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Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca

Yıl 2008, Cilt: 24 Sayı: 1, 77 - 86, 01.03.2008

Öz

In this investigation, chemical, microbiological and organoleptical characteristics of Stizostedion lucioperca dried in the sunand in the hot air dryers and then stored at 4°C for 60 days. It was determined that pH values of the samples dried in the sun were lowerthan pH values of the samples dried in the hot air dryers (p<0,05). In the samples dried at 65°C and high air current, total psychrophilicaerob microorganisms and yeast-mould number were found the lowest statistically (p<0,05). And also coliform bacteria was notdetermined. There was no important effect of drying process statistically (p>0,05) on total mesophilic aerob microorganisms, MicrococcusStaphylococcus, lactic acid bacteria, pH, TVB-N, aw and salt content. In the view of the general acceptance, texture, colour andappearance, the samples dried at 55°C and high air current was given highest points (p<0,05). It may be said that drying in the hot airdryers at high temperature and air current could be used as an alternative drying process, especially organoleptical properties and dryingtime, in drying of Stizostedion lucioperca

Kaynakça

  • American Public Health Association (APHA), (1974). Standard Methods for the Examination of Dairy Products. 13 th ed. APHA, Washington. Association of Official Analytical Chemists (AOAC) (1984). Offical Methods of Analysis. 15 th ed., Association of Official Analystical Chemist, Virginia, USA.
  • Bilgin, Þ., Ertan, Ö.O ve Ýzci, L. (2007). Farklý sýcaklýklarda muhafaza edilen sýcak dumanlanmýþ Salmo trutta macrostigma, Dumeril 1858’in kimyasal komposizyonundaki deðiþimlerin incelenmesi. Journal of Fisheries Sciences.com, 1(2), 68-80. Bilgin, Þ., Ünlüsayýn, M., Ýzci, L. ve Günlü A. (2008). The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking. Turk. J. Vet. Anim. Sci., 32 (1), 49-56.
  • Bjorkevoll, I., Olsen, R.L. and Skjerdal, O.T. (2003). Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morphua). Int. J. Food Mic., 84:175-187.
  • Connel, J.J. (1995). Control of Fish Quality. 4 th.ed. Fishing, News Boks, London, UK.
  • Diler, A., Iþýklý, B.I., Güner, A. ve Doðruer, Y. (2002). Sýcak dumanlamanýn eðrez balýðýnýn (Vimba vimba tenella) kalitesine etkisi. Vet. Bil. Derg., 18 (3-4), 71- 77.
  • Doe, P., and Olley, J. (1990). Drying and dried fish products. In: “Seafood:Resources, Nutritional Composition and Preservation”, Edited by Sikorski, Z.E. CRC Press, Inc.Boca Raton, Florida, USA. Hassan, I. M. (1988). Processing of smoked common carp fish and its relation to some chemical, physical and organoleptic properties. Food Chem.,, 27:95- 106.
  • Gökoðlu, N. ve Varlýk, C. (1992). Dumanlanmýþ gökkuþaðý alabalýðýnýn (Salmo gairdneri R. 1836) raf ömrü üzerine araþtýrma. Gýda, 17 (1), 61-65. ICMSF (1978). Microorganisms in Foods vol:1: Their Significance and Methods Enumeration. Second Ed. University of Toronto Pres, Toronto.
  • Kaya, Y. ve Erkoyuncu, Ý. (1999). Deðiþik dumanlama metotlarýnýn bazý balýk türlerinin kaliteleri üzerine etkileri. O.M.Ü. Ziraat Fakültesi Dergisi, 14 (1), 93- 105.
  • Kaya, Y., Turan, H., Erkoyuncu, Ý. ve Sönmez, G. (2006). Sýcak dumanlanmýþ palamut (Sarda sarda Bloch, 1793) balýðýnýn buzdolabý koþullarýnda muhafazasý. E. Ü. Su Ürünleri Dergisi, 23, Ek/Suppl. (1/3), 457-460.
  • Korkeala, H.J. and Pakkala, P.K. (1988). Microbiological changes in smoked and charred Baltic herning during storage. J. Food Prot., 51(3):197-200. Lakshmanan, R., Jeya Shakila, R. and Jeyasekaran, G. (2002). Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa). Food Res. Int., 35:541-546
  • Sannaveerappa, T., Ammu, K. and Joseph, J. (2004). Protein-related changes during salting of milkfish (Chanos chanos). J. Sci. Food Agric., 84: 863-869. Srinivasa, T.K., Viswanathan Nair, P.G., Kanderan, M.K., Prabhu, P.V. and Gopakumar, K. (1998). Shelf life of dried anchoviella in flexible packaging materials. Food Control, 9 (4): 205-209.
  • Steel, R.G.D. and Torrie, J.H. (1981). Principals and Procedures of Statitics 2nd ed. Mc Graw-Hill International Book Company, Tokyo.
  • Troller, J.A. and Christian, J.H.B. (1978). Water Activity and Food. Academic Pres Inc., New York. Varlýk, C., Uður, M., Gökoðlu, N. ve Gün, H. (1993). Su Ürünlerinde Kalite Kontrol Ýlke ve Yöntemleri. Gýda Teknolojisi Derneði Yay., No:17, Ýstanbul. Yapar, A. ve Erdöl, M. (1997). Kurutulmuþ mezgit (Merlangus merlangus euxinus Nord., 1840) balýðýnýn muhafazasý sýrasýnda kalite özelliklerinde meydana gelen deðiþimler. Ege Üniv. Su Ürün. Derg., 14 (1-2), 183-188.
  • Yapar, A. ve Erdöl, M. (1999). Farklý sýcaklýk ve tuz uygulanarak kurutulan alabalýk (Oncorhynchus mykiss W., 1792)’larda kurumanýn fonksiyonel ifadesi. Tr. J. Veterinary and Anim. Sci., Ek sayý 3: 479-483.

