Gökkuşağı alabalığı (Oncorhynchus mykiss, walbaum, 1972 filetolarında kekik eterik yağı kullanımının raf ömrü üzerine etkisi
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Dosyalar
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalısmada, alabalık (Onchorhynhus mykiss) filetolarına farklı dozlarda kekik (Origanum syriacum) uçucu yagı (esansiyel yag) uygulanmıs ve bu uygulamanın raf ömrü üzerine etkisi çalısılmıstır. Bu sebeple, balıklar fileto edilip dört gruba ayrılmıstır. Bu filetolar (her biri ortalama 100g) 0 (kontrol), 5, 20, and 35?l dozlarında kekik esansiyel yagı ile muamele edilmistir. Kimyasal, mikrobiyolojik ve duyusal analizler 19 günlük depolama süresince yapılmıstır. Depolama baslangıcında pH degeri nötre yakınken depolama sonuna dogru en fazla 7.68 degerine ulasmıstır. TVB-N degeri ise baslangıçta 18.90 mg N/100 g olup balıklar duyusal olarak reddedildigi zaman kontrol grubunda (A) 39 mg N/100 g ve B grubunda 33 mg N/100 g, C grubunda 38,9 mg N/100 g ve D grubunda 43.1 mg N/100 g olarak belirlenmistir. Mikrobiyolojik analizlerden toplam maya-küf, toplam psikrofilik bakteri ve toplam koliform sayımları yapılmıstır. Depolamanın baslangıcında alabalık filetolarında mikrobiyal yük fazla bulunmustur. Depolama süresince C grubu B grubundan daha yavas bozulma gösterirken kontrol ve A grubu en hızlı bozulma gözlenmistir. Tasmanian Food Research Unite (TFRU) semasına göre yapılan duyusal analizlerde, pisirilmis filetolarda lezzet, koku ve yapı özellikleri degerlendirilmistir. Duyusal panelde panelistlerce belirlenen degerlendirme çalısmanın devamı için en önemli ölçüt olarak degerlendirilmistir. Bu arastırmada, analiz sonuçları kekik esansiyel yagının 20C'de alabalık filetolarının raf ömrünü uzattıgını göstermistir. Uygulanan doz miktarı arttıkça raf ömründe artıs olustugu saptanmıstır 2007, 47 sayfa
Rainbow trout (Onchorhynhus mykiss) fillets were treated with different levels of thyme (Origanum syriacum) essential oils and the effect of thyme essential oil on the shelf-life of rainbow trouts were studied. For this reason, fish were filleted and separated into four different groups. Those fillets (averaging 100g each) were treated with thyme essential oil at the doses of 0 (control), 5, 20, and 35?l. Chemical, microbiological, and sensory analyses were performed for 19-day of storage. The pH values were close to neutral (6.61) at the beginning of the storage while it was reached 7.68 at most. Furthermore, initial TVB-N value was found 18.9 mg N/100 g. and this value reached to 39 mg N/100 g in control group (A), 33 mg N/100 g in group B, and 38.9 mg N/100 g in group C and 43.1 mg N/100 g in group D when fillets were rejected by panelist Total coliform, total yeast and mould, total psychrophilic bacteria counts were carried out for each sampling point. The amounts of microbial load were found high in the beginning of the study. The spoilage of fillets was observed fastest in control group and group A, while group while the spoilage of group C was slower than group B during storage. Sensory analyses were carried out according to Tasmanian Food Research Unit (TFRU) sensory scheme based on of smell (odor), taste (flavor) and texture for cooked rainbow fillets. Sensory evaluation was taken as the most important criteria for the determination of shelf-life. The results have shown that thyme essential oil extended shelf-life of rainbow trouts fillets. It was found out that the higher level of thyme essential treatment provided the longer shelf-life of fillets at 20C. 2007, 47 pages
Rainbow trout (Onchorhynhus mykiss) fillets were treated with different levels of thyme (Origanum syriacum) essential oils and the effect of thyme essential oil on the shelf-life of rainbow trouts were studied. For this reason, fish were filleted and separated into four different groups. Those fillets (averaging 100g each) were treated with thyme essential oil at the doses of 0 (control), 5, 20, and 35?l. Chemical, microbiological, and sensory analyses were performed for 19-day of storage. The pH values were close to neutral (6.61) at the beginning of the storage while it was reached 7.68 at most. Furthermore, initial TVB-N value was found 18.9 mg N/100 g. and this value reached to 39 mg N/100 g in control group (A), 33 mg N/100 g in group B, and 38.9 mg N/100 g in group C and 43.1 mg N/100 g in group D when fillets were rejected by panelist Total coliform, total yeast and mould, total psychrophilic bacteria counts were carried out for each sampling point. The amounts of microbial load were found high in the beginning of the study. The spoilage of fillets was observed fastest in control group and group A, while group while the spoilage of group C was slower than group B during storage. Sensory analyses were carried out according to Tasmanian Food Research Unit (TFRU) sensory scheme based on of smell (odor), taste (flavor) and texture for cooked rainbow fillets. Sensory evaluation was taken as the most important criteria for the determination of shelf-life. The results have shown that thyme essential oil extended shelf-life of rainbow trouts fillets. It was found out that the higher level of thyme essential treatment provided the longer shelf-life of fillets at 20C. 2007, 47 pages
Açıklama
Anahtar Kelimeler
Su Ürünleri, Aquatic Products, Balık fileto, uçucu yag, kekik (Origanum syriacum), gökkusagı alabalıgı (Onchorhynhus mykiss,), raf ömrü, Fish fillet, essential oil, thyme (Origanum syriacum), rainbow trout (Onchorhynhus mykiss), shelf-life
