Effect of Garlic (Allium sativum L.) on the Microbiological, Chemical and Sensorial Quality of Smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) Stored in Vacuumed Packets at Refrigerator Temperature (+4ºC)

Year 2019, Volume: 34 Issue: 2, 132 - 141, 31.12.2019

Hünkar Avni Duyar , Hakan Kalaycı Sabri Bilgin

https://doi.org/10.28955/alinterizbd.665207

Cited By: 1

https://izlik.org/JA87EU26JT

Abstract

In this study, the effect of garlic (Allium sativum L.) on the microbiological, chemical and sensorial quality of smoked Atlantic Mackerel (Scomber scombrus Linnaeus, 1758) stored in vacuumed packets at refrigerator temperature (+4ºC) were investigated. The results of total volatile basic nitrogen (TVB – N) in control group (without garlic contains 10% salt) showed that the product reached the limit of consumable value on the 43rd day (TVB – N = 36.45±1.133 mg / 100 g) and on the 67th day in the garlic group (with 2% garlic contains 10% salt) (TVB – N = 35.69±1.026 mg / 100 g) (P < 0.05). It was observed that garlic group values were higher than control group in terms of sensory analysis (texture, appearance, odour and taste). However, it was determined that the value of taste did not fall below the consumable value in both groups. These results showed that the shelf life of smoked Atlantic Mackerel was 24 days longer with garlic application and the garlic supplement increased both the shelf life of the product and gave sensory appreciation to the product.

