2007). Chemical and sensory characterisation of panfried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Science, 75 (2), 229-242.
  • Ofstad, R., Kidman, S., & Hermansson, A.M., (1996). Ultramicroscopical structures and liquid loss in heated cod (Gadus morhua) and salmon (Salmo salar) muscle. Journal of the Science of Food and Agriculture, 72(3), 337–347.
  • Ojagh, S.M., Nunez-Flores, R., Lopez-Caballero, M.E., Montero, M.P., & Gomez-Guillen, M.C., 2011. Lessening of high pressure induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film. Food Chemistry, 125(2), 595–606.
  • Ovissipour, M., Rasco, B., Shiroodi, S. G., Modanlow, M., Gholami, S., & Nemati, M., (2013). Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture, 93,1718–1726.
  • Ovissipour, M., Rasco, B., Tang, J., & Sablani, S., (2017). Kinetics of protein degradation and physical changes in thermally processed atlantic salmon (Salmo salar). Food Bioprocess Technol, 10, 1865–1882.
  • Öz, F., Kaban, G., & Kaya, M., (2007). Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chemistry, 104 (1), 67-72.
  • Palka, K., & Daun, H., (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci., 51, 237–243
  • Qiu, X., Chen, S., Liu, G., & Lin, H. (2016). Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at −18 °C by chitosan coating incorporated with citric acid or licorice extract. J. Sci. Food Agric. 96, 3374–3379.
  • Sahin, S., & Sumnu, G., (2001). Effects of microwave cooking on fısh quality. International Journal of Food Properties, 4(3), 501–512.
  • Sanchez del Pulgar, J., Gázquez, A., & Ruiz-Carrascal, J., (2012). Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Sci., 90(3),828-35.
  • Skipnes, D., Johnson, S. O., Skara, T., Sivertsik, M., & Lekang, O., (2011). Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect of cook loss, water holding capacity, color, and texture. Journal of Aquatic Food Product Technologies, 20, 331–340.
  • Skipnes, D., Ostby, M. L., & Hendrickx, M.E., (2007). A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle. Journal of Food Engineering, 80,1078–1085.
  • Skipnes, D., Van der Plancken, I., Van Loey, A., & Hendrickx, M., (2008). Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus mohua). Journal of Food Engineering, 85(1), 51–58.
  • Sridhar, A., Ponnuchamy, M., Kumar, P. S., & Kapoor, A. (2020). Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters, 1-21.
  • Yeo, H. C. H., & Shibamoto, T. (1992). Formation of formaldehyde and malonaldehyde by photooxidation of squalene. Lipids, 27(1), 50-53.
  • Whistler, R. L., & Daniel, J. R., (1990). Functions of polysaccharides in foods. Food Additives. Ed: A.L., Branen, P.M., Davidson, and S.Y., Salminen, Marcel Dekker, New York, NY, 395-424.

Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support

Yıl 2023, Cilt: 1 Sayı: 1, 22 - 33, 18.06.2023

Rabia Nur Yavaş Muhammed Atamanalp Gonca Alak

Öz

The fact that the cooked food is healthy is possible by monitoring some parameters before and after cooking process. Protein denaturation is one of the most important physico-chemical changes that occur during food heat processing. The aim of this study is to understand the protein denaturation of rainbow trout (Oncorhynchus mykiss) fillets which cooked at most commonly used in time and temperature. For this purpose, pH, area shrinkage, cooking loss, color, TBARS, TVB-N, TPA, DSC and FTIR analyzes were performed in raw and cooked samples.
Differences among the groups were statistically significant(p<0.05) except pH. The results showed that the cooking loss and area shrinkage, protein denaturation parameters(both TVB-N and thermal stability studies) were best in low temperature - short time applications. Although denaturation was observed in all groups depending on time/ temperature, it was determined that protein denaturation was rapidly occurring at high temperatures and protein collection became more pronounced.

