ZAYDE AYVAZ, FİKRET ÇAKIR, HATİCE GÜNDÜZ, Mehmet ERDAĞ

Farklı Yoğunluktaki Ses Dalgalarının Vakum Ambalajlanmış Hamsi (Engraulis encrasicolus) Marinatının Rengine ve Raf Ömrüne Etkisinin Belirlenmesi

Farklı yoğunluklardaki (250 W/L, 500 W/L, 750 W/L, sırasıyla A, B ve C grupları) ultrases (US) dalgalarının, vakum ambalajlanmış marine hamsilerin (Engraulis encrasicolus) raf ömrü boyunca TVB-N, TBAR’s, pH, tekstür profil, su aktivitesi ve renk üzerine etkileri incelenmiştir. Elde edilen TVB-N sonuçlarına göre; US uygulanmamış marine hamsi grubu ile A ve B gruplarının raf ömrü 4 ay ve C grubunun raf ömrü 3 ay olarak belirlenmiştir. 750 W/L US uygulamasının marine hamsilerin raf ömrünü azalttığı tespit edilmiştir. Raf ömrü boyunca hiçbir grupta mikrobiyolojik üreme gözlenmemiştir. Bilgisayarlı görüntüleme teknolojisi ile belirlenen renk değerleri ve duyusal analiz sonuçları arasından en iyi grup A grubu olarak belirlenmiştir. Tüm sonuçlar değerlendirildiğinde, düşük yoğunluklu US uygulamasının, marine hamsilerin renk ve tekstür özellikleri üzerine olumlu etkileri olduğu ve panelistler tarafından beğenildiği bulunmuştur. Ayrıca literatürde hakkında yeterli çalışma bulunmayan işlenmiş su ürünlerine US uygulamasının, kullanılabilir olduğu ortaya konmuştur. Aynı zamanda bu yeni teknoloji ile elde edilen ürünün ticari değerlendirilebilirliğinin yüksek olacağı ve ülke ekonomisine katkı sağlaması öngörülmektedir

Determination of the effect of different frequency ultrasound waves on the color and shelf life of vacuum packaged marinated anchovy (Engraulis encrasicolus)

Suitability of marinated anchovies for ultra sound application as well as the effect of ultra sound on the shelf-life and color properties of marinated anchovies were investigated. In this regard, TVB-N, TBAR’s, pH, texture profile, water activity and color analyses were conducted on varying level of ultra sound (250 W/L, 500 W/L, 750 W/L for group A, B and C, respectively) applied vacuum-packaged marinated anchovies (Engraulis encrasicolus) during their shelf-lives. Based on the TVB-N results obtained, shelf-lives of marinated anchovies for group A and B were determined as 4 months; while the shelf-life of group C was only 3 months. It was found that the ultra sound treatment of 750 W/L shorten the shelf life of marinated anchovies. No microbiological growth was observed in any group during the shelf-life. According to the color values obtained using computer vision technology and sensory test results, group A was determined as the best group. Considering all the results, low-density ultra sound application was found to be beneficial on the color and texture profiles of marinated anchovies and these products were preferred by the sensory panelists and ultra sound process was found to be feasible for processed seafood products which have not been studied intensively, yet. Additionally, the commercial value of the resulting product obtained with ultra sound technology is expected to be high and will contribute to the national economy.

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