Farklı Ortamlarda Paketlenmiş Konserve ve Poşette Sarı Yüzgeçli Orkinos Balığı (Thunnus albacares) Arasındaki Kalite Farklılıkları

Year 2025, Volume: 21 Issue: 1, 51 - 60, 01.03.2025

Nida Demirtaş Erol

https://doi.org/10.22392/actaquatr.1473466

Abstract

Konserve ve poşetlenmiş ton balığı ürünleri piyasalarda salamura, farklı yağ ve soslar gibi farklı sıvı ortamlarda bulunabilmektedir. Türkiye pazarında mevcut olan farklı sıvı ortamlardaki poşetlenmiş ton balığı ürünleri ve aralarındaki farklar hakkında sınırlı sayıda bilgi verilmiştir. Bu çalışmanın temel amacı, farklı paketleme ortamları kullanan iki farklı ton balığı paketleme yöntemi arasındaki farkları değerlendirmektir. CW (suda paketlenmiş konserve) ve PW (suda poşette paketlenmiş) 'nin pH değerleri diğerlerine ((CO (zeytinyağında paketlenmiş konserve, CS (ayçiçek yağında paketlenmiş konserve), PO (zeytin yağında poşette paketlenmiş,) PS (ayçiçek yağında poşette paketlenmiş)) göre daha düşük bulunmuştur. Tüm grupların TBA değerlerinin sakıncalı koku/tat geliştirme sınırlarının altında olduğu görülmüştür. n-6/n-3 oranı CS ve PS'de oldukça yüksek belirlenmiştir. Öte yandan CW ve PW'de diğerlerine (CO, CS, PO, PS) kıyasla daha yüksek eikosapentaenoik asit (EPA) ve dokosaheksaenoik asit (DHA) içeriği bulunmuştur. Ton balığı ürünlerinin ağır metal içeriklerinin arsenik, civa, kurşun ve kadmiyum seviyelerine göre güvenli olduğu belirlenmiştir. Tüm konserve ton balıklarının (CO, CS, CW) L* değerleri, poşetlenmiş ton balıklarından (PO, PS, PW) önemli ölçüde daha yüksek bulunmuştur. Hem CW hem de PW'nin b* değerleri diğer gruplara göre daha düşük bulunmuştur. CW, diğerleriyle karşılaştırıldığında önemli ölçüde en düşük genel kalite, renk ve tat puanlarını almıştır. Bu doğrultuda, sağlık açısından poşetlenmiş ton balığı ürünleri, özellikle de PW önerilmiştir.

Keywords

Konserve ton balığı, poşette ton balığı, duyusal değerlendirme, ağır metal, yağ asidi profili

Differences in Quality Between Canned and Pouched Yellowfin Tuna (Thunnus albacares) Packed with Various Media

Abstract

Canned and pouched tuna products are available in the markets in different liquid media such as brine, different oils and sauces. Limited information is provided about the pouched tuna products in different liquid media available in the Turkish market and the differences between them. The main purpose of this study is to evaluate the differences between two different tuna packaging methods using different packaging media. The pH values of CW (canned tuna in water) and PW (pouched tuna in water) were found to be lower than the others ((CO (canned tuna in olive oil), CS (canned tuna in sunflower oil), PO (pouched tuna in olive oil,) PS (pouched in sunflower oil)). It was observed that the TBA values of all groups were below the limits of developing objectionable odor/taste. The n-6/n-3 ratio was determined to be quite high in CS and PS. On the other hand, higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were found in CW and PW compared to the others (CO, CS, PO, PS). It was determined that the tuna products were safe according to the heavy metal contents of arsenic, mercury, lead and cadmium levels. The L* values of all canned tuna (CO, CS, CW) were found to be significantly higher than those of pouched tuna (PO, PS, PW). The b* values of both CW and PW was found to be lower than the other groups. CW had the lowest overall quality, color and taste scores compared to the others. In this regard, pouched tuna products, especially PW, were recommended for health reasons.

Keywords

Canned tuna, pouched tuna, sensory evaluation, heavy metals, fatty acid profile

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