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

Abstract

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.

Keywords

• 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

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