Emre ÇAĞLAK, Barış KARSLI, Elif ŞİŞMANLAR ALTIKA

Farklı Sıcaklık Kombinasyonlarında Sous-Vide Tekniği Uygulanarak +2±1 ºC’de Depolanan Sudak Balığı (Sander lucioperca Linnaeus, 1758)’nın Kalite Değişimlerinin İncelenmesi

Bu çalışmada 3 farklı sıcaklıkta (60 °C, 70 °C ve 80 °C ) sous-vide tekniği uygulanarak +2±1 ºC’de depolanan sudak balığının kalite değişimi ve raf ömrü incelenmiştir. Tüm grupların depolama süresince protein miktarı hariç besinsel kompozisyonlarında önemsiz değişimler bulunmuştur (p>0.05). Taze örnekte tespit edilen mikrobiyal yükün sous-vide işlemi sonucunda azaldığı ve depolama süresine bağlı olarak tüm gruplarda düzenli bir şekilde arttığı tespit edilmiştir. Toplam uçucu bazik azot (TVB-N) değeri 60 ºC’lik grupta 35. gün (36.42 mg/100g), 70 ºC’lik grupta 49. gün (33.62 mg/100g) sınır değerini aşarken, 80 ºC’lik grup depolama süresince sınır değerleri içerisinde kalmıştır. Tüm grupların tiyobarbitürik asit (TBA) değerleri depolama süresince kalite sınır değerleri içerisince kalmıştır. Sous-vide işleminin pH üzerinde belirgin bir etkisi olmamıştır. Duyusal açıdan 60 oC, 70 oC ve 80 oC’de işlem görmüş grupların ortalama puanları sırasıyla 35. gün, 49. gün ve 63. günde sınır değerlerin altında olduğu tespit edilmiştir. Elde edilen kimyasal, mikrobiyolojik ve duyusal analiz sonuçlarına göre sous-vide uygulanarak +2±1 ºC depolanan sudak balıklarının raf ömrü 60 °C için 28 gün, 70 °C için 35 gün ve 80 °C için 56 gün olarak tespit edilmiştir.

Anahtar Kelimeler:

Sous-vide, Sudak, Vakum Paket, raf ömrü

Investigation of Quality Change of Zander (Sander lucioperca Linnaeus, 1758) Stored at +2±1 ºC Applying Sous-Vide Technique in Different Temperature Combinations

In this study, quality changes and shelf life of zander fillet stored at +2±1 °C applying sous-vide technology in 3 different temperatures (60 °C, 70 °C and 80 °C ) was investigated. No important changes in biochemical composition except for protein of all groups during the storage were found (p>0.05). The microbial load was detected in fresh samples decreased by sous-vide process, and regularly increased in all groups depending on the storage time. Total volatile basic nitrogen (TVB-N) values exceed the limit value for 60 °C group at 35th day (36.42 mg/100g) and 70 °C group at 49th day (33.62 mg/100g), whereas 80 °C group was found in the limit value during the storage. TBA values of all groups were found in quality limit values during the storage. Sous-vide process was not a significant effect on pH. Average sensory scores of sous-vide groups at 60 °C, 70 °C and 80 °C were found below the limit value at 35th day, 49th day and 63th, respectively. According to the result of chemical, microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 °C by applying the sous-vide process was determined as 28 days for 60 °C group, 35 days for 70 °C group and 56 days for 80 °C group.

Keywords:

Sous-vide, Zander, Vacuum Package, Shelf Life,

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