Araştırma Makalesi
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Soğuk şartlarda (4±1ᵒC) Depolanan Gümüşi Havuz Balığı (Carassius gibelio)’nda Meydana Gelen Kalite Değişimleri ve Aşamalı Çoklu Regresyon Yöntemine Göre Raf Ömrü Tahmin Modelinin Geliştirilmesi

Yıl 2019, Cilt: 15 Sayı: 3, 365 - 377, 15.09.2019
https://doi.org/10.22392/actaquatr.535446

Öz

Kaynakça

  • Agüeria, D., Sanzano, P., Vaz-Pires, P., Rodríguez, E., & Yeannes, M. I. (2016). Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices. Journal Of Aquatic Food Product Technology, 25(5), 708-723.
  • Asgharzadeh, A., Shabanpour, B., Aubourg, S. P., & Hosseini, H. (2010). Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Grasas Y Aceites, 61(1), 95-101.
  • Cameron, A. C., & Windmeijer, F. A. (1996). R-squared measures for count data regression models with applications to health-care utilization. Journal of Business & Economic Statistics, 14(2), 209-220.
  • Can, Ö. P. (2011). Evaluation of the microbiological, chemical and sensory quality of carp processed by the sous vide method. World Academy of Science, Engineering and Technology, 5, 1060-1065.
  • Edirisinghe, R. K., Graffham, A. J., & Taylor, S. J. (2007). Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters. International Journal Of Food Science & Technology, 42(10), 1139-1147.
  • Esteves E.(2011). Statistical analysis in food science. R.M. Cruz (Ed.), Practical Food and Research, Nova Science Publishers Inc., NY, USA, pp. 409-451.
  • Fan, H., Liu, X., Hong, H., Shen, S., Xu, Q., Feng, L., & Luo, Y. (2016). Quality changes and biogenic amines accumulation of black carp (Mylopharyngodon piceus) fillets stored at different temperatures. Journal of Food Protection, 79(4), 635-645.
  • Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66-70.
  • Genç, İ.Y. 2018. Taze ve marine edilmiş su ürünlerinde mikrobiyal kalite değişimlerinin tahmini ve değerlendirilmesi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 131 s.
  • Gram, L., ve Huss, H.H., 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology. 33, 121–137.
  • Hassan, I. M., Khallaf, M. F., Abd-Al Fattah, L. E., & Yasin, N. M. (1999). Quality criteria, expiration period and marketing loss estimations of pre-treated and cold stored mullet fish. Grasas y Aceites, 50(3), 208-217.
  • Hudecová, K., Buchtová, H., & Steinhauserová, I. (2010). Effects of modified atmosphere packaging on the microbiological properties of fresh common carp (Cyprinus carpio L.). Acta Veterinaria Brno, 79(9), 93-100.
  • ICMSF (International Commission on Microbiological Specifications for Foods). (1986). Microorganisms in foods, 2: sampling for microbiological analysis: principles and specific applications (2nd ed.). London: Blackwell Scientific Publications.
  • Jorgensen, L.V., Dalgaard, P. and Huss, H.H. (2000) Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. Journal of Agricultural and Food Chemistry 48(6), 2448±2453.
  • Kachele, R., Zhang, M., Gao, Z., & Adhikari, B. (2017). Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4° C. LWT-Food Science and Technology, 80, 163-168.
  • Leroi, F., Joffraud, J. J., Chevalier, F., & Cardinal, M. (2001). Research of quality indices for cold‐smoked salmon using a stepwise multiple regression of microbiological counts and physico‐chemical parameters. Journal of Applied Microbiology, 90(4), 578-587.
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., & Zhao, J. (2012). Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135(1), 140-145.
  • Lu, H., Luo, Y., Zhou, Z., Bao, Y., & Feng, L. (2014). The Quality Changes of S ongpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage. Journal of Food Processing and Preservation, 38(3), 948-954.
  • Scherer, R., Augusti, P. R., Bochi, V. C., Steffens, C., Fries, L. L. M., Daniel, A. P., Kubota, E. H., Neto, J. R.. & Emanuelli, T. (2006). Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods. Food Chemistry, 99(1), 136-142.
  • Sivertsvik, M., Rosnes, J. T., & Kleiberg, G. H. (2003). Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science, 68(4), 1467-1472.
  • Tokur, B., Ozkütük, S., Atici, E., Ozyurt, G., & Ozyurt, C. E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C). Food Chemistry, 99(2), 335-341.
  • Türkiye İstatistik Kurumu, TUİK, (2019). http://www.tuik.gov.tr/PreTablo.do?alt_id=1005, Erişim Tarihi 23.01.2019.
  • Yu, D., Li, P., Xu, Y., Jiang, Q., & Xia, W. (2017). Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4° C. International Journal of Food Properties, 20(2), 390-401.
  • Zhang, Y., Li, D., Lv, J., Li, Q., Kong, C., & Luo, Y. (2017). Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. International Journal of Food Microbiology, 249, 1-8.
  • Zhu, Z., Ruan, Z., Li, B., Meng, M., & Zeng, Q. (2013). Quality loss assessment of crisp grass carp (Ctenopharyngodon idellus C. et V) fillets during ice storage. Journal of Food Processing and Preservation, 37(3), 254-261.