Anahtar Kelimeler

Healthy eating FTIR DSC protein degradation fish fillet

Kaynakça

  • Akköse, A. (2017). Effect of freezing/thawing process on salting kinetics and thermal properties of beef. CYTA – Journal of Food, 15(3), 418–424.
  • Alak, G., Aras Hisar, S., Hisar, O., Kaban, G., & Kaya, M. (2010). Microbiological and chemical properties of bonito fish (Sarda sarda) fillets packaged with chitosan film, modified atmosphere and vacuum. Kafkas Univ Vet Fak Derg. 16 (Suppl-A), S73-S80.
  • Alak, G., Hisar, S.A., Hisar, O., & Genççelep, H., (2011). Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C. Eur. Food Res. Technol., 232, 23-28.
  • Astruc, T., Venien, A., Peyrin, P., & Labas, R., (2012). In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy. Food Chemistry, 134(2), 1044-51.
  • Barbera, S., & Tassone, S., (2006). Meat cooking shrinkage: Measurement of a new meat quality parameter. Meat science, 73(3), 467-474.
  • Bastıoğlu, A.Z., Serdaroğlu, M., & Nacak, B., (2011). Et ve Et Ürünlerinde Protein Oksidasyonu, Journal of Food and Health Science, 2(3), 171-183.
  • Bayram, R.N, 2019. Gökkuşağı alabalığı (Onchorynchus mykiss) filetolarının farklı sıcaklık ve zamanlarda pişirilmesinin protein denatürasyonu ve bazı fiziksel değişimler üzerine etkisi / Effects of cooking at different temperature and time on rainbow trout (Onchorynchus mykiss) fillets' protein denaturation and some physical changes. Master thesis. Atatürk University.
  • Bhattacharya, S., Choudhury, G. S., & Studebaker, S., (1994). Color changes during thermal processing of Pacific chum salmon. Journal of Aquatic Food Product Technology, 3(1), 39–48.
  • Cao, L., Rasco, B., Tang, J., Niu, L., Lai, K., Fan, Y., & Huang, Y., (2016). Effects of freshness on the cool loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties,19, 2297–2306.
  • Carton, I., Bocker, U., Ofstad, R., Sorheim, O., & Kohler, A., (2009). Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy. Journal of Agricultural and Food Chemistry, 57, 3563–3570.
  • Chaijan, M., Klomklao, S., & Benjakul, S., (2013). Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus). Food Chem. 15, 139(1-4),414-9.
  • Çetinkaya, S., Bilgin, Ş., & Ertan, Ö.O., (2014). Classical methods on the seafood freshness and quality determination. Ege J Fish Aqua Sci., 31(2), 105-111.
  • Devine, C., & Dikeman, M., (2014). Encyclopedia of Meat Sciences. Elsevier, 553p, USA.
  • Dinçer, M.T., Erdem, A.Ö., & Yılmaz, E.B.Ş., (2017). Et ve balık salamlarının mekanik özelliklerinin karşılaştırılması. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 443-449.
  • Dominguez, R., Gómez, M., Fonseca, S., & Lorenzo, J.M., 2014. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Science, 97 (2), 223-230.
  • Duan, Z. H., Liu, H. Z., Luo, P., Gu, Y. P., & Li, Y. Q., (2018). The effect of melanin free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage. Chemistry Central Journal, 12(1), 30.
  • Haard, N.F., 1992. Biochemistry and Chemistry of Color and Color Changes in Seafoods. Advances in Seafood Biochemistry: Composition and Quality, Ed: G.J., Flick, and R.E., Martin. Technomic Publishing Company Inc., Lancaster, 305–360.
  • Kerr, W.L., Wang, X., & Choi, S.G., (2005). Physical and sensory characteristics of low-fat Italian sausage prepared with hydrated oat. Journal of Food Quality, 28, 62–77.
  • Kolsarıcı, N., & Özkaya, Ö., (1998). Effect of smoking methods on shelf-life of rainbow trout (Salmo gairdneri). Turkish Journal of Veterinary and Animal Science, 22, 273-284.
  • Kong, F., Tang, J., Rasco, B., & Crapo, C., (2007a). Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering, 83, 510–520.
  • Kong, F., Tang, J., Rasco, B., Crapo, C., & Smiley, S., (2007b). Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing. Journal of Food Science, 72(2), 103–111.
  • Lemon, D.W., (1975). An improved TBA test for rancidity. New Series Circular, Halifax, Nova Scotia.
