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Dergiler / Bitlis Eren Üniversitesi Fen Bilimleri Dergisi / 2019 / Cilt: 8 - Sayı: 4

Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage

Investigation of the Conductivity in the NaBr-Ba(H2PO2)2-H2O Ternary Water-Salt System at 273,15 and 298,15 K

Tuncer ÇAKMAK
Yakup Can SANCAK
Sayfa
1302–1315
Yayın Tarihi
2019-12-24
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds (Y/M), number of microrganisms in coliform group (CG), number of fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have been determined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted speciemens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept -18 ºC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High Performance Liquid Chromatography (HPLC) method.
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Temel Bulgular & Veri:According to the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish (FGF) samples, psychophilic microorganisms constitute the dominant microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in “good” quality class in terms of sensory evaluations.
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Sonuç & Katkı:It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Biogenic amines · frozen carp fish · microbiological and chemical properties

Özet

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp. (PS), number of yeast and molds (Y/M), number of microrganisms in coliform group (CG), number of fecal streptococci (FS), number of microorganisms in Enterobactericeae group (EB) and number of microorganisms Lactobacillus-Leuconostoc-Pediococcus group (LB) and values of pH, quantities of total volatile basic nitrogen (TVB-N) have been determined, data of sensory analysis has been evaluated by hedonic scale of whole and gutted speciemens of carp (Cyprinus carpio L., 1758) which were whole and gutted frozen kept -18 ºC at 1st, 15th, 30th, 60th, 90th, 120th days and biogenic amines tryptamine (TRM), phenylethylamine (PEA), putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), spermidine (SPD) and spermine (SPM) were assayed by High Performance Liquid Chromatography (HPLC) method. According to the results of the research: In Frozen Whole Fish (FWF) and Frozen Gutted Fish (FGF) samples, psychophilic microorganisms constitute the dominant microorganism group, the mean PH values of FWF and FGF samples were 6.53±0.12 and 6.63±0.11, and TVB-N values were 13.38±1.39 and 12.87±0.81 respectively, the samples were found to be in “good” quality class in terms of sensory evaluations. It was determined that all biogenic amines remained below the recommended limit values during the whole storage period, according to the changes in chemical and sensory properties, that these fish preserved their consumable properties.

Abstract

In this study, Na+, Ba++/ (H2PO2)-,Br-//H2O [A+: K+, Na+etc., B++:Ba++, Mn++ etc., X-: Cl-,Bretc.] are included in the quaternary water-salt system field of NaBr-Ba(H2PO2)2-H2O ternary water-salt system at 273,15 and 298,15 K; Ba (H2PO2)2 and NaBr salts in aqueous solition how they effect their conductivity were investigated experimentally. At the eutonic point, the conductivity of both salts were found to be at 273,13 K 7440 mS/cm and 298,15 K 7540 mS/cm.

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Bu Makaleye Atıf Yap

ÇAKMAK, T., SANCAK, Y. C. (2019). Determination of Biogenic Amine Formation and Microbiological Changes in Carp (Cyprinus carpio L., 1758) During Frozen Storage. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, Cilt: 8 - Sayı: 4, 1302–1315. https://ajindex.com/articles/477699

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