SERKAN KORAL, BEKİR TUFAN, NADİR BAŞÇINAR, SEVİM KÖSE

Quality Changes and Shelf-Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus, Steindachner, 1868) at Frozen Storage (-20±2°C)

Tütsüleme dünyada hem balık hem de et ürünlerinde kullanılan geleneksel bir koruma yöntemidir. Günümüzde tütsülenmiş balıklar kendilerine özgü tat ve aromanın yanı sıra uzun raf ömrüne sahip olmalarından dolayı da çokça rağbet görmektedirler. Bu çalışmada, doğal ve kültüre edilmiş istavrit balıklarının sıcak tütsüleme yöntemiyle tütsülendikten sonra donmuş muhafaza (-20±2°C) koşullarında depolanmaları esnasındaki kalite değişimleri ve buna bağlı olarak raf ömürlerinin karşılaştırmalı olarak tespit edilmesi amaçlanmıştır. Balıkların iç organları temizlenip yıkanmış, daha sonra %10'luk tuz salamurası ile 1 saat boyunca bekletildikten sonra sıcak tütsüleme işlemi uygulanmıştır. Örnekler strafor tabaklara dizilip üzerleri streç film ile kaplanmış ve -40?C'de 24 saat şoklandıktan sonra donmuş muhafaza koşullarında (-20±2°C) depolanmışlardır. Ürünlerdeki kalite değişimine bağlı raf ömrünün tespiti için aylık olarak kimyasal, mikrobiyolojik ve duyusal analizler yapılmıştır. Toplam Uçucu Bazik Azot (TVB-N), Tiyobarbitürik Asit (TBA) ve Trimetilamin (TMA) analizi sonuçlarına göre her iki grup da kabul edilebilir sınırlar içerisinde kalmıştır. Her iki grubun da histamin miktarları hem Amerikan Gıda ve İlaç Dairesi hem de Avrupa Birliği kuruluşlarının izin verdiği değerlerin altında bulunmuştur. Duyusal analiz sonuçlarına göre her iki grubun da 7 aylık raf ömrüne sahip olduğu tespit edilmiştir. Bu çalışma, sıcak tütsülenmiş doğal ve kültür istavrit balıklarının donmuş muhafaza koşullarında 7 ay süreyle depolanabileceğini göstermiştir. Kimyasal ve mikrobiyolojik kalite parametrelerinde her iki grupta da istatistiki olarak önemli değişimler gözlenmesine rağmen (P

Sıcak Tütsülenmiş Kültür ve Doğal İstavritin (Trachurus mediterraneus, Steindachner, 1868) Donmuş Muhafaza (-20±2°C) Koşullarındaki Kalite Değişimleri ve Raf Ömrü

Smoking is a traditional preserving method used for both fish and meat products around the world. Smoked fish products have wide acceptance today due to their accustomed taste and aroma as well as their extended shelf-life. In this study, we aimed to determine quality changes and shelf-life of wild hot-smoked Mediterranean horse mackerel (Trachurus mediterraneus, Steindachner, 1868) during frozen storage (-20±2°C) in comparison with its cultured counterparts. After gutting, cleaning and draining the samples, they were salted in 10% brine solution for 1 h and hot smoked within the same day. The samples were placed in styrofoam plates covered with a stretched film and frozen at -40?C for 24 h. Then, all samples were stored at -20±2°C until spoilage. Chemical, microbiological and sensory analyses were performed monthly to investigate their quality changes and the shelf stability of the products. The results of total volatile basic-nitrogen, thiobarbituric acid and trimethylamine were obtained within the acceptable levels. Histamine values were found well below the permitted limits set by Food and Drug Administration and European Union. Sensory results showed that both storage groups (wild and cultured) had 7 months of shelf-life. This study showed that hot-smoked wild and cultured horse mackerel can be stored at -20±2°C for 7 months. Culturing did not make any significant differences (P<0.05) in sensory quality despite of differences in chemical and microbiological changes between wild and cultured groups during storage. On the other hand, better consumer acceptance was observed for cultured samples indicating the advantage of culturing this species for a better market value. We also observed that frozen storage can retard the formation of biogenic amine contents and therefore, it is suggested to apply for such products to avoid histamine health risk

___

Adeyemi, O.T., Osilesi, O.O., Onajobi, F., Adebawo, O. and Afolayan, A.J. 2013. Stability study of smoked fish, horse mackerel (Trachurus trachurus) by different methods and storage at room temperature. African Journal of Biochemistry Research, 7(6): 98- 106. doi: 10.5897/AJBR2013.0672.
