Dondurarak Depolanan Balık Kıymasının Stabilizasyonu

Year 2023, Volume: 6 Issue: 1, 76 - 82, 04.07.2023

Şebnem Tolasa Yılmaz

https://doi.org/10.46384/jmsf.1248713

Abstract

Günümüzde, Türkiye’de ve dünya genelinde ıskarta ve ekonomik olmayan türler, bunun yanında işleme esnasında ortaya çıkan yan ürünler, insan sağlığı açısından çok faydalı protein, yağ asitleri, vitamin ve mineralleri içermektedir. İnsan gıdası olarak yeterince etkin bir şekilde değerlendirilemeyen bu stokların, soğuk şokuna karşı dayanıklı hale getirilmiş (kriyostabilize edilmiş) kıyma blokları halinde, yenilikçi formülasyon stratejileri ile fonksiyonel gıda olarak değerlendirilmeleri mümkün olmaktadır. Ancak özellikle dondurarak depolama esnasında lipidlerin ve proteinlerin oksidasyonu kalite kayıplarına neden olmaktadır. Antioksidanlar lipid oksidasyonunun engellenmesinde, kriyoprotektanlar ise, protein denatürasyonunun geciktirilmesinde yaygın olarak kullanılmaktadır. Sentetik katkı maddelerinin olası toksisite ve karsinojenik etkilerinden dolayı, doğal içeriklerin kullanılmasına yönelik ilgi her geçen gün artmaktadır. Bu nedenle antioksidatif ve kriyoprotektif etkiye sahip içeriklerle işlenen balık kıymasının dondurarak depolamadaki kararlığı önem arz etmektedir.

Keywords

Kriyoprotektan, antioksidan, oksidasyon, dondurarak muhafaza, balık kıyması

Stabilization of Frozen Stored Fish Mince

Abstract

Today discard and fish species with low economic value as well as by products generated during fish processing are in Turkey and around the world contain protein, fatty acids, vitamins and minerals that are very beneficial for human health. It is possible to evaluate these stocks as a functional food, which cannot be used effectively as human food, with using innovative formulation strategies in the form of cryostabilized minced meat blocks. However oxidation of lipids and proteins especially during frozen storage causes quality losses. Antioxidants are widely used to prevent the lipid oxidation and cryoprotectants to delay protein denaturation. Due to the possible toxicity and carcinogenic effects of synthetic additives, the interest in using natural ingredients is increasing day by day. For this reason it is important to stabilize the minced fish blocks during frozen storage which are processed with natural cryoprotectants and antioxidants.

Keywords

Cryoprotectant, antioxidant, oxidation, frozen storage, fish mince

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