Doğal Antioksidan Etkili Biberiye ile Sous-Vide Pişirilmiş Gökkuşağı Alabalığının Raf Ömrünün Artırılması: Temel Kalite Kriterleri

Abstract

Çalışmada, öğütülmüş biberiye doğal bir antioksidan olarak uygulandı. Yüzeyine toz halindeki biberiye uygulanan alabalık filetoları, vakumda paketlendikten sonra sous-vide işlemine tabi tutuldu. Örnekler bozuluncaya kadar beş günde bir kimyasal kompozisyon, pH, TVB-N, TBARS analizleri ve duyusal değerlendirme yapıldı. Çalışmada kullanılan gökkuşağı alabalığı filetolarının kül, nem, protein ve lipid içeriği sırasıyla %1,63±0,11, %78,36±0,18, %16,49±0,20 ve %3,37±0,30 olarak belirlendi. Taze balık etinin pH değeri 6,29 ± 0,01’di. RAG'de TVB-N değerleri 12,86 ± 0,15 ile 21,94 ± 0,29 mg/100g arasında tespit edildi. En yüksek TBARS değeri RAG'de 0,80±0,03 olarak belirlendi. Koku parametresi, tüm örnekler için panelistlerin bozulma kararı vermesinde belirleyici oldu. Vakum paketlenmiş taze balık (VFF) 10. günde bozulmuşken, biberiye ile muamele edilmemiş grup (RUG) 40. günde bozuldu ve biberiye uygulanan grup (RAG) 45. günde bozuldu. Biberiye muamelesiyle, numunelerin raf ömrü ve kabul edilebilirliği en az 5 güne kadar uzatılmıştır. Ayrıca, yapılan duyusal analizlere göre doğal antioksidan olarak uygulanan biberiyenin duyusal ve beslenme kriterleri açısından olumsuz bir etkisi olmadığı belirlendi.

Keywords

• TVB-N,TBARS,duyusal değerlendirme,soğuk depolama,bozulma

Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

Abstract

In the study, the rosemary was applied as a natural antioxidant after grinding. Dust ground rosemary were applied on the fillet surface (0.1% percent of the fillets weight), and then were packaged with the vacuum and sous-vide processed. Every five days, chemical composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out until the spoilage. The ash, moisture, protein, and lipid content of raw rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%, respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the decision of panelists for all the samples The vacuum packaged fresh fish (VFF) was spoiled in the 10th days while, the rosemary untreated group (RUG) was spoiled in the 40th days, and rosemary applied group (RAG) was spoiled in the 45th days. With the rosemary treatment, the shelf life and acceptability of the samples was extended to at least 5 days. Also, applied rosemary as the natural antioxidant had no negative effects with regard to sensory and nutritional criteria.

Keywords

• TVB-N,TBARS,sensorial assessment,chilled storage,spoilage

References

1. Abramovic H, Terpininc P, Generalic I, Skroza D, Klancnik A, Katalinic V, Mozina SS. 2012. Antioxidant and antimicrobial of extracts obtained from rosemary (Rosmarinus officinalis) and vine (Vitis vinifera) leaves. Croat J Food Sci. Technol 4(1):1-8
2. Alasalvar C, Shahidi, F, Miyashita K, Wanasundara U. 2011. Seafood quality, safety and health aplication. In Alasalvar C, Shahidi F, Miyashita K, Wanasundara U. (Ed.), Handbook of Seafood Quality, Safety and Health Application, (1-10). UK: Blackwell Publishing. 542 p.
3. Altınelataman C, Kışla D, Kılınç B, Yılmaz EBŞ, Yünlü AC, Dinçer T, Çelik U. 2015. Antioxidant, antimicrobial and sensorial effects of rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) on sea bass (Dicentrarchus labrax L.) fillets. Ege J Fish Aqua Sci 32(3):121-126. doi: 10.12714/egejfas.2015.32.3.01
4. Altuğ T, Elmacı Y. 2005. Gıdalarda duyusal değerlendirme. İzmir: Meta Basım Matbacılık Hizmetleri. 130p. [in Turkish]
5. AOAC 2000. AOAC Official Method 940.25 Nitrogen (total) in seafood. First Action 1940, Official Methods of Analysis of AOAC International 17th Ed.
6. Azizkhani M, Tooryan F. 2015. Antioxidant and antimicrobial activities of rosemary extract, mint extract and a mixture of tocopherols in beef sausage during storage At 4c. J Food Safety 35(1):128–136. doi: 10.1111/jfs.12166
7. Bilen G. 2009. The effects of natural antioxidants on the quality of frozen fish. [Master's Thesis] İstanbul University. 98 p. [in Turkish]
8. Bolton DJ. 1998. The microbiological safety and quality of foods processed by the sous vide system as a method of commercial catering. The National Food Centre, Dunsinea, Castleknock, 14 P, Dublin. Project armis No. 4031

