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

Yıl 2019, Cilt: 44 Sayı: 6, 1059 - 1070, 06.10.2019
https://doi.org/10.15237/gida.GD19093

Öz

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. 

Kaynakça

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  • Anonim, 2010b. http: //www.meat-ims.org/symposium_proceeding.pdf. 18p. (Erişim tarihi, 22.06.2010).
  • AOAC. (1980). Official Methods of Analysis. In: Horwitz W, editor. Animal Feed. 13th ed. USA; 125 pp.
  • AOAC. (1980a). Official Methods of Analysis. In: Horwitz W, editor. Animal Feed. 13th ed. USA; 125 pp. Metot no: 38012.
  • AOAC. (1980b). Official Methods of Analysis. In: Horwitz W, editor. Animal Feed. 13th ed. USA; 125 pp. Metot no: 16196.
  • AOAC, 2000. Official Methods of Analysis. 17th Ed. Association of Official Analytical Chemists. Gaithersburg, MD, USA.
  • Banks, H., Nickelson, R. and Finne, G. (1980). Shelf life studies on carbon dioxide packaged finfish from the Gulf of Mexico. J. Food Sci., 45, 157-162.Boudaya, L., Neifar, L., Rizzo, P., Badalucco, C. Bouain A., Fiorentino, F. (2008). Growth and reproduction of Chelidonichthys lucerna (Linnaeus) (Pisces: Triglidae) in the Gulf of Gabe` s, Tunisia. J. Appl. Ichthyol., 24, 581–588.
  • 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.
  • Clucas, I.J., Ward, A.R. (1996). Post-harvest fisheries development: a guide to handling, preservation, processing and quality. Natural Resources Institute, UK.Costa, C., Conte, A., Del Nobile, M.A. (2014). Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. J Sci Food Agric. 94: 2661–2667.
  • 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.
  • Falch, E., Overrien, I., Solberg, C., Slizyte, R. (2010). Composition and calories, in Nollet, LML and Toldrá, F.,eds, Seafood and seafood product analysis, CRC Press, 257-288, Boca Raton, Florida.
  • Fernandez, J., Perez-Alvarez, I.A., Fernandez-Lopez, J.A. (1997). Thiobarbituric acid test for monitoring lipid oxidation inmeat. Food Chem., 59:345–53.Françoise, L. (2010). Occurence and role of lactic acid bacteria in seafood products. Food Microbiology, 27: 698-709.
  • 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.
  • Özoğul Y., Özoğul F., Alagöz S. (2007). Fatty acid profiles and fat contents of commecially important seawater and freshwater fish species of Turkey: A comparitive study. Food Chem. 103:217-223.
  • Polat, H., Çakmak, E. (2012). Kültür şartlarına adapte edilen kırlangıç balığı (C. lucerna Linnaeus, 1758)'ndan döl alımı. Yunus Araştırma Bülteni, 4:1-5.
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MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ

Yıl 2019, Cilt: 44 Sayı: 6, 1059 - 1070, 06.10.2019
https://doi.org/10.15237/gida.GD19093

Öz

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.

