Determination of Some Quality Changes of Sous Vide-Sea Bass Fillets (Dicentrarchus labrax, Linnaeus, 1758) Treated with Dried Basil, Fresh Garlic, and Dill Weed

Abstract

Dried basil (0.5%), fresh garlic (0.25%), and dill weed (0.5%) were added onto fish fillets and then this combination was cooked by using sous vide technique. Total volatile basic nitrogen (TVBN), pH, sensory and color (L*, a*, and b*) measurement analysis were performed in order to reveal the quality differences. TVBN results revealed that the use of dried “basil, fresh garlic, and dill weed could delay the rapid deterioration in the chemical quality of fish fillets cooked by sous vide technique. The used herbs successfully preserved the sensory quality of the fish samples cooked by sous vide technique as well. Sensory and physicochemical quality assurance tests demonstrated that combination of dried basil and fresh garlic with sous vide cooking technique were effective against deterioration. The sea bass fillets that were treated with dried basil, fresh garlic, dill weed and cooked at 65°C for 20 minutes had the shelf life up to 42 days.  

Keywords

• Sous vide
• sea bass quality
• dried basil
• fresh garlic
• fresh dill weed

Kurutulmuş Fesleğen, Taze Sarımsak ve Dereotu ile Muamele Edilen Sous Vide Levrek (Dicentrarchus labrax, Linnaeus, 1758)Filetolarının Bazı Kalite Değişimlerinin Değerlendirilmesi

Öz

Kurutulmuş fesleğen (%0,5), taze sarımsak (%0,25) ve dere otu (%0,5) balık filetolarının üzerine eklenmiş, ardından bu kombinasyon sous vide tekniği ile pişirilmiş ve örnekler 3ºC’ de depolanmıştır. Toplam uçucu bazik azot (TVBN), pH, duyusal ve renk ölçüm analizleri, kalite farklılıklarını ortaya koymak için gerçekleştirilmiştir. TVBN sonuçları kurutulmuş fesleğen, taze sarımsak ve dereotu kullanımının sous vide tekniği ile pişirilen balıklardaki kimyasal kalite bozulmasını geciktirebileceğini ortaya koymuştur. Ayrıca bu kombinasyon duyusal bozulmayı da başarılı bir şekilde geciktirmiştir. Duyusal ve fizikokimyasal kalite testleri sous vide pişirme tekniği ile taze sarımsak, kurutulmuş fesleğen kombinasyonunun bozulmaya karşı etkili olduğunu ortaya koymuştur.  Taze sarımsak, kurutulmuş fesleğen ve taze dereotu ile muamele edilen ve 65ºC de 20 dakika süresince pişirilen levrek balığı filetolarının 42 gün raf ömrüne sahip olduğu tespit edilmiştir. 

Anahtar Kelimeler

• Sous vide
• levrek kalite
• kuru fesleğen
• taze sarımsak
• taze dereotu

Kaynakça

1. Alpbaz, A. G. (1990). Deniz Balıkları Yetiştiriciliği, Ege Üniversitesi Su Ürünleri Fakültesi İzmir Yayın No 20.
2. Amegovu, A. K., Serunjogi, M. L., Ogwok, P.,& Makokha, V. (2012). Nucleotited degradation products, total volatile basic nitrogen, sensory and microbiological quality of nile pearch (Lates niloticus) fillets under chilled storage. Journal of microbiology, biotechnology and food sciences, 2, 653-666.
3. Angiolillo, L., Conte, A.,& Nobile, D. A. M. (2014). General Chemical and Natural Preservatives, Encyclopedia of Food Safety (FOSA), 00438. In Press.
4. Baird, B. (1990). Sous vide: What's all the excitement about? Food technology, 44 (11), 92-96.
5. Benkeblia, N. (2004). Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensm-wiss u-technol, 37, 263-268.
6. Boran, M.,&Sevim, K. (2007). Storage properties of three types of fried whiting balls at refrigerated temperatures.Turkish journal of fisheries and aquatic sciences,7, 65-70.
7. Ceylan, Z. (2014). The effect of nisin and irradiation combination on the shelf life of cold stored fish. Istanbul University, Graduated school of science and engineering, department of seafood processing technology, Master thesis, 104.
8. Ceylan, Z., & Sengör, G. F. Ü. (2014). Usage of Organic and Natural Food Additives In Seafood", International Symposium on Fisheries and Aquatic Sciences, Trabzon, Turkey, pp.511-511.

