Araştırma Makalesi
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YENGEÇ, İSTAKOZ SURİMİ VE FÜME SOMON İLE HAZIRLANMIŞ MAKİZUŞİNİN 4 ±1°C’DE DUYUSAL, KİMYASAL VE MİKROBİYOLOJİK KALİTESİ

Yıl 2016, Cilt: 2 Sayı: 4, 159 - 170, 18.08.2016

Bengünur Çorapçı , Nilgün Güneri

https://doi.org/10.3153/JFHS16017

Öz

Bu çalışmada yengeç surimi, istakoz surimi ve füme
Norveç somonundan yapılan suşilerin duyusal özellikleri, besin kompozisyonu,
TVB-N değeri, pH,  su aktivitesi, renk ve
mikrobiyolojik kalitesi incelenmiştir. En yüksek protein değeri %4.26 olarak
füme somonlu suşide tespit edilmiştir. TVB-N değerleri depolama süresince
yengeç surimi ile yapılan suşilerde 1.36-2.07 mg/100g, istakoz surimili
suşilerde 1.37-1.39 mg/100g ve füme somondan yapılan suşilerde ise 2.06-2.78
mg/100g arasında değişmiştir. Yengeç
surimi, istakoz surimi ve füme somondan yapılan suşinin ilk gün pH değerleri
sırasıyla; 5.33, 5.56 ve 5.31 olarak ölçülmüştür. Bu değerler depolamanın son
günü sırasıyla; 4.49, 4.39 ve 4.74 değerlerine düşmüştür. Su aktivitesi
değerleri tüm gruplarda 0.958-0.973 arasında değişmiştir. L* değerleri
tüm gruplarda 43.94-55.82, a* değerleri 0.43-1.99 ve b* değerleri
2.85-7.95 arasında belirlenmiştir. Tüm gruplarda en yüksek ve en düşük
mikrobiyolojik değerler toplam mezofilik aerobik bakteriler için 2.61-5.44 log
kob/g, toplam psikrofilik aerobik bakteriler için 2.53-5.39 log kob/g, toplam
maya-küf için 2.52-5.44 log kob/g ve toplam koliform bakteriler için 3-3.52 log
kob/g olarak bulunmuştur. Yapılan analizlerde E. coli’ye rastlanmamıştır. Surimi ve füme somondan yapılan suşilerin
raf ömrü 7 gün olarak tespit edilmiştir. 

