Çeşitli Ön İşlemlerin Levreğin (Dicentrarchus labrax) Dondurarak Kurutma Sürecine Etkisi

Abstract

Levrek, Akdeniz ülkelerinde en büyük ticari öneme sahip balık türüdür. Besinsel açıdan önemli faydalara sahip olan levreğin etkin bir şekilde muhafazası büyük önem taşımaktadır. Bu çalışmada levrek etinin (Dicentrarchus labrax) dondurularak kurutulması ve çeşitli ön işlemlerin kurutma davranışı üzerindeki etkileri araştırılmıştır. İki set ultrasonikasyon, iki set haşlama, iki set tuzlu suda haşlama ve dört set tuzlu suya daldırma (ozmotik dehidrasyon) dahil olmak üzere on ön işlem seti, kontrol numuneleri ile karşılaştırılarak değerlendirilmiştir. Dondurularak kurutulmuş levrek örneklerinin nem içeriği, kuruma hızı ve nem oranı belirlenmiştir. Kurutma hızı, etkin nem difüzivite katsayısı (Deff) ve matematiksel modellerle uyumluluğun test edilmesinde kullanılmıştır ve tüm süreçler boyunca renk değişiminin kapsamı belirlenmiştir. Tüm kurutma işlemleri 480 - 720 dakika arasında tamamlanmış ve tuzlu suya daldırmanın kuruma süresini arttırdığı tespit edilmiştir. Analiz edilen matematiksel modeller arasında en iyi uyum Alibas, Midilli ve İki Terimli Üstel modellerde görülmüştür. Kuruma süreleri ile yakından ilişkili olan Deff değerleri, ultrasonikasyon işleminin süresi arttıkça azalan bir eğilim sergilemiştir. Bunun yanında, bu değerler uzun süreli haşlama işlemi ile yükselmiş ve tuzlu suya daldırma işlemindeki tuz konsantrasyonu arttıkça azalmıştır. Levrek örneklerinin Deff değerleri 4.12 × 10-10 – 2.30 × 10-10 arasında hesaplanmıştır. Diğer ön işlemlere kıyasla %10 tuzlu suda haşlanan numuneler en yüksek, tuzlu suya daldırılan numuneler ise en düşük Deff değerlerine sahip olmuştur. Tüm levrek örneklerinde dondurarak kurutma sonrası aydınlık parametresi olan “L” değerinde artış görülmüş, numunelerin renginde beyazlama olmuştur. En az renk değişimi 60 saniye süre ile haşlanmış örneklerde, en fazla renk değişimi ise bir dakika süre ile %20 tuzlu suya daldırılmış örneklerde görülmüştür.

Keywords

• Haşlama
• Liyofilizasyon
• Tuzlu su
• Ozmotik dehidrasyon
• Ultrasonikasyon

The Influence of Various Pretreatments on Freeze-Drying Process of Seabass (Dicentrarchus labrax)

Abstract

European seabass is the fish species with the greatest commercial significance in Mediterranean countries. The effective preservation of sea bass, which possesses significant nutritional benefits, is a matter of considerable importance. This study investigated the freeze-drying of seabass meat (Dicentrarchus labrax) and the effects of various pretreatments on the drying behavior. Ten pretreatment sets, including two sets of ultrasonication, two sets of blanching, two sets of saltwater blanching and four sets of saltwater immersion (osmotic dehydration), were evaluated in comparison with control samples. Moisture content, drying rate, and moisture ratio of freeze-dried sea bass samples were determined. The drying rate was used to determine the effective moisture diffusivity coefficient (Deff) and to test for agreement with mathematical models, and the extent of color change was determined throughout all processes. All drying processes were completed between 480 and 720 minutes, and it was found that salt water immersion increased the drying time. Among the mathematical models analysed, the best fit was observed in Alibas, Midilli and Two Term Exponential models. Deff values, which are closely related to drying times, showed a decreasing trend as the duration of ultrasonication process increased. Deff values, which are closely related to drying times, showed a decreasing trend as the duration of ultrasonication process increased. In addition, these values increased with prolonged blanching and decreased with increasing salt concentration in the salt water immersion process. Deff values of sea bass samples were calculated between 4.12 × 10-10 - 2.30 × 10-10. Compared to other pretreatments, the samples blanched in 10% salt water had the highest Deff values, and the samples immersed in salt water had the lowest Deff values. All sea bass samples showed an increase in the brightness parameter “L” value after freeze drying and the color of the samples turned whiter. The least color change was observed in the samples blanched for 60 seconds and the highest color change was observed in the samples immersed in 20% salt water for one minute.

