Dondurulmuş Halde Muhafaza Edilen Sazan Balığında (Cyprinus carpio L., 1758) Biyojen Amin Oluşumu ve Mikrobiyolojik Değişimlerin Belirlenmesi

Bu çalışmada; -18 ºC’de bütün (Dondurulmuş Bütün Balık/DBB) ve temizlenmiş (Dondurulmuş Temiz Balık/DTB) olarak muhafaza edilen sazan balıklarında (Cyprinus carpio L., 1758), muhafazanın 1., 15., 30., 60., 90. ve 120. günlerinde toplam aerobik mezofilik mikroorganizma (TAM), toplam aerobik psikrofilik mikroorganizma (TAP), Pseudomonas spp. (PS), maya/küf (MK), koliform grubu mikroorganizma (KG), fekal streptokok (FS), Enterobacteriaceae grubu mikroorganizma (EB) ve Lactobacillus-Leuconostoc-Pediococcus grubu mikroorganizma (LB) sayıları, pH değerleri, Toplam Uçucu Bazik Azot (TVB-N) miktarları, duyusal analiz verileri ve Yüksek Performanslı Sıvı Kromatografisi (HPLC) ile de biyojen amin (triptamin (TRM), βfeniletilamin (PEA), putresin (PUT), kadaverin (CAD), histamin (HIM), tiramin (TYM), spermidin (SPD) ve spermin (SPM)) konsantrasyonları belirlenmiştir. Araştırma sonuçlarına göre; DBB ve DTB örneklerinde psikrofil mikroorganizmaların dominant mikroorganizma grubunu oluşturdukları, DBB ve DTB örneklerinde muhafaza süresi sonunda pH değerlerinin ortalama sırasıyla 6.53±0.12 ve 6.63±0.11 ve TVB-N değerlerinin de 13.38±1.39 ve 12.87±0.81 arasında değiştiği, örneklerin muhafaza sonunda duyusal değerlendirmeler yönünden “iyi” kalite sınıfında yer aldığı saptanmıştır. Biyojen aminlerin tamamının tüm muhafaza süresince önerilen limit değerlerin altında kaldığı, mikrobiyolojik, kimyasal ve duyusal özelliklerdeki değişimlere göre muhafaza süresi sonunda bu balıkların tüketilebilir özelliklerini koruduğu tespit edilmiştir.

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number ofaerobic psychrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds(Y/M), number of microorganisms in coliform group (CG), number of fecal streptococci (FS), number ofmicroorganisms in Enterobacteriaceae group (EB) and number of microorganisms Lactobacillus-LeuconostocPediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have beendetermined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted specimens of carp(Cyprinus carpio L., 1758) which were whole and gutted frozen kept under -18 ºC at 1st, 15th, 30th, 60th, 90th, 120thdays and biogenic amines tryptamine (TRM), β-phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD),histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High PerformanceLiquid Chromatography (HPLC) method. According to the results of the research: In Frozen Whole Fish (FWF)and Frozen Gutted Fish (FGF) samples, psychrophilic microorganisms constitute the dominant microorganismgroup, the mean pH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in “good” quality class in terms of sensoryevaluations. It was determined that all biogenic amines remained below the recommended limit values during thewhole storage period, according to the changes in chemical and sensory properties, that these fish preserved theirconsumable properties.

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