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Journals / OPUS Toplum Araştırmaları Dergisi / 2011 / Cilt: 7 - Sayı: 2

The effects of the use of chitosan and asetic acid on the quality of frozen sardine fillets (Sardinella aurita, Valenciennes, 1847)

Dondurarak Depolanan Sardalya (Sardinella aurita, Valenciennes, 1847) Filetolarının Raf Ömrü Üzerine Kitosan ve Asetik Asit Uygulamalarının Etkileri

Teslime Özbay
Deniz AYAS
Pages
11–22
Publication Date
2011-01-08
DOI
—
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AI Summary & Key Takeaways

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

The results obtanied from this study showed that the combination of asetic acid, chitosan, and frozen storage resulted in significant reduction of bacterial growth and stabilised the biochemical characteristics.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the effects of combination of use of chitosan on the quality of frozen sardine fillets were investigated in terms of sensory, biochemical (thiobarbituric acid-TBA, total volatile basic nitrogen-TVB-N) and microbiological analyses (total viable count-TVC).
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Key Findings & Data:The first group was used as the control, the second group was treated with 1% asetic acid and the third was treated with 1% chitosan.
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Conclusion & Impact:The results obtanied from this study showed that the combination of asetic acid, chitosan, and frozen storage resulted in significant reduction of bacterial growth and stabilised the biochemical characteristics.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Asetik asit · kitosan · dondurarak depolama

Abstract

In this study, the effects of combination of use of chitosan on the quality of frozen sardine fillets were investigated in terms of sensory, biochemical (thiobarbituric acid-TBA, total volatile basic nitrogen-TVB-N) and microbiological analyses (total viable count-TVC). Fish were filleted and diveded into threes groups. The first group was used as the control, the second group was treated with 1% asetic acid and the third was treated with 1% chitosan. Tüm gruplar -18±1oC over the storage period of 6 months. The results obtanied from this study showed that the combination of asetic acid, chitosan, and frozen storage resulted in significant reduction of bacterial growth and stabilised the biochemical characteristics.

Özet

Bu çalışmada, %1 kitosan ve %1 asetik asit çözeltisi uygulamalarının, dondurularak depolanan sardalya filetolarına etkileri araştırılmıştır. Çalışmada balıklar fileto edilerek üç gruba bölünmüş ve ilk grup kontrol olarak belirlenmiştir. İkinci gruba %1 asetik asit çözeltisi, üçüncü gruba ise kitosanın %1’lik çözeltisi fileto yüzeyine püskürtme metoduyla uygulanmıştır. Tüm gruplar altı ay süresince -18±1oC’de depolanmıştır. Bu çalışmada elde edilen sonuçlar, asetik asit, kitosan ve dondurarak depolamanın birlikte etkisinin, bakteri içeriğinde önemli düzeyde azalma ve kimyasal aktivitelerde ise stabilizasyon gerçekleştirdiğini göstermiştir.

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Cite This Article

Özbay, T., AYAS, D. (2011). The effects of the use of chitosan and asetic acid on the quality of frozen sardine fillets (Sardinella aurita, Valenciennes, 1847). OPUS Toplum Araştırmaları Dergisi, Cilt: 7 - Sayı: 2, 11–22. https://ajindex.com/articles/856744

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