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Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C

Year 2012, Volume: 10 Issue: 4, 19 - 23, 01.12.2012

Nilgun Kaba Şennan Yücel Bengunur Corapcı Ozgul Ozer Kubra Eryasar

Abstract

In this study, shelf life of anchovy patties stored at 4°C was determined. Sensory properties, pH, total volatile base nitrogen TVB-N , thiobarbituric acid TBA , trimethyl-amine TMA and total mesophilic aerobic bacteria TMAB , total yeast-mold TYM and total coliform bacteria TCB counts of patties were determined daily. According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage. Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA, TMAB, TYM and TCB of patties was found significant p

Keywords

Anchovy Pate Shelf life Sensory Microbiological

References

  • TUIK. Turkey Statistical Institute. Fisheries statistics. Access Date: August 2011.
  • Gokoglu, N., 2002. Processing of Seafood. Water Foundation, 157p.
  • Bilgin, S., Unlusayin, M., Gunlu, A., Izci, L., 2005. Making fish spread (PATÉ) from pike perch (Sander lucioperca)
  • Bogustkaya and Naseka, 1996. Tench (Tinca tinca L., 1758) fishes and determination of some chemical components and quality criterias. Ege Univ. Seafood 22(3-4): 399-402.
  • Lee, C. M., 1997. Technical strategies for development of formulated seafood products from fish mince. In, Seafood Safety, Processing, and Biotechnology (edited by F. Shahidi, Y. Jones & D.D. Kitts). Lancaster, PA: Technomic Publishing Company, Inc, 119–129p.
  • Berik, N., Cankiriligil, C., Kahraman, D., 2011. Making croquet from rainbow trout (Oncorhynchus mykiss) characteristics. Kafkas Univ. Vet. Fak. Derg. 17(5): 735-740.
  • Kilinc, B., 2009. Microbiological, sensory and color changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage. J. Muscle Foods 20: 129–137.
  • Yerlikaya, P., Gokoglu, N., Uran, H., 2005. Quality changes of fish patties produced from anchovy during refrigerated storage. Eur. Food Res. Technol. 220: 287-291.
  • Curran, C. A., Nicoladies, L., Poulter, R. G., Pors, J., 1980. Splipidage of fish from Hong Kong at different storage temperatures. Trop. Sci. 22: 367- 382.
  • Varlik, C., Ugur, M., Gokoglu, N., Gun, H., 1993. Quality control principles and methods. Food Technology Institution, No: 17, Ankara, 174p.
  • Inal, T., 1992. Food Hygiene Health Control of Food Animal Origin. Press 2, Final Ofset, Istanbul, 783p.
  • Tarladgis, B. G, Watts, B. M., Younathan, M. T., Dugan, L., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Society 37: 44-48.
  • Boland, F. E., Paige, D. D., 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. AOAC 4(3): 725- 727.
  • Baumgart, J., 2000. Microbiologische untersuchung von lebensmittel. Behr’s Verlag. B.Behr’s GmbH. Co., Averhoffstrasse 10, Hamburg, 76.
  • Goktan, D., 1990. Microbial ecology of foods. Ege Unıversity, Engineering Faculty, Paper no: 21. Ege University Press. Izmir, 292p.
  • Schormuller, J., 1969. Handbuch der lebensmittel chemic. Band IV. Fette und Lipoide (lipids) Springer-Verlag. Berlin, Hidelberg, Newyork, 872- 878p.
  • York, R. K., Sereda, L. M., 1994. Sensory assessment of quality in fish and seafoods. In, F. Shahidi and J.R. Botta (Eds.) Seafoods: Chemistry, Processing Technology and Quality, Canada, 232- 262p.
  • Bett, K. L., Dionigi, C. P., 1997. Detecting seafood off- flavors: Limitations of sensory evaluation. Food Technol. 51(8): 70-79.
  • Schenderyuk, V., Byokowski, P. J., 1990: Salting and Marinating of Fish. Chapter 9. Seafood: Resources, Preservation. Ed. Sikorski, Z.E. CRC Press. Inc. Boca Raton, Florida, 147-162p. and
  • Turhan, S., Evren, M., Yazici, F., 2001. Shelflife of refrigerated raw anchovy (Engraulis encrasicholus) patties. E. U. J. Fisheries Aquat. Sci. 18(3–4): 391– 398.
  • Kilinc, B., Cakli, S., Tolasa, S., 2008. Quality changes of sardine (Sardina pilchardus) patties durıng refrigerated storage. J. Food Quality 31: 366-381.
  • Oksuztepe, G., Emir Coban, O., Guran, H. S., 2010. Effect of sodium lactate addition on meat balls made from fresh rainbow trout (Oncorhynchus mykiss). Kafkas Univ. Vet. Fak. Derg. 16: 65-72.
  • Taskaya, L., Cakli, S., Kisla, D., Kilinc, B., 2003. Quality changes of fish burger from rainbow trout during refrigerated storage. E.U. J. Fisheries Aquat. Sci. 20(1-2): 147–154.
  • Huidobro, A., Lopez-Caballero, M., Mendes, R., 2002. Onboard processing of deepwaterpink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur. Food Res. Technol. 213: 267–272.
  • Sikorski, Z. E, Kolakowska A, Burt, J. R., 1990. Post harvest biochemical and microbial changes seafood. In, Seafood: Resources, Nutritional Composition and Preservation (Z.E. Sikorski, ed.). CRC Press-Inc, Boca Raton, FL, 55-75p.
  • Boran, M., Kose, S., 2007. Storage properties of three types of fried whiting balls at refrigerated temperatures. Turk J. Fish Aquat. Sci. 7: 65-70.
  • ICMSF, 1978. Sampling plans for fish and fishery products. In, Microorganisms in Foods, Sampling for Microbiological Analysis, Principles and Specific Applications Vol 2 (International Commission on Microbiological Specifications for Foods, ed.), Toronto, Canada, 92–104p.
  • Anonymous, 1992. Meat ball/Hamburger Standard (TS 10580). Institue of Turkish Standards, Ankara.
  • Uzunlu, S., Yildirim, I., 2003. Investigation of microbiological quality and microbial changes for different storage temperature and times of raw meat ball. Gida 28(5): 553-558.
  • Kietzman, U., Priebe, K., Rakov, D., Reichstein, K., 1969. Seefisch als Lebensmittel Paul Parey Verlag. Hamburg, Berlin, 368p.