9. Cadun A, Caklı S, Kısla D. 2005. A study of marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life. Food Chem. 90(2005):53-59. doi: 0.1016/j.foodchem.2004.03.024
10. Cobos A, Diaz O. 2007. Sous-vide cooking of traditional meat products: effect on the microbiology of dry-cured pork foreleg. Communicating Current Research and Educational Topics and Trends in Applied Microbiology A. Méndez-Vilas (Ed.). 511-517. [cited: 04.04.2017] Available from http://www.formatex.org/microbio/pdf/Pages511-517.pdf
11. Cosansu S, Mol S, Alakavuk DU, Özturan S. 2011a. The effect of lemon juice on shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordmann, 1840). Food Bioprocess Tech. 6(1):283-289 doi: 10.1007/s11947-011-0572-0
12. Cosansu S, Mol S, Alakavuk DU, Özturan S. 2011b. The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging. Int J Food Science and Technol. 46(29):395-401. doi: 10.1111/j.1365-2621.2010.02507.x
13. Çaklı S, Kılınç B. 2003. A study on marination of sardine (Sardina pilchardus, W.1792) fillets. Izmir:TÜBİTAK. Proje No: VHAG-1839 (101V130). 77p [in Turkish]
14. Çaklı Ş. 2007. Su ürünleri işleme teknolojisi 1. İzmir: Ege Üniversitesi Basımevi, 696p. [in Turkish]
15. Dapkevicius A, Venskutonis R, van Beek TA, Linssen JPH. 1998. Antioxidant activity of extracts obtained by different ısolation procedures from some aromatic herbs grown in lithuania. J Sci Food Agric. 77(1):140-146. doi:10.1002/(SICI)1097-0010(199805)77:1<140::AID-JSFA18>3.0.CO;2-K
16. Diaz P, Nieto G, Garrido MD, Banon S. 2008. Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Sci. 80(2): 287-292. doi:10.1016/j.meatsci.2007.12.002
17. Diaz P, Nieto G, Banon S, Garido MD. 2009. Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes. J Food Sci. 74(8):371-376. doi: 10.1111/j.1750-3841.2009.01317.x
18. Diaz P, Garrido MD, Banon S. 2010. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration. Meat Sci. 84(3):538-544. doi: 10.1016/j.meatsci.2009.10.009
19. Diaz P, Garrido MD, Banon S. 2011. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. Food Sci Technol Int. 17(1):31-37. doi: 10.1177/1082013210368744
20. Diri M. 2006a. Analysis of essential oil of Coridothymus capitatus (L.) Reichb. and determination of antıoxıdant activity of its water and ethanol extracts. [Master's Thesis]. Muğla Üniversitesi 101 s. [in Turkish].
21. Diri HA. 2006b. Characterization of essential compositions and determination of antioxidant activity of Salvia candidissima vahl. [Master's Thesis]. Muğla Üniversitesi. 119 s. [in Turkish].
22. Dokuzlu C. 1997. Marinat hamsi üretimi sırasında kullanılan asit - tuz oranlarının ürünün mikrobiyolojik ve organoleptik kalitesi üzerine etkileri ve raf ömrünün belirlenmesi. Pendik Veteriner ve Mikrobiyoloji Dergisi. 28(1):81-90. [in Turkish]
23. Erdem ME, Bilgin S, Çağlak E. 2005. tuzlanmış ve marinasyon yöntemleri ile işlenmiş istavrit balığı’nın (Trachurus mediterraneus, Steindachner, 1868) muhafazası sırasında kalite değişimleri. J of Fac of Agric. OMU. 20(3):1-6. [in Turkish]
24. Erkan N, Özden Ö. 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int J Food Sci Tech. 43(9)1507–1727. doi:10.1111/j.1365-2621.2007.01579.x
25. Eseceli H, Değirmencioğlu A, Kahraman R. 2006. Omega yağ asitlerinin insan sağlığı yönünden önemi. Paper presented at: Türkiye 9. Gıda Kongresi. Bolu, Türkiye. [in Turkish]
