ENVER BARIŞ BİNGÖL, KAMİL BOSTAN, CANDAN VARLIK, HARUN URAN, DİDEM ÜÇOK ALAKAVUK, NÜKET SİVRİ

Effects of Chitosan Treatment on the Quality Parameters of Shrimp (Parapenaeus longirostris) during Chilled Storage

Bu çalışma kitosan uygulamasının uzun bir sure için soğukta saklanan karideslerin kalite kriterleri üzerindeki etkilerini araştırmak için yapılmıştır. Marmara Denizi'nden yakalanan pembe renkli taze derinsu karidesleri (Parapenaeus longirostris) sodyum metabisülfit (2500 mg/L), 4-heksilresorsinol (50 mg/L), kitosan (5 g/L), sitrik asit (200 mg/L) ve biberiye ekstresi (50 mg/L) kombinasyonlarını içeren değişik çözeltilere 10 dakika sure ile batırıldı; stirofom plaklar içinde sarıldı ve 6 gün süreyle 4°C'de muhafaza edildi. Saklama süresi boyunca karideslerin pH, toplam aerobik mezofilik bakteri (TAMB), toplam psikrotrofik bakteri (TBP), laktik asit bakterileri, Pseudomonaslar ve Enterobacteriaceae sayıları, enstrumental tekstür (kesme gücü), nem, duyumsal özellikleri, TVB-N ve TMA-N miktarları değerlendirildi. Tüm muhafaza süresince sadece polifenol oksidaz inhibitörleri uygulanan karideslerdeki TVB-N ve TMA-N miktarları kitosan uygulanmış olanlara göre anlamlı olarak daha yüksekti. Kitosan uygulanmış örneklerin koku ve tat skorlarındaki azalma diğerlerine göre daha yavaştı, öte yandan biberiye ekstresi ilavesi karideslerde istenmeyen tat değişliklerine neden oldu. Kitosan ile kaplama karideslerde nem kaybını, tekstürel yumuşamayı ve pH değerinin yükselmesini azalttı. Karideslerin mikrobiyel sayıları muhafaza sırasında yavaşça arttı, ancak kitosan ilavesi bozulma yapıcı bakterilerinin üremesini azalttı ve sadece antimelanoz ajanları uygulanan örneklere oranla daha yüksek inhibitör etki gösterdi. Kitosan içeren daldırma çözeltilerine sitrik asit ve biberiye ekstresi ilavesi ticari beklentileri karşılayabilmek için yeterli değildi. Sonuç olarak, yakalandıktan sonra kitosan ile kaplanan karidesler soğukta muhafaza sırasında biyokimyasal reaksiyonların yavaşlamasıyla raf ömründe iki misline kadar artma sağlayabilmektedirler.biochemical.

Kitosan Uygulamasının Soğukta Muhafaza Sırasında Karidesin (Parapenaeus longirostris) Kalite Parametreleri Üzerine Etkileri

This study was conducted to investigate the effects of chitosan treatment on the quality criteri as of shrimps for a long time "in chilled" storage. Fresh deepwater pink shrimps (Parapenaeus longirostris), caught from Marmara Sea were dipped in different solutions containing the combinations of sodium metabisulphite (2500 mg/L), 4-hexylresorcinol (50 mg/L), chitosan (5 g/L), citric acid (200 mg/L) and rosemary extract (50 mg/L) for ten minute, over-wrapped in styrofoam plates and stored at 4°C for six days. During the storage period, pH, microbiological counts of total aerobic mesophilic bacteria (TAMB), total psychrotrophic bacteria (TPB), lactic acid bacteria (LAB), Pseudomonas spp. and Enterobacteriaceae, instrumental texture (shear force), moisture, TVB-N, TMA-N and sensory characteristics of shrimps were evaluated. TVB-N and TMA-N amounts in shrimps treated with polyphenol oxidase inhibitors alone are significantly higher than treated with chitosan throughout storage. Reduction in odor and flavour scores of chitosan treated samples was more slowly than others, while rosemary extract addition caused an undesirable flavor changes in shrimps. Coating with chitosan reduced moisture loss, textural softening and increase in pH of shrimps. The microbial counts of shrimps were gradually increase during storage, but addition of chitosan reduced the growth of spoilage bacteria and showed further inhibitory effect than samples treated with only antimelanosis agents. Incorparating of citric acid and rosemary extract into dipping solutions containing chitosan were inadequate to meet the commercial expectation. As a result, shrimps coated with chitosan after capture can provide an increase of up to twice the shelf-life by slowing down the biochemical reactions during cold storage.

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