Ceviz Yeşil Kabuğu Özütü İle Hazırlanan Buzun Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Kalite Özelliklerine Etkisi

Öz

Bu çalışmada ceviz yeşil kabuğu ilaveli buzun 25 günlük depolama süresince gökkuşağı alabalığı filetoları üzerindeki duyusal, kimyasal ve mikrobiyolojik etkileri incelenmiştir. Duyusal analiz sonuçlarına dayalı olarak, kontrol grubunda 14. günde, ceviz kabuğu ilaveli buzda depolanan balıklarda ise 18. günde bozulma limiti aşılmıştır. Çalışmada tüm depolama günleri dikkate alındığında ceviz kabuğu ilaveli buzun Enterobacteriaceae, Toplam Aerobik Mezofilik ve Toplam Aerobik Psikrofilik bakteriler üzerinde önemli düzeyde (p<0.05) düşüşlere yol açtığı gözlenmiştir. Ayrıca TVB-N (toplam uçucu bazik azot), TBA (tiyobarbitürik asit) ve pH seviyelerinin ceviz kabuğu ilaveli buzda depolama süresince geleneksel buza göre önemli seviyede (p<0.05) düşük seyretmesi atık ceviz yeşil kabuklarının balık muhafazasında koruyucu olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

• Ceviz yeşil kabuğu,gökkuşağı alabalığı,antimikrobiyal,antioksidan,raf ömrü

Effects of Ice Prepared with Walnut Green Husks Extract on the Quality Properties of the Rainbow Trout (Oncorhynchus mykiss) Fillets

Abstract

In  this study, the sensory, chemical and microbiological effects of icing with walnut green husk extract on rainbow trout fillet were investigated during 25 days of storage. Based on the results of sensory analysis, the deterioration limit was exceeded on the 14th day in the control group and on the 18th day in fish stored on ice with walnut shell. Considering all storage days in the study, it was observed that icing with walnut green husk caused significant reduction (p<0.05) on Enterobacteriaceae, Total Aerobic Mesophilic and Total Aerobic Psicrophilic bacteria. In addition, significant low values of icing with walnut green husk on TVB-N (total volatile basic nitrogen), TBA (thiobarbituric acid) and pH values were obtained. Thus, it can be concluded that waste green husk might be recommended for high storage period as a preservative for fish fillets.

Keywords

• Walnut green husk,rainbow trout,antimicrobial,antioxidant,shelf life

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