Amerina, M.A., Pangborn, R.V. and Roessler, E.B. 1965. Principles of Sensory Evaluation of Food. Academic Press Inc., New York, 602 pp.
AOAC. 1980. Official Methods of Analysis 13th ed. Official methods 7.009. and 2.507. Association of Official Analytical Chemists, Washington, DC.
AOAC. 1995. Official Methods of Analysis. Official methods 985.14. Association of Official Analytical Chemists. Gaithersburg, MD.
Archer, M. 2010. Sensory Assessment Score Sheets for Fish and Shellfish: Torry and QIM. Research and Development http://www.seafish.org/media/Publications/sensory_as sessment_scoresheets_14_5_10.pdf Seafish. 16.
Bardócz, S., Duguid, T.J., Brown, D.S., Grant, G., Pusztai, A., White, A. and Ralph, A. 1995. The importance of dietary polyamines in cell regeneration and growth. British Journal of Nutrition, 73: 819-829. doi: 10.1079/BJN19950087.
Boland, F.E. and Paige, D.D. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. (Division of Food Chemistry and Technology, Food and Drug Administration). Journal of AOAC, 54: 725-727.
Boran, H., Terzi, E., Altinok, I., Capkin, E. and Bascinar, N. 2013. Bacterial diseases of cultured Mediterranean horse mackerel (Trachurus mediterraneus) in sea cages. 10.1016/j.aquaculture.2013.02.025. 8-13. doi:
Cardinal, M., Knockaert, C., Torrissen, O., Sigurgisladottir, S., Mİrkİre, T., Thomassen, M. and Vallet, J.L. 2001. Relation of smoking parameters to the yield colour and sensory quality of smoked Atlantic salmon (Salmo salar). Food Research International, 34: 537- 550. doi:10.1016/S0963-9969(01)00069-2.
Careche, M., Garcia, R. and Borderias, J. 2002. Anchovy shelf life as affected by different chilling methods during distribution. Journal of Food Protection, 65: 353-361.
Connell, J.J. 1990. Methods of assessing and selecting for quality. In: J.J. Connell (Ed.) Control of Fish Quality, 3rd Edition, Fishing News Books, Oxford: 122-150.
Daniel, E.O, Ugwueze, A.U. and Igbegu, H.E. 2013. Microbiological quality and some heavy metals analysis of smoked fish sold in Benin City, Edo State, Nigeria. World J. of Fish and Marine Sciences, 5(3): 239-243. doi: 10.5829/idosi.wjfms.2013.05.03.7149.
Deng, J., Toledo, T. and Lillard, A.D. 1974. Effect of smoking temperatures on acceptability and storage stability of smoked Spanish mackerel. Journal of Food Sciences, 39: 596-601.
Eerola, S., Hinkkanen, R., Lindfors, E. and Hirvi, T. 1993. Liquid chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International, 76(3): 575-577.
EU Directive. 2005a. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. L 338/1 EN Official Journal the European Union.
EU Directive. 2005b. Commission Regulation (EC) No 2074/2005 of 5 December 2005 laying down implementing measures for certain products under Regulation (EC) No 853/2004 of the European Parliament. L338/27 EN Official Journal the European Union.
EU Directive. 2008. Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. L277/18 EN Official Journal the European Union.
FAO, 2012a. World Review of Aquaculture 2012. Part 1. FAO. Rome, Italy, 147 pp.
