SavedAdd your journal

Journals / Aquaculture Studies / 2026 / Cilt: 17 Sayı: 1

Investigation of Quality Change of Zander (Sander lucioperca Linnaeus, 1758) Stored at +2±1 ºC Applying Sous-Vide Technique in Different Temperature Combinations

Farklı Sıcaklık Kombinasyonlarında Sous-Vide Tekniği Uygulanarak +2±1 ºC’de Depolanan Sudak Balığı (Sander lucioperca Linnaeus, 1758)’nın Kalite Değişimlerinin İncelenmesi

Emre Çağlak(RECEP TAYYİP ERDOĞAN ÜNİVERSİTESİ)
Barış Karslı(RECEP TAYYİP ERDOĞAN ÜNİVERSİTESİ)
Elif Şişmanlar Altıka(GIDA, TARIM VE HAYVANCILIK BAKANLIĞI)
Pages
71–81
Publication Date
2017-02-25
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the result of chemical, microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 ° C by applying the sous-vide process was determined as 28 days for 60 °C group, 35 days for 70 °C group and 56 days for 80 °C group.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, quality changes and shelf life of zander fillet stored at +2±1 ° C applying sous-vide technology in 3 different temperatures (60 °C, 70 °C and 80 °C ) was investigated.
📊
Key Findings & Data:No important changes in biochemical composition except for protein of all groups during the storage were found (p>0.05).
💡
Conclusion & Impact:According to the result of chemical, microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 ° C by applying the sous-vide process was determined as 28 days for 60 °C group, 35 days for 70 °C group and 56 days for 80 °C group.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Sous-vide · Sudak · Vakum Paket

Abstract

In this study, quality changes and shelf life of zander fillet stored at +2±1 ° C applying sous-vide technology in 3 different temperatures (60 °C, 70 °C and 80 °C ) was investigated. No important changes in biochemical composition except for protein of all groups during the storage were found (p>0.05). The microbial load was detected in fresh samples decreased by sous-vide process, and regularly increased in all groups depending on the storage time. Total volatile basic nitrogen (TVB-N) values exceed the limit value for 60 °C group at 35 th day (36.42 mg/100g) and 70 °C group at 49 th day (33.62 mg/100g) , whereas 80 °C group was found in the limit value during the storage. TBA values of all groups were found in quality limit values during the storage. Sous-vide process was not a significant effect on pH. Average sensory scores of sous-vide groups at 60 ° C, 70 ° C and 80 ° C were found below the limit value at 35 th day, 49 th day and 63 th , respectively. According to the result of chemical, microbiological and sensory analyzes, shelf life of zander fish stored at +2±1 ° C by applying the sous-vide process was determined as 28 days for 60 °C group, 35 days for 70 °C group and 56 days for 80 °C group.

Özet

Bu çalışmada 3 farklı sıcaklıkta (60 °C, 70 °C ve 80 °C ) sous-vide tekniği uygulanarak +2±1 ºC’de depolanan sudak balığının kalite değişimi ve raf ömrü incelenmiştir. Tüm grupların depolama süresince protein miktarı hariç besinsel kompozisyonlarında önemsiz değişimler bulunmuştur (p>0.05). Taze örnekte tespit edilen mikrobiyal yükün sous-vide işlemi sonucunda azaldığı ve depolama süresine bağlı olarak tüm gruplarda düzenli bir şekilde arttığı tespit edilmiştir. Toplam uçucu bazik azot (TVB-N) değeri 60 ºC’lik grupta 35. gün (36.42 mg/100g), 70 ºC’lik grupta 49. gün (33.62 mg/100g) sınır değerini aşarken, 80 ºC’lik grup depolama süresince sınır değerleri içerisinde kalmıştır. Tüm grupların tiyobarbitürik asit (TBA) değerleri depolama süresince kalite sınır değerleri içerisince kalmıştır. Sous-vide işleminin pH üzerinde belirgin bir etkisi olmamıştır. Duyusal açıdan 60 o C, 70 o C ve 80 o C’de işlem görmüş grupların ortalama puanları sırasıyla 35. gün, 49. gün ve 63. günde sınır değerlerin altında olduğu tespit edilmiştir. Elde edilen kimyasal, mikrobiyolojik ve duyusal analiz sonuçlarına göre sous-vide uygulanarak +2±1 ºC depolanan sudak balıklarının raf ömrü 60 °C için 28 gün, 70 °C için 35 gün ve 80 °C için 56 gün olarak tespit edilmiştir.