  • Liu, D., Liang, L., Xia, W., Regenstein, J., & Zhou, P., (2013). Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at 3 and 0 0C. Food Chemistry, 105-114.
  • Lundebye, A. K., Lusher, A. L., & Bank, M. S. (2021). Marine microplastics and seafood: Implications for food security. Microplastic in the Environment: Pattern and Process, 810 131.
  • Malle, P., & Tao, S.H., (1987). Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection, 50, 756–760.
  • Meinert, L., Andersen, L.T., Bredie, W.L.P., Bjergegaard, C., & Aaslyng, M.D., (2007). Chemical and sensory characterisation of panfried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Science, 75 (2), 229-242.
  • Ofstad, R., Kidman, S., & Hermansson, A.M., (1996). Ultramicroscopical structures and liquid loss in heated cod (Gadus morhua) and salmon (Salmo salar) muscle. Journal of the Science of Food and Agriculture, 72(3), 337–347.
  • Ojagh, S.M., Nunez-Flores, R., Lopez-Caballero, M.E., Montero, M.P., & Gomez-Guillen, M.C., 2011. Lessening of high pressure induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film. Food Chemistry, 125(2), 595–606.
  • Ovissipour, M., Rasco, B., Shiroodi, S. G., Modanlow, M., Gholami, S., & Nemati, M., (2013). Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture, 93,1718–1726.
  • Ovissipour, M., Rasco, B., Tang, J., & Sablani, S., (2017). Kinetics of protein degradation and physical changes in thermally processed atlantic salmon (Salmo salar). Food Bioprocess Technol, 10, 1865–1882.
  • Öz, F., Kaban, G., & Kaya, M., (2007). Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chemistry, 104 (1), 67-72.
  • Palka, K., & Daun, H., (1999). Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci., 51, 237–243
  • Qiu, X., Chen, S., Liu, G., & Lin, H. (2016). Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at −18 °C by chitosan coating incorporated with citric acid or licorice extract. J. Sci. Food Agric. 96, 3374–3379.
  • Sahin, S., & Sumnu, G., (2001). Effects of microwave cooking on fısh quality. International Journal of Food Properties, 4(3), 501–512.
  • Sanchez del Pulgar, J., Gázquez, A., & Ruiz-Carrascal, J., (2012). Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. Meat Sci., 90(3),828-35.
  • Skipnes, D., Johnson, S. O., Skara, T., Sivertsik, M., & Lekang, O., (2011). Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect of cook loss, water holding capacity, color, and texture. Journal of Aquatic Food Product Technologies, 20, 331–340.
  • Skipnes, D., Ostby, M. L., & Hendrickx, M.E., (2007). A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle. Journal of Food Engineering, 80,1078–1085.
  • Skipnes, D., Van der Plancken, I., Van Loey, A., & Hendrickx, M., (2008). Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus mohua). Journal of Food Engineering, 85(1), 51–58.
  • Sridhar, A., Ponnuchamy, M., Kumar, P. S., & Kapoor, A. (2020). Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters, 1-21.
  • Yeo, H. C. H., & Shibamoto, T. (1992). Formation of formaldehyde and malonaldehyde by photooxidation of squalene. Lipids, 27(1), 50-53.
  • Whistler, R. L., & Daniel, J. R., (1990). Functions of polysaccharides in foods. Food Additives. Ed: A.L., Branen, P.M., Davidson, and S.Y., Salminen, Marcel Dekker, New York, NY, 395-424.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Rabia Nur Yavaş 0000-0003-4984-8750

Muhammed Atamanalp 0000-0002-2038-3921

Gonca Alak 0000-0002-7539-1152

Erken Görünüm Tarihi 14 Haziran 2023
Yayımlanma Tarihi 18 Haziran 2023
Gönderilme Tarihi 24 Mayıs 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 1 Sayı: 1

Kaynak Göster

APA Yavaş, R. N., Atamanalp, M., & Alak, G. (2023). Healthy consumption of seafood by cooking at the right temperature and time: Proven by rich physical and chemical parameter support. The Trout Journal of Atatürk University, 1(1), 22-33.
 Kapak Resmi İndir

The Trout Journal of Atatürk University (Atatürk Üniversitesi Alabalık Dergisi)

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