Microbiological quality and nutritive value of 4°C stored spiny eel (Mastacembelus mastacembelus) gravid

Öz

Although the fish meat prepared with Gravlax method is not yet widely known in our country, it is a well preferred food in some countries. By making the spiny eel living on the Euphrates-Tigris rivers available for consumption after processing them with this method will ensure both contributing this fish species with limited consumption to the economy as well as allowing different products to be served. In the study; the nutritional values and microbiological quality of the product were investigated. The average moisture, protein, lipid and ash values are respectively; 66.79%, 21.2%, 3.12% and 2.07%. When examining microbiological quality of the product; an average 3.47 log cfu/g total mesophilic aerobic bacteria, total psychrophilic bacteria 2.84 log cfu/g, Coliform and 2.04 log cfu/g and yeast-mold, 2.45 log cfu/g were determined in the product. Escherichia coli was not found in the product. According to these values, spiny eel that prepared with gravlaks method at 4±1°C and vacuum packaging of microbiological quality were determined to be within consumable limits for 35 days.

Anahtar Kelimeler

• Spiny Eel,gravad,microbiological quality,nutritive value

Dikenli yılan balığı (Mastacembelus mastacembelus) gravlaksının 4°C’deki muhafazasında mikrobiyolojik ve besin değerleri

Öz

Gravlaks yöntemi, henüz ülkemizde geniş ölçüde bilinmemesine karşın, bazı ülkelerde sevilerek tüketilen bir üründür. Fırat-Dicle nehirlerinde yaşayan dikenli yılan balıklarının bu yöntem ile işlendikten sonra tüketime uygun hale getirilmesi ile tüketimi sınırlı olan bu balık türlerinin ekonomiye katkıda bulunmasının yanı sıra farklı ürünlerin sunulmasına da olanak sağlayacaktır. Çalışma da; oluşturulan ürünün besin değerleri ve mikrobiyolojik kalitesi incelenmiştir. Su, protein, yağ ve kül değerleri sırası ile ortalama, % 66, 79, % 21,2, %3,18 ve % 2,07’dir. Mikrobiyolojik yönden ortalama; toplam mezofilik aerobik bakteri 3,47 log kob/g, toplam pisikrofil bakteri 2,84 log kob/g, koliform 2,04 log kob/g ve maya-füf sayısı ise 2,45 log kob/g olarak bulunmuştur. Escherichia coli hiçbir örnekte tespit edilmemiştir. Bu değerlere göre, Gravlaks yöntemiyle hazırlanan dikenli yılan balıklarının, vakum paketleme ve 4±1°C’de 35 gün süre ile mikrobiyolojik kalitesinin tüketilebilir sınır değerlerin içinde olduğu sonucuna varılmıştır.

Anahtar Kelimeler

• Yılan balığı,gravlaks yöntemi,mikrobiyolojik kalite,besin değeri

Kaynakça

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