THE QUALITY CHARACTERISTICS OF TUB GURNARD (Chelidonichthys lucerna Linnaeus, 1758) SAUTE PACKAGED WITH MODIFIED ATMOSPHERE (MA)

Abstract

In this study, nutritional composition, physical, chemical, microbiological properties and shelf life of MA packaged tub gurnard saute were investigated. Protein, fat, moisture, ash, carbonhydrate and energy values of saute were found as 12.14 g/100g, 7.62 g/100g, 71.55%, 2.56%, 6.13% and 141.63 kcal/100 g, respectively. The pH value was 6.28 (day 0) and 7.36 at the end of storage (day 20). Water activity values were measured as 0.95 during storage time (P>0.05). TBARS and TVB-N values did not exceed the consumption limit values which admitted as limit values on seafoods during 20 days. L*, a* and b* values were measured as 67.62, 5.00, 25.31 (day 20). As a result, it was determined advisable shelf life of saute for consumer that cooked at 150°C for 20 min, MA packaged ratios % 60CO₂/% 40O₂ and storaged at +4±1°C during 20 day as 16 day when considering the increase of specific degradation bacteria. 

Keywords

• Tub gurnard,saute,modified atmosphere package,shelf life

MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ

Abstract

Bu çalışmada modifiye atmosfer (MA) paketlenmiş kırlangıç sotenin besin kompozisyonu, fiziksel, kimyasal, mikrobiyolojik özellikleri ve raf ömrü araştırılmıştır. Sotenin protein, yağ, nem, kül, karbonhidrat ve enerji değerleri sırasıyla; 12.14 g/100g, 7.62 g/100g, %71.55, %2.56, %6.13 ve 141.63 kcal/100 g olarak bulunmuştur. pH değeri depolama başı (0.gün)  6.28, depolama sonu (20. gün) 7.36 olarak tespit edilmiştir. Su aktivitesi değerleri 20 günlük depolama boyunca 0.95 olarak ölçülmüştür (P>0.05). TBARS ve TVB-N değerleri 20 günlük depolama boyunca su ürünlerinde sınır değer olarak kabul edilen tüketilebilirlik değerlerini aşmamıştır. L*, a* ve b* değerleri 20. gün sırasıyla; 67.62, 5.00, 25.31 olarak ölçülmüştür.

Sonuç olarak; 150°C’de, toplamda 20 dk. süre ile pişirilen, % 60 CO₂/ % 40 O₂ oranlarında MA ile paketlenen ve  +4±1°C’de 20 gün depolamaya alınan kılçıksız kırlangıç balığı sotesinin tüketici için tavsiye edilebilir raf ömrü, spesifik bozulma bakterilerinin artışı göz önünde tutularak 16 gün olarak belirlenmiştir.

Keywords

• Kırlangıç balığı,sote,MApaketleme,raf ömrü

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