Alabalık (Oncorhynchus mykiss) ve Atıklarından Balık Sosu Üretimi ve Kalite Özelliklerinin Belirlenmesi

Year 2018, , 177 - 185, 28.12.2018

Hasan Basri Ormancı , İbrahim Ender Künili , Fatma Arık Çolakoğlu

https://doi.org/10.33202/comuagri.504285

Abstract

Bu araştırmada, önemli bir kültür
balığı olan alabalığın balık sosu olarak değerlendirilmesi ve ekonomik bir ürün
elde edilerek ürün yelpazesinin geliştirilmesi amaçlanmıştır. Çalışmada,
Çanakkale Bayramiç’teki bir yetiştiricilik
çiftliğinden temin edilen alabalıklar kullanılmış, farklı oranlarda baharat ve
tuz ile harmanlanan sos hamurları iki ay boyunca 37^°C’de inkübasyona
tabi tutularak fermente edilmiştir. Fermantasyon sonrasında üretilen sosların kalite
özellikleri, duyusal, fiziko-kimyasal ve mikrobiyolojik analizleri yapılarak,
belirlenmiştir. Elde edilen bulgularda, sosların beğeni ile tüketime uygun
ürünler olduğu ve alabalık atıklarından üretilen sosların kalite açısından bütün
balıklardan üretilen soslarla benzer özelliklere sahip olduğu belirlenmiştir.
Sonuç olarak, balıkların besin olarak tüketilen kas kısımlarının yanı sıra,
atık olarak nitelendirilen kısımlarının da sos olarak değerlendirilebileceği tespit
edilmiştir. 

