Evren Burcu ŞEN YILMAZ, ŞÜKRAN ÇAKLI

2218

Dondurularak depolanan ahtapotun (Octopus vulgaris curvier, 1797) kimyasal ve duyusal kalite karakteristiklerindeki değişimler

Bu çalışmada kafadanbacaklıların bir türü olan ahtapot (Octopus vugaris Curvier, 1797) kullanılmıştır. Temizlendikten sonra dövülüp, manto ve kolları ayrılan ahtapotlar plastik ambalajlarla paketlenip -40oC' de dondurulmuştur. Daha sonra, -18oC'de depolanan ahtapot mantolarının ve kollarının depolama başlangıcındaki besinsel kompozisyon analizleri yapılmıştır. 11 aylık dondurulmuş depolama süresince, kalite karakteristiklerinde meydana gelen değişimlerinin tespiti amacıyla kimyasal kalite kontrol analizlerinden pH, Tiyobarbitürik asit (TBA, mg malonaldehit kg-1), Toplam uçucu bazik nitrojen (TVB-N, mg 100 g-1), duyusal analizler yapılmıştır. Besinsel kompozisyon analizlerinden nem, ham yağ, ham kül, ham protein ve karbonhidrat değerleri sırasıyla %78,460,9, %0,590,10, %1,70,1, %17,260,9, %2,30,02 olarak tespit edilmiştir. Taze mantoların besinsel kompozisyon değerlerinden nem %85,390,45, ham yağ %0,510,02, ham kül %1,70,1, ham protein %14,280,22, karbonhidrat %1,40,01. Kimyasal kalite kontrol analizlerinden TVB-N’nin değeri 11. ayda kabul edilemez olarak bulgulanmıştır. Ürünün tüketim sınır değerini duyusal analizler belirlemiştir. 9. aydan itibaren manto ve kol örneklerinin duyusal kalite sonuçları, toplam kalite puanlarına göre kabul edilemez olarak tespit edilmiştir.

Changes in chemical and sensory quality characteristics of common octopus (Octopus vulgaris Curvier, 1797) during the frozen storage period.

In this study, octopus (Octopus vulgaris Curvier, 1797) a species of cephalopod, was used. They were gutted, washed and softened and then mantles were separated from the tentacles. Mantles and tentacles were packaged into plastic bags and then they were frozen at -40C and stored at -18C during frozen storage. Before freezing their biochemical composition analyses were done. Chemical quality control analyses such as pH value, Tiobarbutiricacid (TBA, mg malonaldehide kg-1), Total volatile basic acid nitrogen (TVB-N, mg100 g-1 flesh) and sensory analyses were done throughout the 11 months to determine the changes in the quality characteristics during frozen storage. The fresh mantles nutritional composition results of the moisture, crude fat, crude ash, crude protein and carbohydrate as the chemical composition analysis were found to be 85.390.45%, 0.510.02%, 1.70.1%, 14.280.22%, 1.40.01%, respectively. Moisture, crude fat, crude ash, crude protein and carbohydrate values of the fresh arms were found to be 78.460.9%, 0.590.10%, 1.70.1%, 17.260.9%, 2.30.02% respectively. According to TVB-N value they were found to be unacceptable quality on 11th month. Sensory analyses were limited the shelf lives of mantles and arms. Beginning from the 9th month, the mantle and arm samples were found to be unacceptable according to total quality points.
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Su Ürünleri Dergisi-Cover
  • ISSN: 1300-1590
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 1984
  • Yayıncı: Aynur Lök
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