AYŞE GÜREL İNANLI, NERMİN KARATON KUZGUN, Özlem Emir ÇOBAN, emine özpolat

Shelf life of rainbow trout fillets hot smoking with different sauces

Çalışmada, gökkuşağı alabalıklarından (Oncorhynchus mykiss, Walbaum 1792) füme ürünler hazırlanmıştır. Farklı soslar ilave edilen füme balıklar, önemli miktarda üretim potansiyeli ve lezzetli bir balık olan alabalık tüketiminde bir artışı hedefleyerek hazırlanmıştır. Çalışmada farklı soslar uygulanarak 4 grup (A, B, C ve D) elde edilmiştir. Örnekler, muhafaza süresince buzdolabı koşullarında (+4 ºC) muhafazaya alınmıştır. Bu araştırmada, ürünlerin muhafaza kalitesini ve raf ömrünü etkileyen kimyasal değişikliklerin belirlenmesi amaçlanmıştır. Çalışma 2 tekerrürlü ve analizler 3 paralelli olarak yapılmıştır. Sonuç olarak, çalışmamızda hazırlanan tütsülenmiş örneklerin, kimyasal, mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Elde edilen veriler değerlendirildiğinde örneklerin raf ömrü, A grubu için 14 gün, B grubu için 28 gün, C grubu için 21 gün ve D grubu için 35 gün olarak belirlenmiştir

Farklı soslarla sıcak tütsülenmiş gökkuşağı alabalıklarının raf ömrü

In this study, products of smoked fish were prepared from rainbow trout (Oncorhynchus mykiss, Walbaum 1792). Smoked fish with different sauce were prepared by targeting an increase in the consumption of trout which has a considerable production potential and is a delicious fish. 4 groups (A, B, C and D) applied with different sauces were prepared in the study. Samples were stored in a refrigerator (4 ºC) during storage. The aim of the study is to determine the chemical, microbiological and sensorial changes, the shelf life of products during the storage period of products. Study had 2 replicates and analyses had 3 parallels. As a result, the qualities of chemical, microbiological and sensorial of the smoked samples prepared in our study were examined. The evaluation of data showed the shelf life as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces. When the data obtained were evaluated, the shelf life was determined as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces

___

Altuğ Onoğur, T. & Elmacı, Y. (2011). Sensorial Evaluation on Foods. Sidas Publishing, İzmir.
AOAC. (2002). Official Metods of Analysis of The Association of Official Analytical Chemists (17 th ed.) Association of Official Analytical Chemists. Gaithersburg, Maryland.
Bilgin, Ş., Ertan, Ö. O. & İzci L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures Journal of FisheriesSciences.com, 1 (2):68- 80. doi: 10.17693/yunusae.v16i21960.235781
Cornu, M., Beaufort, A., Rudelle, S., Laloux, L., Bergis, H., Miconnet, N., Serot, T. & Delignette-Muller, M.L. (2006). Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models. Int. J. Food Microbiol. 106: 159–168. doi: 10.1016/j.ijfoodmicro.2005.06.017
Deng, J., Toledo, R.T. & Lillard, D. (1974). Effect of smoking temperatures on acceptability and storage stability of smoked spanish mackerel. Journal of Food Science; 39: 596-601. doi:10.1111/j.1365-2621.1974.tb02957.x
Dondero, M., Cisternas, F., Carvajal, L., Simpson, R. (2004). Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chemistry, 87,4 : 5543-550. doi: 10.1016/j.foodchem.2004.01.005
Gökoglu, N. & Varlık, C. (1992). The Research on Shelf-Life of Smoked Rainbow Trout (Salmo gairdneri), Journal of Food. 17, 1: 61-65
Harrigan WF. (1998). Laboratory Methods in Food Microbiology. 3rd ed. Academic Press. London.
Kolsarıcı, N. & Özkaya Ö. (1998). Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri). Veterinary and Animal Sicences, 22: 273-284.
Köse, S. & Erdem, M.E. (2001). Quality changes of whiting (Merlangius merlangus euxinus, N. 1840) stored at ambient and refrigerated temperatures. Turkish Journal of Aquatic Sciences, 1: 59-65.
Özdamar, K. (2001). Biostatistical with SPSS.. Pub no: 3,4. Bookstore Kaan. Eskişehir, p:452.
Rizo, A., Manes, V., Fuentes, A., Fernandez-Segovia I. & Barat, J. M. (2015). Physicochemical and microbial changes during storage of smokeflavoured salmon obtained by a new method. Food Control, 56: 195-201. doi:10.1016/j.foodcont.2015.03.030
Salama NA, Khalafalla GM. (1993). Chemical, bacteriological and sensory changes in eel fish (Anguilla vulgaris) during smoking and storage. Archiv für Lebensmittelhygiene, 44, 1-24 pp.
Schormüller, J. (1968). Handbuch der lebensmittel Chemie, Band 11112 Tcil. Tier-ische Lebensmittel Eier. Fleisch. Buttermilch. p. 1400-1401. SpringerVerlag Berlin-Heidelberg-New York.
Schulze, K. (1985). Untersuchungen zur Mikrobiologie, Haltbarkeit und Zusammensetzung von Raucherforellen aus einer Aquakultur. Archiv für Lebensmittelhygiene. 36: 81-85.
Stolyhwo, A. & Sikorski, Z.E. (2005). Polycyclic Aromatic Hydrocarbons in smoked fish-a critical review. Food Chemistry, 91, 303-311. doi: 10.1016/j.foodchem.2004.06.012
Tarladgis, B.G. Watts, B.M., Younathan M.T. & Dugan, Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. of American Oil Chemist’s Soc., 37, 44-48. doi: 10.1007/BF02630824
Tokur B, Öztürk S, Atici E, Özyurt G. & Özyurt C.E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758) during frozen storage (-18 ºC). Food Chem, 99, 335–341. doi: 10.1016/j.foodchem.2005.07.044
Ünal, G. (1995). A Research on Smoking of Rainbow Trout (Oncorhynchus mykiss W.) and Determination of Quality Criterias it’s. Phd. Thesis, Ege University. İzmir.
Ünlüsayın. M. Bilgin, Ş. İzci, L. (2002). The Determination of meat yield of Pool Fish (Carassius auratus L., 1758), chemical components after hot smoked and shelf life it’s. Süleyman Demirel University, Journal of Egirdir Fisheries Faculty, 8: 62-70.
Varlet V., Prost C. & Serot T. (2007). Volatile aldehydes in smoked fish: analysis methods, occurence and mechanisms of formation. Food Chemistry, 105:1536–1556. doi:10.1016/j.foodchem.2007.03.041
Varlık, C., Ugur, M., Gokoglu, N. & Gun, H. (1993). Methods and quality control in seafood product. Food Tech. Publication. No: 17. Istanbul/Turkey.
Varlık, C., Baygar, T., Özden, Ö., Erkan N. & Metin, S. (2000). Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage. Turkish J. Vet. Anim. Sci., 24: 181-185.