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Journals / The Trout Journal of Atatürk University / 2023 / Cilt: 1 Sayı: 2

Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels

Farklı Oranlarda Hardal Tohumu Yağı ile Zenginleştirilen Sazan Balığı Köftelerindeki Kalite Değişimlerinin Değerlendirilmesi

Pınar Oğuzhan Yıldız(ATATÜRK ÜNİVERSİTESİ)0000-0002-9892-7925
Tuba Güven(ATATÜRK ÜNİVERSİTESİ)0009-0008-8632-9347
Gökhan Arslan(ATATÜRK ÜNİVERSİTESİ)0000-0002-8634-8598
Pages
1–6
Publication Date
2023-12-31
DOI
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AI Summary & Key Takeaways

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

Sensory (appearance, taste, smell, texture and overall acceptability) and microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold) analyzes were performed on the 1st, 7th and 14th days of storage.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study aimed to assess the microbiological and sensory changes in carp (Cyprinus carpio) meatballs enriched with black mustard seed oil at different concentrations (3% and 6%).
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Key Findings & Data:Carp fish meat was minced and divided into three distinct meatball groups, which were subsequently stored in sealed refrigerator bags at 4±1ºC.
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Conclusion & Impact:Sensory (appearance, taste, smell, texture and overall acceptability) and microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold) analyzes were performed on the 1st, 7th and 14th days of storage.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Cyprinus carpio · Balık Köfte · Mikrobiyolojik analizler

Abstract

This study aimed to assess the microbiological and sensory changes in carp (Cyprinus carpio) meatballs enriched with black mustard seed oil at different concentrations (3% and 6%). Carp fish meat was minced and divided into three distinct meatball groups, which were subsequently stored in sealed refrigerator bags at 4±1ºC. Sensory (appearance, taste, smell, texture and overall acceptability) and microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold) analyzes were performed on the 1st, 7th and 14th days of storage. Significant differences were observed between the control group and the essential oil added groups in terms of microbiological properties during storage (p<0.05). The results of sensory analyses showed that there were statistically significant differences between the groups, and the control group was the most preferred group across all parameters. According to the results of research, it has been determined that the addition of mustard seed essential oil reduces the number of bacteria and delays spoilage.

Özet

Bu çalışma, farklı oranlarda (%3 ve %6) siyah hardal tohumu yağı ile zenginleştirilen sazan balığı (Cyprinus carpio) köftelerindeki mikrobiyolojik ve duyusal değişikliklerin değerlendirilmesi amacıyla yapılmıştır. Bu amaçla sazan balığı etleri kıyma haline getirilerek üç farklı köfte grubu oluşturulmuş ve kilitli buzdolabı poşetlerinde 4±1ºC’de depolanmıştır. Depolamanın 1. 7. ve 14. günlerinde duyusal (görünüş, lezzet, koku, tekstür ve genel beğeni) ve mikrobiyolojik (toplam aerobik mezofilik bakteri, psikrotrofık bakteri, maya ve küf), analizler yapılmıştır. Depolama boyunca mikrobiyolojik özellikler açısından kontrol grubu ile uçucu yağ ilave edilen gruplar arasında önemli farklılıklar gözlenmiştir (p<0.05). Duyusal analiz sonuçları gruplar arasında istatistiksel olarak anlamlı farklar olduğunu ve kontrol grubunun tüm parametrelerde en çok tercih edilen grup olduğunu göstermiştir. Araştırma sonuçlarına göre hardal tohumu esansiyel yağı ilavesinin bakteri sayısını azalttığı ve bozulmayı geciktirdiği tespit edilmiştir.

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Cite This Article

Yıldız, P. O., Güven, T., Arslan, G. (2023). Assessing Quality Changes in Carp Fish Meatballs Enriched with Different Mustard Oil Levels. The Trout Journal of Atatürk University, Cilt: 1 Sayı: 2, 1–6. https://ajindex.com/articles/1646772

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