FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

Öz

Bu çalışmanın amacı, iki farklı pastörizasyon sıcaklığının (50°C ve 70°C) karidesin (Parapenaeus longirostris) temel kalite parametreleri üzerindeki etkisini değerlendirmektir. Karideslerin pastörizasyon işlemi sonrasında nasıl etkilendiğini belirlemek için fiziksel, kimyasal, mikrobiyolojik ve duyusal kalite parametreleri araştırılmıştır. Pastörizasyon sonrasında artan sıcaklık ile birlikte karideslerin, pişirme kaybı, protein ve yağ yüzdesi önemli ölçüde (P <0.05) artmıştır. Her iki pastörizasyon derecesinde kimyasal parametreler (TVB-N, TMA-N, TBARs) açısından gruplar arasında önemli bir fark (P >0.05) bulunmamıştır. Mikrobiyolojik analiz sonuçlarına göre pastörizasyon sıcaklığındaki artışa bağlı olarak mikrobiyel yükte önemli (P <0.05) bir azalma gözlenmiştir. Duyusal analiz ve renk ölçümü sonuçlarına göre 50°C ve 70°C' deki pastörizasyon uygulamalarında önemli bir fark (P ˃0.05) görülmemiştir. Sonuç olarak, 70°C’deki pastörizasyon uygulamasının incelenen tüm parametrelerde genellikle fark yarattığı gözlemlenmiştir.

Anahtar Kelimeler

• karides
• pastörizasyon
• sıcaklık
• kalite

IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

Öz

The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.

Anahtar Kelimeler

• Shrimp
• pasteurization
• temperature
• quality

Kaynakça

1. Reference1 Andrés-Bello, A., García-Segovia, P., Martínez-Monzó, J. (2009). Effects of vacuum cooking (cook-vide) on the physical-chemical properties of Sea Bream fillets (Sparus aurata). Journal of Aquatic Food Product Technology, 18 (1-2): 79-89, doi:10.1080/10498850802581773.
2. Reference2 Alparslan, Y., Metin, C., Yapıcı, H.H., Baygar, T., Günlü, A., Baygar, T. (2017). Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps. Journal of Food Safety and Food Quality, 68: 69-77, doi 10.2376/0003-925X-68-69.
3. Reference3 Alparslan, Y., Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess Technology, 10:842-853, doi: 10.1007/s11947-017-1862-y.
4. Reference4 Alparslan, Y, Baygar, T., Metin C, Yapıcı, H.H, Baygar, T. (2019). The role of gelatin-based film coating combined with orange peel essential oil on the quality of refrigerated shrimp. Acta Aquatica Turcica, 15 (2):197-212, doı: https://doi.org/10.22392/actaquatr.485132
5. Reference5 Antonacopoulus, N., Vyncke, W. (1989). Determination of volatile basic nitrogen in fish. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 189: 309–316.
6. Reference6 AOAC (1998a) Official Method 991.36. Fat (crude) in seafood acid hydrolysis method: Fish and other marine products. In: P. Cunniff (Ed.), Official methods of analysis of AOAC International, Gaithersburg, Maryland USA.
7. Reference7 AOAC (1998b). Official Method 980.46. Moisture in Meat. In: P. Cunniff (Ed.), Official methods of analysis of AOAC International, Gaithersburg, Maryland USA.
8. Reference8 AOAC, (1998c). Official Method 938.08. Ash of Seafood. Fish and Other Marine Products, In P. Cunniff (Ed.), Official Methods of Analysis of AOAC International, Gaitherbury, Maryland USA.