Anahtar Kelimeler

Makizuşi Yengeç surimi İstakoz suri-mi Füme Norveç somonu Raf ömrü

Kaynakça

  • Abbas, K.A., Saleh, A.M., Mohamed, A. & Lasekan, O. (2009). The relationship between water activity and fish spoilage during cold storage: A review. Journal of Food, Agriculture & Environment, 7 (3-4), 86-90.
  • Anonim (1996). Subdance natural foods online, Neptune’s Garden: Vegetables of the sea, (1996, 23 Mayıs). http://members.efn.org/~sundance/Seaweed.html (erişim tarihi:20.04.2016).
  • Anonim (2011). http://www.gurmerehberi.com/yemek-kulturu/gurmelerden/turkiyede-en-cok-sevilen-susi-california-roll/ (erişim tarihi: 14.04.2016).
  • Anonim (2016a). https://www.organicfacts.net/health-benefits/other/sushi.html (erişim tarihi:10.04.2016).
  • Anonim (2016b). http://www.kikkoman.com.tr/tueketici/kikkoman-duenyasi/ilham-k/japon-klasigi-susi/ (Erişim Tarihi: 10.03.2016).
  • Anonim (2016). The way of sushi. http://www.fallenone.net/history1.html (erişim tarihi: 14.04.16).
  • AOAC (1980). Official Methods of Analysis of the Association of Official Analytical Chemists, in Horwittz W (Ed.), 13th Edition, p. 125, Washington DC.
  • AOAC (1984). Official Methods of Analysis of the Association of Official Analytical Chemists. 14th edition. Washington, DC. ISBN 10: 0935584242
  • Atanassova, V., Reich, F. & Klein, G. (2008). Microbiological quality of sushi from sushi bars and retailers. Journal of Food Protection, 71, 860-864.
  • Ayhan, K. (2000). Gıdalarda mikroorganizma gelişmesini etkileyen faktörler. In Akçelik M., Ayhan K., Çakır İ., Doğan H.B., Gürgün V., Halkman A.K., Kaleli D., Kuleaşan H., Özkaya D.F., Tunail N., Tükel Ç. (Ed.), Gıda Mikrobiyolojisi ve Uygulamaları. Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını. Sim Matbaası, 522 s. Ankara.
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917.
  • Burger, J., Gochfeld, M., Jeitnera, C., Donio, M. & Pittfielda, T. (2014). Sushi consumption rates and mercury levels in sushi: ethnic and demographic differences in exposure. Journal of Risk Research, 17(8), 981-997.
  • Chen, S.C., Lin, C.A., Fu, A.H. & Chuo, Y.W. (2003). Inhibition of Microbial Growth in Ready-to-eat Food Stored at Ambient Temperature by Modified Atmosphere Packaging, Packaging Technology and Science,16, 239-247.
  • Corson, T. (2007). The Zen of Fish: The Story of Sushi, from Samuraito Supermarket. New York: Harper Collins. ISBN 13: 9780060883508
  • 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.
  • Çaklı, Ş. (2008). Su Ürünleri İşleme Teknolojisi 2 (Alternatif Su Ürünleri İşleme Teknolojileri), Ege Üniversitesi Yayınları, Su Ürünleri Fakültesi Yayın No:77. Bornova-İzmir. ISBN 978-975-483-762-9
  • Feng, C.H. (2012). The Tale of Sushi: History and Regulations. Comprehensive Reviews in Food Science and Food Safety, 11, 205-220.
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. & Tülek, Y. (1999). Et ve Ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Yayın No: 318, Erzurum, Ders Kitabı, 69s.
  • Göktan, D. (1990). Gıdaların Mikrobiyal Ekolojisi. Ege Üniversitesi, Mühendislik Fakültesi Yayın No: 21, Ege Üniversitesi Basım Evi, İzmir, 292s. ISBN 975-483-055-X
  • Hoel, S., Mehli, L., Bruheim, T., Vadstein, O. & Jakobsen., A.N. (2015). Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway. Journal of Food Protection, 78, 5, 977–982.
  • İnal, T. (1992). Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü. 2. Baskı, final ofset A.Ş. İstanbul,783s.
  • Kuda, T., Tanibe, R., Mori, M., Take, H., Michihata, T., Yano, T., Takahashi, H. & Kimura, B. (2009). Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fisheries Science, 75, 1499-1506.
  • Lee, C.J., Heacock, H. (2014). Safety and pH Measurements of Sushi Rice in Japanese Restaurants in Burna by BC, Canada. http://www.ncceh.ca/sites/default/files/BCIT-Lee-2014.pdf (Erişim Tarihi: 19.04.2016)
  • Leisner, J., Lund, T.B., Frandsen, E.A., Andersen, N.B.E., Fredslund, L. & Nguyen, V.P.T., Kristiansen, T. (2014). What consumers expect from food control and what they get-A case study of the microbial quality of sushi bars in Denmark. Food Control, 45, 76-80.
  • Leung, S. (2006). How safe it is tostore sushi rice at room temperature? British Columbia Institute of Technology. Unpublished Research Project.
  • Lorentzen, G.,Wesmajervi Breiland, M.S., Cooper, M. & Herland, H. (2012). Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar). Food Control, 25, 245-248.
  • Ludorff, W. & Meyer, V. (1973). Fishe und fisherzeuge, Z. Auflage, Verlag Paul Parey, Berlin.
  • Metin, S., Erkan, N. & Varlik, C., Ozden, O., Baygar, T., Kalafatoglu, H., Gun, H. (2000). Influence of modified atmosphere packaging on shelf life of fish-salami, Fleischwirtschaft International, 4, 49-51.
  • Migueis, S., Santos, C., Saraiva, C. & Esteves, A. (2015). Evaluation of ready to eat sashimi in northern Portugal restaurants. Food Control, 47, 32-36.
  • Mol, S., (2005). Preperation and shelf life assessment of ready-to-eat fish soup. European Food Research and Technology, 220, 305-308.
  • Mol, S., Ucok Alakavuk, D. & Ulusoy, S. (2014). Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iranian Journal of Fisheries Sciences,13(2), 394-406.
  • Mukan, M. & Evliya, B. (2002). Adana piyasasında tüketime sunulan sade-kaymaklı dondurmaların mikrobiyolojik kalitelerinin tüketici sağlığı açısından değerlendirilmesi. Gıda, 27 (6): 489-496.
  • Muscolino, D., Giarratana, F., Beninati, C. & Tornambene, A., Panebianco, A., Ziino, G. (2014). Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy. Italian Journal of Food Safety, 3, 1701.
  • NSW (New South Wales) Food Authority. (2008, Temmuz). Report on food handling practices and microbiological quality of sushi in Australia. http://www.foodstandards.gov.au/publications/Pages/reportonfoodhandling4154.aspx (Erişim Tarihi: 21.04.2016).
  • Plank, R.P. (1948). A rational method for grading food quality. Food Technology, 2: 241-251.
  • Rodrigues, B.L., Santos, L.R., Mársico, E.T., Camarinha, C.C., Mano, S.B. & Junior, C.A.C. (2012). Physical-chemical quality of fish used for making sushi and sashimi tuna and salmon marketed in Rio de Janeiro, Brazil. Semina: Ciências Agrárias, 33(5), 1847- 1854.
  • Simpson, R., Carevic, E., Pinto, M. & Cortes, C. (2008). Development of Frozen Sushi: Optimization and Shelf Life Simulation. Journal of Food Processing and Preservation,32, 681-696.
  • Skjerdal, T., Reitehaug, E. & Eckner, K. (2014). Development of performance objectives for Listeria monocytogenes contaminated salmon (Salmo salar) intended used as sushi and sashimi based on analyses of naturally contaminated samples. International Journal of Food Microbiology, 184, 8-13.
  • Steffen, H., Duerst, M. & Rice, R.G. (2010). User experiences with ozone, elektrolytic water (active water) and UV-C light (Ventafresh Technology) in production processes and for hygiene maintenance in a Swiss sushi factory. Ozone: Science and Engineering, 32, 71-78.
  • Thatcher, A.J. & Clark, D.S. (1973). Microorganisms in Foods: Their Significance and Methods of Enumeration, Univ.08. Toronto Press, Canada.
  • Varlık, C., Uğur, M., Gökoğlu, N. & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No: 17, Ankara, 174 s.

