UFUK ÇELİK, CAN ALTINELATAMAN, MEHMET TOLGA DİNÇER, DENİZ ACARLI

Comparison of fresh and dried flathead grey mullet (Mugil cephalus, Linnaeus 1758) caviar by means of proximate composition and quality changes during refrigerated storage at 4±2°C

Bu araştırmanın amacı Türkiye’de İzmir Körfezinin kuzey doğusunda ve merkeze 20 km mesafede bulunan Homa Dalyanından avlanmış kefallerden (Mugil cephalus, Lin. 1758) elde edilmiş taze ve kurutulmuş havyarların raf ömrü ve bozulma direnci farklılıklarının karşılaştırılmasıdır. Yaklaşık kompozisyon değerleri sırasıyla su şekilde tespit edilmiştir: taze havyar için, nem % 50.2±0.15, ham yağ %13.1±0.23, protein % 25.7±0.43, kül % 1.48±0.03 ve karbonhidrat % 9.59±0.10 ve kurutulmuş havyar için, nem % 26.3±0.53, ham yağ % 13.3±1.51, protein % 41.8±0.56, kül % 4.68±0.11 ve karbonhidrat %14.0±0.05. Kurutulmuş ve taze havyarların yaklaşık kompozisyonlarının belirgin olarak birbirinden farklı olduğu tespit edilmiştir (p

Anahtar Kelimeler:

sucul hayvanlar, renk, kurutulmuş balık, saklama kalitesi, trimetilamin, kıyı gölü, nem içeriği, azot, pH, besin analizi, soğutma, Mugil cephalus, sucul organizmalar, havyar, besinle alınan karbonhidrat, besinle alınan protein, gıda depolama

Buzdolabında 4±2°C’de muhafaza edilen taze ve kurutulmuş kefal (Mugil cephalus, linnaeus 1758) havyarının yaklaşık kompozisyon ve kalite değişimlerinin karşılaştırılması

The aim of this research was to compare the differences in shelf life and resistance to decomposition of fresh and dried caviar produced from flathead grey mullet (Mugil cephalus, Lin. 1758) caught from Homa Lagoon, which is located 20 km northeast of Izmir Bay, Turkey. The proximate compositions of caviars were determined as follows: moisture 50.2±0.15 %, crude fat 13.1±0.23 %, protein 25.7±0.43 %, ash 1.48±0.03 % and carbohydrate 9.59±0.10 %, for fresh caviar and moisture 26.3±0.53 %, crude fat 13.3±1.51 %, protein 41.8±0.56 %, ash 4.68±0.11 % and carbohydrate 14.0±0.05 % for dried caviar. The proximate composition values of dry and fresh caviars were significantly different (p<0.05). To determine the refrigerated shelf life, chemical quality control analysis using Total Volatile Basic Nitrogen (TVB-N), Trimethylamine (TMA) and Thiobarbituric Acid (TBA), pH and color values were measured. Both fresh and dried samples were found to be spoiled end of the 8th day of refrigerator storage, based on their TMA-N and TVB-N values.

Keywords:

aquatic animals, colour, dried fish, keeping quality, trimethylamine, lagoons, moisture content, nitrogen, pH, proximate analysis, refrigeration, Mugil cephalus, aquatic organisms, caviar, dietary carbohydrate, dietary protein, food storage,

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