9. Reference9 AOAC, (1998d). Official Method 955.04. Nitrogen (total) in Seafood. Fish and Other Marine Products, In: P. Cunniff (Ed.), Official Methods of Analysis International. Gaitherbury, Maryland USA.
10. Reference10 Baumgart, J. (1986). Lebensmittel tierischer herkunft, feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete lebensmittel, fertiggerichte, hitzekonservierte lebensmittel, speiseeis, zucker, kakao, zuckerwaren, rohmassen. In Mikrobiologische Untersuchung von Lebensmitteln. Baumgart J, von Ju¨rgen Firnhaber UM and Spicher G (eds) Behr’s Verlag, Hamburg, Germany, p:207
11. Reference11 Begum, M., Khaleque, M.A., Wahed, M.A., Hafiz, F. (2012). Quality assessment of shrimp (Macrobrachium rosenbergii. De Man, 1879) during storage in ice. Bangladesh Journal of Scientific and Industrial Research, 47(1): 93-98, doi: 10.3329/bjsir.v47i1.10731.
12. Reference12 Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A., Andyanto, D., Iacumin, L. (2018). Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C). LWT - Food Science and Technology, 91: 117-124, doi: 10.1016/j.lwt.2017.12.005.
13. Reference13 Cao, L., Rasco, B.A., Tang, J., Niu, L., Lai, K., Fan, Y., Huang, Y. (2016). Effects of freshness on the cook loss and shrinkage of Grass Carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties, 19:2297–2306, doi: 10.1080/10942912.2015.1123271.
14. Reference14 Cadun, A., Çaklı, S., Dinçer, T., Sen, E.B. (2016). Influence of sous-vide cooking on physical, chemical, sensory and microbiological quality in deep water pink shrimp (Parapenaeus longirostris). Journal of Food Safety and Food Quality, 67:47-53, doi: 10.2376/0003-925x-67-47.
15. Refernces15 Cheng, J-H., Sun, D-W., Zeng, X-A., Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A Review. Critical Reviews in Food Science and Nutrition, 55: 1012–1025, doi: 10.1080/10408398.2013.769934.
16. References16 Cosansu, S., Mol, S., Ücok Alakavuk, D., Tosun, Ş.Y. (2011a). Effects of pediococcus spp. on the quality of vacuum-packed Horse mackerel during cold storage. Journal of Agricultural Sciences, 17:59-66.
17. References17 Cosansu, S., Mol, S., Ücok Alakavuk, D., Özturan, S. (2011b). The effect of lemon juice on Bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging. International Journal of Food Science and Technology, 46: 395-401, doi: 10.1111/j.1365-2621.2010.02507.x.
18. Refernces18 Cosansu, S., Mol, S., Ücok Alakavuk, D., Özturan, S. (2013). The effect of lemon juice on shelf life of sous vide packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840). Food Bioprocess Technology, 6:283–289, doi: 10.1007/s11947-011-0572-0.
19. References19 Cropotova, J., Mozuraityteb, R., Standal, I.B., Rustada, T. (2019). The influence of cooking parameters and chilled storage time on quality of sous-vide Atlantic Mackerel (Scomber scombrus). Journal of Aquatic Food Product Technology, 28: 505-518, doi: 10.1080/10498850.2019.1604595.
20. References20 Çelik, K., Çakmakçı, S. (2020). Gıdalarda renk ve renk ölçümü. 13. Türkiye Gıda Kongresi. 21-23 Ekim 2020, Çanakkale,Türkiye, s:412.
21. References21 Çoksöyler, N., Avşaroğlu, D. (2011). Isıl işlemlerle gıdaların korunması. In: Gıda mikrobiyolojisi. Erkman, O. (edt), Efil Yayınevi: Ankara, pp:218.
22. References22 Dabadé, D.S., Nago, E., Adebiayé, J.D.A., Ali, T., Azokpota, P., Hounhouigan, D.J. (2020). Effects of antimelanosis agents on quality and shelf-life of tropical Brackish Water shrimp (Penaeus notialis) during storage at 0°C and 7°C. Journal of Aquatic Food Product Technology, 29: 132-145, doi: 10.1080/10498850.2019.1695695.
23. References23 Dayal, J.S., Ponniah, A.G., Imran Khan, H., Madhu Babu, E.P., Ambasankar, K., Kumarguru Vasagam, K.P. (2013). Shrimps – a nutritional perspective. Current scıence, 104 (11): 1487-1491,
24. References24 Delfieh, P., Rezaei, M., Hosseini,, H., Hosseini, S.V., Zohrehbakhsh, E., Regenstein, J.M., (2013). Effects of cooking methods on proximate composition and fatty acids profile of Indian White Prawn (Fenneropenaeus indicus). Journal of Aquatic Food Product Technology, 22:353-360, doı: 10.1080/10498850.2011.652767.
25. References25 Dogruyol, H., Mol, S. (2017). Effect of irradiation on shelflife and microbial quality of cold-stored sous-vide Mackerel fillets. Journal of Food Processing and Preservation, 41:e12804, doi: 10.1111/jfpp.12804.
26. References26 Erdoğdu, F., Balaban, M.O., (2000). Thermal processing effects on the textural attributes of previously frozen shrimp. Journal of Aquatic Food Product Technology, 9 (4): 61-84, doi: 10.1300/J030v09n04_07.
