Farklı soslarla sıcak tütsülenmiş gökkuşağı alabalıklarının raf ömrü

Key Findings & Data:Smoked fish with different sauce were prepared by targeting an increase in the consumption of trout which has a considerable production potential and is a delicious fish. 4 groups (A, B, C and D) applied with different sauces were prepared in the study.

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Conclusion & Impact:When the data obtained were evaluated, the shelf life was determined as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:Domain Parameters

Abstract

In this study, products of smoked fish were prepared from rainbow trout (Oncorhynchus mykiss, Walbaum 1792). Smoked fish with different sauce were prepared by targeting an increase in the consumption of trout which has a considerable production potential and is a delicious fish. 4 groups (A, B, C and D) applied with different sauces were prepared in the study. Samples were stored in a refrigerator (4 ºC) during storage. The aim of the study is to determine the chemical, microbiological and sensorial changes, the shelf life of products during the storage period of products. Study had 2 replicates and analyses had 3 parallels. As a result, the qualities of chemical, microbiological and sensorial of the smoked samples prepared in our study were examined. The evaluation of data showed the shelf life as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces. When the data obtained were evaluated, the shelf life was determined as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces

Özet

Çalışmada, gökkuşağı alabalıklarından (Oncorhynchus mykiss, Walbaum 1792) füme ürünler hazırlanmıştır. Farklı soslar ilave edilen füme balıklar, önemli miktarda üretim potansiyeli ve lezzetli bir balık olan alabalık tüketiminde bir artışı hedefleyerek hazırlanmıştır. Çalışmada farklı soslar uygulanarak 4 grup (A, B, C ve D) elde edilmiştir. Örnekler, muhafaza süresince buzdolabı koşullarında (+4 ºC) muhafazaya alınmıştır. Bu araştırmada, ürünlerin muhafaza kalitesini ve raf ömrünü etkileyen kimyasal değişikliklerin belirlenmesi amaçlanmıştır. Çalışma 2 tekerrürlü ve analizler 3 paralelli olarak yapılmıştır. Sonuç olarak, çalışmamızda hazırlanan tütsülenmiş örneklerin, kimyasal, mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Elde edilen veriler değerlendirildiğinde örneklerin raf ömrü, A grubu için 14 gün, B grubu için 28 gün, C grubu için 21 gün ve D grubu için 35 gün olarak belirlenmiştir

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Cite This Article

İNANLI, A. G., KUZGUN, N. K., ÇOBAN, Ö. E., özpolat, E. (2018). Farklı soslarla sıcak tütsülenmiş gökkuşağı alabalıklarının raf ömrü. Su Ürünleri Dergisi, Cilt: 35 - Sayı: 1, 43–48. https://ajindex.com/articles/311150

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