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THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”

Yıl 2017, , 29 - 35, 01.01.2017

Nuray Erkan

https://doi.org/10.3153/JFHS17004

Öz

Changes in biochemical and sensory
attributes of Turkish traditional salted dried fish products "çiroz"
during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine
nitrogen (TMA-N), TBA index
values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses
were carried monthly during storage. According to sensory analysis and TVB-N
results, the samples of çiroz packaged active and vacuum, spoilt on the 6th
months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed
similarity in both groups of samples. Microbiological findings did not exceed
limit values during storage in both groups. When comparing two types of
packaging, it is concluded that the active package, which is a new approach,
may be an alternative to vacuum packaging. This was determined by the study;
oxygen-absorbing systems could be used to pack fish products sensitive to oil
oxidation.

Anahtar Kelimeler

Salted dried fish Active packaging Oxygen absorber Vacuum packaging Quality

Kaynakça

  • Ahvenainen, R. (2003). Active and intelligent packaging an introduction. In R. Ahvenainen (Ed), Novel Food Packaging techniques. Cambridge, UK: Woodhead Publishing Ltd. p. 5-21, ISBN 9781855737020
  • Albarracín, W., Sanchez, I.C., Grau, R. & Barat, J.M. (2011). Salt in food processing: usage and reduction: a review. International Journal of Food Science and Technology, 46, 1329-1336.
  • Andersen, E., Andersen, M.L. & Baron, C.P. (2007). Characterization of oxidative changes in salted hering (Clupea harengus) during ripening. Journal of Agricultural and Food Chemistry, 55, 9545-9553.
  • Azad Shah, A.K.M., Tokunaga, C., Kurihara, H. & Takahashi, K. (2009). Changes in lipids and their contribution to the taste of migaki nishin (dried herring fillet) during drying. Food Chemistry, 115, 1011-1018.
  • Bae, J.H., Yoon, S.H. & Lim, S.Y. (2011). Heavy metal contents and chemical compositions of Atlantic (Scomber scombrus), Blue (Scomber australasicus), and Chub (Scomber japonicus) Mackerel muscles. Food Science and Biotechnology, 20(3), 709-714.
  • Bell, C., Neaves, P. & Willams, A.P. (2005). Food Microbiology and Laboratory Practice. Blackwell Science, p. 58-67, ISBN 0-632-06381-5
  • Christensen, M., Andersen, E., Christensen, L., Andersen, M.L. & Baron, C.P. (2011). Textural and biochemical changes during ripening of old- fashioned salted herrings. Journal of the Science of Food and Agriculture, 91, 330-336.
  • Ceballos, M.J. (2012). Effect of protein and lipid oxidation in the changes of color in salted and dried herring and klippfish. Norwegian University of Science and Technology, Department of Biotechnology. Master thesis.
  • Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78, 90-103.
  • Erkan, N. & Bilen, G. (2010). Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. Journal of Consumer Protection and Food Safety, 5, 101-110.
