Sustainable product development modelling: Obtaining sauce from rainbow trout (Oncorhynchus mykiss)fillet waste in the food ındustry

Öz

Due to their integrated benefits in waste management and resource recovery, the utilization of industrial fish waste in processing technology is gaining interest. These wastes, which are biologically easily degradable, have become promising raw materials for various industrial uses. This study aims to present an alternative paste made from seafood processing waste (fillet scraps and muscle tissues) combined with spices and vegetables. By transforming fillet waste into value-added products, this paste will contribute to sustainability and green product goals. Initially, the fillet scraps were homogenously mixed with sauce. The sauces, stored in glass jars, were canned and monitored for 120 days through microbiological, chemical, and sensory analyses. The results showed a positive correlation between chemical parameters and fermentation time. Sensory evaluation results indicated that such products have an acceptable appeal and the potential for widespread consumption with regional touches.

Anahtar Kelimeler

• Byproduct
• sauces
• trout
• process waste

Sürdürülebilir ürün gelişim modellemesi: Gıda sanayinde gökkuşağı alabalığı (Oncorhynchus mykiss) fileto atıklarından sos eldesi

Öz

Atık yönetimi ve kaynak geri kazanımı gibi entegre faydalarından dolayı endüstriyel balık atıklarının değerlendirilmesi işleme teknolojisi alanında ilgi görmektedir. Biyolojik olarak kolay parçalanabilen organik maddelere sahip olan bu atıklar farklı endüstriyel kullanımlar için uygun ve umut verici bir hammadde olmaya başlamıştır. Bu çalışmada, su ürünleri işleme atıklarından (proses sonucu oluşan balık fileto kırpıntı ve kas dokuları) baharatlar ve çeşitli sebzeler eşliğinde alternatif bir ezme oluşturarak tüketicinin beğenisine sunmanın yanı sıra sürdürülebilirlik ve yeşil ürün hedefleri kapsamında fileto atıklarının katma değerli ürünler olarak geri kazandırılması amaçlanmıştır. Bu hedef doğrultusunda ilk aşamada, elde edilen fileto kırpıntıları farklı soslarla zenginleştirilerek homojen bir şekilde karıştırılmıştır. Cam kavanozlara alınan soslar konserve edilerek 120 gün süresince mikrobiyolojik, kimyasal ve duyusal analizlerle takip edilmiştir. Elde edilen bulgularda kimyasal parametrelerle fermantasyon süresi arasında pozitif bir korelasyon olduğu tespit edilmiştir. Duyusal değerlendirme sonuçları dikkate alındığında bu tarz ürünlerin kabul edilir bir albenisinin olduğu, yöresel dokunuşlarla geniş bir yelpazede tüketim potansiyeli taşıdığı sonucu ortaya konulmuştur.

Anahtar Kelimeler

• Yan ürün
• sos
• alabalık
• işleme atık

Kaynakça

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