Araştırma Makalesi
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Yıl 2018, Cilt: 13 Sayı: 4, 182 - 191, 14.10.2018

Öz

Kaynakça

  • [1] Ashie, I.N.A., Smith, J.P., and Simpson B.K., (1996). Spoilage and Shelf-Life Extension of Fresh Fish and Shellfish. Critical Reviews in Food Science and Nutrition, 36, 182, 87-121.
  • [2] Guilbert S. and Gontard N., (1995). Edible Films and Coatings, In: FoodPackaging Technology, Breau, G., Multon, J.L. (Eds.), VHC Publishers Inc., Volume 1, 315-373.
  • [3] Embuscado, M.E. and Huber, K.C., (2009). Edible films and coatings for food applications. Dordrecht: Springer Inc
  • [4] Dehghani, S., Hosseini, S.V., and Regenstein, J.M., (2018). Edible Films and Coatings in Seafood Preservation:Areview, FoodChemistry, 240,505-513.
  • [5] No, H.K., Meyers, S.P., Prinyawiwatkul, W., and Xu, Z., (2007). Applications of Chitosan for İmprovement of Quality and Shelf Life of Foods: a review. Journal of. Food Science, 72, 5, 87-100
  • [6] Zivanovic, S., Chi, S., and Draughton, A.E., (2005). Antimicrobial Activity of Chitosan Films Enriched with Essential Oils, Journal of Food Science, 70, 45-51.
  • [7] Pizzale, L., Bortolomeazzi, R., Vichi, S., Überegger, E., and Conte, L.S., (2002). Antioxidant Activity of Sage (Salvia officinalis and S. fruticosa) Oregano (Origanum onites and O. indercedens) Extracts Related To Their Phenolic Compund Content, Journal of the Science of Food and Agriculture, 82, 1645-1651.
  • [8] Shen X., Sun, X., Xie, Q., Liu, H., Zhao, Y., Pan, Y., Hwang, C., and Wu, V.C.H., (2014). Antimicrobial Effect of Blueberry (Vaccinium corymbosum L.) Extracts Against the Growth of Listeria monocytogenes and Salmonella enteritidis Food Control 35, 159-165.
  • [9] Qi, L., Xu, Z., Jiang, X., Hu, C., and Zou, X., (2004). Preparation and Antibacterial Activity of Chitosan Nanoparticles. Carbohydrate Research, 339, 2693-2700.
  • [10] Ponce, A.G., Roura, S.I., Del Valle, C.E., and Moreira, M.R., (2008). Antimicrobial and Antioxidant Activities of Edible Coatings Enriched with Natural Plant Extracts: In Vitro and in Vivo Studies. Postharvest Biology and Technology, 49, 294-300.
  • [11] AOAC., (2002). pH 981.12. Offical Methods of Analysis of the Association of Analytical Chemists, Ed. Arlington, K., (17 th. Ed.), Gaithersburg, Maryland.
  • [12] Varlık, C., Uğur, M., Gökoğlu, N., and Gün, H., (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği, Yayın No:17, İstanbul, S:174.
  • [13] Tarladgis, B.G., Watts, B.M., Younathan, M.T., and Dugan, J.R., (1960). A Distillation Method for the Quantitative Determination of Malonaldehyde in Racid Foods. Journal of American Oil Chemist’s Society, 37, 44-48
  • [14] Mattissek, R., Schnepel, M.F., and Steiner, G., (1992). Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen. Springer, Zweite korrigierte Auflage, Berlin
  • [15] Altuğ Onoğur, T. and Elmacı, Y., (2011). Gıdalarda Duyusal Değerlendirme, Sidas Medya, İzmir.
  • [16] Chamanara, V., Farhoudi, A. and Ahmadi, A., (2015). Effects of Chitosan Coating on the Quality of Rainbow Trout Fillet During Storage in Refrigerator. Persian Journal of Seafood Science and Technology, 1, 12-15.
  • [17] Li, J., Solval, K.M., Alfaro, L., Zhang, J., Chotiko, A., Delgado, J.L.B., Chouljenko, A., Bankston, D., Bechtel, P.J., and Sathivel, S., (2014). Effect of Blueberry Extract from Blueberry Pomace on the Microencapsulated Fish Oil. Journal of Food Processing and Preservation, 39.199-206.