FARKLI SICAKLIK VE HAVA AKIM HIZINDA KURUTMANIN SUDAK BALIĞI (Stizostedion lucioperca) FİLETOLARININ KALİTE NİTELİKLERİNE ETKİSİ

Yıl 2008, Cilt: 24 Sayı: 1, 77 - 86, 01.03.2008

Öz

Çalýþmada, açýk havada doðal ve fýrýnda kontrollü þartlarda kurutma iþleminden sonra 4°Cde 60 gün süreyle muhafaza edilenkurutulmuþ sudak balýðý filetolarýnýn mikrobiyolojik, kimyasal ve organoleptik özellikleri incelendi. Açýk havada doðal olarak kurutulankontrol grubunun pH deðeri diðer gruplara göre daha düþük (p

Kaynakça

  • American Public Health Association (APHA), (1974). Standard Methods for the Examination of Dairy Products. 13 th ed. APHA, Washington. Association of Official Analytical Chemists (AOAC) (1984). Offical Methods of Analysis. 15 th ed., Association of Official Analystical Chemist, Virginia, USA.
  • Bilgin, Þ., Ertan, Ö.O ve Ýzci, L. (2007). Farklý sýcaklýklarda muhafaza edilen sýcak dumanlanmýþ Salmo trutta macrostigma, Dumeril 1858’in kimyasal komposizyonundaki deðiþimlerin incelenmesi. Journal of Fisheries Sciences.com, 1(2), 68-80. Bilgin, Þ., Ünlüsayýn, M., Ýzci, L. ve Günlü A. (2008). The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking. Turk. J. Vet. Anim. Sci., 32 (1), 49-56.
  • Bjorkevoll, I., Olsen, R.L. and Skjerdal, O.T. (2003). Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morphua). Int. J. Food Mic., 84:175-187.
  • Connel, J.J. (1995). Control of Fish Quality. 4 th.ed. Fishing, News Boks, London, UK.
  • Diler, A., Iþýklý, B.I., Güner, A. ve Doðruer, Y. (2002). Sýcak dumanlamanýn eðrez balýðýnýn (Vimba vimba tenella) kalitesine etkisi. Vet. Bil. Derg., 18 (3-4), 71- 77.
  • Doe, P., and Olley, J. (1990). Drying and dried fish products. In: “Seafood:Resources, Nutritional Composition and Preservation”, Edited by Sikorski, Z.E. CRC Press, Inc.Boca Raton, Florida, USA. Hassan, I. M. (1988). Processing of smoked common carp fish and its relation to some chemical, physical and organoleptic properties. Food Chem.,, 27:95- 106.
  • Gökoðlu, N. ve Varlýk, C. (1992). Dumanlanmýþ gökkuþaðý alabalýðýnýn (Salmo gairdneri R. 1836) raf ömrü üzerine araþtýrma. Gýda, 17 (1), 61-65. ICMSF (1978). Microorganisms in Foods vol:1: Their Significance and Methods Enumeration. Second Ed. University of Toronto Pres, Toronto.
  • Kaya, Y. ve Erkoyuncu, Ý. (1999). Deðiþik dumanlama metotlarýnýn bazý balýk türlerinin kaliteleri üzerine etkileri. O.M.Ü. Ziraat Fakültesi Dergisi, 14 (1), 93- 105.
  • Kaya, Y., Turan, H., Erkoyuncu, Ý. ve Sönmez, G. (2006). Sýcak dumanlanmýþ palamut (Sarda sarda Bloch, 1793) balýðýnýn buzdolabý koþullarýnda muhafazasý. E. Ü. Su Ürünleri Dergisi, 23, Ek/Suppl. (1/3), 457-460.
  • Korkeala, H.J. and Pakkala, P.K. (1988). Microbiological changes in smoked and charred Baltic herning during storage. J. Food Prot., 51(3):197-200. Lakshmanan, R., Jeya Shakila, R. and Jeyasekaran, G. (2002). Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa). Food Res. Int., 35:541-546