27. References27 Erdoğdu, F., Balaban, M.O., Otwell, W.S., Garrido, L. (2004). Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution. Journal of Food Engineering, 64: 297–300, doi:10.1016/j.jfoodeng.2003.10.012.
28. References28 Erkan, N., Özden, Ö. (2008). Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. International Journal of Food Science & Technology, 43(9):1549-1559, doi.:10.1111/j.1365-2621.2007.01579.x.
29. References29 Fang, Z., Zhou, L., Wang, Y., Sun, L., Gooneratne, R. (2019). Evaluation the effect of mycotoxins on shrimp (Litopenaeus vannamei) muscle and their limited exposure dose for preserving the shrimp quality. Journal of Food Processing and Preservation, 43:e13902, doi: 10.1111/jfpp.13902.
30. References30 González-Fandos, E., García-Linares, M.C., Villarino-Rodríguez, A., García-Ariasb, M.T., García-Fernandez, M.C. (2004). Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Microbiology, 21: 193-201,doi: 10.1016/S0740-0020(03)00053-4.
31. References31 Gundavarapu, S., Hung, Y.C. and Reynolds, A.E. (1998). Consumer acceptance and quality of microwave-cooked shrimp. Journal of Food Quality, 21: 71-84.
32. References32 Halkman, K. (2005). Mikroorganizma Analizi, Gıda Mikrobiyolojisi Uygulamaları, Ankara, ISBN: 975-00373-0-8.
33. References33 Hultin, H.O. (1994). Oxidation of lipids in seafoods. In: Shahidi F, Botta JR (eds) Seafoods: Chemistry, Processing Technology and Quality pp:49-74 Springer, Boston, MA. doi:10.1007/978-1-4615-2181-5_5
34. References34 Huss, H.H. (1988). Le poisson frais: Qualite et alterations de la qualite. p:65, Danida/FAO:Rome ISBN: 92-5-202395-X.
35. References35 Lekjing, S., Karrila, S., Siripongvutikorn S. (2017). Thermal inactivation of Listeria monocytogenes in whole oysters (Crassostrea belcheri) and pasteurization effects on meat Quality. Journal of Aquatic Food Product Technology, 26 (9): 1107–1120, doi:10.1080/10498850.2017.1376237.
36. References36 Li, C., Wang, D., Xu, W., Gao, F., Zhou, G. (2013). Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. LWT - Food Science and Technology, 51:266-274, doi:10.1016/j.lwt.2012.10.003.
37. References37 López-Caballero, M.E., Martínez-Álvarez, O., Gómez-Guillén, M.C., Montero, P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42: 1029–1038, doi: 10.1111/j.1365-2621.2006.01328.x.
38. References38 López-Caballero, M.E., Martínez-Álvarez, O., Gómez-Guillén, M.C. and Montero, P. (2019). Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris). Innovative Food Science and Emerging Technologies, 51: 91-99, doi: 10.1016/j.ifset.2018.07.008.
39. references39 Martínez-Alvarez, O., López-Caballero, M.E., Gómez-Guillén, M.C., Montero, P. (2009). The effect of several cooking treatments on subsequent chilled storage of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with different melanosis-inhibiting formulas. LWT - Food Science and Technology, 42:1335–1344, doi:10.1016/j.lwt.2009.03.025.
40. References40 Mohan, C.O., Ravıshankar, C.N., Bindu, J., Geethalakshmi, V., Srinivasa Gopal. T.K. (2006). Effect of thermal process time on quality of “Shrimp kuruma” in retortable pouches and aluminum cans. Journal of Food Scıence, 71 (6): 496-500, doi: 10.1111/j.1750-3841.2006.00099.x.
41. References41 Mol, S., Özturan, S., Cosansu, S. (2012). Determination of the quality and shelf life of sous vide packaged Bonito (Sarda sarda, Bloch, 1793) stored at 4 and 12 °C. Journal of Food Quality, 35:137–143, doi: 10.1111/j.1745-4557.2011.00430.x.
42. Refernces42 Mohan, C.O., Ravishankar, C. N., Srinivasa Gopal, T.K. (2017). Effect of vacuum packaging and sous vide processing on the quality of Indian white shrimp (Fenneropenaeus indicus) During Chilled Storage. Journal of Aquatic Food Product Technology, 26(10): 1280-1292, doi:10.1080/10498850.2016.1236869.
43. References43 Mu, M., Chen, H., Fang, X., Mao, J., Gao, H. (2012). Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. Journal of Science of Food and Agriculture, 92: 2177-2182, doi: 10.1002/jsfa.5605.
44. References 44 Na, S., Kim, J-H., Jang, H-J., Park, H.J., Oh, S-W. (2018). Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. International Journal of Biological Macromolecules, 115: 1103-1108, doi:10.1016/j.ijbiomac.2018.04.180.
45. References45 Nageswararao, P.V., Babu, D.E. (2019). Comparative study of raw and boiled Litopenaeus vannamei of male and female species in relation to mineral concentration and proximate composition. International Journal of Basic and Applied Research, 9(5): 463-471
