YALÇIN KAYA, HÜLYA TURAN, İbrahim ERKOYUNCU, Gülşah SÖNMEZ

Sıcak dumanlanmış palamut (Sarda sarda Bloch, 1793) balığının buzdolabı koşullarında muhafazası

Bu çalışmada sıcak dumanlamanın 4±1°C de depolanan palamutun raf ömrüne etkisi araştırılmıştır. Taze balıkta 11,21 mg/100g TVB-N ve 1,19 mgN/100g TMA olarak bulunan değerler, dumanlama işleminden sonra depolama süresi boyunca yavaşça artmış ve 15.günde sırasıyla 36,33 g/100g ve 18,71 mgN/100g'a ulaşmıştır. pH değeri depolama süresi sonunda 5,97 olarak tespit edilmiştir. Mikrobiyolojik analizlere göre, 15. günde 3,8x103 CFU/g toplam mezofilik bakteri, 3,5x103 CFU/g maya, 2,1x102 CFU/g küf tespit edilmiştir. Sıcak dumanlanan ve 4±1°C'de depolanan palamut balıklarının 15 güne kadar güvenle tükenebileceği sonucuna varılmıştır.

Anahtar Kelimeler:

soğuk depolama, dumanlama, soğutma, balık (gıda), Sarda, depolama ömrü, deniz ürünleri

The storage in chilled conditions of hot smoked bonito

The storage in chilled conditions of hot smoked bonito. In this study, the effects of hot smoking on shelf-life of bonito stored at 4±1°C were investigated. In fresh bonito, TVB-N and TMA-N values were found as 11.21 mg/100g and 1.19 mgN/100g respectively. During the storage periods, TVB-N and TMA values slowly increased and were determined as 36.33 mg/100g and 18.71 mgN/100g respectively at the end of the storage period. pH value didn't change significantly and was 5.97 at the end of the storage period. According to microbiological analysis made after smoking, total mesophilic bacteri counts 3.8x103 CFU/g, yeast 3.5x103 CFU/g, mould 2.1x102 CFU/g were found at 15th days. According to the results, the bonito hot smoked and stored at4±1°C can be safely consumed for 15 days.

Keywords:

cold storage, smoking, refrigeration, fish, Sarda, storage life, seafoods,

PDF

___

Anonim, 1985. Fish smoking, A Torry Kiln Operator's Handbook, Ministry of Agriculture, Fisheries and Food. Torry Research Station. 24 p.

Anonim, 1987. Fish smoking. Seafish Open Learning. London. U.K. 96 p.

Boland, F.E., D.D. Paige. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Journal of the AOAC, 4(3):725-727.

Bligh, E.G., S.J. Shaw, and A.D. Woyewoda. 1988. Effects of drying and smoking on lipids offish. P.41-52. In J.R. Burt. (ed.), Fish Smoking and ' Drying. Elsevier Science Publishers Ltd. England.

Declerck, D. 1974. Organoleptical, chemical and microbiological aspects of vacuum packed and unpacked smoked salmon. Fifth meeting of the West-European Fish Technologists Association, nantes, France. DOC 74/35.

Die, 2003. Fishery statistics, (in Turkish).Başbakanlık Devlet İstatistik Enstitüsü.

Duffes, F. 1999. Improving the control of Listeria monocytogenes in cold smoked salmon, trends in food science and technology, 10:211-216.

Eec, 1995. Total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. (Commission Decision 95/149/EEC of 8 march 1995). Official Journal of European Communities L97:84-87.

Erkan, N. 2004. Smoking technology, p.233-273. In: Fish Processing Technology, (in Turkish) C. Varlık, (ed.), İstanbul Üniversitesi, Yayın No:4465.

Goulas, A.E., M.G. Kontominas. 2005. Effect of salting and smoking-method , on the keeping quality of chub mackerel (Scomber Japonicus): Biochemical and sensory attributes. Food Chemistry 93:511-520.

