Farklı Günlerde Soğuk Muhafazadan Çıkarılan ve Farklı Sıcaklıklarda Pişirilen Balıkların Bazı Kalite Parametrelerinin İncelenmesi

Çiğ örnek kalitesine bağlı olarak yapılan farklı pişirme sıcaklık ve süre ilişkisi (t70: 60 dakika süresince 70 ºC' de ve t140: 30 dakika süresince 140 ºC'de) ile örneklerin duyusal karakterlerindeki (koku, doku, renk ve tat), pH ve mikrobiyal gelişimindeki (mezofilik, psikrofilik ve koliform) değişimler ortaya konulmuştur. Ürünün pişirilmesi ile başlangıçtaki çiğ ürünün pH değerine kıyasla pH değerinde artış gözlenmiştir. Ayrıca, ham materyalin mikrobiyolojik olarak bozuk tespit edildiği 7.günde, t70 ve t140 grubu örneklerinin pH değerleri sırası ile 6.86 ve 6.97 bulunmuştur. Ayrıca t70 grubunun başlangıç ve son pH değerleri ile, t140 örneklerinin başlangıç ve son değerleri arasındaki fark istatistiksel olarak önemsiz bulunmuştur (p>0.05). Çiğ ürünün başlangıç TMAB (toplam mezofilik bakteri) ve TPB (toplam psikrofilik bakteri) yükü sırası ile 1.15 ve 2.47 log KOB/g olarak tespit edilirken, t70 ve t140 gruplarının TMAB ve TPB yükü her iki grup içinde 1 log KOB/g değerinin altında kalmıştır. Ayrıca hem çiğ hem de pişirilmiş örneklerde analiz periyodu boyunca koliform bakteri yükü 1 log KOB/g değerinin altında tespit edilmiştir. Raf ömrü arttıkça, çiğ ürün duyusal kalitesi hızlı bir şekilde bozulmuş fakat, bu ürünlerden elde edilen t70 ve t140 grupların duyusal skorları daha yüksek bulunmuştur. Ayrıca ürünün pişirilmesine bağlı olarak nem kaybı meydana gelmiş olup, t70 ve t140 gruplarında bu değer maksimum %12 ile t140 grubu örneklerinde depolamanın 1.günü tespit edilmiştir. Bu çalışma dış ortamdaki tüketimler açısından tüketicilerin dikkatli olması gereğini ortaya koymuştur. Ham materyal kalitesi çok düşük olan ürünler tüketiciye pişirilerek sunulabilir. Bu bağlamda bu çalışma pişmiş ürünlerin tüketici tarafından duyusal olarak incelenmesinin çok daha önemli olduğunu ortaya koymaktadır.

Anahtar Kelimeler:

Pişirme, pH, Balık, Duyusal kalite, Gökkuşağı alabalığı, Mikrobiyal yük, Pişirme

Determination of the Some Quality Parameters of Fish Samples Taken out of the Refrigerator at Different Preservation Period and Cooked at Different Temperature

The changes in sensory characteristics, pH and microbial growth of the samples cooked at different temperature and time (t70: for 60 min. at 70 ºC, and t140: 30 min. at 140 ºC) were revealed depending on the raw material quality. As compared to initial pH value of the raw material, after cooking process, increase in the pH value of the cooked samples was observed. Even, on the day that raw material was unfit for human consumption, the changes in the pH values of t70 and t140 samples (6.86 and 6.97) were not determined to be significantly (p>0.05). Moreover, in both raw and cooked samples, coliform bacteria load was found to be below 1 log CFU g-1 during the analysis period. While total mesophilic aerobic bacteria (TMAB), and total psychrophilic bacteria (TPC) counts of the raw material were defined to be 1.15 log CFUg-1 and 2.47 log CFUg-1, respectively. On the other hand, the bacterial growth in TMAB and TPC of t70 and t140 samples were determined to be lower than 1 log CFUg-1. Sensory quality of the raw material was rapidly deteriorated with increasing storage time, on the other hand, the sensory scores of the samples (t70 and t140) obtained from these raw materials were detected to be higher. Furthermore, depending on the cooking of the samples, the loss of moisture for t70 and t140 samples reached 12% on the first cold storage day. This study revealed that consumers should be careful in terms of consumption in the outdoor. Fish samples having lower quality might be serviced to the consumers. In this case, as was seen from the present study results, the sensory evaluation of the cooked samples is much more important for the consumers.

Keywords:

Cooking, pH, Fish, Sensory quality, Rainbow trout, Microbial load, Cooking,

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