4°C’de Depolanan Hamsi Balığı Engraulis engrasicholus, L.1758 Burgerlerin Raf Ömrü

Year 2012, Volume: 10 Issue: 4, 19 - 23, 01.12.2012

Nilgun Kaba Şennan Yücel Bengunur Corapcı Ozgul Ozer Kubra Eryasar

Abstract

Bu çalışmada hamsi balığından elde edilen balık patesi 4°C’de muhafaza edilmiş ve raf ömrünün tespit edilmesi amaçlanmıştır. Balık patesi örneklerinde günde 1 kez olmak üzere, duyusal analizler, pH, toplam uçucu bazik azot TVB-N , trimetilamin azot TMA , tiyobarbütirik asit sayısı TBA , toplam mezofil bakteri TMB sayısı, toplam maya ve küf sayısı ve toplam koliform bakteri sayısı analizleri yapılmıştır. Duyusal ve mikrobiyolojik kalite kriterleri göz önüne alındığında, hamsi balığından elde edilen balık patesi 8. günde tüketilemez kalite özelliği göstermiştir. Depolama süresi boyunca, duyusal puanlar, pH değerleri, TVB-N miktarı, TBA miktarı, TMA miktarı, TMB miktarı, TMK miktarı ve TKB miktarı üzerine depolama süresinin etkisi önemli bulunmuştur p

