Quality Changes Occurring in Pearl Mullet (Chalcalburnus tarichi, Pallas 1811) Processed with Different Forms and Preserved at Cold (+4 °C) During the Preservation Period

Emrullah Sağun; Kamil Ekici; Hakan Sancak; İbrahim Yörük; Hünkar Avni Duyar

Makale detayları

Quality Changes Occurring in Pearl Mullet (Chalcalburnus tarichi, Pallas 1811) Processed with Different Forms and Preserved at Cold (+4 °C) During the Preservation Period

Yazarlar:

Emrullah Sağun | Kamil Ekici | Hakan Sancak | İbrahim Yörük | Hünkar Avni Duyar

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Van Veterinary Journal Vol.35 Issue 3, pp.173-183

Belge Tipi:

Makale

Yayın Tarihi:

11/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001332160

pISSN:

2149-3359

Anahtar kelimeler:

Özet:

 In this study, microbiological, chemical, and sensory changes in whole and cleaned pearl mullet Chalcalburnus tarichi, Pallas 1811 preserved in non-vacuumedvacuumed packages and at cold 4 C for 20 days were examined. While total aerobic psychrophil microorganisms and lactic acid bacteria increased in all groups during the preservation period and reached 7-8 log cfug levels on the 20th day, Pseudomonas spp. counts increased only in non-vacuumed package samples 5-6 log cfug. Fecal streptococci were not detected in any of the samples, and yeast-molds and coliforms followed an irregular course during the preservation period. While the total volatile basic nitrogen TVB-N and thiobarbituric acid TBA amounts and the peroxide counts increased in all groups, pH values, vitamin A, D3 amounts and sensory analysis scores decreased. It was observed that the determined TBA amounts were not compatible with TVB-N and sensory analysis findings. In samples vacuum-packaged as a whole, the contents of the blood and digestive system caused an unpleasant appearance and odor. As a result, it was determined that the pearl mullet can be preserved at cold for 7 days as a whole, and for 10 days with its head and internal organs removed. It has been evaluated that vacuum packaging of cleaned fish has a positive effect on sensory properties and shelf life and may be the most suitable method. In addition, it was convinced that the TBA amount and peroxide count in pearl mullet, which is a low-fat fish, are not reliable criteria that can be used to determine freshness.

 In this study, microbiological, chemical, and sensory changes in whole and cleaned pearl mullet Chalcalburnus tarichi, Pallas 1811 preserved in non-vacuumedvacuumed packages and at cold 4 C for 20 days were examined. While total aerobic psychrophil microorganisms and lactic acid bacteria increased in all groups during the preservation period and reached 7-8 log cfug levels on the 20th day, Pseudomonas spp. counts increased only in non-vacuumed package samples 5-6 log cfug. Fecal streptococci were not detected in any of the samples, and yeast-molds and coliforms followed an irregular course during the preservation period. While the total volatile basic nitrogen TVB-N and thiobarbituric acid TBA amounts and the peroxide counts increased in all groups, pH values, vitamin A, D3 amounts and sensory analysis scores decreased. It was observed that the determined TBA amounts were not compatible with TVB-N and sensory analysis findings. In samples vacuum-packaged as a whole, the contents of the blood and digestive system caused an unpleasant appearance and odor. As a result, it was determined that the pearl mullet can be preserved at cold for 7 days as a whole, and for 10 days with its head and internal organs removed. It has been evaluated that vacuum packaging of cleaned fish has a positive effect on sensory properties and shelf life and may be the most suitable method. In addition, it was convinced that the TBA amount and peroxide count in pearl mullet, which is a low-fat fish, are not reliable criteria that can be used to determine freshness.

 In this study, microbiological, chemical, and sensory changes in whole and cleaned pearl mullet Chalcalburnus tarichi, Pallas 1811 preserved in non-vacuumedvacuumed packages and at cold 4 C for 20 days were examined. While total aerobic psychrophil microorganisms and lactic acid bacteria increased in all groups during the preservation period and reached 7-8 log cfug levels on the 20th day, Pseudomonas spp. counts increased only in non-vacuumed package samples 5-6 log cfug. Fecal streptococci were not detected in any of the samples, and yeast-molds and coliforms followed an irregular course during the preservation period. While the total volatile basic nitrogen TVB-N and thiobarbituric acid TBA amounts and the peroxide counts increased in all groups, pH values, vitamin A, D3 amounts and sensory analysis scores decreased. It was observed that the determined TBA amounts were not compatible with TVB-N and sensory analysis findings. In samples vacuum-packaged as a whole, the contents of the blood and digestive system caused an unpleasant appearance and odor. As a result, it was determined that the pearl mullet can be preserved at cold for 7 days as a whole, and for 10 days with its head and internal organs removed. It has been evaluated that vacuum packaging of cleaned fish has a positive effect on sensory properties and shelf life and may be the most suitable method. In addition, it was convinced that the TBA amount and peroxide count in pearl mullet, which is a low-fat fish, are not reliable criteria that can be used to determine freshness.