FAO, 2012b. The State of World Fisheries and Aquaculture 2012. FAO. Rome, Italy, 209 pp.
FAO. 2013. Global Capture Fisheries Production Statistics for GlobalCaptureProductionStatistics2011.pdf Accessed 1 April 2014.
FDA. 2011. Fish and Fisheries Products Hazards and Controls Guide. Chapter 7. http://www.fda.gov/down loads/Food/GuidanceRegulation/UCM251970.pdf (Accessed 1 April 2014)
Foegeding, E.A., Lanier, T.C. and Hultin, H.O. 1996. Characteristics of Edible Muscle Tissues. In: O.R. Fennema (Ed.), Food Chemistry. Marcel Dekker, New York: 880-938.
Gjerde, K.M., Currie, D., Wowk, K. and Sack, K. 2013. Ocean in peril: reforming the management of global ocean living resources in areas beyond national jurisdiction. Marine Pollution Bulletin, 74(2): 540- 551. doi: 0.1016/j.marpolbul.2013.07.037.
Goulas, A.E. and Kontominos, M.G. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93: 511-520. doi: 10.1016/j.foodchem.2004.09.040.
Huss, H.H. 1988. Fresh Fish Quality and Quality Changes. Danish International Development Agency, FAO. Rome, 132 pp.
Huss, H.H. (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Series, Technical Paper, No. 348. 195 p. Rome, Italy: FAO.
ICMSF. 1992. Microorganisms in food. In: ICMSF (Ed.), Sampling for Microbiological Analysis. University of Toronto Press, Toronto, Canada, 615 pp.
Kaya, Y. and Erkoyuncu, İ. 1999. Değişik dumanlama metotlarının balık türlerinin kaliteleri üzerine etkisi. O.M.Ü. Ziraat Fakültesi Dergisi, 14(1): 93-105.
Kolodziejska, I., Niecikowska, C., Januszewska, E. and Sikorski, Z.E. 2002. The microbial and sensory quality of mackerel hot smoked in mild conditions. LWT - Food Science and Technology, 35: 87-92. doi: 10.1006/fstl.2001.0824.
Koral, S., Tufan, B., Başçınar, N. and Köse, S. 2015. Quality changes and shelf-life of cultured and wild hot-smoked (Trachurus mediterraneus) at refrigerated (4±1oC) conditions. Journal of Aquatic Food Products Technology, In Press. horse mackerel
Köse, S., Karaçam, H., Kutlu, S. and Boran, M. 2001. Investigating the shelf-life of the anchovy dish called 'hamsikusu' in crozen storage at -18 +/-1?C. Turkish Journal of Veterinary Animal Sciences, 25(5): 651- 656.
Köse, S. 2010. Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues. Turkish Journal of Fisheries and Aquatic Sciences, 10: 139-160. doi: 10.4194/trjfas.2010.0120.
Köse, S., Gökoğlu, N., Tokay Mol, S., Baygar, T., Özer, N.P., Çolakoğlu, A.F., Meriç, and Alçiçek, Z. 2010. Türkiye su ürünleri işleme sektörünün durumu, sorunları ve çözüm önerileri, ZMO, Tarım Haftası 2010, 7. Teknik Kongresi, 11-15 Ocak, Ankara.
Köse, S., Kaklıkkaya, N., Koral, S., Tufan, B., Buruk, K.C. and Aydın, F. 2011. Commercial test kits and the determination of histamine in traditional (ethnic) fish products - evaluation against an EU accepted HPLC method. Food Chemistry, 125: 1490-1497. doi: 10.1016/j.foodchem.2010.10.069.