46. References46 Oksuz, A., Ozyılmaz, A., Aktas, M., Gercek, G., Motte, J. (2009). A comparative study on proximate, mineral and fatty acid compositons of deep seawater rose shrimp (Parapenaeus longirostris, Lucas 1846) and golden shrimp (Plesionika martia, A. Milne-Edwards, 1883). Journal of Animal and Veterinary Advances, 8(1): 183-189.
47. References47 O'Neil, C.M., Cruz-Romero, M.C., Duffy, G., Kerry, J.P. (2019). Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops. Innovative Food Science & Emerging Technologies,54:19-27, doi:10.1016/j.ifset.2019.03.005.
48. References48 Orlando, P., Giardinieri, A., Lucci P., Nartea, A., Balzano, M., Pacetti, D., Frega, N.G., Silvestri, S., Tiano, L., (2020). Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets. LWT-Food Science and Technology, 134: 110011, doi:10.1016/j.lwt.2020.110011.
49. References49 Raposo, A., Pérez, E., Tinoco de Faria, C., Antonia Ferrús, M., Conrado Carrascosa, C. (2017). Food spoilage by Pseudomonas spp.—An Overview. In: Foodborne pathogens and antibiotic resistance, Om V. Singh. John Wiley & Sons (eds), John Wiley & Sons, Inc., Hoboken, New Jersey. doi:10.1002/9781119139188.ch3.
50. References50 Razaeifar, M., Mehdizadeh, T., Langroodi, A.M., Razei, F. (2020). Effect of chitosan edible coating enriched with lemon verbenaextract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss). Journal of Food Safety, e12781, doi:10.1111/jfs.12781.
51. References51 Rathod, N., Pagarkar, A. (2013). Biochmenical and sensory quality changes of fish cutlets, made from pangasius fish (Pangasianodon hypophthalmus), during storage in refrigerated display unit at -15 to -18°C. International Journal of Food, Agriculture and Veterinary Sciences, 3: 1-8.
52. References52 Rhodehamel, J., Harmon, S., (2001). Bacteriological Analytical Manual, 8th Edition, 1998. Chapter 14.
53. References53 Salán, E.O., Galvão, J.A., Furlan, É.F., Porto, E., Gallo, C.R., Oetterer, M. (2008). Quality of mussels cultivated and commercialized in Ubatuba, SP, Brazil - monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing. Ciência e Tecnologia de Alimentos, 28(1): 152-159, doi: 10.1590/S0101-20612008000100022.
54. References54 Schormüller, J. (1968). Handbuch der lebensmittelchemie (Band III/2). Springer, Berlin, Heidelberg, New York
55. References55 Shakila, R. J., Jeyasekaran, G., Vijayakumar, A., Sukumar, D. (2009). Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3°C) International Journal of Food Science and Technology, 44: 2120–2126, doi: 10.1111/j.1365-2621.2009.02047.x.
56. Reference56 Skipnes, D., Øines, S., Rosnes, J.T., Skåra, T. (2002). Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing. Journal of Aquatic Food Product Technology, 11 (3-4): 5-19, doi: 10.1300/J030v11n03_02.
57. Reference57 Shi, J., Lei, Y., Shen, H., Hong, H., Yu, X., Zhu, B., Luo Y. (2019). Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage. Food Chemistry, 272:604-612, doi:10.1016/j.foodchem.2018.08.056
58. Reference58 Tolasa, S., Cakli, S., Kisla, D., Dincer T. (2012). Quality and shelf-life assessment of pasteurized trout soup during refrigerated storage. Journal of Aquatic Food Product Technology, 21:321–329, doi:10.1080/10498850.2011.595054.
59. Reference59 Vyncke, W. (1981). pH of fish muscle comparison of methods. 12th Western European Fish Technologists’ Association (WEFTA) Meeting, Copenhagen, Denmark.
60. Reference60 Wang, J., Tang, J., Rasco, B., Sablani, S.S., Ovissipour, M., Qu, Z. (2018). Kinetics of quality changes of shrimp (Litopenaeus setiferus) during pasteurization. Food and Bioprocess Technology 11:1027–1038, doi:10.1007/s11947-018-2073-x
61. Reference61 Webb, M.D., Barker, G.C., Goodburn, K.E., Peck, M.W. (2019). Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus. Trends in Food Science and Technology, 93:94-105, doi: 10.1016/j.tifs.2019.08.024.
62. Reference62 Yu, X., Wang, J., Wen, S., Yang, J., Zhang, F. (2019). A deep learning based feature extraction method on hyperspectral images for nondestructive prediction of TVB-N content in Pacific white shrimp (Litopenaeus vannamei). Biosystems Engineering. 178:244-255, doi:10.1016/j.biosystemseng.2018.11.018
63. Reference63 Zhang, J., Wu, D., Liu, D., Fang, Z., Chen, J., Hu, Y. and Ye, X. (2013). Effect of cooking styles on the lipid oxidation and fatty acid composition of grass Carp (Ctenopharynyodon idellus) fillet. Journal of Food Biochemistry, 37:212-219, doi: 10.1111/j.1745-4514.2011.00626.x.