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THE QUALITY CHARACTERISTICS OF TUB GURNARD (Chelidonichthys lucerna Linnaeus, 1758) SAUTE PACKAGED WITH MODIFIED ATMOSPHERE (MA)

Year 2019, Volume: 44 Issue: 6, 1059 - 1070, 06.10.2019
https://doi.org/10.15237/gida.GD19093

Abstract

In this study, nutritional composition, physical,
chemical, microbiological properties and shelf life of MA packaged tub gurnard
saute were investigated. Protein, fat, moisture, ash, carbonhydrate and energy
values of saute were found as 12.14 g/100g, 7.62 g/100g, 71.55%, 2.56%, 6.13%
and 141.63 kcal/100 g, respectively. The pH value was 6.28 (day 0) and 7.36 at
the end of storage (day 20). Water activity values were measured as 0.95 during
storage time (P>0.05). TBARS and TVB-N values did not exceed the consumption
limit values which admitted as limit values on seafoods during 20 days.
L*,
a*
and b* values were measured as 67.62, 5.00, 25.31 (day 20). As a
result, it was determined advisable shelf life of saute for consumer that
cooked at 150°C for 20 min, MA packaged ratios % 60CO
2/% 40O2 and
storaged at +4±1°C during 20 day as 16 day when considering the increase of
specific degradation bacteria. 

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MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ

Year 2019, Volume: 44 Issue: 6, 1059 - 1070, 06.10.2019
https://doi.org/10.15237/gida.GD19093

Abstract

Bu çalışmada modifiye atmosfer (MA) paketlenmiş
kırlangıç sotenin besin kompozisyonu, fiziksel, kimyasal, mikrobiyolojik
özellikleri ve raf ömrü araştırılmıştır. Sotenin protein, yağ, nem, kül,
karbonhidrat ve enerji değerleri sırasıyla; 12.14 g/100g, 7.62 g/100g, %71.55,
%2.56, %6.13 ve 141.63 kcal/100 g olarak bulunmuştur. pH değeri depolama başı
(0.gün) 
6.28, depolama sonu (20. gün)
7.36 olarak tespit edilmiştir. Su aktivitesi değerleri 20 günlük depolama
boyunca 0.95 olarak ölçülmüştür (P>0.05). TBARS ve TVB-N değerleri 20 günlük
depolama boyunca su ürünlerinde sınır değer olarak kabul edilen
tüketilebilirlik değerlerini aşmamıştır.
L*, a* ve b*
değerleri 20. gün sırasıyla; 67.62, 5.00, 25.31 olarak ölçülmüştür.



Sonuç olarak; 150°C’de, toplamda 20 dk. süre ile
pişirilen, % 60 CO
2/ % 40 O2 oranlarında MA ile
paketlenen ve
  +4±1°C’de 20 gün
depolamaya alınan kılçıksız kırlangıç balığı sotesinin tüketici için tavsiye
edilebilir raf ömrü, spesifik bozulma bakterilerinin artışı göz önünde
tutularak 16 gün olarak belirlenmiştir.