9. Ceylan, Z., & Sengör, G. F. Ü. (2017). Sousvide teknolojisi ile muamele edilen balıkların kalite parametrelerinin incelenmesi. Turkish J of aquatic sciences,32(1), 8-20.
10. Church, I. J.,& Parsons, A. L. (2000). The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. International journal of food science and technology, 35, 155-162.
11. Çakır, F., Çolakoğlu, A. F., &Ormancı, B. H. (2011). Kekik, biberiye ve dereotu yağ ekstraklarının hamsi marinatların kalitesine etkisi. 16. Ulusal Su Ürünleri Sempozyumu Özet Kitabı, 131.
12. Çetinkaya, S. (2013).Vakum paketli pişirilen (Sous-Vide) Gökkuşağı Alabalığı (Oncorhychus mykiss Walbaum, 1792)’nın soğuk depolanması sırasında kalite özelliklerine doğal antioksidanların etkisi [DoktoraTezi]. Süleyman Demirel Üniversitesi. 142p.
13. Dalgaard, P. (2000). Fresh and lightly preserved seafood. In: Man CMD, Jones AA, editors. Shelf-life evaluation of foods. second ed. Gaithersburg, MD, USA: Aspen Publishing Inc; pp. 110-139.
14. Díaz, P., Nieto, G., Garrido, M. D.,&Banon, S. (2009). Determination of shelf life of sous vide salmon (Salmo salar) based on sensory attributes. Journal of food science, 74, 287- 292.
15. Espinosa, M. C., Diaz, P., Linares, M. B., Teruel, M.R.,&Garrido, M. D. (2015). Quality characteristics of sous vide ready to eat seabream processed by high pressure. LWT Food science and technology, 64, 657-662.
16. EU/EC 2008.Amending regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. In: COMMUNITIES, T. C. O. T. E. (ed.) 1022/2008. Official journal of the European Union.
17. Fellows, P. J. (2000).Food Processing Technology Principles and Practice, 2nd ed., Woodhead Publishing, Cambridge, U.K., ISBN 1- 85573-533-4.
18. Frank, F., Xu, Y., Jiang, Q.,& Xia, W. (2014). Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage. African journal of food science, 1996-0794.
19. Gerdes, D. L.,& Santos, V. C. (1991). Modified atmosphere packaging of commercial Pacific red snapper (Sebastes entomelas, Sebastes flavidus or Sebastes godei). Lebensmittelwissenschaft und technologie, 24, 256-258.
20. Ghaly, AE., Dave, D., Budge, S., &Brooks. M.S. (2010).Fish spoilage mechanisms and preservation techniques. American Journal of Applied Sciences,7, 859-877.
21. Gonzalez-Fandos, E., Garcıa-Linares, M. C., Villarino-Rodrıguez, A., Garcıa-Arias, M. T.,& Garcıa-Fernandez, M. C. (2004). Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21, 193-201.
22. Gonzalez-Fandos, E., Villarino-Rodriguez, A., Garcia-Linaves, M. C., Garcia-Arias, M. T.,& Garcia-Fernandez, M. C. (2005). Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control,16, 77-85.
23. Hassanin, A. I. S.,& El-Daly, A. E. (2013). Effect of propolis and garlic on nile tilapia Oreochromis niloticus fillets during frozen storage. Journal of the arabian aquaculture society, 8, (1), 237-248.
24. Howgate, P. (2009). Traditional methods. In: Fishery products quality, safety, and authenticity. Edited by: Harmut Rehbein and JörgOehlenschläger.Wiley Blackwell. A John Wiley & Sons, Ltd, Publication, Chichester, UK.19-41.
25. Huss, H. H. (1995). Quality and quality changes in fresh fish. Rome: Food and Agriculture Organisation (FAO) of the United Nations.
26. Jinadasa, B. K. K. K. (2014). Determination of quality of marine fishes based on total volatile base nitrogen test (TVB-N).Nature and Science,12(5), 106-111.
27. Kaya, İ. (2006). Türkiyedeki kültür balıkçılığı ihracatında sektörel dış ticaret modeli uygulaması, yüksek lisanstezi, Dokuz Eylül Üniversitesi Sosyal Bilimler Enstitüsü.
