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FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Year 2021, Volume: 46 Issue: 5, 1205 - 1217, 05.08.2021

Didem Üçok Alakavuk Şehnaz Yasemin Tosun İdil Can Tunçelli

https://doi.org/10.15237/gida.GD21103
Cited By: 1

Abstract

Bu çalışmanın amacı, iki farklı pastörizasyon sıcaklığının (50°C ve 70°C) karidesin (Parapenaeus longirostris) temel kalite parametreleri üzerindeki etkisini değerlendirmektir. Karideslerin pastörizasyon işlemi sonrasında nasıl etkilendiğini belirlemek için fiziksel, kimyasal, mikrobiyolojik ve duyusal kalite parametreleri araştırılmıştır. Pastörizasyon sonrasında artan sıcaklık ile birlikte karideslerin, pişirme kaybı, protein ve yağ yüzdesi önemli ölçüde (P <0.05) artmıştır. Her iki pastörizasyon derecesinde kimyasal parametreler (TVB-N, TMA-N, TBARs) açısından gruplar arasında önemli bir fark (P >0.05) bulunmamıştır. Mikrobiyolojik analiz sonuçlarına göre pastörizasyon sıcaklığındaki artışa bağlı olarak mikrobiyel yükte önemli (P <0.05) bir azalma gözlenmiştir. Duyusal analiz ve renk ölçümü sonuçlarına göre 50°C ve 70°C' deki pastörizasyon uygulamalarında önemli bir fark (P ˃0.05) görülmemiştir. Sonuç olarak, 70°C’deki pastörizasyon uygulamasının incelenen tüm parametrelerde genellikle fark yarattığı gözlemlenmiştir.

Keywords

karides pastörizasyon sıcaklık kalite

References

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IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

Year 2021, Volume: 46 Issue: 5, 1205 - 1217, 05.08.2021

Didem Üçok Alakavuk Şehnaz Yasemin Tosun İdil Can Tunçelli

https://doi.org/10.15237/gida.GD21103
Cited By: 1

Abstract

The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

Keywords

Shrimp pasteurization temperature quality

References

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  • Reference2 Alparslan, Y., Metin, C., Yapıcı, H.H., Baygar, T., Günlü, A., Baygar, T. (2017). Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps. Journal of Food Safety and Food Quality, 68: 69-77, doi 10.2376/0003-925X-68-69.
  • Reference3 Alparslan, Y., Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess Technology, 10:842-853, doi: 10.1007/s11947-017-1862-y.
  • Reference4 Alparslan, Y, Baygar, T., Metin C, Yapıcı, H.H, Baygar, T. (2019). The role of gelatin-based film coating combined with orange peel essential oil on the quality of refrigerated shrimp. Acta Aquatica Turcica, 15 (2):197-212, doı: https://doi.org/10.22392/actaquatr.485132
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  • Reference6 AOAC (1998a) Official Method 991.36. Fat (crude) in seafood acid hydrolysis method: Fish and other marine products. In: P. Cunniff (Ed.), Official methods of analysis of AOAC International, Gaithersburg, Maryland USA.
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  • Reference13 Cao, L., Rasco, B.A., Tang, J., Niu, L., Lai, K., Fan, Y., Huang, Y. (2016). Effects of freshness on the cook loss and shrinkage of Grass Carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties, 19:2297–2306, doi: 10.1080/10942912.2015.1123271.
  • Reference14 Cadun, A., Çaklı, S., Dinçer, T., Sen, E.B. (2016). Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris). Journal of Food Safety and Food Quality, 67:47-53, doi: 10.2376/0003-925x-67-47.
  • Refernces15 Cheng, J-H., Sun, D-W., Zeng, X-A., Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A Review. Critical Reviews in Food Science and Nutrition, 55: 1012–1025, doi: 10.1080/10408398.2013.769934.
  • References16 Cosansu, S., Mol, S., Ücok Alakavuk, D., Tosun, Ş.Y. (2011a). Effects of pediococcus spp. on the quality of vacuum-packed Horse mackerel during cold storage. Journal of Agricultural Sciences, 17:59-66.
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There are 63 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Didem Üçok Alakavuk 0000-0003-0162-4731

Şehnaz Yasemin Tosun 0000-0003-3764-0020

İdil Can Tunçelli 0000-0002-9999-6658

Publication Date August 5, 2021
Published in Issue Year 2021 Volume: 46 Issue: 5

Cite

APA Üçok Alakavuk, D., Tosun, Ş. Y., & Can Tunçelli, İ. (2021). IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris). Gıda, 46(5), 1205-1217. https://doi.org/10.15237/gida.GD21103
AMA Üçok Alakavuk D, Tosun ŞY, Can Tunçelli İ. IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris). The Journal of Food. August 2021;46(5):1205-1217. doi:10.15237/gida.GD21103
Chicago Üçok Alakavuk, Didem, Şehnaz Yasemin Tosun, and İdil Can Tunçelli. “IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus Longirostris)”. Gıda 46, no. 5 (August 2021): 1205-17. https://doi.org/10.15237/gida.GD21103.
EndNote Üçok Alakavuk D, Tosun ŞY, Can Tunçelli İ (August 1, 2021) IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris). Gıda 46 5 1205–1217.
IEEE D. Üçok Alakavuk, Ş. Y. Tosun, and İ. Can Tunçelli, “IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)”, The Journal of Food, vol. 46, no. 5, pp. 1205–1217, 2021, doi: 10.15237/gida.GD21103.
ISNAD Üçok Alakavuk, Didem et al. “IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus Longirostris)”. Gıda 46/5 (August 2021), 1205-1217. https://doi.org/10.15237/gida.GD21103.
JAMA Üçok Alakavuk D, Tosun ŞY, Can Tunçelli İ. IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris). The Journal of Food. 2021;46:1205–1217.
MLA Üçok Alakavuk, Didem et al. “IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus Longirostris)”. Gıda, vol. 46, no. 5, 2021, pp. 1205-17, doi:10.15237/gida.GD21103.
Vancouver Üçok Alakavuk D, Tosun ŞY, Can Tunçelli İ. IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris). The Journal of Food. 2021;46(5):1205-17.

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