Soğuk şartlarda (4±1ᵒC) Depolanan Gümüşi Havuz Balığı (Carassius gibelio)’nda Meydana Gelen Kalite Değişimleri ve Aşamalı Çoklu Regresyon Yöntemine Göre Raf Ömrü Tahmin Modelinin Geliştirilmesi

Yıl 2019, Cilt: 15 Sayı: 3, 365 - 377, 15.09.2019
https://doi.org/10.22392/actaquatr.535446

Öz

Bu
çalışmanın amacı soğuk şartlar altında depolanan Carassius gibelio’da depolama zamanı ve mikrobiyolojik, kimyasal ve
duyusal verilere dayanarak aşamalı çoklu regresyon yöntemine göre bir raf ömrü
tahmin modeli geliştirmektir. Avcılık yöntemi ile elde edilen C.gibelio bütün olarak soğuk şartlar
altında satış ortamını simüle ederek 11 gün boyunca depolanmıştır. Örnekler
depolama süresi boyunca Toplam mezofilik aerobik bakteri (TMAB), toplam
psikrofilik aerobik bakteri (TPAB), Enterobacteriaceae, Laktik Asit Bakterileri
(LAB), pH, koku, renk, tekstür ve genel beğeni açsından değerlendirilmişlerdir.
Araştırma sonuçları bütün olarak depolanan C.gibelio’nun
soğuk şartlar altında 11 gün raf ömrüne sahip olduğunu göstermiştir. Aşamalı
çoklu regresyon modeline göre sadece 2 parametre (genel beğeni ve TMAB)
kullanılarak depolama zamanının tahmininin yapılabileceği gösterilmiştir.
Bununla birlikte, F istatistiklerine göre modelin kullanılabilir olduğu araştırma
sonuçlarına göre rapor edilmiştir. 

