SHELF LIFE DURING STORAGE IN 4±2°C’OF FISH CRACKERS MADE WITH Oncorhynchus mykiss AND Cyprinus carpio

Abstract

In this study, changes in chemical, microbiological and sensory quality of fish crackers made from rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) during storage at 4±2°C was investigated. The fish cracker composed of fish meat, sugar, salt, egg, sunflower oil, vinegar, butter, flour, wheat starch and stirred until a homogenous mixture of crackers dough was achieved. The mixture was crushed in an extractor and baked in the oven. Chemical quality parameters (pH, Total Volatile Basic Nitrogen and Thiobarbituric Acid), microbiological parameters (Aerobe bacteria) and sensory quality (Flavor, Odor, and Texture) were determined during the storage period. The highest chemical changes and microbiological changes was determined in the crackers prepared by adding carp meat. The lowest sensory parameters was obtained for crackers groups by carp meat. The study results showed that crackers enriched with fish meat, mainly rainbow trout had an appropriate sensory, microbiological and chemical profile for consumption.

Keywords

• Fish cracker
• Oncorhynchus mykiss
• Cyprinus carpio
• shelf life

References

1. References [1] Aksoylu Özbek, Z. Sağlıklı Bir Atıştırmalık, Kırmızı Pancarlı Çubuk Bisküvi. Conference: 2.Uluslararası Gıda Ar-Ge Proje Pazarı, İzmit, 2013.
2. [2] Hendek Ertop, M., Kutluk, K., Coşkun, K., Canlı, S. A New Approach for Production of Chips with Food Industry Byproducts: Gluten Enriched Chips. Akademik Gıda, Volume 14, Issue 4, pp.398-406, 2016.
3. [3] Şimşekli, N., Doğan, İ.S. Traditional and Functional Fermented Product: Maras Tarhana. Iğdır Üniversity Journal of the Institute of Science and Technology, Volume 5, Issue 4, pp. -40, 2015.
4. [4] Büyüksaraç, F. The use of differentcompositions and production methods for production of fish chips. Master thesis, Pamukkale university institute of science food engineering. Denizli, Turkey, pp.78, 2018.
5. [5] Tayar, M., Hecer, C. Hazır yemek sistemleri. Dora publishing, Bursa, 2016.
6. [6] Karaton Kuzgun, N. Food composition and sensory quality of fish crackers made from Luciobarbus esocinus. Journal of Scientific and Engineering Research, Volume 4, Issue 9, pp. 392-396, 2017.
7. [7] Karaton Kuzgun, N. Chemical composition and sensory quality of fish onion rings made from rainbow trout (Oncorhynchus mykiss). International Journal of Nature and Life Science, Volume 2, Issue 1, pp.34-41, 2018.
8. [8] Varlık, C., Erkan, N. Özden, Ö., Mol, S., Baygar, T. Su Ürünleri İşleme Teknolojisi. İstanbul university, No:4465, İstanbul, 2004.

