AI Summary & Key Takeaways
AI InsightAccording to the results of microbiological analysis of products; while TMAB, TPAB and MK counts were determined as 2.5±0.02, 2.1±0.08 and 2.4±0.03 log CFU/g respectively in raw fish meat, it was observed that microorganisms were inhibited in the first week in all groups after hot smoking application.
📌 3 Key Takeaways
Abstract
In this study, rainbow trout (Oncorhynchus mykiss), which is called Turkish Salmon and farming in the Black Sea, was subjected to hot smoking process using cherry (K), plum – (E), and apple –(A) tree and then stored at 3 ± 1°C. Smoked Turkish Salmon were performed microbiological (total mesophilic aerobic bacteria -TMAB, total psychrophilic aerobic bacteria -TPAB, Listeria monocytogenes yeast-mold -MK) and sensory (color, odor, taste, texture and appearance) analysis during storage. According to the results of microbiological analysis of products; while TMAB, TPAB and MK counts were determined as 2.5±0.02, 2.1±0.08 and 2.4±0.03 log CFU/g respectively in raw fish meat, it was observed that microorganisms were inhibited in the first week in all groups after hot smoking application. At the end of the storage, the TMAB, TPAB and MK count of trout smoked with cherry, plum and apple shavings respectively were 7.85±0.23, 7.48±0.63, 7±0.72; 7.5±0.86, 7.21±0.97, 6.98±0.88; 3.1 ±0.28, 2.78 ±0.40, 2.59 ±0.60 log CFU/g, L. monocytogenes was not detected. With sensory analysis, it was found that the effect of using different sawdust in terms of odor and texture on smoking trout was insignificant (p>0.05). As a result of 42 days of storage, it was determined that group A samples had the best microbiological and sensory quality.
Özet
Bu çalışmada Türk Somonu olarak adlandırılan ve Karadeniz’de yetiştiriciliği yapılan gökkuşağı alabalığı (Oncorhynchus mykiss), kiraz (K), erik (E), ve elma (A) ağacı talaşları kullanılarak sıcak dumanlama işlemine tabii tutulmuş ve sonrasında 3 ± 1°C’de depolanmıştır. Dumanlanmış Türk Somonunun depolama süresince; mikrobiyolojik (toplam mezofilik aerobik bakteri-TMAB, toplam psikrofilik aerobik bakteri-TPAB, Listeria monocytogenes, maya-küf-MK) ve duyusal (renk, koku, tat, tekstür ve görünüş) analizleri yapılmıştır. Ürünlerin mikrobiyolojik analizlerinden elde edilen sonuçlara göre; çiğ balıketinde TMAB sayısı 2,5±0,02 log KOB/g, TPAB 2,1±0,08 log KOB/g, MK 2,4±0,03 log KOB/g, olarak tespit edilmiş olup, sıcak dumanlama işleminin mikroorganizma grupları üzerinde inhibe etkisi gözlenmiştir. Depolamanın sonunda kiraz, erik ve elma talaşı ile dumanlanmış Türk Somonlarında TMAB, TPAB ve MK sayıları sırasıyla 7,85±0,23, 7,48±0,63, 7±0,72; 7,5±0,86, 7,21±0,97, 6,98±0,88; 3,1±0,28, 2,78±0,40, 2,59±0,60 log KOB/g olarak bulunmuş, L. monocytogenes tespit edilmemiştir. Duyusal analiz sonuçlarından, koku ve tekstür açısından farklı talaş kullanımının etkisinin önemsiz olduğu saptanmıştır (p>0,05). Depolamanın sonunda, A grubu örneklerinin mikrobiyolojik ve duyusal olarak en iyi kaliteye sahip olduğu belirlenmiştir.