Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793)

Nilgün Kaba; Bengünur Çorapcı; Şennan Yücel; Kübra Eryaşar

EN

Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793)

Abstract

In this study, fish meat ball produced with smoked bonito was marinated after frying and it was aimed determination of shelf life in refrigeration conditions (4ºC). Analyses were performed at 15 day intervals in samples. Total mesophilic aerobic bacteria (TMAB), yeast-mold (YM) counts of meat balls increased from 4.08 log cfu/g, 3.85 log cfu/g to 5.08 log cfu/g, 4.98 log cfu/g and coliform bacteria (CB) count of meat balls decreased from 2.48 log cfu/g to 1.3 log cfu/g on day 150, respectively. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine nitrogen (TMAN) values and pH values of meat balls were 7.8 mg/100 g, 0.57 mg MA/kg, 2.02 mg/100 g and 4.8 at the beginning and 14.00 mg/100 g, 2.82 mg MA/kg, 5.02 mg/100 g and 3.85 at the end of the storage period (at day 150), respectively. According to sensory analysis results of the shelf life of meat balls was determined to be 135 days in refrigerated conditions. Effect of storage on values of TMAB, TYM, TCB, TVB-N, TBA, TMA-N, pH and sensory scores was found significant (p<0.05)

Keywords

-

References

Akkus, O., Varlık, C., Erkan, N., Mol, S. 2004. Determination of Some Quality Parameters of Fishballs Prepared from Raw and Boiled Fish. Turkish Journal of Veterinary and Animal Science, 28: 79-85.
Berik, N., Kahraman, D. 2010. Determination of sensory and nutrient composition at mullet fish sausage, Journal of the Faculty of Veterinary Medicine, Kafkas University, 16: 59-63.
Boland, F.E., Paige, D.D. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. Division of Food Chemistry and Technology, Food and Drug Administration. The Journal of AOAC, 54: 3 725-727.
Boran, M., Kose, S. 2007. Storage properties of three types of fried whiting balls at refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences, 7: 65-70.
Colakoglu, F. 2004. Effects of different processing technologies on microflora of roach (Rutilus rutilus) and Whitefish (Coregenus sp). Turkish Journal of Veterinary Animal Science, 28: 239-247.
Curran, C.A., Nicoladies, L., Poulter, R.G., Pors, J. 1980. Splipidage of fish from hong kong at different storage temperatures. Tropical Science, 22: 367-382.
Duyar, H.A., Eke, E. 2009. Production and quality determination of marinade from different fish species. Journal of Animal and Veterinary Advances, 8: 270-275.
Duyar, H.A., Erdem , E., Samsun, S., Kalayci, F. 2008. The effects of the different woods on hot smoking vacuum packed Atlantic Bonito (Sarda sarda) stored at 4ºC. Journal of Animal and Veterinary Advances, 7: 1117-1122.
Gokalp, H.Y., Kaya, M., Zorba, O., Tulek, Y. 1999. Quality control in meat and meat products and laboratory practising guide. Ataturk University Agriculture Faculty, Pub. No: 318, Lesson Book: 69. Erzurum, Turkey.
Gokoglu, N. 1994. Cold storage of fish meat ball. Food, 19: 217-220.