 Bu araştırmada; bütün halde ve temizlenerek vakumsuzvakumlu ambalajlanıp 20 gün süreyle soğukta 4 C muhafaza edilen inci kefalinde Chalcalburnus tarichi, Pallas 1811 meydana gelen mikrobiyolojik, kimyasal ve duyusal değişiklikler incelenmiştir. Toplam aerob psikrofil mikroorganizmalar ve laktik asit bakterileri bütün gruplarda muhafaza süresince artarak 20. gün 7-8 log kobg seviyelerine ulaşırken, Pseudomonas spp. sayıları ise sadece vakumsuz ambalajlanan örneklerde artmıştır 5-6 log kobg. Örneklerin hiçbirinde fekal streptekoklara rastlanmamış, maya-küfler ve koliform grubu mikroorganizmalar muhafaza süresince düzensiz bir seyir izlemiştir. Toplam uçucu bazik azot TVB-N ve tiyobarbitürik asit TBA miktarları ile peroksit sayıları bütün gruplarda artarken, pH değerleri, vitamin A, D3 miktarları ve duyusal analiz puanları azalmıştır. Belirlenen TBA miktarlarının, TVB-N ve duyusal analiz bulguları ile uyum göstermediği görülmüştür. Bütün halde vakumlanarak ambalajlanan örneklerde, kan ve sindirim sisteminin içeriği hoşa gitmeyen bir görünüm ve kokuya neden olmuştur. Sonuç olarak; inci kefalinin soğukta bütün halde 7 gün, baş ve iç organları çıkarılarak ise 10 gün süreyle muhafaza edilebileceği belirlenmiştir. Duyusal özellikler ve raf ömrü üzerine balıkları temizleyerek vakumlu ambalajlamanın olumlu bir etkisinin bulunduğu ve bunun en uygun yöntem olabileceği değerlendirilmiştir. Ayrıca, az yağlı bir balık olan inci kefalinde TBA miktarı ve peroksit sayısının tazeliğin belirlenmesinde yararlanılabilecek güvenilir kriterler olmadığı kanaatine varılmıştır.

Makale detayları

Quality Changes Occurring in Pearl Mullet (Chalcalburnus tarichi, Pallas 1811) Processed with Different Forms and Preserved at Cold (+4 °C) During the Preservation Period

Yazarlar:

Emrullah Sağun | Kamil Ekici | Hakan Sancak | İbrahim Yörük | Hünkar Avni Duyar

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Van Veterinary Journal Vol.35 Issue 3, pp.173-183

Belge Tipi:

Makale

Yayın Tarihi:

11/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001332160

pISSN:

2149-3359

Chemical

microbiological

pearl mullet (Chalcalburnus tarichi)

sensory

storage in cold

vacuum packagingDuyusal

inci kefali (Chalcalburnus tarichi)

kimyasal

mikrobiyolojik

soğukta muhafaza

vakumlu ambalajlama

Sayı

Makale detayları

Yazarlar: Emrullah Sağun | Kamil Ekici | Hakan Sancak | İbrahim Yörük | Hünkar Avni Duyar

Yayıncı: Van Yuzuncu Yıl University

Ana Başlıklar: Veteriner Gıda Hijyeni ve Teknolojisi

Dergi: Van Veterinary Journal Vol.35 Issue 3, pp.173-183

Belge Tipi: Makale

Yayın Tarihi: 11/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001332160

pISSN: 2149-3359

Sayı

Yazarlar:

Emrullah Sağun | Kamil Ekici | Hakan Sancak | İbrahim Yörük | Hünkar Avni Duyar

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Van Veterinary Journal Vol.35 Issue 3, pp.173-183

Belge Tipi:

Makale

Yayın Tarihi:

11/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001332160

pISSN:

2149-3359