The Sensory, Chemical and Microbiological Quality of Makizushi Produced with Crab Surimi, Lobster Surimi and Smoked Norway Salmon at 4 ±1°C

Yıl 2016, Cilt: 2 Sayı: 4, 159 - 170, 18.08.2016

Bengünur Çorapçı , Nilgün Güneri

https://doi.org/10.3153/JFHS16017

Öz

In this study was determined of sushi’s sensory
properties, nutritional composition, TVB-N value, pH, water activity, color and
microbiological quality produced with crab surimi, lobster surimi and smoked
Norway salmon. The highest protein value was determined smoked salmon sushi as
4.26%. The TVB-N values were varied between 1.36 to 2.07 mg/100g in sushi’s
produced with crab surimi, 1.37 to 1.39 mg/100g in sushi’s produced with
lobster surimi and 2.06 to 2.78 mg/100 g in sushi’s produced with smoked salmon
during storage. The pH values sushi’s produced
with crab surimi, lobster surimi and smoked Norway salmon were measured as
5.33, 5.56 and 5.31 the first day of storage, respectively. These values decreased
4.49, 4.39 and 4.74 at the end of the storage, respectively. The water activity
values changed between 0.958-0.973 all the groups. The L* values
43.94-55.82, a* values 0.43-1.99 and b* values between
2.85-7.95 were determined all the groups. The highest and lowest
microbiological values in all the groups were found in the total mesophilic
aerobic bacteria as 2.61-5.44 log cfu/g, psycrophile aerobic bacteria as
2.53-5.39 log cfu/g, total yeast-mold as 2.52-5.44 log cfu/g and total coliform
bacteria as 3-3.52 log cfu/g. The E. coli was not observed in the study. The
shelf-life of sushi produced with surimi and smoked salmon was determined as 7
days. 

