Yeşim ÖZOĞUL, Esmeray Kuley BOĞA, Bahar Tokur KARAKAYA, Fatih ÖZOĞUL

Changes in biochemical, sensory and microbiological quality indices of common sole (Solea solea) from the Mediterranean Sea, during ice storage

Doğadan yakalanan ve buz içerisinde depolanan dil balığının kalitesi kimyasal (K değeri, biyojenik amin, protein denatürasyonu (SDS ve SDS-PAGE), peroksit değeri (PV), serbest yağ asit (FFA), toplam uçucu bazik nitrojen (TVB-N), tiyobarbitürik asit (TBA) analizleri), duyusal (çiğ ve pişmiş olarak) ve mikrobiyolojik metodlarla araştırılmıştır. Dil balığının duyusal kalitesi 16. günde düşmeye başladığı (iyi kalite-B) ve 20. günde artık kabul edilemez duruma geldiği belirlenmiştir (kabuledilemez-C). Dil balığı panellistler tarafından iyi kalite (B) olarak değerlendirildiğinde (yaklaşık olarak 16-18 günde), ortalama K değeri > %80 olarak bulunmuştur. Araştırılan biyojenik aminler arasında histamin belirlenememiştir. Dil balığının protein profilinde önemli bir değişiklik gözlenmemiştir. Duyusal, kimyasal ve mikrobiyolojik sonuçlara göre dil balığının raf ömrü yaklaşık olarak 16-18 gün olarak bulunmuştur. Tazeliği belirlemede kullanılan kimyasal parametreler arasında, en iyi sonucu K değerinin verdiği ve depolama zamanına bağlı olarak linear olarak arttığı saptanmıştır.

Anahtar Kelimeler:

mikrobiyolojik kalite, Akdeniz, Solea, Türkiye, duyusal değerlendirme, Dover soles, soğuk depolama

Akdeniz'de Doğadan yakalanan ve buz içerisinde depolanan dil balığı (Solea solea)’nın biyokimyasal, duyusal ve mikrobiyolojik kalitesinde değişiklikler

The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality- B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

Keywords:

microbiological quality, Mediterranean Sea, Solea, Turkey, sensory evaluation, Dover soles, cold storage,

