Barbun balığının (Mullus barbatus, Linnaeus, 1758) buzda depolama boyunca tazeliğinin ve kalite güvencesinin araştırılması
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Barbun balığının buzda depolama boyunca meydana gelen duyusal ve kimyasal değişimler incelenmiştir. Barbun balığı Nisan 2014'te İskenderun Körfezi'nden trol ile avlanılmış ve buzlanarak belirli günler arasında duyusal, kimyasal ve fiziksel analizlere tabi tutulmuştur. Balıklar avlandıktan hemen 3 saat içerisinde kimyasal ve duyusal analize tabi tutularak başlangıç TVB-N değeri 4,90 mg/100g, K değeri ise %5,36 olarak bulunmuştur. Depolamanın sonunda bozunmuş balıkların TVB-N değeri 20 mg civarında K değeri ise %60 civarında bulunmuştur. K değeri balıklarda tazelik kaybına bağlı olarak bir artış göstermiştir. Balıklar 10.gün bozunma belirtilerini gösterdiği ancak ileri bozunmanın 12. günde meydana geldiği tespit edilmiştir. Empedans ölçümünün sonucu kimyasal ve duyusal değişimlerle ilişkilendirilerek, balıkların tazelik kaybını belirlemede umut verici bir fiziksel parametre olduğu bulunmuştur
Chemical, sensory and pyhsical changes of red mulled was investigetedduring the ice storage. Red mullet was caugth in Iskenderun Bay in April 2014 by trawl net and stowed in ice. The fish were sampled in two days interval until rejected by sensory panel. The fish were sampled soon after captured in three hours for chemcial and sensory analysis. Extraction were made for K value and TVB-N analysis. Intial TVB-N value was 4.90 mg/100g and 5,36 for K value. At the end of storage TVB-N value was reached about 20 mg TVB-N/100g fish sample and K value was about 60% at the rejection point. An increase on K value was observed with the loss of freshness. Sign of spoilage was observed on day 10 but advance spoilage was occured on day 12. Measurment of impedance in fish muscle gave an promising results but need more study on it.
Chemical, sensory and pyhsical changes of red mulled was investigetedduring the ice storage. Red mullet was caugth in Iskenderun Bay in April 2014 by trawl net and stowed in ice. The fish were sampled in two days interval until rejected by sensory panel. The fish were sampled soon after captured in three hours for chemcial and sensory analysis. Extraction were made for K value and TVB-N analysis. Intial TVB-N value was 4.90 mg/100g and 5,36 for K value. At the end of storage TVB-N value was reached about 20 mg TVB-N/100g fish sample and K value was about 60% at the rejection point. An increase on K value was observed with the loss of freshness. Sign of spoilage was observed on day 10 but advance spoilage was occured on day 12. Measurment of impedance in fish muscle gave an promising results but need more study on it.
Açıklama
Anahtar Kelimeler
Balıkçılık Teknolojisi, Fisheries Technology