Keywords

• Blanching
• Lyophilization
• Saltwater
• Osmotic dehydration
• Ultrasonication

References

1. AHA, American Heart Association. (2024). Fish and Omega-3 Fatty Acids. https://www.heart.org (Accessed Date: 03.09.2024).
2. Chanukya, B. and Rastogi, N. K. (2016). A comparison of thermal processing, freeze drying and forward osmosis for the downstream processing of anthocyanin from rose petals. Journal of Food Processing and Preservation, 40(6): 1289–1296.
3. CIE. (1976). Colorimetry (2nd ed.). Commission Internationale de l'Éclairage.
4. Crank, J. (1975). Mathematics of diffusion (2nd ed.). London: Oxford University Press, U. K.
5. de Souza, P. L., Junior, L. B., da Silva Ladislau, D., de Oliveira, A. T., Ballester, E. L. C. and Signor, A. (2025). Effects of freeze-drying on the structure of Nile tilapia (Oreochromis niloticus) fillets. Aracê, 7(1): 310–326.
6. Dziki, D. (2020). Recent trends in pretreatment of food before freeze-drying. Processes, 8(12): 1661.
7. Ersan, A. C., Kipcak, A. S. and Tugrul, N. (2025). Modeling the rehydration behavior of oven and vacuum oven dried shrimp at different rehydration temperatures and determination of quality parameters. Journal of Tekirdağ Agricultural Faculty, 22(1): 108–121.
8. Eurostat. (2024). Aquaculture Statistics. https://ec.europa.eu (Accessed Date: 12.10.2024).

