ŞENGÜL BİLGİN, MUSTAFA ÜNLÜSAYIN, ALİ GÜNLÜ, LEVENT İZCİ

Sudak (Sander lucioperca Bogustkaya ve Naseka, 1996) ve kadife (Tinca tinca L., 1758) balığından balık ezmesi (PATE) yapımı, bazı kimyasal bileşenlerin ve kalite kriterlerinin belirlenmesi

Araştırmada sudak ve kadife balığının sıcak dumanlama yöntemine göre dumanlandıktan sonra fileto artıklarının ekonomiye katkı amaçlı balık ezmesi şeklinde değerlendirilmesi amaçlanmıştır. Her iki türe ait derişiz fileto artıkları kıyıldıktan sonra çeşitli katkı maddeleri ilavesiyle karıştırılarak balık ezmesi haline getirilmiştir. Fileto artıkları ve elde edilen balık ezmesinin kimyasal kompozisyonları ile duyusal analizleri yapılmıştır. Araştırma bulgularına göre, taze sudak ve kadife balığının kimyasal içerikleri birbirine yakın bulunmuştur. Sıcak dumanlama sonrası her iki türde su içeriğinde azalış saptanmıştır. Bu balıklardan elde edilen balık ezmelerinin kimyasal kompozisyonları incelendiğinde kadife balığının protein oranı (%18,09±0,39) önemli (P0,05) olduğu tespit edilmiştir. Buzdolabı koşullarında (+4°C±1) 35 günlük depolama sonucunda ürünün tüketilebilirlik sınırlarını aşmadığı belirlenmiştir. Sudak ve kadife balığının fileto artıklarından balık ezmesi yapılarak ekonomiye yarar sağlayacağı sonucuna varılmıştır.

Anahtar Kelimeler:

gıda kimyası, balık ezmesi, besin değeri, gıda kalitesi, gıda bileşimi, Tinca tinca

Production of fish pate from pike perch (Sander lucioperca Bogustkaya and Naseka, 1996) and tench (Tinca tinca L., 1758) and determination of food components. and quality parameters

In this study, pike perch and tench have been smoked according to hot smoked method. After hot smoking, filets utilizing as in the shape of fish pate aiming support to the economy. The materials were made fish pate by adding various additive after minced which is belonging to both of unskinned species filet cracks. The chemical compositions and organoleptic analysis of filet cracks and obtained fish pate were made. According to teh study results, chemical composition contents of fresh pike perch and tench were found close to each other. Amount of water content of both species after hot smoking were found decreasing. Protein rates of fish pate which is obtained tench flesh were found significant (P<0,05). It has been determined that, according to organoleptic analysis results, difference between tench fish pate and pike perch fish pate was unimportant (P>0,05). It has been determinated that at the end of the study, quality values didn't reach that it could be regard as the limit of accestability for refrigerate conditions (+4°C±1). It has been concluded that the pike perch and tenchs' filet cracks could be used as aiming support to the economy by producing fish pate.

Keywords:

food chemistry, fish pastes, nutritive value, food quality, food composition, Tinca tinca,

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