TY  - JOUR
TT  - Dondurulmuş mezgit ve sardalyadan üretilen surimi ve surimi jellerinin kalite parametrelerindeki değişimler
AU  - Şen, Evren Burcu
AU  - Çaklı, Şükran
AU  - Kılınç, Berna
PY  - 2017
DA  - February
DO  - 10.12714/egejfas.2017.34.1.12
JF  - Ege Journal of Fisheries and Aquatic Sciences
JO  - EgeJFAS
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 2148-3140
SP  - 81
EP  - 91
VL  - 34
IS  - 1
KW  - Surimi
KW  - gel
KW  - texture
KW  - chemical
KW  - microbiological and sensory qualities
N2  - Bu çalışmada, hammateryal olarak dondurulmuş mezgit (Theragra chalcogramma, Pallas, 1814) vedondurulmuş sardalya (Sardina pilchardus, Walbum, 1792) balıkları kullanılaraksurimi üretimi gerçekleştirilmiştir. Surimiler dondurularak 60 gün boyuncadepolanmış ve bu surimilerden direkt ısıtılan ve kamaboko jeller üretilerek 30günlük periyotlarda kalite parametreleri takip edilmiştir. Balık etikıymalarının yıkama aşamalarının sonunda sardalya etinde yüksek miktarlardabulunan miyoglobin içeriğinin %88’nin uzaklaştırıldığı tespit edilmiştir.Mezgit eti, mezgit surimi, sardalya eti ve sardalya surimi protein oranlarısırasıyla % 19,65, % 18,00, % 20,96 ve % 19,27 olarak tespit edilmiştir. Mezgitve sardalya surimilerinden üretilen jellerinin beyazlık değerleri 60. gündedirekt ısıtılan jellerde daha yüksektir ve sırasıyla 63,57 ve 67,62’dir. 60 günlük depolama sonunda mezgit surimininTBA değeri 2,71 mg malonaldehit/kg iken sardalya surimin değeri 5,79 mgmalonaldehit/kg olarak tespit edilmiştir. Depolama sonunda surimi ve surimi jellerininTBA ve mikrobiyoloji değerleri açısından kabul edilebilirlik limitlerininüzerine çıkmadığı tespit edilmiştir.Depolamanın ikinci ayında duyusal analiz sonuçlarına göre mezgitbalığından yapılan surimiler kabul edilmesine karşın, sardalya balığındanyapılan surimilerde acılaşmanın belirlenmesi nedeniyle kabul edilemez durumdabulgulanmıştır.
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UR  - https://doi.org/10.12714/egejfas.2017.34.1.12
L1  - https://dergipark.org.tr/tr/download/article-file/277355
ER  -