PDF

___

A.O.A.C. 1984. Official Methods of Analysis of the Association of the Official Analysis Chemists. Association of Official Analytical Chemists, 14th edition. Washington, DC.
A.O.A.C. 1990. Official Methods of Analysis of the Association of the Official Analysis Chemists. Association of Official Analytical Chemists, 15th edition. Washington, DC.
A.O.C.S. 1994. Official Methods and Recommended Practices of the American Oil Chemists’ Society, the American Oil Chemists’ Society, Champaign, IL.
Antonocopoulus, N. 1973. Bestmmung des Flüchhtigen Basensticktoofs., In: W. Ludorf, V. Meyer (Eds.), Fische und Fischerzeugnisse, Aulage Verlag Paul Parey, Berlin und Hamburg: 224-225.
Amara, R., Poulard, J.C., Lagardere, F. and Desaunay, Y. 1998. Comparison between the life cyles of two Soleidae, the common sole, Solea solea, and the thicback sole, Microchirus variegates, in the Bay of of Biscay (France). Enviromenal Biology of Fishes, 53: 193-209.
Aubourg, S.P. 1993. Review: Interaction of malondialdehyde with biological molecules-new trends about reactivity and significance. International Journal of Food Science and Technology, 28: 323- 335.
Aubourg, S.P., Pineiro, C., Gallardo, J.M. and Barros- Velazquez, J. 2005. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chemistry, 90: 445–452.
Barassi, C.A., Pècora, R.P., Roldán, H. and Trucco, R.E. 1987. Total, non volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice. Journal of the Science of Food and Agriculture, 38: 373-376.
Benjakul, S., Seymour, T.A., Morrissey, M.T. and An, H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. Journal of Food Science, 62: 729-733.
Bligh, E.C. and Dyer, W.J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 913-917.
Bonnal, C., Raynaud, F., Astier, C., Lebart, M.C., Marcilhac, A., Coves, D., Corraze, G., Gelineau, A., Fleurence, J. and Roustan, C. 2001. Postmortem degradation of white fish skeletal muscle (sea bass, Dicentrarchus labrax): fat diet effects on in situ dystrophin proteolysis during the prerigor stage. Marine Biotechnology, 3: 172–180.
Bonnell, A.D. 1994. Quality Assurance in Seafood Processing: A Practical Guide. Chapman and Hall, London: 74-75.
Bremner, H.A., Olley, J., Stratham, J.A. and Vail, A.M.A. 1988. Nucleotide catabolism: influence on storage life of tropical species of fish from the North West shelf of Australia. Journal of Food Science, 53: 6–11.
Burt, J.R. 1977. Hypoxanthine: a biochemical index of fish quality. Process Biochemistry, 12: 32-35.
Campillo, A. 1992. Les pecheries francaises de Méditerranée: synthése des connaissances. IFREMER, RIDRV-92/019- RH Séte, 206 pp
Cespedes, A., Garcia, T., Carrera, E., Gonzalez, I., Fernandez, A., Hernandez, P.E. and Martin, R. 1999. Identification of Sole (Solea solea) and Greenland Halibut (Reinhardtius hippoglossoides) by PCR Amplification of the 5S rDNA Gene. Journal of Agriculture and Food Chemistry, 47: 1046-1050.
Cho, S., Endo, Y., Fujimoto, K. and Kaneda, T. 1989. Oxidative deterioration of lipids in salted and dried sardines during storage at 5°C. Nippon Suisan Gakkaishi, 55: 541-544.
Commission Decision 95/149/EC. 1995. Commission Decision of 8 March, 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal of the European Communities, 97: 84–87.
Connell, J.J. 1995. Control of Fish Quality, 4th Edition. Fishing News Books Limited, London, 467 pp.
Fletcher, G.C. and Statman, J.O. 1988. Shelf life of sterile yelloweyed mullet (Aldrichetta forsteri) at 4°C. Journal of Food Science, 53: 1030–1035.
Dingle, J.R. and Hines, J.A. 1971. Degradation of inosine 5΄-monophosphate in the skeletal muscle of several north Atlantic fish. Journal of the Fisheries Research Board of Canada, 28: 1125-1131.
Ehira, S. and Uchiyama, H. 1987. Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness. In: D.E. Kramer and J. Liston (Eds.), Seafood Quality Determination, Elsevier Science Publishers B.V., Amsterdam: 185-207.
Gonçalves, A.C., Antas, S.E. and Nunes, M.L. 2007. Freshness and Quality Criteria of Iced Farmed Senegalese Sole (Solea senegalensis). Journal of Agriculture and Food Chemistry, 55: 345-346.
Gotoh, N. and Wada, S. 2006. The importance of peroxide value in assessing food quality and food safety. Journal of Americane Oil Chemistry Society, 83: 473–474.