🔖

Cite This Article

Çağlak, E., Karslı, B., Altıka, E. Ş. (2017). Investigation of Quality Change of Zander (Sander lucioperca Linnaeus, 1758) Stored at +2±1 ºC Applying Sous-Vide Technique in Different Temperature Combinations. Aquaculture Studies, Cilt: 17 Sayı: 1, 71–81. https://doi.org/10.17693/yunusae.v17i26557.274312

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (46)

  1. Altuğ, T. ve Elmacı, Y. 2005. Sensory evaluation in foods. Meta Press, İzmir, 130 pp.
  2. Andres-Bello, A., Garcia-Segovia, P. ve Martinez-Monzo, J. 2009. Effects of vacuum cooking (cook-vide) on the physical-chemical properties of sea bream fillets (Sparus aurata). Journal of Aquatic Food Product Technology, 18: 79-89.
  3. AOAC. 1980. Official Methods of Analysis of the Association of Official Analytical Chemists Washington, DC., 13th edition.
  4. AOAC. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists. Gaithersburg, MD., 16th edition.
  5. Armstrong, G.A. ve McIlveen, H. 2000. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes. Food Quality and Preference, 11: 377–385.
  6. Bochi, V.C., Weber, J, Ribeiro, C.P, Victório, A.M. ve Emanuelli, T. 2008. Fishburgers with silver catfish (Rhamdia quelen) filleting residue. Bioresource Technology, 99: 8844–8849.
  7. Cadun, A., Çaklı, Ş. ve Kışla, D. 2005. Study of marination of deepwater pink shrimp (Parapenaeus longirostris Lucas, 1846) and its shelf life. Food Chemistry, 90: 53-59.
  8. Church, I.J. ve Parsons, A.L. 1993. Review: Sous vide cook-chill technology. International Journal of Food Science and Technology, 28: 563-574.
  9. Connell, J.J. 1980. Control of Fish Quality. 2 nd Ed. Fishing News Books Ltd., Surrey, England, 222 pp.
  10. Cosansu, S., Mol, S., Alakavuk, D. U. ve Özturan, S. 2011. The effect of lemon juice on bonito (Sarda sarda, Bloch,1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46: 395-401.
  11. Cosansu, S., Mol, S., Alakavuk, D.U. ve Özturan, S. 2013. The Effect of lemon juice on shelf life of sous vide packaged whiting (Merlangius merlangus euxinus Nordmann, 1840). Food Bioprocess Technology, 6: 283-289.
  12. Curran, C.A., Nicoladies, L., Poulter, R.G. ve Pors, J. 1980. Spoilage of fish from Hong Kong at different storage temperatures. Tropical Science, 22: 367-382.
  13. Çağlak, E. ve Karslı, B. 2013. Beyşehir gölü sudak (Sander lucioperca Linnaeus, 1758) balıklarının mevsimsel et verimi ve kimyasal kompozisyonu. Eğirdir Su Ürünleri Fakültesi Dergisi, 9: 1-8.
  14. Çaklı, Ş. 2007. Su Ürünleri İşleme Teknolojisi-1. Ege Üniversitesi Yayınları, Su Ürünleri Fakültesi Yayın No:76, Bornova-İzmir: 22-23.
  15. Diaz, P., Garrido, M.D. ve Banon, S. 2011. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Science and Technology International, 17: 31-37.
  16. Dogruyol, H. ve Mol, S. 2016. Effect of irradiation on shelflife and microbial quality of cold-stored sous-vide mackerel fillets. Journal of Food Processing and Preservation, http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12804/full.
  17. Fagan, J.D. ve Gormley, T.R. 2005. Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. European Food Research and Technology, 220: 299-304.
  18. Garcia-Linares, M.C., Gonzalez-Fandos, E., Garcia-Arias, M.T. ve Garcia-Fernandez, M.C. 2004. Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content, Journal of Food Quality, 27(5): 371-387.
  19. Gonzalez-Fandos, E., Garcia-Linares, M.C., Villarino-Rodriguez, A., Garcia-Arias, M.T. ve Garcia-Fernandez, M.C. 2004. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21: 193-201.
  20. Gonzalez-Fandos, E., Villarino-Rodriguez, A., Garcia-Linares, M.C., Garcia-Arias, M.T. ve Garcia-Fernandez, M.C. 2005. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control, 16: 77-85.
  21. Goussault, B., 1993. Survival and inactivation of microorganisms in sous vide products. In First European Symposium on sous-vide Proceedings, Leuven, Belgium, 26.