References

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  • Carrión-Granda, X., Fernández-Pan, I., Rovira , J., Maté, J. I. (2018). Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (M. merluccius) fillets. Hindawi Journal of Food Quality. https://doi.org/10.1155/2018/6194906.
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  • Erkan, N., Üretener, G., Alpas, H., Selcuk, A., Özden, Ö., Buzrul, S. (2011). Effect of high hydrostatic pressure (HHP) treatment on physicochemical properties of horse mackerel (T. trachurus). Food Bioprocess Technol., 4(7):1322–1329.
  • Ersoy, B. (2006). Kuzeydoğu Akdeniz (Adana/Karataş) Bölgesinde Avlanma Mevsiminde Tüketilen Balıkların Besin Kompozisyonu ve Ağır Metal İçerikleri. Doktora Tezi. Su Ürünleri Anabilim Dalı. Çukurova Üniversitsi. Fen Bilimleri Enstitüsü. s.155.
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  • Giatrakou, V., Kykkidou, S., Papavergou, A., Kontominas, M.G., Savvaidis, I.N. (2008). Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: A comparative study with ıce storage. J. Food Sci.,. 73, 4.
  • Gram L., Ravn, L., Rasch, M., Bruhn, J.B., Christensen, A.B., Givskov, M. (2002). Food spoilage-interactions between food spoilage bacteria. International Journal of Food Microbiology, 78:79-97.
  • Hall, GM. (1992). Fish Processing Technology. New York, NY, USA: Blackie Academic Professional.
  • Halldorsdottir, S. M., Kristinsson, H. G., Sveinsdottir, H., Thorkelsson, G., Hamaguchi, P. Y. (2013). The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein. Food Chem., 141(2), 914.
  • Halkman, A.K. (2005). Gıda Mikrobiyolojisi ve Uygulamaları, Ankara Üniversitesi.
  • İlhan (Uçkun), D., Toğulga, M. (2007). Age, growth and reproduction of tub gurnard Chelidonichthys lucernus Linnaeus, 1758 (Osteichthtyes: Triglidae) from İzmir Bay, Aegean Sea, Eastern Mediterranean. Acta adriat., 48(2): 173 – 184.
  • İşmen, A., İşmen, P., Başusta, N. (2004). Age, Growth and Reproduction of Tub Gurnard (Chelidonichthys lucerna L. 1758) in the Bay of İskenderun in the Eastern Mediterranean. Turk J Vet Anim Sci., 28, 289-295.
  • Jay, J.M. (2000). Food preservation with modified atmospheres. Chapter 14. In: Modern Food Microbiology, Sixth Ed., Hardcover.
  • Jayasinghe, P.S., Rajakaruna, R.M.A.G.G. (2005). Bacterial contamination of fish soldin fish markets in the central province of Sri Lanka, J. Natn. Sci. Foundation Sri Lanka, 33(3):219-221.
  • Kaba, N., Çorapcı, B. Eryaşar, K. (2013). Production of kokoreç from rainbow trout (Oncorhynchus mykiss, Walbaum 1792) and determination of shelf life. Biyoloji Bilimleri Araştırma Dergisi 6: 6-10.
  • Kaya Y., Kocatepe D. (2014). Chemical compositon and nutritional quality of scorpion fish (Scorpaena porcus, Linnaeus 1758) muscle. Indian Journal of Anim. Research. 48:83-87.
  • Kerim, M., Ayvaz, B., Kaya, D., Ustaoğlu Tırıl, S., Baki, B. (2014). Kırlangıç balığı (Chelidonichthys lucerna L., 1758)’nın kültür ortamına adaptasyonu üzerine bir çalışma. İstanbul Üniversitesi Su Ürünleri Dergisi. 29, 14-20.
  • Kirtil, E., Kilercioğlu, M., Oztop, M. H. (2016). Modified Atmosphere Packaging of Foods. Reference Module in Food Sciences. Amsterdam, Netherlands: Elsevier. ISBN 9780081005965 doi:10.1016/B978-0-08-100596-5.03218-2.
  • Kocatepe D., Turan H. (2012). Proximate and fatty acid compsoition of some commercially important fish species from the Sinop region of the Black Sea. Lipids. 47:635-641.
  • Kocatepe, D., Turan, H., Altan C.O., Keskin İ., Ceylan A. (2016). Effect of modified atmosphere packaging on the shelf life of wainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince. Food Sci. Technol. Int. 22:343-352.
  • Kostaki, M., Giatrakou, V., Savvaidis, I.N., Kontominas, M.G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26:475-482.
  • Küçükgülmez A., Çelik M., Ersoy B., Yanar Y. (2010). Effects of season on proximate and fatty acid compositions of two mediterranean fish-the round herrig (E. teres) and tub gurnard (C. lucernus). J. Food Sci. Technol.. 45:1056-1060.
  • Lee, K.E., Kim, H.J., An, D.S., Eun Soon Lyu, E.S., Lee, D.S. (2008). Effectiveness of modified atmosphere packaging in preserving a prepared ready-to-eat food. Packag. Technol. Sci. 21: 417–423.
  • Lerfall, J., Thomassen, G.M.B., Jakobsen, A.N. (2018). Quality of fresh saithe (P. virens) in modified atmosphere packages as affected by the gas composition. Food Packaging and Shelf Life. 18: 147–156.
  • Ludorf, W., Meyer, V. (1973). Fishe und fisherzeuge. Z.Auflage. Verlag Paul Parey In Berlin und Hamburg; pp. 209-210.
  • Masniyom, P. (2011). Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging. Songklanakarin J. Sci. Technol., 33 (2), 181-192.
  • McCarthy, I.D., Marriott, A.L. (2018). Age, growth and maturity of tub gurnard (C. lucerna Linnaeus 1758; Triglidae) in the inshore coastal waters of Northwest Wales, UK. J Appl Ichthyol. 34:581–589.
  • Nollet, L.M.L., Toldrá, F. 2010. Handbook of seafood and seafood product analysis. CRC Press. Taylor& Francies Group. Boca Raton. New York.
  • Özoğul, F., Polat, A., Özoğul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (S. pilchardus). Food Chemistry, 85, 49–57.
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There are 59 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Bengunur Çorapcı 0000-0002-1005-5406

Demet Kocatepe

Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

APA Çorapcı, B., & Kocatepe, D. (2019). MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. Gıda, 44(6), 1059-1070. https://doi.org/10.15237/gida.GD19093
AMA Çorapcı B, Kocatepe D. MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. The Journal of Food. October 2019;44(6):1059-1070. doi:10.15237/gida.GD19093
Chicago Çorapcı, Bengunur, and Demet Kocatepe. “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys Lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”. Gıda 44, no. 6 (October 2019): 1059-70. https://doi.org/10.15237/gida.GD19093.
EndNote Çorapcı B, Kocatepe D (October 1, 2019) MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. Gıda 44 6 1059–1070.
IEEE B. Çorapcı and D. Kocatepe, “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”, The Journal of Food, vol. 44, no. 6, pp. 1059–1070, 2019, doi: 10.15237/gida.GD19093.
ISNAD Çorapcı, Bengunur - Kocatepe, Demet. “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys Lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”. Gıda 44/6 (October 2019), 1059-1070. https://doi.org/10.15237/gida.GD19093.
JAMA Çorapcı B, Kocatepe D. MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. The Journal of Food. 2019;44:1059–1070.
MLA Çorapcı, Bengunur and Demet Kocatepe. “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys Lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”. Gıda, vol. 44, no. 6, 2019, pp. 1059-70, doi:10.15237/gida.GD19093.
Vancouver Çorapcı B, Kocatepe D. MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. The Journal of Food. 2019;44(6):1059-70.

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