28. Larsen, R., Eilertsen, K.,&Elvevoll, E. D. (2011). Health benefits of marine foods and ingredients. Biotechnology advances, 29, 508-518.
29. Manthey, M.,Karnop, G.,&Rehbein, H. (1988). Quality changes of European Catfish (Silurus glanis) from warm water aquaculture during storage on Ice. Int J.FoodSciTech, 23, 1-9.
30. Meng, J.,&Genigeorgis, C. A. (1994). Delaying toxigenesis of Clostridium botulinum by sodium lactate in sous-vide products. Letters in applied microbiology, 19, 20-23.
31. Nakano, M.,Sagane, Y., Koizumi, R., Nakazawa, Y.,Yamazaki, M.,Watanabe, T., Takano, K., &Sato, H. (2018). Chemicalpropertiesandcolors of fermentingmaterials in salmonfishsauceproduction. Data in Brief, 16, 483-488.
32. Pakawatchai, C., Siripongvutikorn, S.,&Usawakesmanee, W. (2009). Effect of herb and spice paste on the quality changes in minced salmon flesh waste during chilled storage. Asian journal of food and agro-industry, 2, 481-492.
33. Picouet, P. A.,Cofan-Carbo, S., Vilaseca, H., Ballbè, L. C.,& Castells, P. (2011). Stability of sous-vide cooked salmon loins processed by high pressure. Innovative food science and emerging technologies, 12, 26-31.
34. Placek, V.,Svobodova, V., Bartonicek, B., Rosmus, J.,&Camra, M. (2004).Shelf-stable food through high dose irradiation.Radiation physics and chemistry,71, 513-516.
35. Regenstein, J. M., &Regenstein, C. E. (1991).Introduction to fish technology. New York: Van Nostrand Reinhold.
36. Schafheitle, J. M. (1990). The sous vide system for preparing chilled meals. British Food Journal, 92, 23-27.
37. Schellekens, M. (1996). New research issues in sous-vide cooking. Trends in food science and technology,7, 256-262.
38. Schormüller, J. (1968). Handbuch der LebensmittelChemie, Band Teil.TierischeLebensmittelEier, Fleisch, Buttermilch, Springer-Verlag, Berlin- Heidelberg-New York.
39. Shakila, R. J., Jeyasekaran, G.,Vijayakumar, A.,&Sukumar, D. (2009). Microbiological quality of sous-vide cook chill fish cakes during chilled storage. International journal food science technology, 11, 2120-2126.
40. Sohn, J. H., Taki, Y., Ushio, H., Kohata, T., Shioya, W.,&Oshima, T. (2005).Lipid oxidations in ordinary and dark muscles of fish. Influence on rancid off-odor development and colour darkening of yellowtail flesh during ice storage. J. food sci.,70, 490-496.
41. Sengör, G. F., Çelik, U.,& Akkuş, S. (2000). Buzdolabı koşullarında depolanan istavritbalığı (Trachurus trachurus, L. 1758)’nın tazeliğinin ve kimyasal bileşiminin belirlenmesi.Turk j vet animsci,2, 187-193.
42. Tejada, M., Huidobro, A., &Mohamed, G. F. (2006). Evaluation of two quality indices related to ice storage and sensory analysis in farmed gilthead seabream and seabass. Food sci. technol. int.,12(3), 261-268.
43. Tingman, W., Jian, Z.,&Xiaoshuan, Z. (2010). Fish product quality evaluation based on temperature monitoring in cold chain. African journal of biotechnology, 9(37), 6146–6151.
44. Uçal, O.,&Benli, H. A. (1993).LevrekBalığıveYetiştiriciliği, Su Ürünleri Araştırma Enstitüsü Müdürlüğü, Bodrum.
45. Valenzuela, A.,& Valenzuela, R. (2013).Omega-3 Docosahexaenoic Acid (DHA) and Mood disorders, Why and How to Provide Supplementation? http://dx.doi.org/10.5772/53322 Chapter 10.page 242-261.
46. Zhong-Yi, L., Zhong-Hai, L., Miao-Ling, Z.,& Xiao-Ping, D. (2010). Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi. International Journal of food science and technology, 45, 930-936.