Keywords

Alabalık, Balık atıkları, Sos üretimi

References

• Akhtar, N., 1994. Fish composition and balance in population in Rawal Dam reservoir of Pakistan. Pakistan Journal of Zoology. 61: 111-118.
• Alasalvar, C., Shahidi, F., Quantick, P., 2002. Food and health applications of marine nutraceuticals: A review. In Seafoods — Quality, Technology and Nutraceutical Applications. ed: Alasalvar C., Taylor T. Springer Berlin Heidelberg pp. 175-204 Heidelberg, Berlin.
• AOAC, 2000. Official methods of analysis of the AOAC international (17th). Horwitz W. Association of Official Analytical Chemists. 2000 p. Washington DC, USA.
• Aquerreta, Y., Astiasaran, I., Bello, J. 2001. Use of exogenous enzymes to eloborate the Roman fish sauce garum. Journal of the Science of Food and Agriculture. 82: 107-112.
• Atılgan, E., 2008. Ülkemizde su ürünleri işleme sanayinin ürün çeşidine göre üretim miktarları ve işleme atıklarının değerlendirilmesi üzerine bir araştırma. Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi. 62 s.
• Beddows, C.G., Ardeshir, A.G., Daud, W.J.B., 1979. Biochemical changes occurring during the manufacture of budu. Journal of the Science of Food and Agriculture. 30: 1097-1103.
• Bligh, E.G., Dyer, W.J., 1959. A Rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37: 911-917.
• Brimelow, C.J.B., Groesbeck, C.A. 1993. Colour measurement of foods by colour reflectance instrumentation. In: E. Kress-Rogers (ed.). Instrumentation and Sensors for the Food Industry. Woodhead Publishing pp. 63–79 Cambridge, UK.
• Cho, Y.J., Im, Y.S., Lee, K.W., Kim G.B., Choi, Y.J., 1999. Changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation. J. of the Korean Fisheries Society. 32: 693-698.
• Cho,Y.J., Im, Y.S., Park, H.Y., Choi, Y.J., 2000. Quality Characteristics of Southeast Asian salt-fermented fish sauces. Journal of the Korean Fisheries Society. 32: 693-698.
• Dissaraphong, S., Benjakul, S., Visessanguan, W., Kishimura, H., 2006. The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresource Technology. 97: 2032-2040.
• Eerola, S., Hinkkanen, R., Lindfors, E., Hirvi, T., 1993. Liquid-chromatographic determination of biogenic amines in dry sausages. Journal of AOAC International. 76: 575-577.
• FDA/BAM, 1998. Bacteriological analytical manual edition 8. Revision A. Food and Drug Administration (FDA) Division of Microbiology and Association of Official Analytical Chemists. 250 p. New Hampshire, USA.
• Gao, M.T., Hirata, M., Toorisaka, E., Hano, T., 2006. Acid-hydrolysis of fish wastes for lactic acid fermentation. Bioresource Technology. 97: 2414-2420.
• Garcı́a, A.J., Esteban, M.B., Márquez, M.C., Ramos, P., 2005. Biodegradable municipal solid waste: Characterization and potential use as animal feedstuffs. Waste Management. 25: 780-787.
• Gildberg, A., 2001. Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production – evaluation of fermentation conditions. Bioresource Technology. 76: 119- 123.
• Gildberg, A., Wichaphon, J., Lertsiri, S., Assavanig, A., Sørensen, N.K., Thongthai, C., 2007. Chemical and organoleptic comparison of fish sauce made from cold water species and typical Thai fish sauce. Journal of Aquatic Food Product Technology. 16: 31-42.
• Gülyavuz, H., Ünlüsayın, M., 2008. Su Ürünleri İşleme Teknolojisi. Akdeniz Üniversitesi Su Ürünleri Fak. Ders Kitabı. Antalya.
• Ibrahim, S.M., 2010. Utilization of gambusia (Affinis affinis) for fish sauce production. Turkish Journal of Fisheries and Aquatic Sciences. 10:169-172.
• ICMSF, 1986. Microorganisms in foods. 2, sampling for microbiological analysis: principles and specific applications, Societies I.C.o.M.S.f.F.I.o.t.I.U.o.M. Ed. Blackwell Scientific Publications 293 p. Oxford.
• Ijong, F.G., Ohta, Y., 1995. Amino acid composition of bakasang, a traditional fermented fish sauce from Indonesia. Lebensm. Wiss. U.-Technol. 28: 236-237.
• Jiang, J.J., Zeng, Q.X., Zhu, Z.W., Zhang, L.Y., 2007. Chemical and sensory changes associated Yu-lu fermentation process – A traditional Chinese fish sauce. Food Chemistry. 104: 1629-1634.
• Kim, J.H., Ahn, H.J., Yook, H.S., Kim, K.S., Rhee, M.S., Ryu, G.H., Byun, M.W., 2004. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce. Radiation Physics and Chemistry. 69: 179-187.
• Lee, Y.S., Homma, S., Aida, K., 1997. Characterization of melanoidin in soy sauce and fish sauce by electrofocusing and high performance gel permeation chromatography. Nippon Shokuhin Kogyo Gakkaishi. 34: 313–319.
• Lopetcharat, K., Choi, Y.J., Park, J.W., Daeschel, M.A., 2001. Fısh Sauce Products and Manufacturing: A Review. Food Reviews International. 17: 65-88.
• Lopetcharat, K., Park, J.W., 2002. Characteristics of fish sauce made from pacific whiting and surimi by-products during fermentation stage. Journal of Food Science. 67: 511-516.
• Ludorf, M., Meyer, W., 1973. Fische und Fischerzeugnisse. Paul Parey Verlag pp. 309. Hamburg-Berlin.
• Stefansson, G., Steingrimsdottir, U., 1990. Application of enzymes for fish processing in Iceland present and future aspects, In Advances in fisheries technology and biotechnology for increased profitability. ed: Voigt M.N., Botta J.R., Technomic Publishing CO pp. 237–250 Lancaster, PA.
• Ostermeyer, U., Meyer, C., Schubring, R., 2009. Herstellung und Zusammensetzung von asiatischen Fischsaucen-Production and composition of Asian fish sauces. Informationen aus der Fischereiforschung. 56: 1-18.
• Ritthiruangdej, P., Suwonsichon, T., 2006. Sensory properties of Thai fish sauces and their categorization. Kasetsart Journal - Natural Science. 40: 181–191.
• Stute, R., Petridis, K., Steinhart, H., Biernoth, G., 2002. Biogenic amines in fish and soy sauces. European Food Research Technology. 215: 101-107.
• Shahidi, F., 2002. Marine nutraceuticals, Inform - International News On Fats, Oils and Related Materials. 13: 57.
• Shalaby, A.R., 1996. Significance of Biogenic Amines to Food Safety and Human Health, Food Research International. 29: 675-690.
• Silla Santos, M.H., 1996. Biogenic amines: Their importance in foods. International Journal of Food Microbiology. 29: 213-231.
• Ten Brink, B., Damink, C., Joosten, H.M.L.J., Huis IN 'T VELD, J.H.J., 1990. Occurrence and formation of biologically-active amines in foods. International Journal of Food Microbiology. 11: 73-84.
• Unlusayin, M., Kaleli, S., Gulyavuz, 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.