  22. Gülyavuz, H. ve Ünlüsayın, M. 1999. Su Ürünleri İşleme Teknolojisi Kitabı. Süleyman Demirel Üniversitesi Eğridir Su Ürünleri Fakültesi. Hatiboğlu Yayın Evi, Isparta, 366 pp.
  23. Halkman, A.K. 2005. Gıda Mikrobiyoloji Uygulamaları. Merck, Başak Matbaası, Ankara, 358 pp.
  24. Herborg, L. 1976. Production of separated fish mince for traditional and new products. Food Minced Fish Symposium, 1: 82–83.
  25. Houben, K. 1999. Sous vide cooking: State of the art. In Third European Symposium on sous-vide Proceeding Leuven, Belgium 11–27.
  26. ICMSF. 1992. Microorganisms in food. In: Sampling for Microbiological Analysis. ICMSF (ed). University of Toronto Press, Toronto, Canada.
  27. İnal, T. 1992. Besin Hijyeni. Hayvansal Gıdaların Sağlık Kontrolu. Final Ofset. Genişletilmiş 2. Baskı İstanbul, 783 pp.
  28. Jay, J.M. 1996. Modern Food Microbiology. 5th Ed., Chapman and Hall, Dep. BC, 115 Fifth Avenue, New York, 679 pp.
  29. Mol, S. ve Özturan, S. 2009. Sous vide teknolojisi ve su ürünlerindeki uygulamalar Journal of Fisheries Sciences, 3 (1): 68-75.
  30. Mol, S., Özturan, S. ve Cosansu, S. 2012a. Determination of the quality and shelf life of sous vide packaged whiting (Merlangıus merlangus euxınusi Nordman, 1840) stored at cold (4 °C) and temperature abuse (12 °C). Journal of Food Processing and Preservation, 36: 497-503.
  31. Mol, S., Özturan, S. ve Cosansu, S. 2012b. Determination of the quality and shelf life of sous vide packaged bonito (Sarda sarda Bloch, 1793) stored at 4 oC and 12 oC. Journal of Food Quality, 35: 137-143.
  32. Nyati, H. 2000. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control, 11: 471-476.
  33. Özçandır, S. ve Yetim, H. 2010. Akıllı Ambalajlama Teknolojisi ve Gıdalarda İzlenebilirlik. Gıda Teknolojileri Elektronik Dergisi, 5(1): 1-11.
  34. Özogul, Y., Özogul, F. ve Alagoz, S. 2007. Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chemistry, 103: 217-223.
  35. Rasoarahona, J.R.E., Barnathan, G., Bianchini, J-P. ve Gaydou, E.M. 2005. Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry, 91: 683–694.
  36. Roldan, M., Antequera, T., Martin, A., Mayoral, A.I. ve Ruiz, J. 2013. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science, 93: 572–578.
  37. Schellekens, W. ve Martens, T. 1992. Sous vide: State of the Art Publication EUR 15018 EN. Leuven, Belgium: Alma Sous Vide Competence Centre.
  38. Shakila-Jeya, R., Edwin-Raj, B. ve Felix, N. 2012. Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage. Food Science and Technology International, 18: 261-269.
  39. Smith, G., Hole, M. ve Hanson, S.W. 1992. Assessment of lipid oxidation in ındonesian salted-dried marine catfish (Arius thalassinus). Journal of the Science of Food and Agriculture, 51: 193-205.
  40. Sokal, R.R. ve Rohlf, F.J. 1987. Introduction to Biostatistics (2nd ed.). Freeman, New York, 349 pp.
  41. Tarladgis, B.G., Margaret B.M., Younathan, T. ve Dugan, L. 1960. Distillation method for the determination of manolaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37: 44-48.
  42. Teletchea, F., Gardeur, J-N., Psenicka, M., Kaspar, V., Le Doré, Y., Linhart, O. ve Fontaine, P. 2009. Effects of four factors on the quality of male reproductive cycle in pikeperch Sander lucioperca. Aquaculture, 291: 217–223.
  43. TUİK, 2014. Fisheries Statistics Book. Publication Number 4349. Ankara, Turkey: Turkish Statistical Institute, Printing Division. 75 pp.
  44. Varlık, C., Uğur, M., Gökoğlu, N. ve Gün, H. 1993. Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği, Yayın No: 17, İstanbul.
  45. Fagan, J.D. ve Gormley, T.R. 2005. Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. European Food Research and Technology, 220: 299-304.
  46. Mol, S., Özturan, S. ve Cosansu, S. 2012b. Determination of the quality and shelf life of sous vide packaged bonito (Sarda sarda Bloch, 1793) stored at 4 oC and 12 oC. Journal of Food Quality, 35: 137-143.