Lenas, D., Chatziantoniou, S., Nathanailides, C. and Triantafillou, D. 2011. Comparison of wild and farmed sea bass (Dicentrarchus labrax L) lipid quality. 11th International Congress on Engineering and Food (ICEF11). Proc. Food Sci., 1: 1139 -1145. Ludorf, M. and Meyer, W. Şscherzeugnisse. Paul Parey Verlag, Hamburg-Berlin: 309 pp. 1973. Fische und
Lücke, F. and Geidel, W. 1935. Determination of volatile basic nitrogen in fish as a measure of their freshness. (Bestimmung des flüchtigen basischen stickstoffs in fischen als maßstab für ihren frischezustand). Zeitschrift für Untersuchung der Lebensmittel, 70: 441-458.
Macer, C.T. 1968. A note on age determination in horse mackerel (Trachurus trachurus). ICES C.M., 4, 7 pp.
Macer, C.T. 1972. A method for determining the fecundity of the horse mackerel (Trachurus trachurus). ICES C.M. 6, 14 pp.
Magnusson, H. and Martinsdottir, E. 1995. Storage quality of fresh and frozen-thawed fish in ice. Journal of Food Science, 60 (2): 273-278.
Marc, K., Philippe, S., Eustache, H., Boniface, Y., and quality Microbiological (Trachurus trachurus), sold in Abomey-Calavi township markets, Benin. Journal of Microbiology Research, 4(5): 175-179. doi:10.5923/j.microbiology. 20140405.01.
Marecos, M.L. 1986. Preliminary analysis of horse mackerel (Trachurus trachurus L.) otolith (L1) measurements. ICES C.M. 72, 7 pp.
Niven, C.F.Jr., Jeffrey, M.B. and Corlett, D.A.Jr. 1981. Different plating medium for quantitative detection of histamine-producing Environmental Microbiology, 41: 321-322. Applied and
Rahman, M.S. and Vé lez-Ruiz, J.F. 2007. Food preservation by freezing. In: M.S. Rahman (Ed.), Handbook of Food Preservation, 2nd edn., CRC Press. New York: 635-666. doi: 10.1201/9781420017373. ch26.
Schormüller, J. 1969. Handbuch der Lebensmittelchemie (Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Verlag, Germany/New York, 1584 pp. Springer
Shalaby, A.R. 1997. Significance of biogenic amines to food safety and human health. Food Research International, 29: 675-690.
Simopoulos, A. 1997. Nutritional aspects of fish. In: J. Luten, T. Borrensen, J. Oehlenschläger (Eds.), Seafood From Producer to Consumer, Integrated Approach to Quality. Elsevier, London: 589-607.
Smith, G., Hole, M. and Hanson, S.W. 1992. Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). Journal of Science and Food Agriculture, 51: 193-205.
Sokal, R.R. and Rohlf, F.J. 1987. Introduction to Biostatistics. 2nd ed., W.H. Freeman and Company, New York, 349 pp.
Spizzirri, U.G., Restuccia, D., Curcio, M., Parisi, O.I., Iemma, F. and Picci, N. 2013. Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. Journal of Food Composition and Analysis, 29: 43-51. doi: 10.1016/j.jfca.2012.09.005.
Santic, M., Jardas, I. and Pallaoro, A. 2003. Feeding habits horse mediterraneus (Carangidae), in the central Adriatic Sea. Cybium, 27(4): 247-253. doi: 10.1111/j.1439- 0426.2004.00603.x. mackerel, Truchurus
Tarladgis, B.G., Watts, B.M. and Dugan, L.R.Jr. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of AOAC, 37: 44-48.
TUIK. 2014. Fisheries Statistics, Ankara, Turkey. http://tuikapp.tuik.gov.tr/balikcilikdagitimapp/balikcil ik.zul (Accessed on 30.10.2014.)
Turan, C. 2004. Stock identiŞcation of Mediterranean horse mackerel morphometric and meristic characters. ICES. Mar. Sci., 61: 774-781.
URL-1. http://speciesidentification.org/species.php?species _group=fnamandmenuentry=soort December, 2013). (accessed 10
Yoshinaga, D.H. and Frank, H.A. 1982. Histamine- producing bacteria in decomposing skipjack tuna (Katsuwonus pelamis). Appl. Environ. Microbiology, 44: 447-452.