26. Fagan JD, Gormley TR. 2005. Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces. Eur Food Res Technol. 220(3):299–304. doi: 10.1007/s00217-004-1028-9
27. Fallah AF, Saei-Dehkordi SS, Nematollahi A. 2011. Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). Int J Food Sci Tech. 46 (4):767-773. doi: 10.1111/j.1365-2621.2011.02554.x
28. Fernandez J, Perez-Alvarez AJ, Fernandez-Lopez JA. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chem. 59(3):345-353. doi:10.1016/S0308-8146(96)00114-8
29. Garcia-Linares MC, Gonzales-Fandos E, Garcia-Fernandez MC, Garcia-Arias MT. 2004. Microbiological and nutritional quality of sous vide or traditionally processed: influence of fat content. J Food Quality. 27(5):371–387. doi: 10.1111/j.1745-4557.2004.00676.x
30. Genena AK, Hense H, Junıor AS, de Souza SM. 2008. Rosemary (Rosmarinus officinalis) a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide. Ciênc Tecnol Aliment. 28(2):463-469 doi: 10.1590/S0101-20612008000200030
31. Gonzales-Fandos E, Garcia-Linares MC, Villarino-Rodriguez A, Garcia-Arias MT, Garcia-Fernandez MC. 2004. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiol. 21(2):193-201. doi: 10.1016/S0740-0020(03)00053-4
32. Gonzales-Fandos E, Villarino-Rodriguez A, Garcia-Linares MC, Garcia-Arias MT, Garcia-Fernandez MC, 2005. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control. 16(1):77-85. doi: 10.1016/j.foodcont.2003.11.011
33. Gülyavuz H, Ünlüsayın M. 1999. Su ürünleri isleme teknolojisi. Ankara: Şahin Matbaası. 366p. [in Turkish]
34. Huss HH. 1995. Quality and quality changes in fresh fish. Rome. Fao Fisheries Technical Paper-348. 172p.
35. Kenar M, Özoğul F, Kuley E. 2010. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. Int J Food Sci Tech. 45(11):2366-2372. doi: 10.1111/j.1365-2621.2010.02414.x
36. Kılınç B, Çaklı Ş. 2001. Packaging technics, the effects on microbial flora of fish and shellfish. Ege J Fish Aqua Sci. 18(1-2):279-291. [in Turkish].
37. Klancnık A, Guzej B, Kolar MH, Abramovıc H, Mozına SS. 2009. In vitro antimicrobial and antioxidant activity of commercial rosemary extract formulations. J Food Protection. 72(8):1744- 1752. doi: 10.4315/0362-028X-72.8.1744
38. Lindström M, Nevas M, Hielm S, Lähteenmäki L, Peck MW, Korkeala, H. 2003. Thermal inactivation of nonproteolytic Clostridium botulinum type e spores in model fish media and in vacuum-packaged hot-smoked fish products. Appl Environ Microbiol. 69(7):4029-4036. doi: 10.1128/AEM.69.7.4029-4036.2003
39. Lovell RT. 1981. Laboratory manuel for fish feed analysis and fish nutrition studies. Alabama. Department of Fisheries and Allied Aquacultures International Center for Aquaculture. Auburn University. 65p.
40. Meskin SM, Bidlack RW, Randolph RK. 2008. Phytochemicals aging and health. Boca Raton:CRC Press. 205 p. Mol S, Özturan S. 2009. Sous-vide teknolojisi ve su ürünlerindeki uygulamalar. Journal of Fisheriessciences.com. 3(1):68-75. [in Turkish] doi: 10.3153/jfscom.2009010
41. Mol S, Ozturan S, Cosansu S. 2012a. Determination of the quality and shelf life of sous vide packaged bonito (Sarda sarda, Bloch, 1793) stored at 4 and 12 °C. J Food Quality. 35(2):137-143. doi: 10.1111/j.1745-4557.2011.00430.x
42. Mol S, Ozturan S, Cosansu S. 2012b. Determination of the quality and shelf life of sous vide packaged whiting (Merlangius merlangus euxinus, Nordman, 1840) stored at cold (4c) and temperature abuse (12°C). J Food Process Pres. 36(6): 497-503. doi: 10.1111/j.1745-4549.2011.00616.x