  • Floras, J.D., Dock, L.L. & Han, J.H. (1997). Active packaging technologies and applications. Food Cosmetics and Drug Packaging, 20, 10-17.
  • Guillᶙén-Sans, R. & Guzmán-Chozas, M. (1998). The Thiobarbituric acid (TBA) reaction in foods: A Review. Critical Reviews in Food Science and Nutrition, 38(4), 315-330.
  • Guizani, N., Al-Shoukri, A.O., Monthershaw, A. & Shafiur Rahman, M. (2008). Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics. Drying Technology, 26, 705-713.
  • Hamre, K., Lie, Ø. & Sandnes, K. (2003). Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegain spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid. Food Chemistry, 82, 447-453.
  • Hernández-Herrero, M.M., Roig-Sagués, A.X, López-Sabater, E.I., Rodríguez-Jerez, J.J. & Mora-Ventura, M.T. (1999). Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies. Journal of Food Science, 64(2), 334-347.
  • Insausti, K., Beriain, M.J., Purroy, A., Alberti, P., Gorraiz, C. & Alzueta, M.J. (2001). Shelf
  • Kerry, J.P., O’Grady, M.N. & Hogan, S.A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science, 74, 113-130.
  • Kolcuoğlu, M.K. (2013). Karye-i Darıca'dan Darıca İlçesine. Cinius Yayınları, p. 65-66, ISBN 9786051277745
  • Mattissek, R., Schnepel, M.F. & Steiner, G. (1992). Lebensmittelanalytik, Grundzüge. Methoden. Anwendungen. Zweite, korrigierte Auflage. Springer, p. 440. ISBN 3-540-54684-7
  • Mexis, S.F., Chouliara, E. & Kontominas, M.G. (2009). Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4°C. Innovative Food Science and Emerging Technologies, 10, 572-579.
  • Özden, Ö., Metin, S. & Erkan, N. (2001). Bestimmung der Herstellungszeit und Haltbarkeit bei vakuumverpackten luftgetrockneten Mittelmeermakrelen, Rundschau für Fleischhygiene und Lebensmittelüberwachung, 53(5), 111-113.
  • Quintavalla, S. & Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat Science, 62, 373-380.
  • Schormüller, J. (1968). Handbuch der Lebensmittelchemie (Band III⁄ 2). Berlin, Heidelberg, New York: Springer Verlag.
  • Selmi, S., Bouriga, N., Cherif, M., Toujani, M. & Trabelsi, M. (2010). Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae. International Journal of Food Science and Technology, 45, 1161-1168.
  • Sikorski, Z.E., Kolakowska, A. & Burt, J.R. (1990). Postharvest biochemical and microbial changes seafood. In: Resources Nutritional Composition and Preservation (edited by Zdzisław E. Sikorski). Pp. 55–75. Boca Raton Florida: CRC Press-Inc., ISBN 9780849359859
  • Xie, J. & Myrland, Ø. (2010). Modeling market structure of the Spanish salted fish market. Acta Agriculturae Scandinavica, Section C-Food Economics, 7(2-4), 119-127.
  • Tülsner, M. (1994). Fishverarbeitung, Bd.1-Rohstoffeigenschaften und Grundlagen der Verarbeitungsprozesse. pp.189-221, Behr’s Verlag, Hamburg, Germany; ISBN 3-86022-196-5.
  • Tülsner, M. (1996). Fischverarbeitung, Bd.2 – Fischerzeugnisse und ihre Herstellung, p. 373, Behr’s Verlag, Hamburg, Germany; ISBN 3-86022-206-6.

