Su ürünlerinde kalitenin saptanmasında kullanılan hızlı teknikleri

Balık kalitesi, mikrobiyolojik kalite, duyusal kalite, besleyici özellikler, ürüne özgü özellikler, tazelik, türlere özgü fiziksel özellikler ve teknolojik kalite gibi çeşitli bileşenlerden oluşan karmaşık bir kavramdır. Balık tazeliği, balık kalitesinin en temel bileşenidir ve çeşitli indikatörlerle tanımlanabilir. Bu özellikler ve son ürünün tazeliği ve nitelikleri balıklarda ölüm sonrasında gerçekleşen fiziksel, kimyasal, biyokimyasal ve mikrobiyolojik değişikliklerden etkilenmektedir. Su ürünleri sektöründe son yıllarda kullanılmaya başlanan yeni fiziksel yöntemlerle işleme hattında balık kalitesinin hızlı olarak ölçülmesi mümkün olmaktadır. Bu derlemede balık kalitesinin belirlenmesinde hızlı ve diğer yöntemlerle korelasyon gösteren sonuçlara ulaşılmayı sağlayan görüntü analizi, elektronik burun, elektriksel ölçümler, spektrometrik ve reolojik yöntemler gibi fiziksel ve mekaniksel yöntemlerin kullanılması incelenmiştir.

Anahtar Kelimeler:

deniz ürünleri, kimyasal analizler, hızlı metodlar, gıda kalitesi, tekstür, uçucu bileşikler, balık (gıda), görüntü analizleri

Rapid techniques used to determine the quality of seafood

Quality of fish is a complex concept that is consisted of components like microbiolagical quality, technological quality, sensorial quality, nutritional properties, properties essential to the product, physical properties essential to type and freshness, Freshness of fish is the main component of quality and can be characterized with various indicators. These properties and freshness and characteristics of end product can be influenced by physical, chemical, biochemical and microbiological changes that appear after death. In recent years, for on-line processing, novel and rapid physical methods started to be used to determine the quality of fish. For this purpose physical, mechanical, rheological methods like electrical measurements, optical measurements, texture and image analysis and measurements of volatile compounds are examined.

Keywords:

seafoods, chemical analysis, rapid methods, food quality, texture, volatile compounds, fish, image analysis,

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