  • [18] Kyrana, V.R, Lougovois, V.P., and Valsamis, D.S., (1997). Assessment of Shelf Life of Maricultured Gilthead Sea Bream (Sparus aurata) Stored in Ice. Int J of Food Sci Tech, 32,339-47.
  • [19] Huss, H.H., (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper, 348, Rome, S.172
  • [20] Schormuller, J., (1968). Handbuch der Lebensmittelchemie (Band HI/2). Berlin: Springer.
  • [21] Ahn, C.B. and Lee, E.H., (1992). Utilization of Chitin Prepared from The Shellfish Crust. 2. Effect of Chitosan Film Packing on qQuality of Lightly-Salted and Dried Horse Mackerel. Bull Korean Fish Society, 25(1), 51–57.
  • [22] López-Caballero, M.E., Gómez-Guillén, M.C., Pérez-Mateos, M., and Montero, P., (2005). A chitosan-gelatin Blend as a Coating for Fish Patties. Food Hydrocolloids, 19, 303-311.
  • [23] Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., and Chi, Y., (2009). Effects of Chitosan Coating on Quality and Shelf Life of Silver Carp During Frozen Storage. Food Chemistry, 115, 66–70.
  • [24] Gomez-Estaca, J., Lopez De Lacey, A., Lopez-Caballero, M.E., Gomez-Guillen, M.C., and Montero, P., (2010). Biodegradable Gelatinechitosan Films in Corporated with Essential Oilsas Antimicrobial Agents for Fish Preservation. Food Microbiology, 27, 889-896
  • [25] Runfeng, W. and Li, Z., (2011). Effect of Chitosan on Fresh-Keeping Refrigerated fillets of Fresh Ctenopharyngodon idellus. IEEE, 1061-1064.
  • [26] Mohan, C., Ravishankar, C., Lalitha, K., Srinivasa, T., and Gopal, T., (2012). Effect of Chitosan Edible Coating on the Quality of Double Filleted Indian Oil Sardine (Sardinella longiceps) During Chilled Storage. Food Hydrocolloid, 26, 167-74.
  • [27] Erkan, N., (2002). Soğukta Depolanan Bazı Balık Cinslerinde Kullanılan Koruyucu Katkı Maddelerinin Raf Ömrüne Etkisi, İstanbul Üniversitesi, Doktora Tezi, İstanbul.
  • [28] Gökoğlu, N., (2002). Su Ürünleri İşleme Teknolojisi. Su Vakfı Yayınları, İstanbul, 157.
  • [29] Varlık, C., Mol S., Baygar, T., and Tosun, Ş.Y., (2007). Su Ürünleri İşleme Teknolojisinin Temelleri, İstanbul üniversitesi, Yayın No:4661, İstanbul.
  • [30] Sathivel, S., Liu, Q., Huang, J., and Prinyawiwatkul, W., (2007). The influence of Chitosan Glazing on The Quality of Skinless Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage. Joornal of food engıneering, 83, 366-373.
  • [31] Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H., (2010). Effect of Chitosan Coatings Enriched with Cinnamon Oil on the Quality of Refrigerated Rainbow Trout. Food Chemistry, 120, 1, 193–198.
  • [32] Jeon, Y.J., Kamil, J., and Shahidi, F., (2002). Chitosan as an Edible İnvisible Film for Quality Preservation of Herring and Atlantic Cod, Journal of Agricultural and Food, 20, 50, 5167–5178.
  • [33] Can, Ö.P. and Patır, B., (2012). Kitosan Kaplamanın Gökkuşağı Alabalığı (Oncorhynchus mykiss, W. 1792) Filetolarının Raf Ömrü Üzerine Etkisi. Türk Mikrobiyol Cem Derg 42(4):148-154, doi:10.5222/TMCD.2012.148.
  • [34] Dikel, Ç., (2012). Kitosan Eklenen Jelatin İle Kaplamanın Çipura (Sparus aurata l., 1758) Filetolarının Soğukta (+4°C) Depolanması Esnasında Fiziksel, Kimyasal, Mikrobiyolojik ve Duyusal Değişimler Üzerine Etkisi, Çukurova üniversitesi, Yüksek lisans tezi, Adana.

GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ

Yıl 2018, Cilt: 13 Sayı: 4, 182 - 191, 14.10.2018

Öz

Bu çalışmada, %1 yabanmersini ve %1 gojiberry
ekstraktı eklenmiş kitosan kaplamalı gökkuşağı alabalığı filetolarının (8°C)
depolama sırasında kimyasal ve duyusal değişimleri araştırılmıştır. Uygulamalar
C1:Kontrol, C2:Kitosan, C3:Kitosan +%1 a/h yabanmersini ekstraktı, C4:Kitosan
+%1 w/v gojiberry ekstraktı olmuştur. Muhafaza sırasında, numuneler her üç
günde bir kimyasal (pH, TVB-N, PV ve TBA) ve duyusal (Renk, koku, görünüş,
genel kabul edilebilirlik) olarak analiz edildi. Muhafaza süresi boyunca C3 ve
C4 grupları C1 ve C2 gruplarına göre daha düşük pH, PV, TBA ve TVB-N değerleri
gösterdi. Duyusal sonuçlar kimyasal sonuçlarla paraleldir.

Kaynakça

  • [1] Ashie, I.N.A., Smith, J.P., and Simpson B.K., (1996). Spoilage and Shelf-Life Extension of Fresh Fish and Shellfish. Critical Reviews in Food Science and Nutrition, 36, 182, 87-121.
  • [2] Guilbert S. and Gontard N., (1995). Edible Films and Coatings, In: FoodPackaging Technology, Breau, G., Multon, J.L. (Eds.), VHC Publishers Inc., Volume 1, 315-373.
  • [3] Embuscado, M.E. and Huber, K.C., (2009). Edible films and coatings for food applications. Dordrecht: Springer Inc
  • [4] Dehghani, S., Hosseini, S.V., and Regenstein, J.M., (2018). Edible Films and Coatings in Seafood Preservation:Areview, FoodChemistry, 240,505-513.
  • [5] No, H.K., Meyers, S.P., Prinyawiwatkul, W., and Xu, Z., (2007). Applications of Chitosan for İmprovement of Quality and Shelf Life of Foods: a review. Journal of. Food Science, 72, 5, 87-100
  • [6] Zivanovic, S., Chi, S., and Draughton, A.E., (2005). Antimicrobial Activity of Chitosan Films Enriched with Essential Oils, Journal of Food Science, 70, 45-51.
  • [7] Pizzale, L., Bortolomeazzi, R., Vichi, S., Überegger, E., and Conte, L.S., (2002). Antioxidant Activity of Sage (Salvia officinalis and S. fruticosa) Oregano (Origanum onites and O. indercedens) Extracts Related To Their Phenolic Compund Content, Journal of the Science of Food and Agriculture, 82, 1645-1651.
  • [8] Shen X., Sun, X., Xie, Q., Liu, H., Zhao, Y., Pan, Y., Hwang, C., and Wu, V.C.H., (2014). Antimicrobial Effect of Blueberry (Vaccinium corymbosum L.) Extracts Against the Growth of Listeria monocytogenes and Salmonella enteritidis Food Control 35, 159-165.
  • [9] Qi, L., Xu, Z., Jiang, X., Hu, C., and Zou, X., (2004). Preparation and Antibacterial Activity of Chitosan Nanoparticles. Carbohydrate Research, 339, 2693-2700.
  • [10] Ponce, A.G., Roura, S.I., Del Valle, C.E., and Moreira, M.R., (2008). Antimicrobial and Antioxidant Activities of Edible Coatings Enriched with Natural Plant Extracts: In Vitro and in Vivo Studies. Postharvest Biology and Technology, 49, 294-300.
  • [11] AOAC., (2002). pH 981.12. Offical Methods of Analysis of the Association of Analytical Chemists, Ed. Arlington, K., (17 th. Ed.), Gaithersburg, Maryland.
  • [12] Varlık, C., Uğur, M., Gökoğlu, N., and Gün, H., (1993). Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri, Gıda Teknolojisi Derneği, Yayın No:17, İstanbul, S:174.
  • [13] Tarladgis, B.G., Watts, B.M., Younathan, M.T., and Dugan, J.R., (1960). A Distillation Method for the Quantitative Determination of Malonaldehyde in Racid Foods. Journal of American Oil Chemist’s Society, 37, 44-48
  • [14] Mattissek, R., Schnepel, M.F., and Steiner, G., (1992). Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen. Springer, Zweite korrigierte Auflage, Berlin
  • [15] Altuğ Onoğur, T. and Elmacı, Y., (2011). Gıdalarda Duyusal Değerlendirme, Sidas Medya, İzmir.
  • [16] Chamanara, V., Farhoudi, A. and Ahmadi, A., (2015). Effects of Chitosan Coating on the Quality of Rainbow Trout Fillet During Storage in Refrigerator. Persian Journal of Seafood Science and Technology, 1, 12-15.
