Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels

Pınar Oğuzhan Yıldız; Tuba Güven; Gökhan Arslan

Makale detayları

Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels

Yazarlar:

Pınar Oğuzhan Yıldız | Tuba Güven | Gökhan Arslan

Yayıncı:

Ataturk University

Ana Başlıklar:

Balık Yetiştiriciliği

Dergi:

The Trout Journal of Atatürk University Vol.1 Issue 2, pp.1-6

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001307559

pISSN:

2980-2539

Anahtar kelimeler:

Özet:

 This study aimed to assess the microbiological and sensory changes in carp Cyprinus carpio meatballs enriched with black mustard seed oil at different concentrations 3 and 6. Carp fish meat was minced and divided into three distinct meatball groups, which were subsequently stored in sealed refrigerator bags at 41ºC. Sensory appearance, taste, smell, texture and overall acceptability and microbiological total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold analyzes were performed on the 1st, 7th and 14th days of storage. Significant differences were observed between the control group and the essential oil added groups in terms of microbiological properties during storage p0.05. The results of sensory analyses showed that there were statistically significant differences between the groups, and the control group was the most preferred group across all parameters. According to the results of research, it has been determined that the addition of mustard seed essential oil reduces the number of bacteria and delays spoilage.

 This study aimed to assess the microbiological and sensory changes in carp Cyprinus carpio meatballs enriched with black mustard seed oil at different concentrations 3 and 6. Carp fish meat was minced and divided into three distinct meatball groups, which were subsequently stored in sealed refrigerator bags at 41ºC. Sensory appearance, taste, smell, texture and overall acceptability and microbiological total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold analyzes were performed on the 1st, 7th and 14th days of storage. Significant differences were observed between the control group and the essential oil added groups in terms of microbiological properties during storage p0.05. The results of sensory analyses showed that there were statistically significant differences between the groups, and the control group was the most preferred group across all parameters. According to the results of research, it has been determined that the addition of mustard seed essential oil reduces the number of bacteria and delays spoilage.

 This study aimed to assess the microbiological and sensory changes in carp Cyprinus carpio meatballs enriched with black mustard seed oil at different concentrations 3 and 6. Carp fish meat was minced and divided into three distinct meatball groups, which were subsequently stored in sealed refrigerator bags at 41ºC. Sensory appearance, taste, smell, texture and overall acceptability and microbiological total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold analyzes were performed on the 1st, 7th and 14th days of storage. Significant differences were observed between the control group and the essential oil added groups in terms of microbiological properties during storage p0.05. The results of sensory analyses showed that there were statistically significant differences between the groups, and the control group was the most preferred group across all parameters. According to the results of research, it has been determined that the addition of mustard seed essential oil reduces the number of bacteria and delays spoilage.

 Bu çalışma, farklı oranlarda 3 ve 6 siyah hardal tohumu yağı ile zenginleştirilen sazan balığı Cyprinus carpio köftelerindeki mikrobiyolojik ve duyusal değişikliklerin değerlendirilmesi amacıyla yapılmıştır. Bu amaçla sazan balığı etleri kıyma haline getirilerek üç farklı köfte grubu oluşturulmuş ve kilitli buzdolabı poşetlerinde 41ºCde depolanmıştır. Depolamanın 1. 7. ve 14. günlerinde duyusal görünüş, lezzet, koku, tekstür ve genel beğeni ve mikrobiyolojik toplam aerobik mezofilik bakteri, psikrotrofık bakteri, maya ve küf, analizler yapılmıştır. Depolama boyunca mikrobiyolojik özellikler açısından kontrol grubu ile uçucu yağ ilave edilen gruplar arasında önemli farklılıklar gözlenmiştir p0.05. Duyusal analiz sonuçları gruplar arasında istatistiksel olarak anlamlı farklar olduğunu ve kontrol grubunun tüm parametrelerde en çok tercih edilen grup olduğunu göstermiştir. Araştırma sonuçlarına göre hardal tohumu esansiyel yağı ilavesinin bakteri sayısını azalttığı ve bozulmayı geciktirdiği tespit edilmiştir.

Makale detayları

Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels

Yazarlar:

Pınar Oğuzhan Yıldız | Tuba Güven | Gökhan Arslan

Yayıncı:

Ataturk University

Ana Başlıklar:

Balık Yetiştiriciliği

Dergi:

The Trout Journal of Atatürk University Vol.1 Issue 2, pp.1-6

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001307559

pISSN:

2980-2539

Cyprinus carpio

Fish ball

Microbiological analysis

Mustard oil

Shelf life

Sensory changes analysisCyprinus carpio

Balık Köfte

Mikrobiyolojik analizler

Hardal tohumu yağı

Raf ömrü

Duyusal değişimler

Sayı

Makale detayları

Yazarlar: Pınar Oğuzhan Yıldız | Tuba Güven | Gökhan Arslan

Yayıncı: Ataturk University

Ana Başlıklar: Balık Yetiştiriciliği

Dergi: The Trout Journal of Atatürk University Vol.1 Issue 2, pp.1-6

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001307559

pISSN: 2980-2539

Sayı

Yazarlar:

Pınar Oğuzhan Yıldız | Tuba Güven | Gökhan Arslan

Yayıncı:

Ataturk University

Ana Başlıklar:

Balık Yetiştiriciliği

Dergi:

The Trout Journal of Atatürk University Vol.1 Issue 2, pp.1-6

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001307559

pISSN:

2980-2539