Uğur GÜNŞEN, NİHAT ALİ ÖZCAN, Ali Emin AYDIN

Determination of some quality criteria of cold storaged marinated anchovy under vacuum and modified atmosphere conditions

Bu çalışmada, vakum paketleme (VP) ve farklı gaz kombinasyonu (%70 $CO _2$ / %30 $N _2$ = M1, %50 $CO _2$ / %50 $N _2$ = M2) kullanılarak uygulanan modifiye atmosfer paketleme (MAP) tekniğinin, 2±2°C’de depolanan marine hamsilerin potansiyel kalite indeksi, raf ömrü ve histamin düzeyleri üzerine etkileri incelendi. Sonuçlar, VP ile karşılaştırıldığında (7. ayda), 2±2°C’de depolanan M1 ve M2 şartlarındaki marine hamsilerin tiyobarbiturik asid (TBA) değerlerinin depolamanın 11. ayında Türk Gıda Kodeksi’nde verilen limitleri aştığını, duyusal kalitelerinin ise “birinci kalite”den “tüketilemez“ düzeye indiğini gösterdi. Marine hamsi örneklerinin TVB-N değerleri, histamin düzeyleri ve mikrobiyel yüklerinin her iki paketleme durumunda da Türk Gıda Kodeksi’nde verilen limitlerin altında kaldığı belirlendi. Soğukta depolanan marine hamsilerin raf ömrünün tespit edilmesinde, yağ oksidasyonu düzeylerine bağlı olarak elde edilen TBA ve duyusal analiz sonuçlarının belirleyici olduğu, MAP tekniği ile paketlenmiş soğukta depolanan marine hamsilerin raf ömrünün vakum paketli şekline göre 4 ay daha uzayarak 7 aydan 11 aya ulaştığı ve bu sürenin elde edilmesinde iki farklı gaz karışımının aynı etkiye sahip olduğu sonucuna varıldı.

Anahtar Kelimeler:

vakumlu paketleme, hamsi, soğuk depolama, duyusal değerlendirme, marine etme, gıda kalitesi, modifiye atmosfer depolaması

Modifiye atmosfer koşulları ve vakum altında soğuk depolanan marine hamsinin bazı kalite kriterlerinin belirlenmesi

This study was performed to determine the effects of vacuum packaging (VP) and modified-atmosphere packaging (MAP) by different gas mixtures (70% $CO _2$ / 30% $N _2$ = M1, 50% $CO _2$ / 50% N2 = M2) on the potential quality index, shelflife and histamine formation in marinated anchovies during the storage at 2±2°C. Results showed that thiobarbituric acid (TBA) values marinated anchovies under M1 and M2 exceeded the limit given by Turkish Food Codex and the sensoric qualities were reduced from “first quality” to “not consumed” on month 11 of storage at 2±2°C as compared to vacuum packaging (7th month). The levels of TVB-N, histamine and microbial load in the samples from both of the packaging methods were under the limits given in Turkish Food Codex. It was concluded that TBA values depending on the level of fatty oxidation and sensory evaluation determined the shelf life of marinated anchovies under vacuum and MAP conditions during storage at 2±2°C. Marinated anchovies under MAP conditions were edible until the 11th month of storage. The shelflifes of marinated anchovies could be extended 4 months by MAP, as compared to vacuum packaging (7th month), and the two different gas mixture (M1 and M2) in MAP had same effect on taking to this shelf lifes.

Keywords:

vacuum packaging, anchovies, cold storage, sensory evaluation, marinating, food quality, modified atmosphere storage,

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