  • [17] Li, J., Solval, K.M., Alfaro, L., Zhang, J., Chotiko, A., Delgado, J.L.B., Chouljenko, A., Bankston, D., Bechtel, P.J., and Sathivel, S., (2014). Effect of Blueberry Extract from Blueberry Pomace on the Microencapsulated Fish Oil. Journal of Food Processing and Preservation, 39.199-206.
  • [18] Kyrana, V.R, Lougovois, V.P., and Valsamis, D.S., (1997). Assessment of Shelf Life of Maricultured Gilthead Sea Bream (Sparus aurata) Stored in Ice. Int J of Food Sci Tech, 32,339-47.
  • [19] Huss, H.H., (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper, 348, Rome, S.172
  • [20] Schormuller, J., (1968). Handbuch der Lebensmittelchemie (Band HI/2). Berlin: Springer.
  • [21] Ahn, C.B. and Lee, E.H., (1992). Utilization of Chitin Prepared from The Shellfish Crust. 2. Effect of Chitosan Film Packing on qQuality of Lightly-Salted and Dried Horse Mackerel. Bull Korean Fish Society, 25(1), 51–57.
  • [22] López-Caballero, M.E., Gómez-Guillén, M.C., Pérez-Mateos, M., and Montero, P., (2005). A chitosan-gelatin Blend as a Coating for Fish Patties. Food Hydrocolloids, 19, 303-311.
  • [23] Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., and Chi, Y., (2009). Effects of Chitosan Coating on Quality and Shelf Life of Silver Carp During Frozen Storage. Food Chemistry, 115, 66–70.
  • [24] Gomez-Estaca, J., Lopez De Lacey, A., Lopez-Caballero, M.E., Gomez-Guillen, M.C., and Montero, P., (2010). Biodegradable Gelatinechitosan Films in Corporated with Essential Oilsas Antimicrobial Agents for Fish Preservation. Food Microbiology, 27, 889-896
  • [25] Runfeng, W. and Li, Z., (2011). Effect of Chitosan on Fresh-Keeping Refrigerated fillets of Fresh Ctenopharyngodon idellus. IEEE, 1061-1064.
  • [26] Mohan, C., Ravishankar, C., Lalitha, K., Srinivasa, T., and Gopal, T., (2012). Effect of Chitosan Edible Coating on the Quality of Double Filleted Indian Oil Sardine (Sardinella longiceps) During Chilled Storage. Food Hydrocolloid, 26, 167-74.
  • [27] Erkan, N., (2002). Soğukta Depolanan Bazı Balık Cinslerinde Kullanılan Koruyucu Katkı Maddelerinin Raf Ömrüne Etkisi, İstanbul Üniversitesi, Doktora Tezi, İstanbul.
  • [28] Gökoğlu, N., (2002). Su Ürünleri İşleme Teknolojisi. Su Vakfı Yayınları, İstanbul, 157.
  • [29] Varlık, C., Mol S., Baygar, T., and Tosun, Ş.Y., (2007). Su Ürünleri İşleme Teknolojisinin Temelleri, İstanbul üniversitesi, Yayın No:4661, İstanbul.
  • [30] Sathivel, S., Liu, Q., Huang, J., and Prinyawiwatkul, W., (2007). The influence of Chitosan Glazing on The Quality of Skinless Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage. Joornal of food engıneering, 83, 366-373.
  • [31] Ojagh, S.M., Rezaei, M., Razavi, S.H., and Hosseini, S.M.H., (2010). Effect of Chitosan Coatings Enriched with Cinnamon Oil on the Quality of Refrigerated Rainbow Trout. Food Chemistry, 120, 1, 193–198.
  • [32] Jeon, Y.J., Kamil, J., and Shahidi, F., (2002). Chitosan as an Edible İnvisible Film for Quality Preservation of Herring and Atlantic Cod, Journal of Agricultural and Food, 20, 50, 5167–5178.
  • [33] Can, Ö.P. and Patır, B., (2012). Kitosan Kaplamanın Gökkuşağı Alabalığı (Oncorhynchus mykiss, W. 1792) Filetolarının Raf Ömrü Üzerine Etkisi. Türk Mikrobiyol Cem Derg 42(4):148-154, doi:10.5222/TMCD.2012.148.
  • [34] Dikel, Ç., (2012). Kitosan Eklenen Jelatin İle Kaplamanın Çipura (Sparus aurata l., 1758) Filetolarının Soğukta (+4°C) Depolanması Esnasında Fiziksel, Kimyasal, Mikrobiyolojik ve Duyusal Değişimler Üzerine Etkisi, Çukurova üniversitesi, Yüksek lisans tezi, Adana.
Toplam 34 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Özlem Emir Çoban 0000-0003-1388-0740

