Determination of Biogenic Amine Formation, Microbiological and Sensory Changes in Carp (Cyprinus carpio L., 1758) Stored at Cold (4 °C)

Tuncer Çakmak; Yakup Can Sancak

Makale detayları

Determination of Biogenic Amine Formation, Microbiological and Sensory Changes in Carp (Cyprinus carpio L., 1758) Stored at Cold (4 °C)

Yazarlar:

Tuncer Çakmak | Yakup Can Sancak

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Cerrahi

Dergi:

Van Veterinary Journal Vol.34 Issue 1, pp.32-42

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001285422

pISSN:

2149-3359

Anahtar kelimeler:

Özet:

 In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole Cold Whole FishCWF and cleaned Cold Gutted FishCGF carp samples Cyprinus carpio L., 1758 stored at 4 C for 14 days, was aimed to determine the shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes Total Aerobic Mesophilic Microorganism TAM, Total Aerobic Psychrophilic Microorganism TAP, Pseudomonas spp. PS, YeastMold YM, Coliform microorganism CG, Fecal Streptococcus FS, Enterobactericeae group microorganism EB and Lactobacillus-Leuconostoc-Pediococcus group microorganism LB counts, chemical pH and Total Volatile Basic Nitrogen TVB-N, sensory analysis evaluation and biogenic amine tryptamine TRM, β-phenylethylamine PEA, putrescine PUT, cadaverine CAD, histamine HIM, tyramine TYM, spermidine SPD and spermine SPM levels detected by using High Performance Liquid Chromatography HPLC. According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

 In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole Cold Whole FishCWF and cleaned Cold Gutted FishCGF carp samples Cyprinus carpio L., 1758 stored at 4 C for 14 days, was aimed to determine the shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes Total Aerobic Mesophilic Microorganism TAM, Total Aerobic Psychrophilic Microorganism TAP, Pseudomonas spp. PS, YeastMold YM, Coliform microorganism CG, Fecal Streptococcus FS, Enterobactericeae group microorganism EB and Lactobacillus-Leuconostoc-Pediococcus group microorganism LB counts, chemical pH and Total Volatile Basic Nitrogen TVB-N, sensory analysis evaluation and biogenic amine tryptamine TRM, β-phenylethylamine PEA, putrescine PUT, cadaverine CAD, histamine HIM, tyramine TYM, spermidine SPD and spermine SPM levels detected by using High Performance Liquid Chromatography HPLC. According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

 In the research conducted; Microbial load, chemical parameters and sensory analysis scores and by determining the concentrations of biogenic amine of whole Cold Whole FishCWF and cleaned Cold Gutted FishCGF carp samples Cyprinus carpio L., 1758 stored at 4 C for 14 days, was aimed to determine the shelf life. 0, 2nd, 4th, 6th, 8th, 10th, 12th, and 14th on days of storage microbiological analyzes Total Aerobic Mesophilic Microorganism TAM, Total Aerobic Psychrophilic Microorganism TAP, Pseudomonas spp. PS, YeastMold YM, Coliform microorganism CG, Fecal Streptococcus FS, Enterobactericeae group microorganism EB and Lactobacillus-Leuconostoc-Pediococcus group microorganism LB counts, chemical pH and Total Volatile Basic Nitrogen TVB-N, sensory analysis evaluation and biogenic amine tryptamine TRM, β-phenylethylamine PEA, putrescine PUT, cadaverine CAD, histamine HIM, tyramine TYM, spermidine SPD and spermine SPM levels detected by using High Performance Liquid Chromatography HPLC. According to the research results; It was determined that TAP and Pseudomonas spp. formed the dominant flora during storage in CWF and CGF samples, the recommended limit values were not exceeded until the 10th day in terms of TVB-N, and according to the sensory analysis evaluations, they were not consumable after the 6th day. It was determined that putrescine and cadaverine were dominant biogenic amines in both application forms of the samples stored in the cold. Although there is no significant microbiological difference between the preservation of whole and gutted fish samples, it has been determined that keeping the carp whole is safer than keeping it after gutted, based on the microbiological values of the 8th day when the samples were rejected sensory. In addition, it is thought that putrescine and cadaverine can be evaluated as indicator biogenic amines in determining the freshness of carp fish.

 Bu araştırmada; 4 Cde 14 gün süreyle muhafaza edilen bütün Soğukta Bütün BalıkSBB ve temizlenmiş Soğukta Temiz BalıkSTB sazan balığı örneklerinin Cyprinus carpio L., 1758 mikrobiyal yükü, kimyasal parametreleri, duyusal analiz puanları ve biyojen amin konsantrasyonları saptanarak raf ömürlerinin belirlenmesi hedeflenmiştir. Depolamanın 0, 2., 4., 6., 8., 10., 12., ve 14. günlerinde sazan örneklerinin mikrobiyolojik, kimyasal ve duyusal analiz değerlendirmeleri ile örneklerin yüksek basınçlı sıvı kromatografisiyle HPLC biyojen amin düzeyleri saptanmıştır. Araştırmanın sonuçlarına göre; SBB ve STB örneklerinde muhafaza süresince Toplam Aerobik Psikrofilik Mikroorganizma TAP ve Pseudomonas spp.lerin hakim mikroflorayı oluşturdukları, TVB-N yönünden 10. güne kadar kabul edilebilir değerlerin aşılmadığı ve duyusal analiz değerlendirmelerine göre ise 6. günden sonra tüketilebilir nitelikte olmadıkları tespit edilmiştir. Soğukta muhafaza edilen örneklerin her iki uygulama şeklinde de putresin ve kadaverinin dominant biyojen aminler olduğu belirlenmiştir. Örneklerin duyusal olarak reddedildiği 8. gündeki mikrobiyolojik değerler baz alındığında sazan balıklarının bütün halde muhafaza edilmesinin temizlenerek muhafaza edilmesinden daha güvenli olduğu saptanmıştır. Ayrıca, sazan balıklarında tazeliğin belirlenmesinde putresin ve kadaverinin indikatör biyojen aminler olarak değerlendirilebileceği düşünülmektedir.

Makale detayları

Determination of Biogenic Amine Formation, Microbiological and Sensory Changes in Carp (Cyprinus carpio L., 1758) Stored at Cold (4 °C)

Yazarlar:

Tuncer Çakmak | Yakup Can Sancak

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Cerrahi

Dergi:

Van Veterinary Journal Vol.34 Issue 1, pp.32-42

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001285422

pISSN:

2149-3359

Biogenic Amines

Chromatography

Microbiology

Carp

Storage

Biyojenik aminler

Kromatografi

Mikrobiyoloji

Muhafaza

Sazan

Sayı

Makale detayları

Yazarlar: Tuncer Çakmak | Yakup Can Sancak

Yayıncı: Van Yuzuncu Yıl University

Ana Başlıklar: Veteriner Cerrahi

Dergi: Van Veterinary Journal Vol.34 Issue 1, pp.32-42

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001285422

pISSN: 2149-3359

Sayı

Yazarlar:

Tuncer Çakmak | Yakup Can Sancak

Yayıncı:

Van Yuzuncu Yıl University

Ana Başlıklar:

Veteriner Cerrahi

Dergi:

Van Veterinary Journal Vol.34 Issue 1, pp.32-42

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001285422

pISSN:

2149-3359