Year 2019, Volume 15, Issue 2, Pages 126 - 134 2019-06-14

Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed
Kurutulmuş Fesleğen, Taze Sarımsak ve Dereotu ile Muamele Edilen Sous Vide Levrek (Dicentrarchus labrax, Linnaeus, 1758)Filetolarının Bazı Kalite Değişimlerinin Değerlendirilmesi

Zafer CEYLAN [1] , Gülgün Fatma ÜNAL ŞENGÖR [2]

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Dried basil (0.5%), fresh garlic (0.25%), and dill weed (0.5%) were added onto fish fillets and then this combination was cooked by using sous vide technique. Total volatile basic nitrogen (TVBN), pH, sensory and color (L*, a*, and b*) measurement analysis were performed in order to reveal the quality differences. TVBN results revealed that the use of dried “basil, fresh garlic, and dill weed could delay the rapid deterioration in the chemical quality of fish fillets cooked by sous vide technique. The used herbs successfully preserved the sensory quality of the fish samples cooked by sous vide technique as well. Sensory and physicochemical quality assurance tests demonstrated that combination of dried basil and fresh garlic with sous vide cooking technique were effective against deterioration. The sea bass fillets that were treated with dried basil, fresh garlic, dill weed and cooked at 65°C for 20 minutes had the shelf life up to 42 days.  

Kurutulmuş fesleğen (%0,5), taze sarımsak (%0,25) ve dere otu (%0,5) balık filetolarının üzerine eklenmiş, ardından bu kombinasyon sous vide tekniği ile pişirilmiş ve örnekler 3ºC’ de depolanmıştır. Toplam uçucu bazik azot (TVBN), pH, duyusal ve renk ölçüm analizleri, kalite farklılıklarını ortaya koymak için gerçekleştirilmiştir. TVBN sonuçları kurutulmuş fesleğen, taze sarımsak ve dereotu kullanımının sous vide tekniği ile pişirilen balıklardaki kimyasal kalite bozulmasını geciktirebileceğini ortaya koymuştur. Ayrıca bu kombinasyon duyusal bozulmayı da başarılı bir şekilde geciktirmiştir. Duyusal ve fizikokimyasal kalite testleri sous vide pişirme tekniği ile taze sarımsak, kurutulmuş fesleğen kombinasyonunun bozulmaya karşı etkili olduğunu ortaya koymuştur.  Taze sarımsak, kurutulmuş fesleğen ve taze dereotu ile muamele edilen ve 65ºC de 20 dakika süresince pişirilen levrek balığı filetolarının 42 gün raf ömrüne sahip olduğu tespit edilmiştir. 

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Primary Language en
Subjects Biology
Journal Section Araştırma Makalesi
Authors

Author: Zafer CEYLAN (Primary Author)
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ

Author: Gülgün Fatma ÜNAL ŞENGÖR
Institution: İSTANBUL ÜNİVERSİTESİ

Dates

Publication Date: June 14, 2019

Bibtex @research article { actaquatr577330, journal = {Acta Aquatica Turcica}, issn = {}, eissn = {2651-5474}, address = {Isparta Uygulamalı Bilimler Üniversitesi}, year = {2019}, volume = {15}, pages = {126 - 134}, doi = {10.22392/actaquatr.577330}, title = {Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed}, key = {cite}, author = {CEYLAN, Zafer and ÜNAL ŞENGÖR, Gülgün Fatma} }
APA CEYLAN, Z , ÜNAL ŞENGÖR, G . (2019). Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed. Acta Aquatica Turcica, 15 (2), 126-134. DOI: 10.22392/actaquatr.577330
MLA CEYLAN, Z , ÜNAL ŞENGÖR, G . "Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed". Acta Aquatica Turcica 15 (2019): 126-134 <http://dergipark.org.tr/actaquatr/issue/43483/577330>
Chicago CEYLAN, Z , ÜNAL ŞENGÖR, G . "Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed". Acta Aquatica Turcica 15 (2019): 126-134
RIS TY - JOUR T1 - Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed AU - Zafer CEYLAN , Gülgün Fatma ÜNAL ŞENGÖR Y1 - 2019 PY - 2019 N1 - doi: 10.22392/actaquatr.577330 DO - 10.22392/actaquatr.577330 T2 - Acta Aquatica Turcica JF - Journal JO - JOR SP - 126 EP - 134 VL - 15 IS - 2 SN - -2651-5474 M3 - doi: 10.22392/actaquatr.577330 UR - https://doi.org/10.22392/actaquatr.577330 Y2 - 2018 ER -
EndNote %0 Acta Aquatica Turcica Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed %A Zafer CEYLAN , Gülgün Fatma ÜNAL ŞENGÖR %T Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed %D 2019 %J Acta Aquatica Turcica %P -2651-5474 %V 15 %N 2 %R doi: 10.22392/actaquatr.577330 %U 10.22392/actaquatr.577330
ISNAD CEYLAN, Zafer , ÜNAL ŞENGÖR, Gülgün Fatma . "Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed". Acta Aquatica Turcica 15 / 2 (June 2019): 126-134. https://doi.org/10.22392/actaquatr.577330
AMA CEYLAN Z , ÜNAL ŞENGÖR G . Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed. Acta Aqua.Tur.. 2019; 15(2): 126-134.
Vancouver CEYLAN Z , ÜNAL ŞENGÖR G . Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed. Acta Aquatica Turcica. 2019; 15(2): 134-126.