Gotoh, N., Watanabe, H., Osato, R., Inagaki, K., Iwasawa, A. and Wada, S. 2006. Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behaviour and hypoactivity. Food Chemistry and Toxicology, 44: 493–498.
Greene, D.H., Babbitt, J.K., and Reppond, K.D. 1990. Patterns of Nucleotide Catabolism as Freshness Indicators in Flatfish from the Gulf of Alaska. Journal of Food Science, 5(55): 1236.
Guillerm-Regost, C., Haugen, T., Nortvedt, R., Carlehög, M., Lunestad, B.T., Kiessling, A. and Rørå, M.B. 2006. Quality Characterization of Farmed Atlantic Halibut During Ice Storage. Journal of Food Science, 71: 83-90.
Howgate, P.F. 1982. Quality assessment and quality control, In: A. Aitken, I.M. Mackie, J.H. Merritt and M.L. Windsor (Eds.), Fish Handling and Processing (2nd edition), Her Majesty’s Stationery, Edinburgh: 177-186.
Huss, H.H. 1995. Postmortem changes in fish. In: Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348, Rome, 169 pp.
IFST 1999. Development and use of microbiological criteria in foods. Institute of Food Science & Technology (UK). London.
Jasra, S.K., Jasra, P.K. and Talesara, C.L. 2001. Myofibrillar protein degradation of carp [Labeo rohita (Hamilton)] muscle after post-mortem unfrozen and frozen storage. Journal of the Science and Food Agriculture, 81: 519–524.
Jones, N.R., Murray, J., Livingston, E.I. and Murray, C.K. 1964. Rapid estimation of hypoxanthine concentrations as indices of freshness of chill-stored fish. Journal of the Science of Food and Agriculture, 15: 763-768.
Kassemsarn, B., Perez, B.S., Murray, J. and Jones, N.R. 1963. Nucleotide degradation in the muscle of iced haddock (Gadus aeglefinus), lemon sole (Pleuronectes microcephalus), and plaice (Pleuronectes platessa). Journal of Food Science, 28: 228-233.
Kyrana, V.R., Lougovois, V.P. and Valsamis, D.S. 1997. Assessment of Shelf-Life of Maricultured Gilthead Sea Bream (Sparus aurata) Stored in Ice. International Journal of Food Science and Technology, 32: 339–347.
Ladrat, C., Verrez-Bagnis, V., Noël, J. and Fleurence, J. 2003. In vitro proteolysis of myofibrillar and sarcoplasmic proteins of sea bass white muscle: effects of cathepsins B, D, and L, Food Chemistry, 81: 517–525.
Laemmli, U.K. 1970. Cleavage of Stuctural Proteins during the Assembly of the Head of Bacteriophage T4. Nature, 277: 680-685.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J. 1951. Protein Measurement with the Folin Phenol Reagent. J. of Biology and Chemistry, 193: 265-275.
López-Gálvez, D.E., De La Hoz, L. and Ordonez, J.A. 1998. Refrigerated Storage (2°C) of Sole (Solea solea) Fillets under CO2-Enriched Atmospheres. Journal of Agriculture and Food Chemistry, 46: 1143-1149.
Lund, K. and Nielsen, H. 2001. Proteolysis in salmon (Salmo salar) during cold storage; effects of storage time and smoking process. Journal of Food Biochemistry, 25: 379–395.
Massa, A.E., Palacios, D.L., Paredi, M. and Crupkin, M. 2005. Postmortem changes in quality indices of ice stored flounder (Paralichthys patagonicus). Food Biochemistry, 29: 570-590.
Merigot, B., Letourneur, Y. and Lecomte-Finiger, R. 2007. Characterization of local populations of the common sole Solea solea (Pisces, Soleidae) in the NW Mediterranean through otolith morphometrics and shape analysis. Marine Biology, 151: 997–1008.
Munasinghe, D.MS, Ohkubo, T. and Sakai, T. 2005. The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat. Fisheries Science, 71: 462-464.
Nishimoto, J., Suwetja, I.K. and Miki, H. 1985. Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Kagoshima University, Memoirs of the Faculty of Fisheries, 34 (1): 89-96.
Ólafsdόttir, G., Martinsdόttir, E., Oehlenschläger, J., Dalgaard, P., Jensen, B., Undeland, I., Mackie, I. M., Henehan, G., Nielsen, J. and Nielsen, H. 1997. Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology, 8: 258-265.
Olsson, G.B., Olsen, R.L., Carlehog, M. and Ofstad, R. 2003. Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus). Aquaculture, 217: 191–205.
Ozogul, F., Taylor, K.D.A., Quantick, P. and Ozogul, Y. 2002. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37: 515-522.