  • Sannaveerappa, T., Ammu, K. and Joseph, J. (2004). Protein-related changes during salting of milkfish (Chanos chanos). J. Sci. Food Agric., 84: 863-869. Srinivasa, T.K., Viswanathan Nair, P.G., Kanderan, M.K., Prabhu, P.V. and Gopakumar, K. (1998). Shelf life of dried anchoviella in flexible packaging materials. Food Control, 9 (4): 205-209.
  • Steel, R.G.D. and Torrie, J.H. (1981). Principals and Procedures of Statitics 2nd ed. Mc Graw-Hill International Book Company, Tokyo.
  • Troller, J.A. and Christian, J.H.B. (1978). Water Activity and Food. Academic Pres Inc., New York. Varlýk, C., Uður, M., Gökoðlu, N. ve Gün, H. (1993). Su Ürünlerinde Kalite Kontrol Ýlke ve Yöntemleri. Gýda Teknolojisi Derneði Yay., No:17, Ýstanbul. Yapar, A. ve Erdöl, M. (1997). Kurutulmuþ mezgit (Merlangus merlangus euxinus Nord., 1840) balýðýnýn muhafazasý sýrasýnda kalite özelliklerinde meydana gelen deðiþimler. Ege Üniv. Su Ürün. Derg., 14 (1-2), 183-188.
  • Yapar, A. ve Erdöl, M. (1999). Farklý sýcaklýk ve tuz uygulanarak kurutulan alabalýk (Oncorhynchus mykiss W., 1792)’larda kurumanýn fonksiyonel ifadesi. Tr. J. Veterinary and Anim. Sci., Ek sayý 3: 479-483.
Toplam 14 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA69UJ82SD
Bölüm Araştırma
Yazarlar

Abdullah Diler Bu kişi benim

Ahmet Güner Bu kişi benim

Soner Altun Bu kişi benim

Seçil Ekici Bu kişi benim

Yayımlanma Tarihi 1 Mart 2008
Yayımlandığı Sayı Yıl 2008 Cilt: 24 Sayı: 1

Kaynak Göster

APA Diler, A., Güner, A., Altun, S., Ekici, S. (2008). Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca. Eurasian Journal of Veterinary Sciences, 24(1), 77-86.
AMA Diler A, Güner A, Altun S, Ekici S. Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca. Eurasian J Vet Sci. Mart 2008;24(1):77-86.
Chicago Diler, Abdullah, Ahmet Güner, Soner Altun, ve Seçil Ekici. “Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion Lucioperca”. Eurasian Journal of Veterinary Sciences 24, sy. 1 (Mart 2008): 77-86.
EndNote Diler A, Güner A, Altun S, Ekici S (01 Mart 2008) Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca. Eurasian Journal of Veterinary Sciences 24 1 77–86.
IEEE A. Diler, A. Güner, S. Altun, ve S. Ekici, “Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca”, Eurasian J Vet Sci, c. 24, sy. 1, ss. 77–86, 2008.
ISNAD Diler, Abdullah vd. “Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion Lucioperca”. Eurasian Journal of Veterinary Sciences 24/1 (Mart 2008), 77-86.
JAMA Diler A, Güner A, Altun S, Ekici S. Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca. Eurasian J Vet Sci. 2008;24:77–86.
MLA Diler, Abdullah vd. “Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion Lucioperca”. Eurasian Journal of Veterinary Sciences, c. 24, sy. 1, 2008, ss. 77-86.
Vancouver Diler A, Güner A, Altun S, Ekici S. Effect of Drying at Different Temperature and Air Current Rate on Chemical, Microbiological and Organoleptical Characteristics of Fillet of Stizostedion lucioperca. Eurasian J Vet Sci. 2008;24(1):77-86.