Comparison of the Effects of Freezing and Cold Storage on the Shelf Life of Rainbow Trout Caviar Supplemented with Pomegranate Seed and Thyme Oil

Öz

On roe production, the aim of this study is to examine the change in shelf life of rainbow trout roe that produced by salting method by adding pomegranate seed oil (PSO) and thyme oil (TO) together with the control group (CG) at two different storage temperatures (+4 ⁰C and -18 ⁰C). At 0, 90. and 180. days, heat treated samples analyzed methods including salt content (%) (SC), pH value, coliform bacteria (CB) count, total aerobic bacteria colony count (TAB), Listeria monocytogenes existence, total volatile basic nitrogen (TVB-N) to determine shelf life. At 90th days, under +4 ⁰C, PSO, TO and CG analyzed values respectively for salt content (%) were 3,32±0,71, 3,54±0,36, 3,25±0,40 for TAB count were 7,68 log kob/g, 7,89 log kob/g and 7,96 log kob/g with increasing pH value. At the same time, under -18 ⁰C, PSO, TO and CG analyzed values respectively for salt content (%) 3,81±0,55, 3,63±0,60, 3,29±0,12. At 180th days, under +4 ⁰C, PSO, TO and CG analyzed values respectively for salt content (%) were between 3,45-3,53, for TAB were between 8,77-9,15 log kob/g and pH, TVB-N value significantly increased. In spite of this, under-18 ⁰C, at the end of 180 th day TAB and L. monocytogenes were not detected .in any of the experimental groups, however salt content (%) was 3,53±0,42, 3,54±0,62, 3,60±0,16, and TVB-N value were (5,85-7,64 mg/100g) determined within acceptable limits for consumption. According to the results, it was concluded that the addition of vegetable oil (especially PSO) has a partial positive effect on shelf life parameters at +4°C, but freezing (-18°C) is a more effective method for long-term preservation of roe.

Anahtar Kelimeler

• Roe
• shelf life
• pomegranate seed oil
• thyme oil

Nar Çekirdeği ve Kekik Yağı İlave Edilmiş Gökkuşağı Alabalığı Havyarının Dondurulmuş ve Soğuk Muhafazasının Raf Ömrüne Etkisinin Karşılaştırılması

Öz

Gökkuşağı alabalığı havyarının muhafazasına yönelik yapılan bu çalışmanın amacı, %25’lik NaCl çözeltisi ile tuzlanan havyarlara nar çekirdeği yağı (NÇY) ve kekik yağı (KY) ilave edilerek, kontrol (KT) grubuyla birlikte iki farklı sıcaklıkta raf ömrü değişimlerinin incelenmesidir. Çalışmada, tuzla salamura edilmiş havyar örnekleri ısıl işlem uygulanarak +4°C ve -18°C sıcaklıklarda muhafaza edilmiş; depolamanın 0., 90. ve 180. günlerinde tuz içeriği (%), pH, koliform bakteri (KB), toplam aerobik bakteri sayısı (TAB), Listeria monocytogenes varlığı ve toplam uçucu bazik azot (TVB-N) analizleri yapılmıştır. Muhafazanın 90. gününde, +4°C’de saklanan NÇY, KY ve KT grupları için tuz içeriği sırasıyla %3,32±0,71, %3,54±0,36 ve %3,25±0,40; TAB sayısı 7,68 log kob/g, 7,89 log kob/g ve 7,96 log kob/g olarak tespit edilerek pH değerlerinin yükseldiği görülmüştür. Aynı dönemde (90. gün) -18°C’de saklanan grupların tuz içeriği ise sırasıyla %3,81±0,55, %3,63±0,60 ve %3,29±0,12 olarak belirlenmiştir. Depolamanın 180. gününde +4°C’deki tüm gruplarda tuz içeriği %3,45-%3,53 bandında seyrederken, TAB sayısı artarak 8,77-9,15 log kob/g seviyelerine ulaşmış ve pH, TVB-N değerlerinde önemli artışlar gözlemlenmiştir. Buna karşın, -18°C’de muhafaza edilen grupların hiçbirinde 180. gün sonunda TAB ve L. monocytogenes tespit edilmemiş; tuz içeriği sırasıyla %3,53±0,42, %3,54±0,62 ve %3,60±0,16 olarak ölçülmüş ve TVB-N değerlerinin (5,85-7,64 mg/100g) tüketim için kabul edilebilir sınırlar içerisinde olduğu belirlenmiştir. Elde edilen bulgulara göre; bitkisel yağ ilavesinin (özellikle NÇY) +4°C’de raf ömrü parametrelerine kısmen olumlu etki ettiği, ancak havyarın uzun süreli muhafazası için dondurma (-18°C) işleminin daha etkin bir yöntem olduğu sonucuna varılmıştır.

Anahtar Kelimeler

• Havyar
• raf ömrü
• nar çekirdeği yağı
• kekik yağı

Kaynakça

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