BibTex RIS Kaynak Göster

KOKUSU GİDERİLMİŞ HAMSİ KIYMASININ DERİN DONDURUCUDA SAKLANMASI, DONDURMANIN MİKROBİYOLOJİK VE KİMYASAL KALİTESİ ÜZERİNDE ARAŞTIRMALAR

Yıl 1985, Cilt: 1 Sayı: 1, 25 - 33, 01.03.1985

Öz

Bu araştırma iki safhada gerçekleştirildi. Önce, hamsi balığı
temizlenip kıyıldı ve kokusu giderildi. Sonra da polietilen tarbalara konularak derin dondurucuda -18 -+ 2°C'de 7 gün, 1, 3 ve 6 ay süreyle muhafazaya alındı ve analiz edildi.
Taze hamsi ve dondurulmuş hamsi kıymasında kimyasal ve mikrobiyolojik
analizler yapıldı. Taze hamside tesbit edilen pH (ortalama 5.7 -+ 0.04) ve su aktivitesi (ortalama 0.98 -+ 0.01) değerleri hamssi kıymasında
önemli değişiklikler göstermedi. Diğer taraftan saklama sürelerinin sonuna doğru total asidite oranında düşme, peroksit sayısında ise artış­lar izlendi. Böylece dondurma derecesinde dahi ransiditenin devam ettiği anlaşılmış oldu.
Taze hamside tesbit edilen total jerm sayısı ( 1.15x10 7 /gr), donmuş
hamsi kıymasında 7.51x 10 5 /gr'a kadar azaldı. Bu durum diğer mikroorganizmalarda da izlendi. Koliform grubu mikroorganizmalarda 6. ayda
hiç üreme görülmedi. Ancak psikrofil mikroorganizmalarda bu sayısal düşüşün o kadar belirgin olmadığı ortaya çıktı.
Sonuçta, derin sondurucuda uzun süreli stoklamalarda, dondurmanın
hamsi kıymasının kimyasal ve mikrobiyolojik kalitesine önemli bir
yan etkisi olmadığı saptanmıştır. Bilakis, düşük dereceli dondurmanın
mikroorganizmalar üzerine hafif sterilizasyon etkisi yaptığı ortaya çıkmıştır.
Böylece hamsi kıymasının -18°C'de 6 ay kadar emniyetle saklanabileceği anlaşılmış bulunmaktadır.

The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities

Yıl 1985, Cilt: 1 Sayı: 1, 25 - 33, 01.03.1985

Öz

This study was carried out in two stages. At first, the
anchovy fish w as eleane d off, grounded and deodorized. Later, they were
analyzed arter being packed in the polyethylene pouches and s to red in
deep- freeze at - 18 -+ 2°C for the periods of 7 days, 1, 8 and 6 months.
The chemical and microbiological experiments were conducted on
fresh anchovy and frozen ground anchovy. The values of pH (average 5.7 -+ 0.04) and water activity (average 0.98 -+ 0.01) determined in fresh anchovy didn't show any significant differences with compared to those
of ground anchovy. On the other hand, a decrease in the percentage of
total acidity (average %0.88 + 0.05 - -> %0.75), but an increase in the
peroxide number (average 1.25 + 0.43 - -> 6.7) were observed towards
to the end of the storage periods. Thus, it was realized that the rancidity
has undergone to develop even at the freezing temperatures. The total
germ counts determined in fresh anchovy (1.15x10 7 /gr) have decreased
down to 7.51x10 5 /gr in frozen anchovy. The same situation was also
observed in other microorganisms. No growth was seen in coliform microorganism
in the 6th month. However, the nurnerical drops of psychrophilic
microorganisms were found to be not so obvious.
As a result, it was determined that the freezing temperature didn't
cause any significant side effect on the chemical and microbiological quality of ground anchovy during the extended storages in deep-freeze.
On the contrary, it was understood that the. low degree of' freezing temperature has caused a mild sterilization effect on microorganisms. Thus, it became clear that the ground anchovy could be safely preserved at
-18°C for at least 6 months.

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA74MY47DN
Bölüm Araştırma
Yazarlar

Nazif Anıl. Bu kişi benim

Yayımlanma Tarihi 1 Mart 1985
Yayımlandığı Sayı Yıl 1985 Cilt: 1 Sayı: 1

Kaynak Göster

APA Anıl., N. (1985). The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities. Eurasian Journal of Veterinary Sciences, 1(1), 25-33.
AMA Anıl. N. The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities. Eurasian J Vet Sci. Mart 1985;1(1):25-33.
Chicago Anıl., Nazif. “The Studies on the Preservation of Deodorized Ground Anchovy in Deep- Freeze and the Effects of Freezing Temperature on Its Microbiological and Chemical Qualities”. Eurasian Journal of Veterinary Sciences 1, sy. 1 (Mart 1985): 25-33.
EndNote Anıl. N (01 Mart 1985) The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities. Eurasian Journal of Veterinary Sciences 1 1 25–33.
IEEE N. Anıl., “The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities”, Eurasian J Vet Sci, c. 1, sy. 1, ss. 25–33, 1985.
ISNAD Anıl., Nazif. “The Studies on the Preservation of Deodorized Ground Anchovy in Deep- Freeze and the Effects of Freezing Temperature on Its Microbiological and Chemical Qualities”. Eurasian Journal of Veterinary Sciences 1/1 (Mart 1985), 25-33.
JAMA Anıl. N. The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities. Eurasian J Vet Sci. 1985;1:25–33.
MLA Anıl., Nazif. “The Studies on the Preservation of Deodorized Ground Anchovy in Deep- Freeze and the Effects of Freezing Temperature on Its Microbiological and Chemical Qualities”. Eurasian Journal of Veterinary Sciences, c. 1, sy. 1, 1985, ss. 25-33.
Vancouver Anıl. N. The studies on the preservation of deodorized ground anchovy in deep- freeze and the effects of freezing temperature on its microbiological and chemical qualities. Eurasian J Vet Sci. 1985;1(1):25-33.