Effect of Ultrasound Applications on Physico-Chemical, Sensory, and Microbiological Quality of Rainbow Trout (Oncorhynchus mykiss W.)

Yıl 2025, Cilt: 21 Sayı: 1, 74 - 88, 01.03.2025

Çiğdem Olgun , Abdullah Diler

https://doi.org/10.22392/actaquatr.1535984

Öz

Ultrasound, whose use has increased in recent years, is one of the most important food processing methods that provides to maintain food quality and increase food safety. The effect of ultrasound treatment on some quality characteristics of vacuum-packed rainbow trout (Oncorhynchus mykiss W.) fillets during cold storage was determined. Experimental groups were formed using different power and duration variables (30%W/5 min.; 30%W/15 min.; 80%W/5 min, and 80%W/15 min.). The samples were stored at 4±1ºC until physico-chemical (moisture, pH, color, and texture), sensory, and microbiological analyses were performed. The effect rates of ultrasound application on the evaluated quality characteristics differed from each other. While there was a significant difference between the groups in the decrease in moisture, increase in pH value and changes in sensory parameters, the change depending on storage was not observed within the group. The decrease in colour and texture values was prevented to a certain extent. It was observed that the effect of ultrasound applications on microbiological inactivation varied according to the type of bacteria and application conditions. The lowest increase in the number of the total mesophilic aerobic bacteria, the total psychrophilic aerobic bacteria, and the lactic acid bacteria was detected in the 80W/5 min. group, while Enterobactericeae and Pseudomonas spp. were detected in the 80 W/15 min. group. The highest inactivation was observed in Pseudomonas spp. bacteria. Our results showed that ultrasound can be an important alternative food processing method to maintain the quality characteristics and food safety of fish meat.

Anahtar Kelimeler

Cold storage, Food quality, Food safety, Oncorhyncus mykiss, Ultrasound

Ultrason Uygulamalarının Gökkuşağı Alabalığının (Oncorhynchus Mykiss W.) Fiziko-Kimyasal, Duyusal ve Mikrobiyolojik Kalitesi Üzerine Etkisi

Öz

Son yıllarda kullanımı artan ultrason, gıda kalitesinin korunmasını ve gıda güvenliğinin artırılmasını sağlayan en önemli gıda işleme yöntemlerinden biridir. Vakum paketlenmiş gökkuşağı alabalığı (Oncorhynchus mykiss W.) filetolarının soğukta muhafazası sırasında ultrason uygulamasının bazı kalite özellikleri üzerine etkisi belirlenmiştir. Farklı güç ve süre değişkenleri (%30W/5 dk.; %30W/15 dk.; %80W/5 dk. ve %80W/15 dk.) kullanılarak deney grupları oluşturulmuş ve örnekler fiziko-kimyasal (nem, pH, renk ve tekstür), duyusal ve mikrobiyolojik analizler yapılana kadar 4±1ºC'de depolanmıştır. Ultrason uygulamasının değerlendirilen kalite özellikleri üzerindeki etki oranları birbirinden farklılık göstermiştir. Nem düzeyindeki azalma, pH değerindeki artış ve duyusal parametrelerde meydana gelen değişimler gruplar arasında önemli bulunurken (p<0.05), depolamaya bağlı değişim grup içinde gözlenmemiştir. Renk ve tekstür değerlerindeki azalma ise belli oranda engellenmiştir. Ultrason uygulamalarının mikrobiyolojik inaktivasyon üzerindeki etkisinin bakteri türüne ve uygulama koşullarına göre değiştiği gözlenmiştir. Toplam mezofilik aerobik bakteri, toplam psikrofilik aerobik bakteri ve laktik asit bakteri sayısında en düşük artış 80W/5 dk. grubunda tespit edilirken, Enterobacteriaceae ve Pseudomonas spp. sayısındaki en düşük artış 80W/15 dk. grubunda tespit edilmiştir. En yüksek inaktivasyon Pseudomonas spp. bakterisinde gözlenmiştir. Sonuçlarımız, ultrasonun balık etinin kalite özelliklerini ve gıda güvenliğini korumak için alternatif bir gıda işleme yöntemi olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

Soğuk depolama, Gıda kalitesi, Gıda güvenliği, Oncorhyncus mykiss, Ultrason

Destekleyen Kurum

Kocaeli Üniversitesi ve Isparta Uygulamalı Bilimler Üniversitesi

Teşekkür

Kocaeli Üniversitesi ve Isparta Uygulamalı Bilimler Üniversitesi

Kaynakça

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