Anahtar Kelimeler

Makizushi Crab surimi Lobster surimi Smo-ked Norway salmon Shelf-life

Kaynakça

  • Abbas, K.A., Saleh, A.M., Mohamed, A. & Lasekan, O. (2009). The relationship between water activity and fish spoilage during cold storage: A review. Journal of Food, Agriculture & Environment, 7 (3-4), 86-90.
  • Anonim (1996). Subdance natural foods online, Neptune’s Garden: Vegetables of the sea, (1996, 23 Mayıs). http://members.efn.org/~sundance/Seaweed.html (erişim tarihi:20.04.2016).
  • Anonim (2011). http://www.gurmerehberi.com/yemek-kulturu/gurmelerden/turkiyede-en-cok-sevilen-susi-california-roll/ (erişim tarihi: 14.04.2016).
  • Anonim (2016a). https://www.organicfacts.net/health-benefits/other/sushi.html (erişim tarihi:10.04.2016).
  • Anonim (2016b). http://www.kikkoman.com.tr/tueketici/kikkoman-duenyasi/ilham-k/japon-klasigi-susi/ (Erişim Tarihi: 10.03.2016).
  • Anonim (2016). The way of sushi. http://www.fallenone.net/history1.html (erişim tarihi: 14.04.16).
  • AOAC (1980). Official Methods of Analysis of the Association of Official Analytical Chemists, in Horwittz W (Ed.), 13th Edition, p. 125, Washington DC.
  • AOAC (1984). Official Methods of Analysis of the Association of Official Analytical Chemists. 14th edition. Washington, DC. ISBN 10: 0935584242
  • Atanassova, V., Reich, F. & Klein, G. (2008). Microbiological quality of sushi from sushi bars and retailers. Journal of Food Protection, 71, 860-864.
  • Ayhan, K. (2000). Gıdalarda mikroorganizma gelişmesini etkileyen faktörler. In Akçelik M., Ayhan K., Çakır İ., Doğan H.B., Gürgün V., Halkman A.K., Kaleli D., Kuleaşan H., Özkaya D.F., Tunail N., Tükel Ç. (Ed.), Gıda Mikrobiyolojisi ve Uygulamaları. Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını. Sim Matbaası, 522 s. Ankara.
  • Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917.
  • Burger, J., Gochfeld, M., Jeitnera, C., Donio, M. & Pittfielda, T. (2014). Sushi consumption rates and mercury levels in sushi: ethnic and demographic differences in exposure. Journal of Risk Research, 17(8), 981-997.
  • Chen, S.C., Lin, C.A., Fu, A.H. & Chuo, Y.W. (2003). Inhibition of Microbial Growth in Ready-to-eat Food Stored at Ambient Temperature by Modified Atmosphere Packaging, Packaging Technology and Science,16, 239-247.
  • Corson, T. (2007). The Zen of Fish: The Story of Sushi, from Samuraito Supermarket. New York: Harper Collins. ISBN 13: 9780060883508
  • 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.
  • Çaklı, Ş. (2008). Su Ürünleri İşleme Teknolojisi 2 (Alternatif Su Ürünleri İşleme Teknolojileri), Ege Üniversitesi Yayınları, Su Ürünleri Fakültesi Yayın No:77. Bornova-İzmir. ISBN 978-975-483-762-9
  • Feng, C.H. (2012). The Tale of Sushi: History and Regulations. Comprehensive Reviews in Food Science and Food Safety, 11, 205-220.
  • Gökalp, H.Y., Kaya, M., Zorba, Ö. & Tülek, Y. (1999). Et ve Ürünlerinde Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk Üniversitesi Ziraat Fakültesi Yayın No: 318, Erzurum, Ders Kitabı, 69s.
  • Göktan, D. (1990). Gıdaların Mikrobiyal Ekolojisi. Ege Üniversitesi, Mühendislik Fakültesi Yayın No: 21, Ege Üniversitesi Basım Evi, İzmir, 292s. ISBN 975-483-055-X
  • Hoel, S., Mehli, L., Bruheim, T., Vadstein, O. & Jakobsen., A.N. (2015). Assessment of Microbiological Quality of Retail Fresh Sushi from Selected Sources in Norway. Journal of Food Protection, 78, 5, 977–982.
  • İnal, T. (1992). Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü. 2. Baskı, final ofset A.Ş. İstanbul,783s.
  • Kuda, T., Tanibe, R., Mori, M., Take, H., Michihata, T., Yano, T., Takahashi, H. & Kimura, B. (2009). Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fisheries Science, 75, 1499-1506.
  • Lee, C.J., Heacock, H. (2014). Safety and pH Measurements of Sushi Rice in Japanese Restaurants in Burna by BC, Canada. http://www.ncceh.ca/sites/default/files/BCIT-Lee-2014.pdf (Erişim Tarihi: 19.04.2016)
