BAHAR TOKUR, ŞÜKRAN ÇAKLI, Abdurrahman POLAT

The quality changes of trout (Oncorhynchus mykiss W., 1792) with a vegetable topping during frozen storage (-18 C)

Sebze sosu ile kaplanmış alabalık (Oncorhynchus mykiss W., 1792)’ın dondurarak depolama (-18°C) boyunca kalitesindeki değişimler. Sebze püresi ile kaplanmış alabalık filetoları (TFVT)’ nın besinsel, kimyasal ve duyusal kalitesi üzerine -18 oC’ de dondurarak depolamanın etkisi belirlenmeye çalışılmıştır. Ayrıca kontrol grubu olarak sebze püresi ile kaplanmamış alabalık filetosu (TF)’ da değerlendirilmiştir. Depolama sonucunda, TFVT’ de methionin ve TF’ de histidin amino asidi hariç diğer tüm amino asitler yavaşça azalmıştır. Tiyobarbiturik asit (TBA) değeri (mg malonaldehit/kg) taze iken 0.20 mg malonaldeyhit/kg iken, depolama sonucunda SPAF’ de 0.50 mg malonaldeyhit/kg’ a TF’ de ise 1.30 mg malonaldeyhit/kg’ a önemli bir şekilde artmıştır (p0.05). TF’ de ise, TVB-N değeri (p

Anahtar Kelimeler:

gökkuşağı alabalığı, gıda katkı maddeleri, amino asitler, dondurarak depolama, işlenmiş sebze ürünleri, duyusal değerlendirme

Sebze sosu ile kaplanmış albalık (Oncorhynchus mykiss W., 1792 'ın dondurarak depolama (-18 C) boyunca kalitesindeki değişimler.

Trout fillets with a vegetable topping (TFVT) were examined to determine the effect of frozen storage at -18 oC on the nutritional, chemical and sensory qualities. Trout fillets without vegetable topping (TF) were also evaluated as a control group. The amounts of amino acids in both groups decreased slightly except for methionine in TFVT and histidine in TF at the end of the storage. The Thiobarbutiric acid (TBA) value (mg malonaldehyde/kg) was 0.20 mg malonaldeyhde/kg as fresh, while it significantly increased to 0.50 in TFVT and to 1.30 in TF at the end of the storage (p<0.05). Total volatile basic nitrogen (TVB-N) value (mg N/100 g) did not show any significant (p>0.05) change in TFVT. In TF, TVB-N value (p<0.05) increased significantly by the 5th month of storage which, then decreased slightly and remained almost constant. The solubility of myofibrillar and the sarcoplasmic proteins significantly decreased in both groups (p<0.05). In terms of sensory evaluation, color, odor, flavor, texture and general acceptability, scores did not show any significant change in TFVT while the scores for these attributes decreased in TF, but neither TFVT nor TF was scored negatively by the panelists during frozen storage.

Keywords:

rainbow trout, food additives, amino acids, frozen storage, vegetable products, sensory evaluation,

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