Alabalık (Oncorhynchus mykiss) ve Atıklarından Balık Sosu Üretimi ve Kalite Özelliklerinin Belirlenmesi

Year 2018, Volume: 6, 177 - 185, 28.12.2018

Hasan Basri Ormancı , İbrahim Ender Künili , Fatma Arık Çolakoğlu

https://doi.org/10.33202/comuagri.504285

Abstract

Bu araştırmada, önemli bir kültür
balığı olan alabalığın balık sosu olarak değerlendirilmesi ve ekonomik bir ürün
elde edilerek ürün yelpazesinin geliştirilmesi amaçlanmıştır. Çalışmada,
Çanakkale Bayramiç’teki bir yetiştiricilik
çiftliğinden temin edilen alabalıklar kullanılmış, farklı oranlarda baharat ve
tuz ile harmanlanan sos hamurları iki ay boyunca 37^°C’de inkübasyona
tabi tutularak fermente edilmiştir. Fermantasyon sonrasında üretilen sosların kalite
özellikleri, duyusal, fiziko-kimyasal ve mikrobiyolojik analizleri yapılarak,
belirlenmiştir. Elde edilen bulgularda, sosların beğeni ile tüketime uygun
ürünler olduğu ve alabalık atıklarından üretilen sosların kalite açısından bütün
balıklardan üretilen soslarla benzer özelliklere sahip olduğu belirlenmiştir.
Sonuç olarak, balıkların besin olarak tüketilen kas kısımlarının yanı sıra,
atık olarak nitelendirilen kısımlarının da sos olarak değerlendirilebileceği tespit
edilmiştir. 

Keywords

Alabalık, Balık atıkları, Sos üretimi

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