9. [9] Yapar, A., Atay, S. Turna Balığı (Esox lucius L., 1758) Effect of the different levels of salt and phosphate on some emulsion attributes of the northern pike fish (Esox lucius L.,1758) flesh. Ege Journal of Fisheries and Aquatic Sciences, Volume 22, Issue 3-4, pp.331–336, 2005.
10. [10] Mohamed, S., Abdullah, N., Muthu. M.K. Physical properties of keropok (fried crisps) in relation to the amylopectin content of starch flour. Journal of Agricultural and Food Chemistry, Volume 49, , pp. 369–377, 1989.
11. [11] Noorakmar, A.W., Cheow, C.S., Norizzah, A.R., Mohd-Zahid, A., Ruzaina, I. Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers. International Food Research Journal, Volume 19, pp., 657-664, 2012.
12. [12] Kaewmanee, T., Karrila, T.T., Benjakul, S. Effects of fish species on the characteristics of fish cracker. International Food Research Journal, 2 Volume 2, Issue 5, pp. 2078-2087, 2015.
13. [13] Huda, N., Abdullah, A., Babji, A.S. Functional Properties of Surimi Powder From Three Malaysian Marine Fish. International Journal of Food Science and Technology, Volume 36, pp. 401-406, 2001.
14. [14] King. M.A. Development and Sensory Acceptabilility of Crackers Made From The Big-Eye Fish (Brachydeuterus auritus). Food and Nutrition Bulletin, Volume 23, Issue 3, pp. 317-320, 2002.
15. [15] Nurul, H., Boni, I., Noryati, I. The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers. International Food Research Journal, Volume 16, pp.159-165, 2009.
16. [16] Huda, N., Putra A.A., Ahmad R. Physicochemical and Nutritional Characteristics of Indonesian Buffalo Skin Crackers. International Journal of Meat Science, Volume 1, Issue 1, pp.36-51, 2011.
17. [17] Shaviklo, G. R. Olafsdottir, A., Sveinsdottir, K., Thorkelsson G., and Rafipour, F., Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack. Journal of Food Science and Technology, Volume 48, pp.668–676, 2011.
18. [18] Netto, J.P.C. Filho, P.R.C.O., Guimarães J.and Viegas E.M. M.,Revista Ciência Agronômica, Stability of snacks made with minced Nile tilapia stored at roomntemperature. Revista Ciência Agronômica, Volume 51,Issue 1, 2020.
19. [19] Broto R.T.D.W., Arifan, F., Setyati, W.A, Eldiarosa, K. and Zein, A.R., Crackers from fresh water snail (Pila ampullacea)waste as alternative nutritious food. Earth and Environmental Science, Volume 448, 2020.
20. [20] AOAC. Official Metods of Analysis of the Association of Official Analytical Chemists (17 th ed.) Gaithersburg, Maryland, 2002.
21. [21] Conell, J.J., Shewan, J.M. Past, present and future fish science. In: Advances in fish science and technology. Fishing News Books Ltd., England, 1979.
22. [22] Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, J.R. A distillation method for the quantitative determination of malonaldehyde in racid foods. Journal of the American Oil Chemists' Society, Volume 3, pp.44–48, 1960.
23. [23] ICMSF (International Commission on Microbiological Specifications for Foods) Microorganisms in foods 1. Their Significance and Methods of Enumeration, 2nd ed., University of Toronto Press, Toronto, 1978.
24. [24] Harrigan W.F. Laboratory methods in food microbiology, 3rd edn. Academic Press, London. 1998
25. [25] Lawless, H.T., Heymann, H. Sensory Evaluation of Food. Springers, pp.596, 2010.
26. [26] Özdamar, K. SPSS ile Biyoistatistik. No: 3-4. Baskı. Kaan Kitabevi. Eskişehir, 2001.
27. [27] Varlık, C., Uğur, M., Gökoğlu, N., Gün, H. Su ürünlerinde kalite kontrol ilke ve yöntemleri. Gıda teknolojisi derneği, no:17, Ankara, 1993.
28. [28] Neıva, C.R.P., Machado, T.M., Tomıta, R.Y., Furlan, É.F., Lemos Neto, M.J., Bastos, D.H.M. Fish crackers development from minced fish and starch: an innovative approach to a traditional product. Food Science and Technology, Volume 31, Issue 4, pp. 973-979, 2011.
29. [29] Huss, H.H. Quality and Quality Changes in Fresh Fish. Technical paper:348, Rome: Food and Agriculture Organization (FAO) of the United Nations, pp.132, 1995.
30. [30] Nor-khaizura, M.A.R., Zaiton, H., Jamilah, B., Rusul, R.A.G., Fitry, M.R.İ. Histamine and Histamine-Forming Bacteria in Keropok lekor (Malaysian Fish Sausage) during Processing. Food Science and Technology Research, Volume 15, Issue 4, pp. 395–402, 2009.
31. [31] Sinnhuber R.O., Yu, T.C. 2- Thiobarbituric acid metod fort he measurement of rancidity in fishery products II. The quantitative determination of malonaldehyde. Food Technology, Volume 1, pp., 9-12, 1958.
32. [32] Varlık, C., Mol, S., Baygar, T., Tosun, Ş.Y. Su Ürünleri İşleme Teknolojisinin Temelleri. İstanbul university, No:4661, İstanbul, 2007.
33. [33] Karaton Kuzgun, N. Farklı esansiyel yağlar ve kitosan ile hazırlanan filmlerle ambalajlanmış Luciobarbus esocinus filetolarının 2±1 C’de raf ömrünün araştırılması. Doktora tezi, Fırat Üniversitesi, Su Ürünleri Fakültesi, Elazığ, Turkey, pp.116, 2014.
34. [34] Gürel İnanlı, A., Karaton, N., Çoban O.E. Sensorial, chemical and microbiological quality of anchovy cake. African Journal of Biotechnology, Volume 10, Issue 48, pp. 9870-9874, 2011.
35. [35] Altuğ Onoğur, T., Elmacı, Y. (2015). Gıdalarda duyusal değerlendirme. Sidas Media, İzmir.
36. [36] Oduor-Odote, P.M., Kazungu, J.M. The Body Composition of Low Value Fish and Their Preparation into a Higher Value Snack Food. Wes. Indian Ocean Journal of Marine Science, Volume 7, Issue 1, pp.111-117, 2008.
37. [37] Karaton Kuzgun, N., Physıcochemıcal and sensory evaluatıon of fısh chips made from Luciobarbus esocinus (Heckel,1843). The Journal of Animal&Plant Sciences, Volume 29, Issue 3, pp.842-847, 2019.