TY  - JOUR
T1  - Farklı Günlerde Soğuk Muhafazadan Çıkarılan ve Farklı Sıcaklıklarda Pişirilen Balıkların Bazı Kalite Parametrelerinin İncelenmesi
TT  - Determination of the Some Quality Parameters of Fish Samples Taken out of the Refrigerator at Different Preservation Period and Cooked at Different Temperature
AU  - Ceylan, Zafer
PY  - 2018
DA  - September
Y2  - 2018
DO  - 10.29133/yyutbd.425528
JF  - Yuzuncu Yıl University Journal of Agricultural Sciences
JO  - YYU J AGR SCI
PB  - Van Yuzuncu Yıl University
WT  - DergiPark
SN  - 1308-7576
SP  - 317
EP  - 324
VL  - 28
IS  - 3
LA  - tr
AB  - Çiğ örnek kalitesine bağlı olarak yapılan farklıpişirme sıcaklık ve süre ilişkisi (t70: 60 dakika süresince 70 ºC' de ve t140: 30 dakika süresince 140ºC'de) ile örneklerin duyusal karakterlerindeki (koku, doku, renk ve tat), pHve mikrobiyal gelişimindeki (mezofilik, psikrofilik ve koliform) değişimlerortaya konulmuştur. Ürünün pişirilmesi ile başlangıçtaki çiğ ürünün pH değerinekıyasla pH değerinde artış gözlenmiştir. Ayrıca, ham materyalin mikrobiyolojikolarak bozuk tespit edildiği 7.günde, t70 ve t140 grubu örneklerinin pHdeğerleri sırası ile 6.86 ve 6.97 bulunmuştur. Ayrıca t70 grubunun başlangıç veson pH değerleri ile, t140 örneklerinin başlangıç ve son değerleri arasındakifark istatistiksel olarak önemsiz bulunmuştur (p>0.05). Çiğ ürünün başlangıçTMAB (toplam mezofilik bakteri) ve TPB (toplam psikrofilik bakteri) yükü sırasıile 1.15 ve 2.47 log KOB/g olarak tespit edilirken, t70 ve t140 gruplarınınTMAB ve TPB yükü her iki grup içinde 1 log KOB/g değerinin altında kalmıştır.Ayrıca hem çiğ hem de pişirilmiş örneklerde analiz periyodu boyunca koliformbakteri yükü 1 log KOB/g değerinin altında tespit edilmiştir. Raf ömrüarttıkça, çiğ ürün duyusal kalitesi hızlı bir şekilde bozulmuş fakat, buürünlerden elde edilen t70 ve t140 grupların duyusal skorları daha yüksekbulunmuştur. Ayrıca ürünün pişirilmesine bağlı olarak nem kaybı meydana gelmişolup, t70 ve t140 gruplarında bu değer maksimum %12 ile t140 grubu örneklerindedepolamanın 1.günü tespit edilmiştir. Bu çalışma dış ortamdaki tüketimler açısından tüketicilerin dikkatli olmasıgereğini ortaya koymuştur. Ham materyal kalitesi çok düşük olan ürünlertüketiciye pişirilerek sunulabilir. Bu bağlamda bu çalışma pişmiş ürünlerintüketici tarafından duyusal olarak incelenmesinin çok daha önemli olduğunuortaya koymaktadır.
KW  - Pişirme
KW  - pH
KW  - Balık
KW  - Duyusal kalite
KW  - Gökkuşağı alabalığı
KW  - Mikrobiyal yük
KW  - Pişirme
N2  - The changes in sensorycharacteristics, pH and microbial growth of the samples cooked at differenttemperature and time (t70: for 60 min. at 70 ºC, and t140: 30 min. at 140ºC) were revealed depending on the raw material quality. Ascompared to initial pH value ofthe raw material, after cooking process, increase in the pH value of the cookedsamples was observed. Even, on the day that raw material was unfit for humanconsumption, the changes in the pH values of t70 and t140 samples (6.86 and6.97) were not determined to be significantly (p>0.05). Moreover, in both raw and cooked samples, coliform bacteriaload was found to be below 1 log CFU g-1 during the analysis period.While total mesophilic aerobic bacteria (TMAB),and total psychrophilic bacteria (TPC) counts of the raw material were definedto be 1.15 log CFUg-1 and 2.47 log CFUg-1, respectively.On the other hand, the bacterial growthin TMAB and TPC of t70 and t140 samples were determined to be lower than 1 logCFUg-1. Sensory quality of the raw material was rapidly deterioratedwith increasing storage time, on the other hand, the sensory scores of thesamples (t70 and t140) obtained from these raw materials were detected to behigher. Furthermore, depending on the cooking of the samples, the loss ofmoisture for t70 and t140 samples reached 12% on the first cold storageday. This study revealed that consumersshould be careful in terms of consumption in the outdoor. Fish samples havinglower quality might be serviced to the consumers. In this case, as was seenfrom the present study results, the sensory evaluation of the cooked samples ismuch more important for the consumers.
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UR  - https://doi.org/10.29133/yyutbd.425528
L1  - https://dergipark.org.tr/en/download/article-file/562339
ER  -