Keywords

Hamsi Burger Raf ömrü Duyusal Mikrobiyolojik

References

  • TUIK. Turkey Statistical Institute. Fisheries statistics. Access Date: August 2011.
  • Gokoglu, N., 2002. Processing of Seafood. Water Foundation, 157p.
  • Bilgin, S., Unlusayin, M., Gunlu, A., Izci, L., 2005. Making fish spread (PATÉ) from pike perch (Sander lucioperca)
  • Bogustkaya and Naseka, 1996. Tench (Tinca tinca L., 1758) fishes and determination of some chemical components and quality criterias. Ege Univ. Seafood 22(3-4): 399-402.
  • Lee, C. M., 1997. Technical strategies for development of formulated seafood products from fish mince. In, Seafood Safety, Processing, and Biotechnology (edited by F. Shahidi, Y. Jones & D.D. Kitts). Lancaster, PA: Technomic Publishing Company, Inc, 119–129p.
  • Berik, N., Cankiriligil, C., Kahraman, D., 2011. Making croquet from rainbow trout (Oncorhynchus mykiss) characteristics. Kafkas Univ. Vet. Fak. Derg. 17(5): 735-740.
  • Kilinc, B., 2009. Microbiological, sensory and color changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage. J. Muscle Foods 20: 129–137.
  • Yerlikaya, P., Gokoglu, N., Uran, H., 2005. Quality changes of fish patties produced from anchovy during refrigerated storage. Eur. Food Res. Technol. 220: 287-291.
  • Curran, C. A., Nicoladies, L., Poulter, R. G., Pors, J., 1980. Splipidage of fish from Hong Kong at different storage temperatures. Trop. Sci. 22: 367- 382.
  • Varlik, C., Ugur, M., Gokoglu, N., Gun, H., 1993. Quality control principles and methods. Food Technology Institution, No: 17, Ankara, 174p.
  • Inal, T., 1992. Food Hygiene Health Control of Food Animal Origin. Press 2, Final Ofset, Istanbul, 783p.
  • Tarladgis, B. G, Watts, B. M., Younathan, M. T., Dugan, L., 1960. A Distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Society 37: 44-48.
  • Boland, F. E., Paige, D. D., 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. AOAC 4(3): 725- 727.
  • Baumgart, J., 2000. Microbiologische untersuchung von lebensmittel. Behr’s Verlag. B.Behr’s GmbH. Co., Averhoffstrasse 10, Hamburg, 76.
  • Goktan, D., 1990. Microbial ecology of foods. Ege Unıversity, Engineering Faculty, Paper no: 21. Ege University Press. Izmir, 292p.
  • Schormuller, J., 1969. Handbuch der lebensmittel chemic. Band IV. Fette und Lipoide (lipids) Springer-Verlag. Berlin, Hidelberg, Newyork, 872- 878p.
  • York, R. K., Sereda, L. M., 1994. Sensory assessment of quality in fish and seafoods. In, F. Shahidi and J.R. Botta (Eds.) Seafoods: Chemistry, Processing Technology and Quality, Canada, 232- 262p.
  • Bett, K. L., Dionigi, C. P., 1997. Detecting seafood off- flavors: Limitations of sensory evaluation. Food Technol. 51(8): 70-79.
  • Schenderyuk, V., Byokowski, P. J., 1990: Salting and Marinating of Fish. Chapter 9. Seafood: Resources, Preservation. Ed. Sikorski, Z.E. CRC Press. Inc. Boca Raton, Florida, 147-162p. and
  • Turhan, S., Evren, M., Yazici, F., 2001. Shelflife of refrigerated raw anchovy (Engraulis encrasicholus) patties. E. U. J. Fisheries Aquat. Sci. 18(3–4): 391– 398.
  • Kilinc, B., Cakli, S., Tolasa, S., 2008. Quality changes of sardine (Sardina pilchardus) patties durıng refrigerated storage. J. Food Quality 31: 366-381.
  • Oksuztepe, G., Emir Coban, O., Guran, H. S., 2010. Effect of sodium lactate addition on meat balls made from fresh rainbow trout (Oncorhynchus mykiss). Kafkas Univ. Vet. Fak. Derg. 16: 65-72.
  • Taskaya, L., Cakli, S., Kisla, D., Kilinc, B., 2003. Quality changes of fish burger from rainbow trout during refrigerated storage. E.U. J. Fisheries Aquat. Sci. 20(1-2): 147–154.
  • Huidobro, A., Lopez-Caballero, M., Mendes, R., 2002. Onboard processing of deepwaterpink shrimp (Parapenaeus longirostris) with liquid ice: Effect on quality. Eur. Food Res. Technol. 213: 267–272.
  • Sikorski, Z. E, Kolakowska A, Burt, J. R., 1990. Post harvest biochemical and microbial changes seafood. In, Seafood: Resources, Nutritional Composition and Preservation (Z.E. Sikorski, ed.). CRC Press-Inc, Boca Raton, FL, 55-75p.
  • Boran, M., Kose, S., 2007. Storage properties of three types of fried whiting balls at refrigerated temperatures. Turk J. Fish Aquat. Sci. 7: 65-70.
  • ICMSF, 1978. Sampling plans for fish and fishery products. In, Microorganisms in Foods, Sampling for Microbiological Analysis, Principles and Specific Applications Vol 2 (International Commission on Microbiological Specifications for Foods, ed.), Toronto, Canada, 92–104p.
  • Anonymous, 1992. Meat ball/Hamburger Standard (TS 10580). Institue of Turkish Standards, Ankara.
  • Uzunlu, S., Yildirim, I., 2003. Investigation of microbiological quality and microbial changes for different storage temperature and times of raw meat ball. Gida 28(5): 553-558.
  • Kietzman, U., Priebe, K., Rakov, D., Reichstein, K., 1969. Seefisch als Lebensmittel Paul Parey Verlag. Hamburg, Berlin, 368p.
There are 30 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Nilgun Kaba This is me

