The Effects of Smoking with Different Tree Sawdusts on the Sensory and Microbiological Quality of Turkish Salmon

Şengül Bilgin; Levent İzci; Göknur Sürengil; Fahriye Umut

Makale detayları

The Effects of Smoking with Different Tree Sawdusts on the Sensory and Microbiological Quality of Turkish Salmon

Yazarlar:

Şengül Bilgin | Levent İzci | Göknur Sürengil | Fahriye Umut

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 3, pp.266-276

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001297335

pISSN:

2651-5474

Anahtar kelimeler:

Özet:

 In this study, rainbow trout Oncorhynchus mykiss, which is called Turkish Salmon and farming in the Black Sea, was subjected to hot smoking process using cherry K, plum  E, and apple A tree and then stored at 3  1C. Smoked Turkish Salmon were performed microbiological total mesophilic aerobic bacteria -TMAB, total psychrophilic aerobic bacteria -TPAB, Listeria monocytogenes yeast-mold -MK and sensory color, odor, taste, texture and appearance analysis during storage. According to the results of microbiological analysis of products; while TMAB, TPAB and MK counts were determined as 2.50.02, 2.10.08 and 2.40.03 log CFUg respectively in raw fish meat, it was observed that microorganisms were inhibited in the first week in all groups after hot smoking application. At the end of the storage, the TMAB, TPAB and MK count of trout smoked with cherry, plum and apple shavings respectively were 7.850.23, 7.480.63, 70.72; 7.50.86, 7.210.97, 6.980.88; 3.1 0.28, 2.78 0.40, 2.59 0.60 log CFUg, L. monocytogenes was not detected. With sensory analysis, it was found that the effect of using different sawdust in terms of odor and texture on smoking trout was insignificant p0.05. As a result of 42 days of storage, it was determined that group A samples had the best microbiological and sensory quality.

 In this study, rainbow trout Oncorhynchus mykiss, which is called Turkish Salmon and farming in the Black Sea, was subjected to hot smoking process using cherry K, plum  E, and apple A tree and then stored at 3  1C. Smoked Turkish Salmon were performed microbiological total mesophilic aerobic bacteria -TMAB, total psychrophilic aerobic bacteria -TPAB, Listeria monocytogenes yeast-mold -MK and sensory color, odor, taste, texture and appearance analysis during storage. According to the results of microbiological analysis of products; while TMAB, TPAB and MK counts were determined as 2.50.02, 2.10.08 and 2.40.03 log CFUg respectively in raw fish meat, it was observed that microorganisms were inhibited in the first week in all groups after hot smoking application. At the end of the storage, the TMAB, TPAB and MK count of trout smoked with cherry, plum and apple shavings respectively were 7.850.23, 7.480.63, 70.72; 7.50.86, 7.210.97, 6.980.88; 3.1 0.28, 2.78 0.40, 2.59 0.60 log CFUg, L. monocytogenes was not detected. With sensory analysis, it was found that the effect of using different sawdust in terms of odor and texture on smoking trout was insignificant p0.05. As a result of 42 days of storage, it was determined that group A samples had the best microbiological and sensory quality.

 In this study, rainbow trout Oncorhynchus mykiss, which is called Turkish Salmon and farming in the Black Sea, was subjected to hot smoking process using cherry K, plum  E, and apple A tree and then stored at 3  1C. Smoked Turkish Salmon were performed microbiological total mesophilic aerobic bacteria -TMAB, total psychrophilic aerobic bacteria -TPAB, Listeria monocytogenes yeast-mold -MK and sensory color, odor, taste, texture and appearance analysis during storage. According to the results of microbiological analysis of products; while TMAB, TPAB and MK counts were determined as 2.50.02, 2.10.08 and 2.40.03 log CFUg respectively in raw fish meat, it was observed that microorganisms were inhibited in the first week in all groups after hot smoking application. At the end of the storage, the TMAB, TPAB and MK count of trout smoked with cherry, plum and apple shavings respectively were 7.850.23, 7.480.63, 70.72; 7.50.86, 7.210.97, 6.980.88; 3.1 0.28, 2.78 0.40, 2.59 0.60 log CFUg, L. monocytogenes was not detected. With sensory analysis, it was found that the effect of using different sawdust in terms of odor and texture on smoking trout was insignificant p0.05. As a result of 42 days of storage, it was determined that group A samples had the best microbiological and sensory quality.

 Bu çalışmada Türk Somonu olarak adlandırılan ve Karadenizde yetiştiriciliği yapılan gökkuşağı alabalığı Oncorhynchus mykiss, kiraz K, erik E, ve elma A ağacı talaşları kullanılarak sıcak dumanlama işlemine tabii tutulmuş ve sonrasında 3  1Cde depolanmıştır. Dumanlanmış Türk Somonunun depolama süresince; mikrobiyolojik toplam mezofilik aerobik bakteri-TMAB, toplam psikrofilik aerobik bakteri-TPAB, Listeria monocytogenes, maya-küf-MK ve duyusal renk, koku, tat, tekstür ve görünüş analizleri yapılmıştır. Ürünlerin mikrobiyolojik analizlerinden elde edilen sonuçlara göre; çiğ balıketinde TMAB sayısı 2,50,02 log KOBg, TPAB 2,10,08 log KOBg, MK 2,40,03 log KOBg, olarak tespit edilmiş olup, sıcak dumanlama işleminin mikroorganizma grupları üzerinde inhibe etkisi gözlenmiştir. Depolamanın sonunda kiraz, erik ve elma talaşı ile dumanlanmış Türk Somonlarında TMAB, TPAB ve MK sayıları sırasıyla 7,850,23, 7,480,63, 70,72; 7,50,86, 7,210,97, 6,980,88; 3,10,28, 2,780,40, 2,590,60 log KOBg olarak bulunmuş, L. monocytogenes tespit edilmemiştir. Duyusal analiz sonuçlarından, koku ve tekstür açısından farklı talaş kullanımının etkisinin önemsiz olduğu saptanmıştır p0,05. Depolamanın sonunda, A grubu örneklerinin mikrobiyolojik ve duyusal olarak en iyi kaliteye sahip olduğu belirlenmiştir.

Makale detayları

The Effects of Smoking with Different Tree Sawdusts on the Sensory and Microbiological Quality of Turkish Salmon

Yazarlar:

Şengül Bilgin | Levent İzci | Göknur Sürengil | Fahriye Umut

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 3, pp.266-276

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001297335

pISSN:

2651-5474

Turkish Salmon

Hot smoking

Different tree sawdust

Quality

Cold storageTürk Somonu

Sıcak dumanlama

Farklı ağaç talaşları

Kalite

Soğuk depolama

Sayı

Makale detayları

Yazarlar: Şengül Bilgin | Levent İzci | Göknur Sürengil | Fahriye Umut

Yayıncı: Isparta University of Applied Sciences

Ana Başlıklar: Gıda Mühendisliği

Dergi: Acta Aquatica Turcica Vol.19 Issue 3, pp.266-276

Belge Tipi: Makale

Yayın Tarihi: 1/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001297335

pISSN: 2651-5474

Sayı

Yazarlar:

Şengül Bilgin | Levent İzci | Göknur Sürengil | Fahriye Umut

Yayıncı:

Isparta University of Applied Sciences

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Acta Aquatica Turcica Vol.19 Issue 3, pp.266-276

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001297335

pISSN:

2651-5474