Ozogul, F., Taylor, K.D.A., Quantick, P. and Ozogul, Y. 2000. A rapid HPLC determination of ATP related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science and Technology, 35 (6): 549-554.
Ozogul, Y., Özyurt, G., Ozogul, F., Kuley, E. and Polat, A. 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92: 745-751.
Ozogul, Y., Ozogul, F., Kuley, E., Ozkutuk, A.S., Gokbulut, C. and Kose, S. 2006. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food Chemistry, 99: 752–758.
Papa, I., Alvarez, C., Verrez-Bagnis, V., Fleurence, J. and Benyamin, Y. 1996. Post-mortem release of fish white muscle alpha-actinin as a marker of desorganization. Journal of the Science and Food Agriculture, 72: 63–70.
Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidid, I. N. and Kontominas, M.G. 2003. Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax). Food Microbiology, 20: 411-420.
Price, R.J., Melvin, E.F. and Bell, J.W. 1991. Postmortem changes in chilled round, bled and dressed albacore. Journal of Food Science, 55: 318–321.
Redmond, J.W. and Tseng, A. 1979. High-pressure liquid chromatographic determination of putrescine, cadaverine, spermidine and spermine. Journal of Chromatography, 170: 479-481.
Rodríguez, O., Barros-Velázquez, J., Ojea, C., Pinňeiro, C. and Aubourg, S.P. 2003. Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot (Psetta maxima). Journal of Food Science, 68: 2764-2771.
Rodríguez, O., Barros-Velázquez, J., Piñeiro, C., Gallardo, J.M. and Aubourg, P. 2006. Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf-life of farmed turbot (P. maxima). Food Chemistry, 95: 270–278.
Saito, T., Arai, K. and Matsuyoshi, M. 1959. A new method for estimating the freshness of fish. Bull. Jpn. Soc. Sci. Fish., 24: 749-750.
Shaw, D.H., Gare, R.L. and Kennedy, M.A. 1977. Chemical and sensory changes during storage of witch flounder (Glyptocephalus cynoglossus) in ice. Journal of Food Science, 42: 159-162.
Simeonidou, S., Govaris, A. and Vareltzis, K. 1998. Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International, 30: 479-484.
Smith, J.G.M., Hardy, R.S., McDonald, I. and Temhleton, J. 1980. The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature, Chemical and sensory assessment. Journal of Science of Food and Agriculture, 31: 375-385.
Sompongse, E., Itoh, Y. and Obataka, A. 1996. Effect of cryoprotectants and reducing reagent on the stability of actomyosin during ice storage. Fishery Science, 62: 110–113.
Soriguer, F., Serna, S., Valverde, E., Hernando, J., Martín-Reyes, A., Soriguer, M., Pareja, A., Tinahones, F. and Esteva, I. 1997. Lipid, protein, and calorie content of different Atlantic and Mediterranean fish, shellfish, and molluscs commonly eaten in the south of Spain. European Journal of Epidemiology, 13: 451–463.
Spinelli, J., Eklund, M. and Miyauchi, D. 1964. Measurement of hypoxanthine in fish as a method of assessing freshness. Journal of Food Science, 29: 710-714.
Tarladgis, B., Watts, B.M. and Yonathan, M. 1960. Distillation method for determination of malonaldehyde in rancid food. Journal of American Oil Chemistry Society, 37(1): 44-48.
Tejada, M. and Huidobro, A. 2002. Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. European Food Research and Technology, 215: 1-7.
Tejada, M., Huidobro, A. and Mohamed, G.F. 2002. Comparison of gilthead sea bream (Sparus aurata) and hake (Merluccius merluccius) muscle proteins during iced and frozen storage. Journal of the Science of Food and Agriculture, 83(2): 113-122.
Tejada, M., Heras, C.D. and Kent, M. 2007. Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis). European Food Research and Technology, 225: 225–232.
Tokur, B. and Polat, A. 2010. Myofibrillar and sarcoplasmic protein oxidation and degradation of thin-lipped grey mullet (Liza ramada) during refrigerated storage (+4°C). Journal of Muscle Foods, 21(1): 102-118.
Verrez-Bagnis, V., Ladrat, C., Morzel, M., Noël, J. and Fleurence, J. 2001. Protein changes in post mortem sea bass (Dicentrarchus labrax) muscle monitored by one- and two-dimensional gel electrophoresis. Electrophoresis, 22: 1539–1544.
Verrez-Bagnis, V., Noël, J., Sautereau, C. and Fleurence, J. 1999. Desmin degradation in post mortem fish muscle. Journal of Food Science, 64: 240–242.