Abdullah Diler, Ahmet Güner, Soner Altun, Seçil Ekici

FARKLI SICAKLIK VE HAVA AKIM HIZINDA KURUTMANIN SUDAK BALIĞI (Stizostedion lucioperca) FİLETOLARININ KALİTE NİTELİKLERİNE ETKİSİ

Çalýþmada, açýk havada doðal ve fýrýnda kontrollü þartlarda kurutma iþleminden sonra 4°Cde 60 gün süreyle muhafaza edilenkurutulmuþ sudak balýðý filetolarýnýn mikrobiyolojik, kimyasal ve organoleptik özellikleri incelendi. Açýk havada doðal olarak kurutulankontrol grubunun pH deðeri diðer gruplara göre daha düþük (p

Anahtar Kelimeler:

Doğal kurutma, fırında kurutma, sudak balığı, sıcaklık, hava akım hızı, kalite

Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca

In this investigation, chemical, microbiological and organoleptical characteristics of Stizostedion lucioperca dried in the sunand in the hot air dryers and then stored at 4°C for 60 days. It was determined that pH values of the samples dried in the sun were lowerthan pH values of the samples dried in the hot air dryers (p<0,05). In the samples dried at 65°C and high air current, total psychrophilicaerob microorganisms and yeast-mould number were found the lowest statistically (p<0,05). And also coliform bacteria was notdetermined. There was no important effect of drying process statistically (p>0,05) on total mesophilic aerob microorganisms, MicrococcusStaphylococcus, lactic acid bacteria, pH, TVB-N, aw and salt content. In the view of the general acceptance, texture, colour andappearance, the samples dried at 55°C and high air current was given highest points (p<0,05). It may be said that drying in the hot airdryers at high temperature and air current could be used as an alternative drying process, especially organoleptical properties and dryingtime, in drying of Stizostedion lucioperca

Keywords:

Natural drying, oven drying, Stizostedion lucioperca, heat, air current rate, quality,

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