Sodyum Laktat ve Timol’ün Aynalı Sazan Balığı’ndan (Cyprinus carpio L.) Yapılan Köftelerin Bazı Mikrobiyolojik ve Duyusal Nitelikleri Üzerine Etkisi*

Year 2015, Volume: 12 Issue: 3, 153 - 161, 01.10.2015

Pelin Erol Osman İrfan İlhak

Abstract

Bu çalışma, aynalı sazan (Cyprinus carpio L.) balığı’ndan yapılan köftelerin bazı mikrobiyolojik, kimyasal ve duyusal
özellikleri üzerine timol ve sodyum laktat’ın tek başlarına ve kombine halde kullanımlarının etkilerini araştırmak amacıyla
yapıldı. Hazırlanan köfte örnekleri altı gruba (kontrol, %1 sodyum laktat, %0.1 timol, %0.25 timol, %1 sodyum laktat + %0.1
timol ve %1 sodyum laktat + %0.25 timol) ayrıldı ve buzdolabı şartlarında (4±1°C) muhafazaya alınarak 0., 4., 6., 8. ve 10.
günlerde mikrobiyolojik (psikrofilik aerobik mikroorganizma, koliform ve maya-küf), kimyasal (pH) ve duyusal (lezzet, koku,
renk) nitelikleri bakımından incelendi. Mikrobiyolojik analiz sonuçları, %1 sodyum laktat ile %1 sodyum laktat + %0.25 timol
ilave edilmiş köfte örneklerinin diğer gruplara göre daha uzun muhafaza süresine sahip olduklarını (p<0.05) gösterdi. Duyusal
değerlendirme sonuçları lezzet açısından gruplar arasında farklılıklar olduğunu (p>0.05), artan timol konsantrasyonuna
bağlı olarak bazı grupların kabul edilemez bir aromaya sahip olduklarını gösterdi. Sonuç olarak, balık köftelerine ilave edilen
timol’ün mikrobiyel ve muhafaza süresi açısından önemli sayılabilecek bir etki göstermediği, ancak duyusal açıdan ise ürünün
nitelikleri üzerine olumsuz etkiye sahip olduğu ortaya konuldu

Keywords

Balık köftesi, mikrobiyolojik, duyusal kalite, sodyum laktat, timol

Effect of Sodium Lactate and Thymol on Some Microbiological, Chemical and Sensory Attributes of Fish Patty Made from Mirror Carp Meat (Cyprinus carpio L.)

Abstract

The present study was carried out to investigate the effects of thymol and sodium lactate, alone or in combination,
on some microbiological, chemical and sensory attributes of fish patty made from common carp meat. Fish patty samples were
separated into 6 groups (control, 1% sodium lactate, 0.1% thymol, 0.25% thymol, 1% sodium lactate + 0.1% thymol and, 1%
sodium lactate + 0.25% thymol) and stored at 4°C and analyzed for microbiological (psychrophilic aerobic microorganisms,
coliforms, yeast and mold), chemical (pH) and sensory (taste, odor and color) attributes on days 0, 4, 6, 8 and 10. Results of
the microbiological analysis indicated that the fish ball samples treated with 1% sodium lactate and 1% sodium lactate + 0.25%
thymol have longer shelf-life compared to the other groups (p<0.05). Results of the sensory evaluations showed that there
were differences between the groups in point of taste (p<0.05), and some groups have an unacceptable aroma depending on
the increase in the thymol concentration. As a result, it was concluded that addition of thymol into the fish patty did not show
significant effect on the microbiological quality and shelf-life of the product; however it has a negative effect on the sensory
attributes of the product.

Keywords

Fish patty, microbiological, sensory quality, sodium lactate, thymol

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