The effect of packaging and storage period on quality changes in Lake Van pearl mullet (Chalcalburnus tarichi, Pallas 1811) preserved by freezing

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

Makale detayları

The effect of packaging and storage period on quality changes in Lake Van pearl mullet (Chalcalburnus tarichi, Pallas 1811) preserved by freezing

Yazarlar:

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

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 2, pp.178-186

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335558

pISSN:

1307-9972

Anahtar kelimeler:

Özet:

 In this research, microbiological, chemical, and sensory changes that whole and cleaned pearl mullets frozen at -35oC in non-vacuumedvacuumed packages and stored at -18oC for 150 days were examined. Total aerobic psychrophile microorganism TAPM and lactic acid bacteria LAB counts decreased to 1-2 log cfug towards the end of the storage period. Yeast and molds couldnt be detected in any group after the 60th day and coliforms couldnt be detected in any group after the 15th day. Additionally, fecal streptococci and Pseudomonas spp. were not found in the samples examined. Since the growth of microorganisms remained limited during storage, total volatile basic nitrogen TVB-N amounts did not generally increase in other groups, except for whole and non-vacuumed package samples. However, thiobarbituric acid TBA amounts and peroxide counts increased in all groups, following an irregular course during storage. pH values were determined between 6.16-6.66 in all groups. According to the sensory analysis scores, the samples in the cleaned groups were in the very good quality class until the end of the storage period. At the end of the storage period, vitamin AD3 amounts were determined as 1 µg100 g and 10 µg100 g, respectively. Consequently; it was determined that the pearl mullet, which was vacuumed-package after removing the head and internal organs, could be frozen and preserved in good quality for 150 days. Therefore, it was convinced that cleaning-vacuum packaging is the most appropriate method for preserving pearl mullet by freezing.

 In this research, microbiological, chemical, and sensory changes that whole and cleaned pearl mullets frozen at -35oC in non-vacuumedvacuumed packages and stored at -18oC for 150 days were examined. Total aerobic psychrophile microorganism TAPM and lactic acid bacteria LAB counts decreased to 1-2 log cfug towards the end of the storage period. Yeast and molds couldnt be detected in any group after the 60th day and coliforms couldnt be detected in any group after the 15th day. Additionally, fecal streptococci and Pseudomonas spp. were not found in the samples examined. Since the growth of microorganisms remained limited during storage, total volatile basic nitrogen TVB-N amounts did not generally increase in other groups, except for whole and non-vacuumed package samples. However, thiobarbituric acid TBA amounts and peroxide counts increased in all groups, following an irregular course during storage. pH values were determined between 6.16-6.66 in all groups. According to the sensory analysis scores, the samples in the cleaned groups were in the very good quality class until the end of the storage period. At the end of the storage period, vitamin AD3 amounts were determined as 1 µg100 g and 10 µg100 g, respectively. Consequently; it was determined that the pearl mullet, which was vacuumed-package after removing the head and internal organs, could be frozen and preserved in good quality for 150 days. Therefore, it was convinced that cleaning-vacuum packaging is the most appropriate method for preserving pearl mullet by freezing.

 In this research, microbiological, chemical, and sensory changes that whole and cleaned pearl mullets frozen at -35oC in non-vacuumedvacuumed packages and stored at -18oC for 150 days were examined. Total aerobic psychrophile microorganism TAPM and lactic acid bacteria LAB counts decreased to 1-2 log cfug towards the end of the storage period. Yeast and molds couldnt be detected in any group after the 60th day and coliforms couldnt be detected in any group after the 15th day. Additionally, fecal streptococci and Pseudomonas spp. were not found in the samples examined. Since the growth of microorganisms remained limited during storage, total volatile basic nitrogen TVB-N amounts did not generally increase in other groups, except for whole and non-vacuumed package samples. However, thiobarbituric acid TBA amounts and peroxide counts increased in all groups, following an irregular course during storage. pH values were determined between 6.16-6.66 in all groups. According to the sensory analysis scores, the samples in the cleaned groups were in the very good quality class until the end of the storage period. At the end of the storage period, vitamin AD3 amounts were determined as 1 µg100 g and 10 µg100 g, respectively. Consequently; it was determined that the pearl mullet, which was vacuumed-package after removing the head and internal organs, could be frozen and preserved in good quality for 150 days. Therefore, it was convinced that cleaning-vacuum packaging is the most appropriate method for preserving pearl mullet by freezing.

 Bu araştırmada bütün ve temizlenmiş inci kefalinin vakumsuz ve vakumlu ambalajlarda -35oCde dondurularak, -18oCde 150 gün süreyle muhafazası sırasında meydana gelen mikrobiyolojik, kimyasal ve duyusal değişiklikler incelenmiştir. Toplam aerob psikrofil mikroorganizma TAPM ve laktik asit bakteri LAB sayıları muhafaza süresinin sonlarına doğru 1-2 log kobg seviyesine kadar düşmüştür. Maya-küfler 60. günden ve koliform grubu bakteriler de 15. günden sonra hiçbir grupta belirlenememiştir. Ayrıca incelenen numunelerde fekal streptokoklar ve Pseudomonas spp.ye rastlanmamıştır. Muhafaza süresince mikroorganizmaların üremesi sınırlı kaldığından bütün halde vakumsuz ambalajlanan numuneler hariç diğer gruplarda toplam uçucu bazik azot TVB-N miktarları genellikle artmamıştır. Ancak tiyobarbitürik asit TBA miktarları ve peroksit sayıları muhafaza süresince düzensiz bir seyir izleyerek tüm gruplarda artmıştır. pH değerleri tüm gruplarda 6.16-6.66 arasında tespit edilmiştir. Duyusal analiz puanlarına göre temizlenmiş gruplardaki numuneler muhafaza süresinin sonuna kadar çok iyi kalite sınıfına girmiştir. Muhafaza süresinin sonunda vitamin AD3 miktarları sırasıyla 1 µg100 g ve 10 µg100 g olarak belirlenmiştir. Sonuç olarak; baş ve iç organları çıkarıldıktan sonra vakumlu bir şekilde ambalajlanan inci kefalinin dondurularak 150 gün süreyle kaliteli bir şekilde muhafaza edilebileceği belirlenmiştir. Dolayısıyla, dondurarak muhafazada inci kefalini temizleyerek vakumla ambalajlamanın en uygun yöntem olduğu kanaatine varılmıştır.

Makale detayları

The effect of packaging and storage period on quality changes in Lake Van pearl mullet (Chalcalburnus tarichi, Pallas 1811) preserved by freezing

Yazarlar:

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

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 2, pp.178-186

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335558

pISSN:

1307-9972

Chemical

freezing preservation

microbiological

pearl mullet (Chalcalburnus tarichi)

sensory

vacuum packagingDondurarak muhafaza

duyusal

inci kefali (Chalcalburnus tarichi)

kimyasal

mikrobiyolojik

vakumlu ambalajlama.

Sayı

Makale detayları

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

Yayıncı: Dicle University

Ana Başlıklar: Veteriner Gıda Hijyeni ve Teknolojisi

Dergi: Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 2, pp.178-186

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001335558

pISSN: 1307-9972

Sayı

Yazarlar:

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

Yayıncı:

Dicle University

Ana Başlıklar:

Veteriner Gıda Hijyeni ve Teknolojisi

Dergi:

Dicle Üniversitesi Veteriner Fakültesi Dergisi Vol.17 Issue 2, pp.178-186

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001335558

pISSN:

1307-9972