Ayşe Gürel İnanlı Bu kişi benim 0000-0002-2592-6438

Burcu Çelik Bu kişi benim 0000-0002-6911-7907

Songül Yüce 0000-0003-1011-1890

Yayımlanma Tarihi 14 Ekim 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 13 Sayı: 4

Kaynak Göster

APA Emir Çoban, Ö., Gürel İnanlı, A., Çelik, B., Yüce, S. (2018). GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ. Ecological Life Sciences, 13(4), 182-191.
AMA Emir Çoban Ö, Gürel İnanlı A, Çelik B, Yüce S. GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ. NWSA. Ekim 2018;13(4):182-191.
Chicago Emir Çoban, Özlem, Ayşe Gürel İnanlı, Burcu Çelik, ve Songül Yüce. “GÖKKUŞAĞI ALABALIĞI (Oncorhynchus Mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ”. Ecological Life Sciences 13, sy. 4 (Ekim 2018): 182-91.
EndNote Emir Çoban Ö, Gürel İnanlı A, Çelik B, Yüce S (01 Ekim 2018) GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ. Ecological Life Sciences 13 4 182–191.
IEEE Ö. Emir Çoban, A. Gürel İnanlı, B. Çelik, ve S. Yüce, “GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ”, NWSA, c. 13, sy. 4, ss. 182–191, 2018.
ISNAD Emir Çoban, Özlem vd. “GÖKKUŞAĞI ALABALIĞI (Oncorhynchus Mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ”. Ecological Life Sciences 13/4 (Ekim 2018), 182-191.
JAMA Emir Çoban Ö, Gürel İnanlı A, Çelik B, Yüce S. GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ. NWSA. 2018;13:182–191.
MLA Emir Çoban, Özlem vd. “GÖKKUŞAĞI ALABALIĞI (Oncorhynchus Mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ”. Ecological Life Sciences, c. 13, sy. 4, 2018, ss. 182-91.
Vancouver Emir Çoban Ö, Gürel İnanlı A, Çelik B, Yüce S. GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss, Walbaum 1792) FİLETOLARININ MUHAFAZASI SIRASINDA KİMYASAL VE DUYUSAL KALİTESİ ÜZERİNDE DOĞAL KORUYUCU MADDELERLE ZENGİNLEŞTİRİLMİŞ KİTOSAN YENİLEBİLİR KAPLAMALARIN ETKİLERİ. NWSA. 2018;13(4):182-91.