Kaynakça

  • Adams, M.R., Moss, M.O. (2008). Food Microbiology, Third edition, RSC Publishing. ISBN 978-0-85404-284-5.
  • Anonim, 2010a. http: //www.arrowscientific.com.au/Brochothrix_thermospHacta.html. (Erişim tarihi, 22.06.2010).
  • Anonim, 2010b. http: //www.meat-ims.org/symposium_proceeding.pdf. 18p. (Erişim tarihi, 22.06.2010).
  • AOAC. (1980). Official Methods of Analysis. In: Horwitz W, editor. Animal Feed. 13th ed. USA; 125 pp.
  • AOAC. (1980a). Official Methods of Analysis. In: Horwitz W, editor. Animal Feed. 13th ed. USA; 125 pp. Metot no: 38012.
  • AOAC. (1980b). Official Methods of Analysis. In: Horwitz W, editor. Animal Feed. 13th ed. USA; 125 pp. Metot no: 16196.
  • AOAC, 2000. Official Methods of Analysis. 17th Ed. Association of Official Analytical Chemists. Gaithersburg, MD, USA.
  • Banks, H., Nickelson, R. and Finne, G. (1980). Shelf life studies on carbon dioxide packaged finfish from the Gulf of Mexico. J. Food Sci., 45, 157-162.Boudaya, L., Neifar, L., Rizzo, P., Badalucco, C. Bouain A., Fiorentino, F. (2008). Growth and reproduction of Chelidonichthys lucerna (Linnaeus) (Pisces: Triglidae) in the Gulf of Gabe` s, Tunisia. J. Appl. Ichthyol., 24, 581–588.
  • 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.
  • Clucas, I.J., Ward, A.R. (1996). Post-harvest fisheries development: a guide to handling, preservation, processing and quality. Natural Resources Institute, UK.Costa, C., Conte, A., Del Nobile, M.A. (2014). Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. J Sci Food Agric. 94: 2661–2667.
  • 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.
  • Falch, E., Overrien, I., Solberg, C., Slizyte, R. (2010). Composition and calories, in Nollet, LML and Toldrá, F.,eds, Seafood and seafood product analysis, CRC Press, 257-288, Boca Raton, Florida.
  • Fernandez, J., Perez-Alvarez, I.A., Fernandez-Lopez, J.A. (1997). Thiobarbituric acid test for monitoring lipid oxidation inmeat. Food Chem., 59:345–53.Françoise, L. (2010). Occurence and role of lactic acid bacteria in seafood products. Food Microbiology, 27: 698-709.
  • 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.
  • Özoğul Y., Özoğul F., Alagöz S. (2007). Fatty acid profiles and fat contents of commecially important seawater and freshwater fish species of Turkey: A comparitive study. Food Chem. 103:217-223.
  • Polat, H., Çakmak, E. (2012). Kültür şartlarına adapte edilen kırlangıç balığı (C. lucerna Linnaeus, 1758)'ndan döl alımı. Yunus Araştırma Bülteni, 4:1-5.
  • Poli, M. B., Messini, A., Parisi, G., Scappini, F., Vigiani, V., Giorgi, G., Vincenzini, M. (2006). Sensory, pshysical, chemical and microbiological changes in European sea bass (D. labrax) fillets packed under modified atmosphere/air of prepared from whole fish stored in ice. Int J Food Sci Technol., 41:444-454.
  • Ravi-Sankar, C.N., Lalitha, K.V., Jose, L., Manju, S. and Gopal, T.K.S. (2008). Effect of packaging atmosphere on the microbial attributes of pearlspot (E. Suratensis, Bloch) stored at 0-2°C. Food Microbiology. 25:518- 528.
  • Richards, W.J., Saksena, V.P. (1990). Triglidae. In: Quero, J. C., Hureau, J. C., Karrer, C.A.P., Saldanha, L. (Eds). Check-List of the Fishes of the Eastern Tropical Atlantic (CLOFETA). JNICT, Lisbon: SEI, Paris and UNESCO, Paris, 2:680-684.
  • Roncarati, A. Mariotti, F. Felici, A. Meligrana M. Melotti P. (2016). Suitability of artisanal fishery discards as feed for juvenile tub gurnard (C. lucerna L.) reared in sea bottom cages in the mid Adriatic Sea. Medit. Mar. Sci., 17: 644-650.
  • Roncarati, A., D’Andrea, M., Pilla, F., Felici, A., Melotti, P. (2013). Tub gurnard Chelidonichthys lucerna L.: a new fish species suitable for farming? First answers evaluating the growth of juveniles reared at different stocking densities, welfare and fillet quality. Aquaculture Research, 44:1140–1151.
  • Rutherford,T.J., Marshall, D.L., Andrews, L.S., Coggins, P.C., Schilling, M.W., Gerard, P. (2007). Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp. Food Microbiology, 24: 703–710.
