Marine edilmiş akivades (Tapes decussatus L., 1758)' in kimyasal kompozisyonu ve duyusal analizi

Akivades (Tapes decussatus L.,1758), Türkiye sularında bulunan ve tüketimi hızla artan, ekonomik değeri oldukça yüksek kabuklu su canlılarındandır. Bu çalışmada aroma oluşumu ve marinasyon işleminin akivadese etkisi ham yağ, ham kül, nem ve ham protein analizleri yapılarak tespit edilmeye çalışılmıştır. Bunun yanında marinatta pH, tuz ve sirke analizleri de yapılmıştır. Aroma oluşumu, duyusal değerlendirme ile test edilmiş ve ürün genel olarak panelistlerin beğenisini kazanmıştır. Ortalama pH değeri ham materyalde 6.51, marinatta 4.43; marinatta ortalama tuz miktarı ette %2.925, salamurada %3.023; sirke miktarı ise ette %0.68, salamurada %0.89 olarak tespit edilmiştir. Marinasyon işleminin akivades etlerinin biyokimyasal kompozisyonu üzerine fazla bir etkisinin olmadığı saptanmıştır. Marinasyon işlemi öncesi akivadeslerde ortalama ham yağ %1.13, ham kül %1.5, nem %81.83 ve ham protein %10.76 olarak tespit edilirken marinatta ortalama ham yağ %1.17, ham kül %1.37, nem %76.57 ve ham protein %10.32 olarak bulunmuştur.

Anahtar Kelimeler:

kimyasal bileşim, kum midyesi, marine etme, duyusal değerlendirme

Chemical composition and sensory analysis of marinated clam (Tapes decussatus L., 1758)

Clam (Tapes decussatus L., 1758) is widely distributed in the coastal waters of the Turkey and has great demand of consumers due to highly economic value. In this study, developing of flavor and effects of marinating process on clam were determined which carried out by analyses of crude fat, ash, moisture and total protein. In addition, pH, salt and vinegar analyses were also performed for last product. Developing of flavor was checked out by sensory test and resulted with high marks. Average pH value was determined as 6.51 in raw material and 4.43 in last product; average salt content was determined as 2.925% in flesh and 3.023% in brine; average vinegar was determined as 0.68% in flesh and 0.89% in brine. It was determined that marinating procedure has insignificant effect on biochemical composition of clam flesh. While average crude fat was found as 1.13%, ash was found as 1.5%, moisture was found as 81.83% and total protein was found as 10.76% in raw material, average crude fat was found as 1.17%, ash was found as 1.37%, moisture was found as 76.57% and total protein was found as 10.32% in last product.

Keywords:

chemical composition, clams, marinating, sensory evaluation,

PDF

___

Anon, 1984. Ash Analyse of Meat and Meat Products (in Turkish), TS1746.

AOAC, 1980. Official Methods of Analysis 13th Ed AOAC, Washington D.C.,USA.

Bligh, E. G., W. J.Dyer, 1959. A rapid method of Total Lipid Extraction and Purification. Can. J. Biochem. Phys., 37,911-917.

Çelik, M., A. Gerek, 2002. Changes in Quality of Pickled Pike-Perch {Sander lucioperca Bogustkaya&Naseka, 1996) in Fridge Conditions (in Turkish). Turk. J. Vet. Anim. Sci., 26 (4), 865-869.

Ersan, F., 1960. Fish Marinades and Production Methods (in Turkish). Balık ve Balıkçılık. 8,10,1-8.

Ersan, F., 1961. Fried Marinades (in Turkish). Balık ve Balıkçılık. 9,1,7-13.

Komarık, S. T., 1974. Pickled mussels.Food Products Formulary Vol.1. The AVI Publishing Company, Inc.

Ludorff, W., V. Meyer, 1973. Fische und Fischerzeugnisse.Verlag Paul Parey in Berlin und Hamburg.

Mclay, R., 1972. Marinades. Ministry of Agriculture, Fisheries and Food. Torry Research Station, Torry Advisory No.56.

Meyer, V., 1965. Marinades. Fish as Food. Vol.3. Processing: Part 1 .Academic Press New York San Francisco, London.

Özden, Ö., T. Baygar, 2003. The Effect of Different Packaging Methods on Some Quality Criteria of Marinated Fish (in Turkish). Turk J Vet Anim Sci, 27:899-906.

Paulus, K., J. Gutschmidt, A. Frickor, 1969. Bewertungsscheme Entwicklung, Anwendbarkeit, Modifikationen. Lebensm.-Wiss.u. Technol., 2,132-139.

Perez-Olleroz, L, M. Garcia-Cuevas, M. Perez, B. Ruiz-Roso, G. Varela, 1997. Some aspects of the nutritive value of four different samples of commercially canned sardines. Alimentaria, 35 (228), 137-141.

Schormuller, J., 1968. Handbuch der Lebensmittelchemie.Band III/2 Teil Springer Verlag Berlin-Hamburg-New York

Varlık, C, M. Uğur, N. Gökoğlu, H. Gün, 1993. Effect of Heat on Winegar/Salt Interactions in Marinate Productionn (in Turkish).Gıda Dergisi, 18 (4): 223- 228.