DETERMINATION OF SHELF LIFE OF RAINBOW TROUT (Oncorhynchus mykiss) CROQUETTES DURING COLD STORAGE (+4°C)

Yıl 2017, , 35 - 48, 21.01.2017

Ekrem Cem Çankırılıgil , Nermin Berik

https://doi.org/10.18864/TJAS201704

Öz

In this
study, rainbow trout which is easily found and economically advantageous was
used in croquette production. Trout croquettes were stored in refrigerator
conditions at +4°C after the chemical composition was evaluated. Thus,
physico-chemical, microbiological and sensory changes of croquettes were
determined during the storage period. According to the analyze results
Essential amino acids such as valine, leucine, isoleucine, lysine, methionine,
phenylalanine and threonine were established in rainbow trout meat and croquettes.
Also, unsaturated fatty acids contents (61.72% and 79.01%) were determined in
high ratios. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and
linoleic acid which are among polyunsaturated fatty acids were found in all
groups. The shelf life of the croquettes was determined as 29 days. While the
change in the physico-chemical quality parameters did not exceed the limit
values, microbiological quality parameters exceeded the limit values. it has
been determined that some limit values ​​have been exceeded during the storage
period. Besides, sensorial quality decreased regularly during shelf life.

Anahtar Kelimeler

Rainbow trout, Croquette, Amino acid, Fatty acid, Quality, Shelf life

GÖKKUŞAĞI ALABALIĞI (Oncorhynchus mykiss) KROKETLERİNİN SOĞUK MUHAFAZADA (+4°C) RAF ÖMRÜNÜN BELİRLENMESİ

Öz

Bu çalışmada, kroket yapımında temini kolay ve ekonomik bakımdan avantajlı
olan gökkuşağı alabalığı kullanılmıştır. Alabalık
kroketler, besin kompozisyonu belirlendikten sonra, +4°C’de buzdolabı
koşullarında muhafaza edilmiştir. Çalışma süresince kroketlerin
fiziko-kimyasal, mikrobiyolojik ve duyusal değişimleri saptanmıştır. Analizler
sonucunda; gökkuşağı alabalığı eti ve kroketlerde valin, lösin, izolösin,
lizin, metiyonin, fenilalanin ve treonin gibi elzem aminoasitler tespit
edilmiştir. Doymamış yağ asidi (%61.72 ile %79.01) içerikleri de yüksek
oranlarda bulunmuştur. Çoklu doymamış yağ asitlerinden dokosaheksaenoik asit
(DHA), eikosapentaenoik asit (EPA) ve linoleik asit tüm gruplarda tespit
edilmiştir. Kroketlerin raf ömrü 29 gün olarak belirlenmiştir. Depolama
boyunca, kroketlerin fiziko-kimyasal kalite parametrelerindeki değişim, sınır
değerlerini aşmazken, mikrobiyolojik kalite parametreleri sınır değerlerini
aşmıştır. Duyusal kalite ise, raf ömrü süresince düzenli olarak azalmıştır. 

Anahtar Kelimeler

Gökkuşağı alabalığı, Kroket, Amino asit, Yağ asidi, Kalite, Raf ömrü

Kaynakça

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