Şennan Yücel This is me

Bengunur Corapcı

Ozgul Ozer This is me

Kubra Eryasar This is me

Publication Date December 1, 2012
Published in Issue Year 2012 Volume: 10 Issue: 4

Cite

APA Kaba, N., Yücel, Ş., Corapcı, B., Ozer, O., et al. (2012). Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C. Akademik Gıda, 10(4), 19-23.
AMA Kaba N, Yücel Ş, Corapcı B, Ozer O, Eryasar K. Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C. Akademik Gıda. December 2012;10(4):19-23.
Chicago Kaba, Nilgun, Şennan Yücel, Bengunur Corapcı, Ozgul Ozer, and Kubra Eryasar. “Shelf Life of Anchovy Engraulis Engrasicholus, L.1758 Patties Stored at 4°C”. Akademik Gıda 10, no. 4 (December 2012): 19-23.
EndNote Kaba N, Yücel Ş, Corapcı B, Ozer O, Eryasar K (December 1, 2012) Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C. Akademik Gıda 10 4 19–23.
IEEE N. Kaba, Ş. Yücel, B. Corapcı, O. Ozer, and K. Eryasar, “Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C”, Akademik Gıda, vol. 10, no. 4, pp. 19–23, 2012.
ISNAD Kaba, Nilgun et al. “Shelf Life of Anchovy Engraulis Engrasicholus, L.1758 Patties Stored at 4°C”. Akademik Gıda 10/4 (December 2012), 19-23.
JAMA Kaba N, Yücel Ş, Corapcı B, Ozer O, Eryasar K. Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C. Akademik Gıda. 2012;10:19–23.
MLA Kaba, Nilgun et al. “Shelf Life of Anchovy Engraulis Engrasicholus, L.1758 Patties Stored at 4°C”. Akademik Gıda, vol. 10, no. 4, 2012, pp. 19-23.
Vancouver Kaba N, Yücel Ş, Corapcı B, Ozer O, Eryasar K. Shelf Life of Anchovy Engraulis engrasicholus, L.1758 Patties Stored at 4°C. Akademik Gıda. 2012;10(4):19-23.

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