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Journals / Su Ürünleri Dergisi / 2016 / Cilt: 33 - Sayı: 3

Hava ve vakum altında ambalajlanarak -18 ºC'de depolanan gümüş balığı'ndan (Alburnus mossulensis) hazırlamış balık köftelerinin kalite değişimleri

Quality changes of fish balls prepared from of mosul bleak (Alburnus mossulensis) stored at -18 ºC under air or vacuum

MUHSİNE DUMAN
Büşra PEKSEZER
Pages
285–290
DOI
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AI Summary & Key Takeaways

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

In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at -18 ºC protected their consumable quality up to 6 months.

📌 3 Key Takeaways

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Objective & Hypothesis:In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18 ºC for 180 days.
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Key Findings & Data:All samples total viable counts (TVC), the total volatile basic nitrogen (TVB-N) content, free fatty acid analysis (FFA), thiobarbituric acid (TBA) values increased significantly (p<0.05), while sensory attributes decreased during storage.
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Conclusion & Impact:In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at -18 ºC protected their consumable quality up to 6 months.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18 ºC for 180 days. All samples total viable counts (TVC), the total volatile basic nitrogen (TVB-N) content, free fatty acid analysis (FFA), thiobarbituric acid (TBA) values increased significantly (p<0.05), while sensory attributes decreased during storage. It was determined that the amounts of TVB-N and TBA during storage period in fish meatball samples did not exceed the consumption limit value. At the beginning of storage, fish balls samples were more appreciated sensory point of view, but the level of appreciation was gradually decreased later. Use of vacuum packaging in the fish balls had a significant effect on the quality of the products during the storage period (p<0.05). In conclusion, according to the results of chemical and sensory analysis, it was found fish meatballs samples stored at -18 ºC protected their consumable quality up to 6 months.

Özet

Bu araştırmada, Alburnus mossulensis etinden hazırlanan, hava ve vakum olarak ambalajlanarak dondurulan köfte örneklerinin -18°C de 180 gün muhafazası sırasında meydana gelen mikrobiyolojik, kimyasal ve duyusal kalite değişimleri incelenmiştir. Toplam canlı sayısı (TVC), toplam uçucu bazik azot (TVB-N) sayısı, serbest yağ asidi (FFA) ve tiyobarbitürik asit (TBA) sayısı değerleri tüm örneklerde muhafaza süresince giderek artığı, duyusal analiz sonuçlarının ise azaldığı belirlenmiştir (p<0,05). Balık köftesi örneklerinin TVB-N ve TBA miktarı bakımından muhafaza süresince tüketilebilirlik sınır değerini aşmadığı belirlenmiştir. Balık köfte örneklerinin muhafazanın başlangıcında, duyusal açıdan daha fazla beğenildiği, ilerleyen günlerinde ise beğeni düzeyinin giderek azaldığı saptanmıştır. Vakum ambalajın ürünün kalitesi üzerine önemli etkisi olduğu tespit edilmiştir. Çalışmada duyusal, kimyasal ve mikrobiyolojik analiz sonuçlarına göre balık köfte örneklerinin -18ºC'de 6 ay tüketilebilir niteliğini koruduğu tespit edilmiştir.

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Cite This Article

DUMAN, M., PEKSEZER, B. (2016). Hava ve vakum altında ambalajlanarak -18 ºC'de depolanan gümüş balığı'ndan (Alburnus mossulensis) hazırlamış balık köftelerinin kalite değişimleri. Su Ürünleri Dergisi, Cilt: 33 - Sayı: 3, 285–290. https://ajindex.com/articles/311345

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