  • Leisner, J., Lund, T.B., Frandsen, E.A., Andersen, N.B.E., Fredslund, L. & Nguyen, V.P.T., Kristiansen, T. (2014). What consumers expect from food control and what they get-A case study of the microbial quality of sushi bars in Denmark. Food Control, 45, 76-80.
  • Leung, S. (2006). How safe it is tostore sushi rice at room temperature? British Columbia Institute of Technology. Unpublished Research Project.
  • Lorentzen, G.,Wesmajervi Breiland, M.S., Cooper, M. & Herland, H. (2012). Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar). Food Control, 25, 245-248.
  • Ludorff, W. & Meyer, V. (1973). Fishe und fisherzeuge, Z. Auflage, Verlag Paul Parey, Berlin.
  • Metin, S., Erkan, N. & Varlik, C., Ozden, O., Baygar, T., Kalafatoglu, H., Gun, H. (2000). Influence of modified atmosphere packaging on shelf life of fish-salami, Fleischwirtschaft International, 4, 49-51.
  • Migueis, S., Santos, C., Saraiva, C. & Esteves, A. (2015). Evaluation of ready to eat sashimi in northern Portugal restaurants. Food Control, 47, 32-36.
  • Mol, S., (2005). Preperation and shelf life assessment of ready-to-eat fish soup. European Food Research and Technology, 220, 305-308.
  • Mol, S., Ucok Alakavuk, D. & Ulusoy, S. (2014). Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi. Iranian Journal of Fisheries Sciences,13(2), 394-406.
  • Mukan, M. & Evliya, B. (2002). Adana piyasasında tüketime sunulan sade-kaymaklı dondurmaların mikrobiyolojik kalitelerinin tüketici sağlığı açısından değerlendirilmesi. Gıda, 27 (6): 489-496.
  • Muscolino, D., Giarratana, F., Beninati, C. & Tornambene, A., Panebianco, A., Ziino, G. (2014). Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy. Italian Journal of Food Safety, 3, 1701.
  • NSW (New South Wales) Food Authority. (2008, Temmuz). Report on food handling practices and microbiological quality of sushi in Australia. http://www.foodstandards.gov.au/publications/Pages/reportonfoodhandling4154.aspx (Erişim Tarihi: 21.04.2016).
  • Plank, R.P. (1948). A rational method for grading food quality. Food Technology, 2: 241-251.
  • Rodrigues, B.L., Santos, L.R., Mársico, E.T., Camarinha, C.C., Mano, S.B. & Junior, C.A.C. (2012). Physical-chemical quality of fish used for making sushi and sashimi tuna and salmon marketed in Rio de Janeiro, Brazil. Semina: Ciências Agrárias, 33(5), 1847- 1854.
  • Simpson, R., Carevic, E., Pinto, M. & Cortes, C. (2008). Development of Frozen Sushi: Optimization and Shelf Life Simulation. Journal of Food Processing and Preservation,32, 681-696.
  • Skjerdal, T., Reitehaug, E. & Eckner, K. (2014). Development of performance objectives for Listeria monocytogenes contaminated salmon (Salmo salar) intended used as sushi and sashimi based on analyses of naturally contaminated samples. International Journal of Food Microbiology, 184, 8-13.
  • Steffen, H., Duerst, M. & Rice, R.G. (2010). User experiences with ozone, elektrolytic water (active water) and UV-C light (Ventafresh Technology) in production processes and for hygiene maintenance in a Swiss sushi factory. Ozone: Science and Engineering, 32, 71-78.
  • Thatcher, A.J. & Clark, D.S. (1973). Microorganisms in Foods: Their Significance and Methods of Enumeration, Univ.08. Toronto Press, Canada.
  • Varlık, C., Uğur, M., Gökoğlu, N. & Gün, H. (1993). Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda Teknolojisi Derneği Yayın No: 17, Ankara, 174 s.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Articles
Yazarlar

Bengünur Çorapçı

Nilgün Güneri

Yayımlanma Tarihi 18 Ağustos 2016
Gönderilme Tarihi 26 Nisan 2016
Yayımlandığı Sayı Yıl 2016Cilt: 2 Sayı: 4

Kaynak Göster

APA Çorapçı, B., & Güneri, N. (2016). YENGEÇ, İSTAKOZ SURİMİ VE FÜME SOMON İLE HAZIRLANMIŞ MAKİZUŞİNİN 4 ±1°C’DE DUYUSAL, KİMYASAL VE MİKROBİYOLOJİK KALİTESİ. Food and Health, 2(4), 159-170. https://doi.org/10.3153/JFHS16017
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