Ufuk ÇELİK, Can ALTINELATAMAN, Duygu KIŞLA, Tolga Mehmet DİNÇER

Proximate composition of red band fish (Cepola macrophthalma, Linnaeus, 1758) and its quality changes during refrigerated storage (4±2°C)

Bu çalışmanın amacı kurdela balığının (Cepola macrophthalma Linnaeus, 1758) kalite tespiti ve gıda kaynağı olarak tüketim potansiyelini tespit etmektir. Bu doğrultuda yaklaşık kompozisyon, kimyasal, mikrobiyal, duyusal, renk ve doku analizleri yapılmıştır. Nem, ham yağ, ham protein, kül ve karbonhidrat değerleri sırasıyla (%) 76,5±0,03, 0,98±0,12, 18,96±0,05, 0,32±0,03 ve 1,24±0,02 olarak tespit edilmiştir. Buzdolabı raf ömrünün tespiti için, kimyasal analizlerden TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) ve pH kullanılmıştır. Renk değerleri ve doku parametreleri de aynı zamanda gözlemlenmiştir. Ek olarak duyusal analizler kullanılarak türün insan tüketimi için uygunluğu ve raf ömrü tespiti yapılmıştır. Sonuçlar, kurdela balığının uygun bir gıda kaynağı olduğunu ve buzdolabında (4±2°C) depolandığında 6. güne kadar tüketilebileceğini göstermiştir.

Anahtar Kelimeler:

saklama kalitesi, karbonhidratlar, kimyasal özellikler, renk, gıda güvenirliği, mikrobiyal bulaşıklık, kül, balık (gıda), nem içeriği, protein içeriği, besin analizi, halk sağlığı, tekstür, soğutma

Kurdela balığının (Cepola macrophthalma, Linnaeus, 1758) yaklaşık kompozisyonu ve buzdolabında muhafaza (4±2°c) sırasındaki kalite değişimleri

The aim of this research was to determine the quality of red band fish (Cepola macrophthalma Linnaeus, 1758) to estimate the potential usage of this species as a human food source. For this purpose, proximate composition, chemical, microbiological, sensorial, color and texture analyses were done. Moisture, crude fat, crude protein, ash and carbohydrate values were found as 76.5±0.03, 0.98±0.12, 18.96±0.05, 0.32±0.03 and 1.24±0.02 % respectively. To determine the refrigerated shelf life, chemical quality analyses based on TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) and pH were used. Color values and textural parameters were also monitored. In addition, sensorial analyses were used to decide if the species is suitable for human consumption and to determine the shelf life. Results showed that it is possible to use red band fish as human food until 6th day at refrigerator (4±2°C).

Keywords:

keeping quality, carbohydrates, chemical properties, colour, food safety, microbial contamination, ash, fish, moisture content, protein content, proximate analysis, public health, texture, refrigeration,

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