ENVER BARIŞ BİNGÖL, HARUN URAN, KAMİL BOSTAN, CANDAN VARLIK, NÜKET SİVRİ, Didem ALAKAVUK ÜÇOK

Kitosanla muamelenin dondurulmuş karideslerin duyusal ve kimyasal kalite parametreleri üzerine etkisi

Bu çalışma dondurulmuş karideslerde kalitenin uzun süre korunabilmesi için kitosanla muamele edilmesinin etkisini araştırmak için yapılmıştır. Denemeler Marmara Denizinden avlanan derin su pembe karidesi (Parapenaeus longirostris) üzerinde gerçekleştirilmiştir. Taze karidesler sekiz gruba ayrıldıktan sonra çeşme suyu (kontrol) ile sodium metabisülfit (2500 mg/L), 4-heksilresonsinol (50 mg/L), kitosan (5 g/L), sitrik asit (50 mg/L) ve biberiye ekstraktı (50 mg/L) kombinasyonlarını içeren solüsyonlarda 10 dk. bekletilmiştir. Muamele sonrası karidesler paketlenmiş ve -18°Cde 12 ay süreyle muhafaza edilmiştir. Muhafaza sırasında periyodik olarak duyusal özellikleri, pH, TBA, TVB-N ve TMA-N değerleri ile nem oranı bakımından analiz edilmiştir. Muhafazanın sonunda bile bütün gruplara ait örnekler panelist değerlendirmesine göre yenilebilir bulunmuştur. Buna karşın kontrol grubu örnekler muamele gruplarına göre daha düşük lezzet ve koku puanları almıştır. Muhafaza sırasında kimyasal parametrelerde önemli düzeyde değişimler meydana gelmemiş, gruplar arasında farklılık gözlenmemiştir. Özellikle, başlangıçta zaten düşük seviyede olan TBA değeri muhafaza sırasında örneklerin duyusal özelliklerini değiştirecek düzeyde yükselmemiştir. Elde edilen bulgulara göre çiğ karideslerin kabuklu olarak dondurulması durumunda en az 12 ay kadar tüketilebilir özelliklerini koruduğu, muhafaza öncesi kitosanla muamele edilmesinin incelenen parametrelerde kısmi iyileşme sağlamış olsa da istatistiki anlamda önemli bir farklılık oluşturmadığı sonucuna varılmıştır.

Anahtar Kelimeler:

karides, Rosmarinus officinalis, sucul hayvanlar, sucul organizmalar, kimyasal özellikler, kitosan, gıda katkı maddeleri, gıda bileşimi, gıda koruma, gıda koruyucuları, gıda kalitesi, duyusal değerlendirme, donma, dondurulmuş gıdalar, dondurarak depolama, nem içeriği, pH, bitki özütü, biberiye

Effects of treatment with chitosan on sensory and chemical quality parameters of frozen shrimp

This study was conducted to investigate the effects of chitosan treatment for a long time to preserve the qualities of shrimp during frozen storage. The experiments were performed on deepwater pink shrimp (Parapenaeus longirostris) caught from Marmara Sea. Fresh shrimps were divided into seven groups and immediately were dipped in tap water (control group) and solutions containing sodium metabisulphite (2500 mg/L), 4-hexylresorcinol (50 mg/L), chitosan (5 g/L), citric acid (50 mg/L) and rosemary extract (50 mg/L) for ten minute. After treatment, the shrimps were packaged and stored at -18°C for twelve months. Sensorial characteristics, values of pH, TBA, TVB-N and TMA-N, rate of moisture of shrimp were determined periodically during frozen storage. All samples were palatable according to the panellist evaluation at the end of storage. However control group (untreated) shrimps were received lower scores. No significant changes on chemical parameters were determined during frozen storage and no difference among groups were observed. In particular, the initial TBA value, is already low levels, not elevated level to change the sensorial characteristics of the samples during storage. The results of this study indicated that freezing of raw shelled shrimp insures the acceptability for at least 12 months, and that treatment with chitosan solutions of shrimps did not cause a statistically significant difference.

Keywords:

shrimps, Rosmarinus officinalis, aquatic animals, aquatic organisms, chemical properties, chitosan, food additives, food composition, food preservation, food preservatives, food quality, sensory evaluation, freezing, frozen foods, frozen storage, moisture content, pH, plant extracts, rosemary,

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