TAZE KARİDESLERİN RAF ÖMRÜNÜN UZATILMASINDA SOĞAN KABUĞU EKSTRAKTININ ETKİSİ

Bu çalışmada japon karidesi (Penaeus japonicus) ve yeşil kaplan karideslerinin (Penaeus semisulcatus) raf ömrünün uzatılması amacıyla soğan kabuğu ekstraktının etkileri araştırılmıştır. Baş ve kabukları ayrılmış olan karides etleri %8 oranında soğan kabuğu ekstraktı ile muamele edilmiş ve 8 gün 4±1oC’ de depolanmıştır. Kontrol gruplarının toplam uçucu bazik azot (TVB-N) ve tiyobarbitürikasit (TBARS) değerleri ekstrakt ile muamele edilen gruplardan yüksek bulunmuştur. pH değerleri tüm gruplarda depolamanın sonuna kadar artış göstermiş, ancak bu artış kontrol gruplarında daha yüksek oranda tespit edilmiştir. Toplam canlı sayısı (TVC) ve toplam psikrofilik canlı sayısı (PBC) başlangıçta japon karidesi ve yeşil kaplan karideslerinde sırası ile 2.95; 2.68 log kob/g ve 3.28; 2.95 log kob/g bulunmuş ve bu değerler depolama sonunda artış göstermiştir. Soğan kabuğu ekstraktı ile muamele edilen karideslerde TVC ve PBC değerleri depolama süresince 7 log kob/g limit değerini aşmamıştır. Bu çalışma sonuçları soğan kabuğu ekstraktının karideslerde kimyasal, mikrobiyal ve duyusal kalitenin korunmasında etkili bir doğal katkı maddesi olarak kullanılabileceğini göstermektedir.

Anahtar Kelimeler:

Karides, soğan kabuğu ekstraktı, mikrobiyal kalite, TVB-N, duyusal kalite

THE EFFECTS OF ONION PEEL EXTRACT IN PREVENTING SHELF LIFE OF FRESH SHRIMP

In this study, the effects of onion peel extract was investigated in order to increase the shelf life of japanese shrimp (Penaeus japonicus) and green tiger shrimp (Penaeus semisulcatus). Decapitated shrimps were treated with 8% onion peel extract and stored at 4±1oC for 8 days. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBARS) values of the control groups were found higher than those of the extract treated groups. The pH values showed increase in all groups until at the end of storage, but this increase was higher than those of the controls. The initial total viable count (TVC) and total psychrophilic bacteria count (PBC) were found as 2.95; 2.68 and 3.28; 2.95 log cfu/g in japanese and green tiger shrimp, respectively, and these values showed increase at the end of the storage. TVC and PBC counts of the shrimps treated with onion peel extract did not exceed the limit value of 7 log cfu/g during the storage period. Based on the results of this study, it might be thought that onion peel extract can be used as an effective natural additive for preserving chemical, microbiological and sensory quality of shrimps.

Keywords:

Shrimp, onion peel extract, microbiological quality, TVB-N, sensory quality,

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