43. Nicholas TA. 2003. Antimicrobial use of native and enzymatically degraded chitosans for seafood aplications. [Master Thesis]. The University of Maine. 130p.
44. Nollet LML, Toldrá F. 2010. Seafood and seafood products analysis. Boca Raton: CRC Press. 910p.
45. Novak JS, Sapers GM, Juneja VK. 2003. Microbial safety of minimally processed foods. Boca Raton: CRC Press LLC. 343p.
46. Oktay M, Gülçin İ, Küfrevioğlu Öİ. 2003. Determination of in vitro antioksidant activity of fennel (Foeniculum vulgare) seed extracts. LWT - Food Sci Tech. 36(2):263-271. doi: 10.1016/S0023-6438(02)00226-8
47. Özdamar K. 2001. SPSS ile biyoistatistik. Eskişehir: Kaan Kitabevi. 452p. [in Turkish]
48. Özden Ö, Metin S, Baygar T, Erkan N. 2001. Vakum paketlenmiş marine balıkların kalitesinin belirlenmesinde yağ asitleri ve aminoasit bileşimindeki değişimlerin incelenmesi. İstanbul: TÜBİTAK, Proje No: VHAG-1713/ADP, 29s. [in Turkish]
49. Özturan S. 2009. Determination of the quality and shelf life of cooked fish in vacuum package (sous vide) [Master Thesis]. Istanbul University. 94p. [in Turkish]
50. Peck MW. 1997. Clostridium botulinum and the safety of refrigerated foods of extended durability. Trends Food Sci Tech. 8(6):186-192. doi: 10.1016/S0924-2244(97)01027
51. Poyrazoğlu ES, Velioğlu S. 2005. Beta karotenin oksidasyonuna sıcaklık, ışık, süre ve gallik asitin etkisi. Gıda Müh Der. 20: 50-54.
52. Ruiz-Capillas C, Gillyon CM, Horner WFA. 2001. Determination of different volatile base components as quality control indices in fish by official methods and flow injection analysis. J Food Biochem. 25(6):541-553. doi: 10.1111/j.1745-4514.2001.tb00813.x
53. Selmi S, Sadok S. 2008. The effect of natural antioksidant (Thymus vulgaris (Linnaeus)) on flesh quality of tuna (Thunnus thynnus (Linnaeus)) during chilled storage. Pan-Am J Aqua Sci. 3(1):36-45.
54. Shakila JR, Jeyasekaran G, Vijyakumar A, Sukumar D. 2009. Microbiological quality of sous-vide cook chill fish cakes during chilled storage (3ºC). Int J Food Sci Tech. 44(11):2120–2126. doi: 10.1111/j.1365-2621.2009.02047.x
55. Shakila RJ, Raj BE, Felix N. 2012. Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage. Food Sci Technol Int. 18(3):261-269. doi: 10.1177/1082013211415177
56. Soyer A. 1995. Effect of some antioxidants and vacuum packaging on lipid oxidation of frozen chub mackerel (Scomber japonicus). [Doctorate Thesis]. Ankara University. 91 p. [in Turkish]
57. SVAC. 1991. Code of practice for sous vide catering system. Tetbury, Gloucestershire, UK. Tepe B, Daferera D, Sokmen A, Sokmen M, Polissiou M. 2005. Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae). Food Chem. 90(3):333-340. doi: 10.1016/j.foodchem.2003.09.013
58. Uçak İ, Özogul Y, Durmuş, M. 2011. The effects of rosemary extract combination with vacuum packing on the quality changes of atlantic mackerel fish burgers. Int J Food Sci Tech. 46(6):1157–1163 doi: 10.1111/j.1365-2621.2011.02610.x
59. Vareltzis K, Koufidis D, Gavriilidou E, Papavergou E, Vasiliadou S. 1997. Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Z Lebensm Unters Forscf A. 205(2):93-96. doi: 10.1007/s002170050131
60. Varlık C, Özden Ö, Erkan N, Alakavuk DÜ. 2007. Su ürünlerinde temel kalite kontrol. İstanbul: İstanbul Üniversitesi Basım ve Yayınevi Müdürlüğü 202 p. [in Turkish]