ŞÜKRAN ÇAKLI, Bahar TOKUR, UFUK ÇELİK, LATİF TAŞKAYA

No-Frost koşullarda depolanan sardalya balıklarının (Sardina pilchardus (Walbaum,1792)) fiziksel,kimyasal ve duyusal değrlendirilmesi

Bu araştırmada, taze ve temizlenmiş olarak, sardalya balıklarının (Sardina pilchardus (Walbaum, 1792)) 140 gün ile no-frost koşullarında depolanması sonucunda meydana gelen fiziksel, kimyasal ve duyusal kalite değişikleri incelenmiştir. Donmuş balık eti kalitesini belirleyen fiziksel kriter olarak pH, balıkların enzimatik, biyokimyasal ve mikrobiyolik bozulmalarını belirleyen kimyasal kriterler olarak tiyobarbitürik asit (TBA) mg malonaldehit/ kg örnek, toplam uçucu temel azot (TVB-N) mg N/100 gr örnek ve formaldehit (FA) değerleri ve duyusal kriterler olarak da renk, koku, lezzet, genel kabul edilebilirlik ve doku yapısında meydana gelen değişmeler belirlenmiştir. Depolama boyunca ortalama pH, TBA, TVB-N, FA(ex) ve FA(dest) değerleri sırası ile, 6,41-6,53,0,50-4,76 mg malonaldehit/kg örnek, 16,8-21,0 mg N/100 gr örnek, 1,74-2,39 mg FA/kg, 1,55-4,125 mg FA/kg olarak saptanmıştır. Araştırmanın sonucunda, fiziksel ve kimyasal kalite kriterlerinin tüketilebilirlik sınırını aşmadığı ancak, kalite değerlendirilmesinde, duyusal analizler sonucu elde edilen bulguların, fiziksel ve kimyasal analiz bulgularından daha hızlı ilerlediği sonucuna varılmıştır.

Anahtar Kelimeler:

deniz ürünleri, Sardina pilchardus, kimyasal özellikler, fiziksel özellikler, duyusal değerlendirme, sardalya balığı, balık (gıda), dondurarak depolama

Physical-chemical and sensory evaluation of sardines (Sardina pilchardus (Walbaum,1792)) stored at no-frost conditions

In this study, sensory, chemical, and physical analyses were carried out on sardines (Sardina pilchardus) as fresh and cleaned, during 140 days of storage at no-frost conditions. pH as physical criteria which determine quality of frozen fish meat, thiobarbyturic acid (TBA) mg malonaldehyde/ kg sample, total volatile base nitrogen mg N/100 gr sample and formaldehyde (FA) as criteria which determine enzymatic, biochemical and microbiology deterioration of fish and also sensory criteria as color, odour, taste, consumption value and texture firm were considered. During storage, the means of pH, TBA, TVB-N, free FA|ex) and free and bound FA^eit) values were 6.41-6.53, 0.50-4.76 mg malonaldehyde/kg sample, 16.8-21.0 mg N/100 gr sample, 1.74-2.39 mg FA(ex)/kg and 0.66- 1.55 mg FA(dest)/kg, respectively. At the end of this study, the critical value of chemical and physical quality criteria were not reached. However, the values of results obtained in sensory analyses were rapidly improved than value of physical and-chemical analyses in the evaluation of quality.

Keywords:

seafoods, Sardina pilchardus, chemical properties, physical properties, sensory evaluation, sardines, fish, frozen storage,

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