Keywords

Hot smoking , Atlantic mackerel , Garlic , Shelf life , Quality changes

References

• Balıkçı, E. (2009). Determination of sensory, chemical and microbiological quality parameters of smoked and marinated Mackerel (Scomber scombrus). (Msc Thesis), Çukurova University, Adana, Turkey.
• Banerjee, S.K. & Maulik, S.K. (2002). Effect of garlic on cardiovascular disorders: a review. Nutrition Journal, 1(4): 1-14. https://doi.org/10.1186/1475-2891-1-4
• Baumgart, J. 1986. Mikrobiologische Untersuchung von Lebensmitteln Nachschlagewerk. Hamburg, Germany, Behr’s Verlag. B. Behr’s GmbH& Co. Press., 76 pp.
• Bilgin, Ş. (2003). Chemical structure of mountain trout (Salmo trutta macrostigma, DUMERIL 1858) according to different processing methods (PhD Thesis). Suleyman Demirel University, Isparta, Turkey.
• Bilgin, Ş., Ertan, O. O. & İzci, L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures. Journal of Fisheries Sciences.com, 1(2): 68-80.
• Doe, P.E. (1998). Fish Drying and Smoking: Production and Quality, Washington, USA, CRC press., 270 pp.
• Dondero, M., Cisternas, F., Carvajal, L. & Simpson, R. (2004). Changes in quality of vacuumpacked cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chemistry, 87, 543–550. https://doi.org/10.1016/j.foodchem.2004.01.005
• Duyar, H.A., Erdem, M.E., Samsun, S. & Kalaycı, F. (2008). The effects of the different woods of hot smoking vacuum packed Atlantic Bonito (Sarda sarda) stored at 4°C. Journal of Animal and Veterinary Advances, 7: 1117-1122.
• Duyar, H.A., Gargaci, A. & Yücel, Y. 2016. The Effect of Vacuum Packing and Corn Zein Edible Film Coating on Shelf Life of Atlantic Bonito, Sarda sarda, Stored in Refrigerator Temperature. Alinteri, 31: 77 – 83.
• Erkan, N. & Özden, Ö. 2008. Quality assessment of whole and gutted sardine ( Sardine pilchardus) stored in ice. International Journal of Food Science and Technology, 43(9), 1549-1559. https://doi.org/10.1111/j.1365-2621.2007.01579.x
• Frank, F., Xu, Y., jiang, Q. & Xia, W. (2014). Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminum foil during chilled storage. African Journal of Food Science, 8: 1-8. https://doi.org/10.5897/AJFS2013.1030
• Froese, R. & Pauly, D. (2018). FishBase. World Wide Web electronic publication. www.fishbase.org, version (02/2018).
• Gökalp, H.Y., Kaya, M., Zorba, O. & Tülek, Y. (1999). Quality Control in Meat and Products and Laboratory Application Guide. Erzurum, Turkey, Ataturk University Press., 69 pp.
• Göktan, D. 1990. Microbial Ecology of Foods. İzmir, Turkey, Ege University Press., 292 pp.
• Gürgün, V. & Halkman, A. K. (1990). Microbiology Census Methods. Ankara, Turkey, San Press., 146 pp
• Hansen, L.T., Gıll, T. & Huss, H.H. 1995. Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon. Food Research International, 28, 123–130. https://doi.org/10.1016/0963-9969(95)90795-C
• Howgate, P. (2006). A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage. International Journal of Food Science & Technology, 41: 341–353. https://doi.org/ 10.1111/j.1365-2621.2005.01077.x
• ICMSF, (1986). International Commission on Microbiological Specifications For Foods. ampling plans for fish and shellfish. In: ICMSF, Microorganisms in Foods. Sampling Iheagwara, M.C. (2013). Effect of ginger extract on stability and sensorial quality of smoked Mackerel (Scomber scombrus) Fish. Nutrition & Food Sciences, 3(3): 1-5. http://dx.doi.org/10.4172/2155-9600.1000199
• İnal, T. (1992). Besin Hijyeni: Hayvansal Gıdalarda Kalite Kontrol. Final Ofset Press., İstanbul, Turkey, 500 pp.
• Koral, S. (2006). Determination of quality changes of fresh and smoked Mullet (Mugil so-iuy, Basilewski, 1855) and Bonito (Sardine sarda, Bloch, 1838) in room and refrigerator conditions. (MSc thesis) Black Sea Technical University, Trabzon, Turkey.
• Koral, S., Köse, S. & Tufan, B. (2009). Investigating the quality changes of raw and hot smoked Garfish (Belone belone euxini, Günther, 1866) at ambient and refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences, 9: 53-58
• Koral, S., Köse, S. & Tufan, B. (2010). The Effect of Storage Temperature on the Chemical and Sensorial Quality of Hot Smoked Atlantic Bonito (Sarda sarda, Bloch, 1838) packed in Aluminium Foil. Turkish Journal of Fisheries and Aquatic Sciences, 10: 439-443. http://dx.doi.org/10.4194/trjfas.2010.0401
• Muratore, G. & Licciardello, F. (2005). Effect of vacuum and modified atmosphere packaging on the shelf-life of liquid-smoked Swordfish (Xiphias gladius) slices. Food Chemistry and Toxicology, 70(5); 359-363. https://doi.org/10.1111/j.1365-2621.2005.tb09967.x
• NOAA (2018). Atlantic mackerel. Retrieved from National Oceanic and Atmospheric Administration: http://www.fishwatch.gov/seafood_profiles/species/mackerel/species_pages/atlantic_mackerel.htm
• Olafsdottır, G., Chanıe, E., Westad, F., Jonsdottır, R., Thalmann, C. R., Bazzo, S., Labreche, S., Marcq, P., Haugen, J. E. (2005). Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose. Journal of Food Science, 70, 563– 574. https://doi.org/10.1111/j.1365-2621.2005.tb08330.x
• Păcurar, M., And Krejci, G., 2010. Garlic Consumption And Health, Food And Beverage Consumption And Health Series. Nova Science Publishers, Inc. New York.
• Pakawatchai, C., Siripongvutikorn, S., Usawakesmanee, W. (2009). Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage. Asian Journal of Food and Agro-Industry, 2: 481-492.
• Roger, S., John, I., Mark, W. & Page, P. (1987). General Microbiology., London, France, Macmillan Education Ltd. Press., 689 p.
• Schormüller, J. (1969). Handbuch der Lebensmittelchemie (Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Buttermich, Springer Verlag, Berlin/Heidelberg, Germany/New York, NY. 1584 pp.
• Shakya, S.R. & Labh, S.N. (2014). Medicinal uses of garlic (Allium sativum) improves fish health and acts as an immunostimulant in aquaculture. European Journal of Biotechnology and Bioscience, 2 (4): 44-47
• Ünal, G.F. 1995. A study on smoked rainbow trout (Oncorhynchus mykiss W.) and determination of some quality criteria. (PhD thesis). Ege University, İzmir, Turkey
• Ünlüsayın, M., Kaleli, S. & Gülyavuz, H. (2001). The determination of flesh productivity and protein components of some fish species after hot smoking. Journal of the Science of Food and Agriculture, 81: 661-664. https://doi.org/10.1002/jsfa.862
• Varlık, C. (2004) Su Ürünleri İşleme Teknolojisi., İstanbul Üniversitesi Yayınları No: 4465 Su Ürünleri Fakültesi Yayın No : 7, İstanbul, Türkiye, 491 pp.
• Varlık, C. Uğur, M., Gökoğlu, N. & Gün, H. (1993). Su Ürünlerinde Kalite Kontrol İlk ve Yöntemleri. Gıda Teknolojisi Derneği Yayın No: 17. İstanbul, Türkiye, 174 pp.
• Vural, H. & Öztan, A. 1996. Et Ürünleri Kalite Kontrol Laboratuvarı Uygulama Kılavuzu. Hacettepe Üniversitesi Mühendislik Fakültesi Yayınları, Yayın No: 36, Ankara, Türkiye, 35-118.
• Yanar, Y., Çelik, M. & Akamca, E. (2006). Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C. Food Chemistry, 97: 244-247. https://doi.org/10.1016/j.foodchem.2005.03.043