The effect of storage temperature on the chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) packed in aluminium foil

Bu çalışmada sıcak tütsülenen palamut balıklarının 4±1°C ve 17±3°C’de depolanmaları süresince kimyasal ve duyusal kalitesindeki değişimler araştırılmıştır. Ayrıca taze ve tütsülenmiş palamut balıklarının biyokimyasal kompozisyon ve randımanı da belirlenmiştir. Taze palamut balığında nem, ham protein, ham yağ, kül ve tuz değerleri sırası ile %67,71, 14,55, 12,87, 1,76, 0,70 bulunurken tütsülenmiş balıklarda ise bu değerler sırası ile %57,13, 20,55, 13,97, 3,69 ve 3,33 olarak bulunmuştur. Tütsülemeden sonraki randıman ise %78,02 olarak tespit edilmiştir. Her iki sıcaklıktaki depolama esnasında palamut balıklarına ait Total Volatil Bazik Azot (TVB-N), Tiyobarbütirik Asit (TBA) ve Trimetil Amin (TMA) değerlerindeki artışlar önemli bulunurken, duyusal puanlarda ise önemli düşüşler gözlenmiştir. (P

Anahtar Kelimeler:

yağ(kompozisyon), gıda depolama, nem, azot, duyusal değerlendirme, ham protein, Sarda, alüminyum folyo, kimyasal bileşim, tütsülenmiş balık, sıcaklık

Alüminyum folyo ile paketlenen sıcak tütsülenmiş palamut balıklarının kimyasal ve duyusal kalitesine depolama sıcaklığının etkisi

In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda sarda, Bloch, 1838) during the storage at 4±1°C and 17±3°C were investigated. In addition, biochemical composition and yield after processing were determined. The values for moisture, crude protein, crude fat, ash and salt were found as 67.71, 14.55, 12.87, 1.76 and 0.70% for fresh bonito, while 57.13, 20.55, 13.97, 3.69 and 3.33% for smoked bonito, respectively. The yield after smoking was calculated as 78.02%. Total volatile basic nitrogen (TVB-N), thiobarbutiric acid (TBA) and total trimethlyamine (TMA) of smoked bonito increased significantly during storage at both temperatures while sensory scores decreased (P<0.05). According to sensory values, samples showed 4 days shelf life at 17±3°C and 10 days at 4±1°C. TVB-N values supported sensory analysis results and samples spoiled on 4th day of storage at 17±3°C temperature and 11th day of storage at cold storage conditions (4±1°C). TMA and TBA results were within the acceptable levels throughout the storage period for all analyzed samples. Therefore, TVB-N was found as a reliable parameter to measure chemical changes and determine quality of fish samples. This study shows that smoked bonito packed in aluminium foil can be stored at 4±1°C for 10 days.

Keywords:

fat, food storage, moisture, nitrogen, sensory evaluation, crude protein, Sarda, aluminium foil, chemical composition, smoked fish, temperature,

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