Gulyavuz, H., M, Unlusayın. 1999. Fish Processing Technology, ISBN: 975-96897-0-7, Ankara, Turkey.
Hall, G.M. 1992. Fish Processing Technology. Blackie Academic Professional, New York, 309 pp.
ICMSF. 1986. Microorganisms in foods. Sampling for microbiological analysis: Principles and specific applications, 2nd ed. University of Toronto Press, Buffalo, NY.
Kaba, N., Ozer, O., Soyleyen, B. 2009. Effect of smoking process on quality and shelf life of fish. www.akuademi.net. XV. International Seafood Symposium, 01‐04 July 2009, Rize.
Kaya, Y., Turan, H., Erkoyuncu, İ., Sönmez, G., 2006. The storage in chilled conditions of hot smoked bonito (Sarda sarda Block, 1793). E.U. Journal of Fisheries and Aquatic Sciences, 23 (1/3): 457-460.
Kilinc, B., Cakli, S. 2004. Marinade technology. E.U. Journal of Fisheries & Aquatic Sciences, 21: 153-156.
Koral, S., Kose, S., Tufan, B. 2010. The effect of storage temperature on the chemical and sensorial quality of hot smoked atlantic bonito (Sarda sarda) packed in aluminium foil. Turkish Journal of Fisheries and Aquatic Sciences, 10: 439-443.
Mclay, B.R. 1972. Marinades. Ministry of Agriculture Fisheries and Food. Torry Advisory Note No:56 (14).
Meyer, V. 1965. Marinades, p. 165-193. In: Borgstrom G [eds.] Fish as Food. Vol III. Academic Press. NewYork, San Francisco, London.
Neuman, R., Molnar, P., Arnold, S. 1983. Sensorische Lebens- mitteluntersuchung. VEB Fachbuchverlag, Leipzig.
Oehlenschlager, V.J. 1989. Die gehalte an flüchtigen aminen und trimethylaminoxid in fangfrischen rotbarchen aus versheidenen fanggebieten des nord atlantiks, archiv für lebensmittelhgiene. 40, 49-72. Ausdem ınstitüt für biochemie und technologie der bundes forschungsanstalt für fischerei, Hamburg.
Oksuztepe, G., Coban, O., Guran, H. 2010. Effect of addition of sodium lactate on meat balls obtained from fresh rainbow trout (Oncorhynchus mykiss). Journal of the Faculty of Veterinary Medicine, Kafkas University, 16: 65-72.
Patir, B., Duman, M. 2006. Determination of physico-chemical and microbiological changes during preservation of smoked mirror carp (Cyprinus carpio) fillets. Science and Engineering Journal of Fırat University, 18: 189-195. Elazıg.
Taneri, B. 1963. Fish meat ball. Fish and Fisheries. Book XI, No 12.
Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. The Journal of the American Oil Chemists Society, 37: 44-48.
Unal, G.F., 1995. A Research on Smoking of Rainbow trout (Oncorhynchus mykiss) and Determination of Some Quality Criterias. Ege University, Department of Seafood Processing, Postgraduate Thesis, İzmir, 120 p.
Varlik, C., Erkan, N., Metin, S., Baygar, T, Ozden, O. 2000. Determination of shelf life of marinated fish meat ball. Turkish Journal of Veterinary Animal Science, 24: 593-597.
Varlik, C., Erkan, N., Ozden, O., Mol, S., Baygar, T. 2004. Processing technology of seafood. Part VII: Smoking Technology, Edit by C.Varlik. Istanbul Univ Faculty of Fisheries, Processing Technology Department. ISBN: 975-404- 715-4. p 491. Istanbul.

Details

Primary Language

English

Subjects

-

Journal Section

-

Authors

Nilgün Kaba This is me

Bengünur Çorapcı This is me

Şennan Yücel This is me

Kübra Eryaşar This is me

Publication Date

March 1, 2013

Submission Date

May 29, 2015

Acceptance Date

-

Published in Issue

Year 2013 Volume: 2 Number: 3

IZ

https://izlik.org/JA73PR36SN

APA

Kaba, N., Çorapcı, B., Yücel, Ş., & Eryaşar, K. (2013). Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793). Journal of New Results in Science, 2(3), 10-18. https://izlik.org/JA73PR36SN

AMA

1.Kaba N, Çorapcı B, Yücel Ş, Eryaşar K. Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793). JNRS. 2013;2(3):10-18. https://izlik.org/JA73PR36SN

Chicago

Kaba, Nilgün, Bengünur Çorapcı, Şennan Yücel, and Kübra Eryaşar. 2013. “Determining Shelf Life in Refrigerator Conditions of Marinated Meat Ball Produced With Smoked Bonito (Sarda Sarda, Bloch 1793)”. Journal of New Results in Science 2 (3): 10-18. https://izlik.org/JA73PR36SN.

EndNote

Kaba N, Çorapcı B, Yücel Ş, Eryaşar K (March 1, 2013) Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793). Journal of New Results in Science 2 3 10–18.

IEEE

[1]N. Kaba, B. Çorapcı, Ş. Yücel, and K. Eryaşar, “Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793)”, JNRS, vol. 2, no. 3, pp. 10–18, Mar. 2013, [Online]. Available: https://izlik.org/JA73PR36SN

ISNAD

Kaba, Nilgün - Çorapcı, Bengünur - Yücel, Şennan - Eryaşar, Kübra. “Determining Shelf Life in Refrigerator Conditions of Marinated Meat Ball Produced With Smoked Bonito (Sarda Sarda, Bloch 1793)”. Journal of New Results in Science 2/3 (March 1, 2013): 10-18. https://izlik.org/JA73PR36SN.

JAMA

1.Kaba N, Çorapcı B, Yücel Ş, Eryaşar K. Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793). JNRS. 2013;2:10–18.

MLA

Kaba, Nilgün, et al. “Determining Shelf Life in Refrigerator Conditions of Marinated Meat Ball Produced With Smoked Bonito (Sarda Sarda, Bloch 1793)”. Journal of New Results in Science, vol. 2, no. 3, Mar. 2013, pp. 10-18, https://izlik.org/JA73PR36SN.

Vancouver

1.Nilgün Kaba, Bengünur Çorapcı, Şennan Yücel, Kübra Eryaşar. Determining Shelf Life in Refrigerator Conditions of Marinated Meat ball Produced with Smoked Bonito (Sarda sarda, Bloch 1793). JNRS [Internet]. 2013 Mar. 1;2(3):10-8. Available from: https://izlik.org/JA73PR36SN