Sensory, Chemical and Microbiological Characteristics of Canned-Smoked Whiting Roe Pate (in English)

Year 2013, Volume: 38 Issue: 5, 259 - 266, 01.10.2013

Nilgün Kaba Bengünur Çorapcı Kübra Eryaşar Hasibe Nur Karabek

Abstract

This study was carried out to determine sensory, chemical and microbiological quality of raw whiting (Gadus merlangus euxinus Nordman, 1840) roe obtained from Middle Black Sea, smoked roes and the roe which were canned after smoked. Analyses of TVB-N, TBA, pH, total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast-mold, total coliform bacteria and also the sensory analyses were done on the roe samples. Additionally, proximate composition values were obtained in both raw material and canned-smoked product. Moisture, protein, fat, ash, carbohydrate contents and calorie value of raw roe were 80.88%, 11.70%, 4.50%, 1.09%, 1.82% and 94.62 kcal, respectively. These values were determined as 61.34%, 8.64%, 12.52%, 1.12%, 16.37% and 212.74 kcal for the canned-smoked roe pate. In the chemical analysis findings, TVB-N and TBA values stayed within the acceptability limit values. It was observed in the microbiological analysis results that, microbial load of the raw material decreased with smoking process. No microbial load was found after the canning process. When all of the quality properties were taken into account, it was seen that the canned-smoked whiting roe pate might be offered for consumption as an alternative product and it might provide added value to food sector.

Keywords

Whiting, roe, smoking, canned, quality

Konserve Füme Mezgit Havyarı Ezmesinin Duyusal, Kimyasal ve Mikrobiyolojik Özellikleri (İngilizce)

Abstract

Bu çalışma Orta Karadeniz’de avlanan mezgit balığından elde edilen çiğ havyar, füme havyar ve tütsülendikten sonra konservesi yapılan havyarın duyusal, kimyasal ve mikrobiyolojik kalitelerini belirlemek amacıyla yürütülmüştür. Havyar örneklerine TVB-N, TBA, pH, toplam mezofilik aerobik ve psikrofilik aerobik bakteri, toplam maya-küf, toplam koliform bakteri analizleri ile duyusal analizler uygulanmıştır. Ayrıca ham materyal ile son üründe besin kompozisyonu değerleri elde edilmiştir. Çiğ havyarın nem, protein, yağ, kül, karbonhidrat içeriği ve kalori değeri sırası ile %80.88, %11.70, %4.50, %1.09, %1.82 ve 94.62 kcal’dir. Bu değerler konserve füme havyar ezmesi için sırasıyla %61.34, %8.64, %12.52, %1.12, %16.37 ve 212.74 kcal olarak belirlenmiştir. Kimyasal analiz bulgularında TVB-N ve TBA değerleri tüketilebilirlik sınır değerleri arasında kalmıştır. Mikrobiyolojik analiz sonuçlarında çiğ örnekteki mikrobiyal yükün dumanlama işlemi ile azaldığı gözlenmiştir. Konservasyon işleminden sonra ise mikrobiyal yüke rastlanmamıştır. Tüm kalite değişimleri dikkate alındığında konserve füme mezgit havyarı ezmesinin alternatif bir ürün olarak tüketime sunulabileceği ve gıda sektörüne katma değer sağlayabileceği görülmüştür.

Keywords

Mezgit balığı, havyar, tütsüleme, konserve, kalite

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