Soğuk Depolama Sürecinde Gökkuşağı Alabalığında (Oncorhynchus mykiss, L. 1758) Meydana Gelen Fizikokimyasal Değişimlerin Gıda Güvenliği ve Besin Kalitesi Perspektifinden İncelenmesi

Year 2025, Volume: 10 Issue: 3, 309 - 320, 30.05.2025

Mustafa Yıldız , Candan Varlık

https://doi.org/10.35229/jaes.1673028

Abstract

Bu çalışmada, Gökkuşağı Alabalığının (Oncorhynchus mykiss, L. 1758) 4±1°C’de depolama sürecinde meydana gelen fiziksel, kimyasal, biyolojik değişimler incelenerek besin kalitesi ve gıda güvenliği bakımından değerlendirilmesi amaçlanmıştır. Bu kapsamda % (ağırlık ve nem kaybı), % protein, % yağ oranı, TVB-N mg/ 100g, yağ asitleri ve aminoasit kompozisyonları incelenmiştir. Ağırlık kaybı 110.95±0.55g–104.20±0.35g ve nem kaybı % 79.10±0.35–77.10±10 olduğu tespit edilmiştir. Serbest yağ asitliği (FFA) % 1.15±0.05- % 4.50±0.10, peroksit 6.30±0.2–14.50±0.70 meq/kg ve TVB-N 15.30±0.02–32.23±0.15 mg/100g yükseldiği belirlenmiştir. Depolama sürecinde % Yağ oranı dışında tüm verilerdeki değişimler p<0.05 güven aralığında önemli bulunmuştur. Yağ asitleri kompozisyonunda ΣSFA (toplam doymuş yağ asitleri) %24,34±0,18, ΣMUFA (toplam tekli doymamış) %31,45±1,05, ΣPUFA (toplam çoklu doymamış) %47, 42±1,13 olarak tespit edilmiştir. dokosaheksaenoik asit (DHA) C22: 6n-3 % 10,63±0,18 - 8,97±0,15, eikopentaenoik asit (EPA) (C20:5, n-3) % 3,05±0,13- 3,38±0,15 ; Σn-3 / Σn-6 oranı % 1,27±0,03- 1,26±0,04 arasında p<0.05 güven aralığında anlamlı bir değişim gösterdiği belirlenmiştir. Esansiyel aminoasitlerin esansiyel olmayan aminoasitlere oranının (ΣEAA/ Σ NEAA) 0.66 olduğu tespit edilmiştir. Sonuç olarak, verilerin birlikte değerlendirilmesi durumunda soğuk depolamanın (4±1°C'de) Gökkuşağı alabalığının muhafazasında çok sınırlı bir etkiye sahip olduğu görülmüştür. Soğuk depolama sürecinin 4’üncü gün de fizikokimyasal parametrelerin (FFA, peroksit, TVB-N ) bozulma sınırına bozulma sınırına yaklaştığı tespit edilmiştir. Bu parametreler 4’üncü gün sonrasında da artışının hızla devam ettiği buna ilaveten çoklu doymamış yağ asitlerinde ( DHA , EPA) ve proteinlerde meydana değişimler gökkuşağı alabalığının 7’inci günde kalite ve gıda güvenliği bakımından insan tüketim için önerilemeyeceği gözlemlenmiştir. Soğuk muhafazanın (+ 4˚C±1) gökkuşağı alabalığında bozulmasında etkili olan kimyasal reaksiyonların gelişmesini kısmen yavaşlattığı, hızlı tüketim için ucuz ve kolay uygulanabilir bir yöntem olduğu için tercih edilebileceği, ancak uzun süreli gıda güvenliği ve besinsel kalitenin korunması bakımından uygun olmadığı, bunun yerine donmuş muhafaza gibi daha etkin yöntemlerin uygulanması önerilmektedir.

Keywords

Gökkuşağı alabalığı, Soğuk muhafaza, FFA, Peroksit, TBV-N, Aminoasit, yağ asitleri

Investigation of Physico chemical Changes in Rainbow Trout (Oncorhynchus mykiss, L. 1758) During Cold Storage from the Perspective of Food Safety and Nutritional Quality

Abstract

In this study, it was aimed to evaluate the physical, chemical and biological changes in rainbow trout (Oncorhynchus mykiss, L. 1758) during storage at 4±1°C in terms of food quality and food safety. In this context, % (weight and moisture loss), % protein, % fat, TVB-N mg/ 100g, fatty acids and amino acid compositions were analysed. Weight loss was 110.95±0.55g-104.20±0.35g and moisture loss was 79.10±0.35-77.10±10%. Free fatty acidity (FFA) increased from 1.15±0.05% to 4.50±0.10%, peroxide increased from 6.30±0.2-14.50±0.70 meq/kg and TVB-N increased from 15.30±0.02-32.23±0.15 mg/100g. Changes in all data except % Fat content during storage were found to be significant at p<0.05 confidence interval. In fatty acid composition, ΣSFA (total saturated fatty acids) was found to be 24.34±0.18%, ΣMUFA (total monounsaturated) 31.45±1.05%, ΣPUFA (total polyunsaturated) 47.42±1.13%. Docosahexaenoic acid (DHA) C22:6n-3 % 10,63±0,18 - 8,97±0,15, eicopentaenoic acid (EPA) (C20:5, n-3) % 3,05±0,13 - 3,38±0,15; Σn-3 / Σn-6 ratio was found to vary significantly between 1,27±0,03 - 1,26±0,04 % at p<0.05 confidence interval. The ratio of essential amino acids to non-essential amino acids (ΣEAA/ Σ NEAA) was 0.66. As a result, when the data were evaluated together, it was observed that cold storage (at 4±1°C) had a very limited effect on the preservation of rainbow trout. It was determined that the physicochemical parameters (FFA, peroxide, TVB-N) approached the limit of deterioration on the 4th day of the cold storage process. It was observed that these parameters continued to increase rapidly after the 4th day, in addition to this, changes in polyunsaturated fatty acids (DHA, EPA) and proteins were observed that rainbow trout could not be recommended for human consumption in terms of quality and food safety on the 7 days. It is suggested that cold storage (+ 4˚C±1) partially slows down the development of chemical reactions that are effective in the deterioration of rainbow trout, it can be preferred because it is a cheap and easily applicable method for fast consumption, but it is not suitable for long-term food safety and nutritional quality protection, instead it is recommended to apply more effective methods such as frozen storage.

Keywords

Rainbow trout, cold storage, FFA, peroxide, TBV-N, Amino acid, Fatty acids composition

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