  • Sanjua´s-Rey, M., Pourashouri, P., Velazquez, J.B., Aubourg, S.P. (2012). Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4°C) ready-to-eat squid rings. Int J Food Sci Technol., 47: 1439–1447.
  • Sivertsvik, M., Jeksrud,W.K., Rosnes, J.T. (2002a). A review of modified atmosphere packaging of fish and fishery products—Significance of microbial growth, activities and safety. Int. J. Food Sci. Technol., 37:107–127.
  • Sivertsvik, M., Rosnes, J.T., Bergslien, H. (2002b). Modified atmosphere packaging. Minimal Processing Technologies in The Food Industry. CRC Press, Boston, New York Washington, DC; 61-86.
  • Speranza, B., Corbo, M.R., Conte, A. Sinigaglia, M., Del Nobile, M.A. (2009). Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere. Journal of Food Science. 74:473-478.
  • Stamatis, N., Arkoudelos, S.J. (2007). Quality asessment of Scomber japonicus under modified atmosphere and vaccum packaging. Food Control, 18:292-300.Şengör, G.F., Çelik, U., Akkuş, S. (2000). Buzdolabı koşullarında depolanan istavrit balığı (T. trachurus, L. 1758)’nın tazeliginin ve kimyasal bileşiminin belirlenmesi. Turk J Vet Anim Sci., 24: 187–193.
  • Tsironi, T.N., Taoukis, P.S. (2018). Current practice and ınnovations in fish packaging. J Aquat Food Prod T. 27:1024–1047.
  • Turan H., Kocatepe D. (2013). Different MAP conditions to improve the shelf life of sea bass. Food Science and Biotechnology. 22:1589-1599.Uyan, A, Turan, C. (2017). Genetic and morphological analyses of tub gurnard C. lucerna populations in Turkish marine waters. Biochemical Systematics and Ecology, 73:35-40.
  • Vallisneri, M., Stagioni, M., Montanini, S., Tommasini, S. (2011). Body size, sexual maturity and diet in C. lucerna (Osteichthyes: Triglidae) from the Adriatic Sea, north eastern Mediterranean. Acta adriat., 51: 141 – 148.
  • Varlık, C., Ugur, M., Gokoglu, N., Gun, H. (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Ankara: Gıda Teknolojisi Derneği, Ayrıntı Matbaası.
  • Velioğlu, H.M., Tümay Temiz H., Boyacı, İ.H. (2015). Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis. Food Chem., 172:283-290.
  • Walsh, H., and Kerry, J. P. (2012). Packaging of ready-to-serve and retail-ready meat, poultry and seafood products. Advances in Meat, Poultry and Seafood Packaging. Kerry, J. P., Ed. Cambridge, UK: Woodhead Publishing. Chapter 15. 406–436.
  • Wang, Z.C., Yan, Y., Fang, Z., Nisar, T., Sun, L., Guo, Y. Xia, N., Wang, H., Chen, D.W. (2019). Application of nitric oxide in modified atmosphere packaging of tilapia (O. niloticus) fillets. Food Control, 98:209–215.
  • Zhu, Z., Gao, H., Gao, T., Sun, D.W. (2018). Quality comparison of grass carp and salmon fillets packaged in modified atmosphere with different composite films. J Food Process Eng. DOI: 10.1111/jfpe.12803.
Toplam 59 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Bengunur Çorapcı 0000-0002-1005-5406

Demet Kocatepe

Yayımlanma Tarihi 6 Ekim 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 6

Kaynak Göster

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. GIDA. Ekim 2019;44(6):1059-1070. doi:10.15237/gida.GD19093
Chicago Çorapcı, Bengunur, ve Demet Kocatepe. “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys Lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”. Gıda 44, sy. 6 (Ekim 2019): 1059-70. https://doi.org/10.15237/gida.GD19093.
EndNote Çorapcı B, Kocatepe D (01 Ekim 2019) MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. Gıda 44 6 1059–1070.
IEEE B. Çorapcı ve D. Kocatepe, “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”, GIDA, c. 44, sy. 6, ss. 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 (Ekim 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. GIDA. 2019;44:1059–1070.
MLA Çorapcı, Bengunur ve Demet Kocatepe. “MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys Lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ”. Gıda, c. 44, sy. 6, 2019, ss. 1059-70, doi:10.15237/gida.GD19093.
Vancouver Çorapcı B, Kocatepe D. MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ. GIDA. 2019;44(6):1059-70.

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