9. FAO, Food and Agriculture Organization. (2024). The State of World Fisheries and Aquaculture 2024. FAO.
10. Fikry, M., Benjakul, S., Al-Ghamdi, S., Tagrida, M. and Prodpran, T. (2023). Evaluating kinetics of convection drying and microstructure characteristics of Asian seabass fish skin without and with ultrasound pretreatment. Foods, 12(16): 3024.
11. Hai-ou, W., Fu, Q., ShouJiang, C., Hu, Z. and Xie, H. (2018). Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. Journal of Food Quality, 2018: 1–12.
12. Henderson, S. M. and Pabis, S. (1961). Grain drying theory I: Temperature effect on drying coefficient. Journal of Agricultural Engineering Research.
13. Hu, Y., Que, T., Fang, Z., Liu, W., Chen, S., Liu, D. and Ye, X. (2013). Effect of different drying methods on the protein and product quality of hairtail fish meat gel. Drying Technology, 31(13–14): 1707–1714.
14. Kipcak, A. S. (2017). Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates, 43: 1429–1445.
15. Kipcak, A. S. and Doymaz, I. (2020). Mathematical modeling and drying characteristics investigation of black mulberry dried by microwave method. International Journal of Fruit Science, 20(S3): S1222–S1233.
16. Kipcak, A. S., Derun, E. M., Tugrul, N. and Doymaz, İ. (2021). Drying characteristics of blue mussels by traditional methods. Chemical Industry & Chemical Engineering Quarterly, 27(3): 279–288.
17. Kipcak, A. S., Doymaz, İ. and Moroydor-Derun, E. (2019). Infrared drying kinetics of blue mussels and physical properties. Chemical Industry and Chemical Engineering Quarterly, 25(1): 1–10.
18. Levenberg, K. (1944). A method for the solution of certain problems in least squares. Quarterly of Applied Mathematics, 2: 164–168.
19. Li, Q., Li, L., Lai, P., Wei, Y., Lai, C., Liu, Y. and Sun, J. (2025). Effects of different drying methods on physicochemical properties and nutritional quality of abalone bioactive peptides. Molecules, 30(7): 1516.
20. Li, X., Cao, J., Bai, X. and Zhang, F. (2018). Chemical composition and thermal properties of tilapia oil extracted by different methods. International Journal of Food Properties, 21(1): 1575–1585.
21. Madamba, P. S., Driscoll, R. H. and Buckle, K. A. (1996). The thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29(1): 75-97.
22. Marquardt, D. (1963). An algorithm for least-squares estimation of nonlinear parameters. SIAM Journal on Applied Mathematics, 11: 431–441.
23. Montero, D., Carvalho, M., Terova, G., Fontanillas, R., Serradell, A., Ginés, R. and Torrecillas, S. (2023). Nutritional innovations in superior European sea bass (Dicentrarchus labrax) genotypes: Implications on fish performance and feed utilization. Aquaculture, 572: 739486.
24. Munekata, P. E., Pateiro, M., Domínguez, R., Zhou, J., Barba, F. J. and Lorenzo, J. M. (2020). Nutritional characterization of sea bass processing by-products. Biomolecules, 10(2): 232.
25. Ozyalcin, Z. O. and Kipcak, A. S. (2021). The effect of ultrasonic pre-treatment on the temperature-controlled infrared drying of Loligo vulgaris and comparison with microwave drying. Turkish Journal of Fisheries and Aquatic Sciences, 21(3): 135–145.
26. Ozyalcin, Z. O. and Kipcak, A. S. (2022). The ultrasound effect on the drying characteristics of Loligo vulgaris by oven and vacuum-oven methods. Journal of Aquatic Food Product Technology, 31(2): 187–199.
27. Ozyalcin, Z. O. and Kipcak, A. S. (2023). Ultrasonic pre-treatment and vacuum effect on the drying of Cancer pagurus meat. Aquatic Sciences and Engineering, 38(3): 137–144.
28. Ozyalcin, Z. O., Kipcak, A. S. and Tugrul, N. (2023). The effect of various methods on the drying kinetics and mathematical modelling of seabass (Dicentrarchus labrax). Journal of Aquatic Food Product Technology, 32(4): 384–395.
29. Sahana, M. D., Balange, A. K., Elavarasan, K., Layana, P., Jahan, I., Naidu, B. C. and James, R. M. (2024). Effect of emerging processing technology on nutritional quality of dry fish. In Dry Fish: A global perspective on nutritional security and economic sustainability (pp. 1–20). Cham: Springer Nature Switzerland.
30. Sevim, S., Derun, E., Tuğrul, N., Doymaz, I. and Kıpçak, A. (2019). Temperature-controlled infrared drying kinetics of mussels. Journal of the Indian Chemical Society, 96(9).
31. Sevim, S., Ozyalcin, Z. O. and Kıpcak, A. S. (2023). Drying and rehydration characteristics of microwave dried Mytilus edulis. Turkish Journal of Fisheries and Aquatic Sciences, 23(12).
32. Subhashish, D. and Bommu, H. N. (2022). Applications of food color and bio-preservatives in the food and its effect on human health. Food Chemistry Advances.
33. Walin, H. S., Bagoes, W. and Nurjazuli, N. (2022). Protein content test of tilapia fish extract (Oreochromis mossambicus) before and after freeze dry using Biuret method. Indian Journal of Forensic Medicine & Toxicology, 16(3): 365–369.
34. Wang, X. and Zheng, Z. (2025). Mechanistic insights into fish spoilage and integrated preservation technologies. Applied Sciences, 15(14): 7639.
35. Wu, W., Li, H., Chen, Y., Luo, Y., Zeng, J., Huang, J. and Gao, T. (2024). Recent advances in drying processing technologies for aquatic products. Processes, 12(5): 942.
36. Xu, X., Zhang, L., Feng, Y., Zhou, C., Yagoub, A., Wahia, H. and Sun, Y. (2021). Ultrasound freeze-thawing pretreatment to improve the efficiency of vacuum freeze-drying of okra (Abelmoschus esculentus). Ultrasonics Sonochemistry, 70: 105300.
37. Yildiz, Z. and Reyhan, S. (2023). Optimizing drying conditions of lemon rings combined with microwave drying and osmotic dehydration. Journal of Tekirdag Agricultural Faculty, 20(4): 845–856.
38. Zhang, F., Yang, B., Cao, Y., Zhang, X. and Li, S. (2017). Optimizing of Stichopus japonicus vacuum freeze-drying craft through response surface method. Food Science and Technology, 42: 165–169.