Yıl 2017, , 29 - 35, 01.01.2017

Nuray Erkan

https://doi.org/10.3153/JFHS17004

Öz

Kaynakça

  • Ahvenainen, R. (2003). Active and intelligent packaging an introduction. In R. Ahvenainen (Ed), Novel Food Packaging techniques. Cambridge, UK: Woodhead Publishing Ltd. p. 5-21, ISBN 9781855737020
  • Albarracín, W., Sanchez, I.C., Grau, R. & Barat, J.M. (2011). Salt in food processing: usage and reduction: a review. International Journal of Food Science and Technology, 46, 1329-1336.
  • Andersen, E., Andersen, M.L. & Baron, C.P. (2007). Characterization of oxidative changes in salted hering (Clupea harengus) during ripening. Journal of Agricultural and Food Chemistry, 55, 9545-9553.
  • Azad Shah, A.K.M., Tokunaga, C., Kurihara, H. & Takahashi, K. (2009). Changes in lipids and their contribution to the taste of migaki nishin (dried herring fillet) during drying. Food Chemistry, 115, 1011-1018.
  • Bae, J.H., Yoon, S.H. & Lim, S.Y. (2011). Heavy metal contents and chemical compositions of Atlantic (Scomber scombrus), Blue (Scomber australasicus), and Chub (Scomber japonicus) Mackerel muscles. Food Science and Biotechnology, 20(3), 709-714.
  • Bell, C., Neaves, P. & Willams, A.P. (2005). Food Microbiology and Laboratory Practice. Blackwell Science, p. 58-67, ISBN 0-632-06381-5
  • Christensen, M., Andersen, E., Christensen, L., Andersen, M.L. & Baron, C.P. (2011). Textural and biochemical changes during ripening of old- fashioned salted herrings. Journal of the Science of Food and Agriculture, 91, 330-336.
  • Ceballos, M.J. (2012). Effect of protein and lipid oxidation in the changes of color in salted and dried herring and klippfish. Norwegian University of Science and Technology, Department of Biotechnology. Master thesis.
  • Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78, 90-103.
  • Erkan, N. & Bilen, G. (2010). Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. Journal of Consumer Protection and Food Safety, 5, 101-110.
  • Floras, J.D., Dock, L.L. & Han, J.H. (1997). Active packaging technologies and applications. Food Cosmetics and Drug Packaging, 20, 10-17.
  • Guillᶙén-Sans, R. & Guzmán-Chozas, M. (1998). The Thiobarbituric acid (TBA) reaction in foods: A Review. Critical Reviews in Food Science and Nutrition, 38(4), 315-330.
  • Guizani, N., Al-Shoukri, A.O., Monthershaw, A. & Shafiur Rahman, M. (2008). Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics. Drying Technology, 26, 705-713.
  • Hamre, K., Lie, Ø. & Sandnes, K. (2003). Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegain spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid. Food Chemistry, 82, 447-453.
  • Hernández-Herrero, M.M., Roig-Sagués, A.X, López-Sabater, E.I., Rodríguez-Jerez, J.J. & Mora-Ventura, M.T. (1999). Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies. Journal of Food Science, 64(2), 334-347.
  • Insausti, K., Beriain, M.J., Purroy, A., Alberti, P., Gorraiz, C. & Alzueta, M.J. (2001). Shelf
  • Kerry, J.P., O’Grady, M.N. & Hogan, S.A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science, 74, 113-130.
  • Kolcuoğlu, M.K. (2013). Karye-i Darıca'dan Darıca İlçesine. Cinius Yayınları, p. 65-66, ISBN 9786051277745
  • Mattissek, R., Schnepel, M.F. & Steiner, G. (1992). Lebensmittelanalytik, Grundzüge. Methoden. Anwendungen. Zweite, korrigierte Auflage. Springer, p. 440. ISBN 3-540-54684-7
  • Mexis, S.F., Chouliara, E. & Kontominas, M.G. (2009). Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4°C. Innovative Food Science and Emerging Technologies, 10, 572-579.
  • Özden, Ö., Metin, S. & Erkan, N. (2001). Bestimmung der Herstellungszeit und Haltbarkeit bei vakuumverpackten luftgetrockneten Mittelmeermakrelen, Rundschau für Fleischhygiene und Lebensmittelüberwachung, 53(5), 111-113.
  • Quintavalla, S. & Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat Science, 62, 373-380.
  • Schormüller, J. (1968). Handbuch der Lebensmittelchemie (Band III⁄ 2). Berlin, Heidelberg, New York: Springer Verlag.
  • Selmi, S., Bouriga, N., Cherif, M., Toujani, M. & Trabelsi, M. (2010). Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae. International Journal of Food Science and Technology, 45, 1161-1168.
  • Sikorski, Z.E., Kolakowska, A. & Burt, J.R. (1990). Postharvest biochemical and microbial changes seafood. In: Resources Nutritional Composition and Preservation (edited by Zdzisław E. Sikorski). Pp. 55–75. Boca Raton Florida: CRC Press-Inc., ISBN 9780849359859
  • Xie, J. & Myrland, Ø. (2010). Modeling market structure of the Spanish salted fish market. Acta Agriculturae Scandinavica, Section C-Food Economics, 7(2-4), 119-127.
  • Tülsner, M. (1994). Fishverarbeitung, Bd.1-Rohstoffeigenschaften und Grundlagen der Verarbeitungsprozesse. pp.189-221, Behr’s Verlag, Hamburg, Germany; ISBN 3-86022-196-5.
  • Tülsner, M. (1996). Fischverarbeitung, Bd.2 – Fischerzeugnisse und ihre Herstellung, p. 373, Behr’s Verlag, Hamburg, Germany; ISBN 3-86022-206-6.
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Bölüm Articles
Yazarlar

Nuray Erkan

Yayımlanma Tarihi 1 Ocak 2017
Gönderilme Tarihi 8 Haziran 2016
Yayımlandığı Sayı Yıl 2017

Kaynak Göster

APA Erkan, N. (2017). THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”. Food and Health, 3(1), 29-35. https://doi.org/10.3153/JFHS17004

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