Gonzalez-Rodriguez, M.N., J.J. Sanz, J.A. Santos, A. Otero, and Ml. Garcia- Lopez. 2002. Numbers and types microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level. International Journal of Food Microbiology 77:161-168.

Gökalp, H.Y., M. Kaya, Y. Tülek, and Ö. Zorba. 1995. Laboratory practice : guide and quality control in meat and it's products, (in Turkish) İkinci ' baskı. Atatürk Üniversitesi, Ziraat Fak. Yay no: 318 Erzurum.

Homer, W.F.A. 1992. Preservation of fish by Curing (drying, salting and smoking), p.31-71 In G.M. Hall, (ed.), Fish Processing Technology. Chapman& Hall Publishers. U.K.

Icmsf, 1986. Microorganisms in foods. Sampling for microbiological Analysis:Principles and specific applications, 2nd ed. University of ' Toronto Press, Buffalo, NY.

Kaya, Y., İ. Erkoyuncu. 1999. The effect of different smoking methods on the quality at some fish species. O.M.Ü. Ziraat Fakültesi Dergisi, 14(1):93- 105.

Kolsarıcı, N., Ö. Özkaya. 1998. Effect of smoking methods on shelf-life of rainbow trout (Salma Gairdneri).(n Turkish). Tr. J. of Veterinary and Animal Sciences, 22:273-284.

Leroi, F., N. Arbey, J.J. Joffraud, and F. Chevailier. 1996. Effect of inoculation with lactic acid bacteria on extending the shelf-life of vacuum-packed cold smoked salmon. International Journal of Food Science and Technology, 31:497-504.

Ludorf, W., V. Meyer. 1973. Fische und fischerzeugnisse. Verlag Paul Parey, Printed in Germany bei A. W. Hayn's Erben,

Metin, S., N. Erkan, C. Varlık, and N. Aran. 2001. Extension of shelf-life of chub mackerel [Scomber japonicus, Houttuyn, 1780) treated with lactic acid. European Food Research and Technology, 213:174-177.

Motohiro, 0.1988. Effect of smoking and drying on the nutritive value of fish: A review of Japanese studies, p.91-120. In J.R. Burt. (ed.), Fish Smoking and Drying. Elsevier Science Publishers Ltd. England..

Nickelson, R., G. Finne. 1992. Fish, crustaceans, and precooked seafoods. p.875-895 In C. Vanderzant and D.F. Splittstoesser, (eds.), Ch. 47. . Compendium of Methods for the Microbiological Examination of Foods, 3rd ed., American Public Health Association, Washington, DC.

Olley, J., P.E. Doe, and E.S. Heruwati. 1988. The influence of drying and smoking on the nutritional properties of fish: An introductory overwiev. p.1-21. In J.R. Burt. (ed.), Fish Smoking and Drying. Elsevier Science Publishers Ltd. England

Opstvedt, J. 1988. Influence of drying and smoking on protein quality, p.23- 36. J.R. Burt. (ed.), Fish Smoking and Drying. Elsevier Science Publishers Ltd. England

Plahar, W.A., G.A. Nerquaye-Tetteh, and N.T. Anan. 1999. Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in Ghana. Food Control, 10:15-25.

Price, R.J., P.D. Tom. 2002. Smoked fish and fishery products. Sea Grant Food Science and Technology, University of California One Shields Avenue. Davis, Chapter. 7 CA95616.

Ruiz-Capillas,C, J. Morales, and A. Moral. 2001. Combination of bulk Storage in controlled and modified atmospheres with modified atmosphere packaging system for chilled whole gutted hake. Journal of the Science of Food and Agriculture, 81:551-558.

Sikorski, Z. E. 1998. Smoking offish and carcinogens, p.73-83. In J.R. Burt. (ed.), Elsevier Applied Science. Torry Research Station, Aberdeen, U.K.

Varlık, C, M. Uğur, N. Gökoğlu, and H. Gün. 1993. Quality control principle and methods in fishery products (in Turkish). Gıda Teknolojisi Derneği Yay. No: 17. İstanbul. 174 s.