Kaynakça

  • Agüeria, D., Sanzano, P., Vaz-Pires, P., Rodríguez, E., & Yeannes, M. I. (2016). Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices. Journal Of Aquatic Food Product Technology, 25(5), 708-723.
  • Asgharzadeh, A., Shabanpour, B., Aubourg, S. P., & Hosseini, H. (2010). Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Grasas Y Aceites, 61(1), 95-101.
  • Cameron, A. C., & Windmeijer, F. A. (1996). R-squared measures for count data regression models with applications to health-care utilization. Journal of Business & Economic Statistics, 14(2), 209-220.
  • Can, Ö. P. (2011). Evaluation of the microbiological, chemical and sensory quality of carp processed by the sous vide method. World Academy of Science, Engineering and Technology, 5, 1060-1065.
  • Edirisinghe, R. K., Graffham, A. J., & Taylor, S. J. (2007). Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters. International Journal Of Food Science & Technology, 42(10), 1139-1147.
  • Esteves E.(2011). Statistical analysis in food science. R.M. Cruz (Ed.), Practical Food and Research, Nova Science Publishers Inc., NY, USA, pp. 409-451.
  • Fan, H., Liu, X., Hong, H., Shen, S., Xu, Q., Feng, L., & Luo, Y. (2016). Quality changes and biogenic amines accumulation of black carp (Mylopharyngodon piceus) fillets stored at different temperatures. Journal of Food Protection, 79(4), 635-645.
  • Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66-70.
  • Genç, İ.Y. 2018. Taze ve marine edilmiş su ürünlerinde mikrobiyal kalite değişimlerinin tahmini ve değerlendirilmesi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, 131 s.
  • Gram, L., ve Huss, H.H., 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology. 33, 121–137.
  • Hassan, I. M., Khallaf, M. F., Abd-Al Fattah, L. E., & Yasin, N. M. (1999). Quality criteria, expiration period and marketing loss estimations of pre-treated and cold stored mullet fish. Grasas y Aceites, 50(3), 208-217.
  • Hudecová, K., Buchtová, H., & Steinhauserová, I. (2010). Effects of modified atmosphere packaging on the microbiological properties of fresh common carp (Cyprinus carpio L.). Acta Veterinaria Brno, 79(9), 93-100.
  • ICMSF (International Commission on Microbiological Specifications for Foods). (1986). Microorganisms in foods, 2: sampling for microbiological analysis: principles and specific applications (2nd ed.). London: Blackwell Scientific Publications.
  • Jorgensen, L.V., Dalgaard, P. and Huss, H.H. (2000) Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. Journal of Agricultural and Food Chemistry 48(6), 2448±2453.
  • Kachele, R., Zhang, M., Gao, Z., & Adhikari, B. (2017). Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4° C. LWT-Food Science and Technology, 80, 163-168.
  • Leroi, F., Joffraud, J. J., Chevalier, F., & Cardinal, M. (2001). Research of quality indices for cold‐smoked salmon using a stepwise multiple regression of microbiological counts and physico‐chemical parameters. Journal of Applied Microbiology, 90(4), 578-587.
  • Li, T., Li, J., Hu, W., Zhang, X., Li, X., & Zhao, J. (2012). Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, 135(1), 140-145.
  • Lu, H., Luo, Y., Zhou, Z., Bao, Y., & Feng, L. (2014). The Quality Changes of S ongpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage. Journal of Food Processing and Preservation, 38(3), 948-954.
  • Scherer, R., Augusti, P. R., Bochi, V. C., Steffens, C., Fries, L. L. M., Daniel, A. P., Kubota, E. H., Neto, J. R.. & Emanuelli, T. (2006). Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods. Food Chemistry, 99(1), 136-142.
  • Sivertsvik, M., Rosnes, J. T., & Kleiberg, G. H. (2003). Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science, 68(4), 1467-1472.
  • Tokur, B., Ozkütük, S., Atici, E., Ozyurt, G., & Ozyurt, C. E. (2006). Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C). Food Chemistry, 99(2), 335-341.
  • Türkiye İstatistik Kurumu, TUİK, (2019). http://www.tuik.gov.tr/PreTablo.do?alt_id=1005, Erişim Tarihi 23.01.2019.
  • Yu, D., Li, P., Xu, Y., Jiang, Q., & Xia, W. (2017). Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4° C. International Journal of Food Properties, 20(2), 390-401.
  • Zhang, Y., Li, D., Lv, J., Li, Q., Kong, C., & Luo, Y. (2017). Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage. International Journal of Food Microbiology, 249, 1-8.
  • Zhu, Z., Ruan, Z., Li, B., Meng, M., & Zeng, Q. (2013). Quality loss assessment of crisp grass carp (Ctenopharyngodon idellus C. et V) fillets during ice storage. Journal of Food Processing and Preservation, 37(3), 254-261.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

İsmail Yüksel Genç 0000-0002-4816-806X

Abdullah Diler 0000-0002-8164-4144

Yayımlanma Tarihi 15 Eylül 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 15 Sayı: 3

Kaynak Göster

APA Genç, İ. Y., & Diler, A. (2019). Soğuk şartlarda (4±1ᵒC) Depolanan Gümüşi Havuz Balığı (Carassius gibelio)’nda Meydana Gelen Kalite Değişimleri ve Aşamalı Çoklu Regresyon Yöntemine Göre Raf Ömrü Tahmin Modelinin Geliştirilmesi. Acta Aquatica Turcica, 15(3), 365-377. https://doi.org/10.22392/actaquatr.535446