QUALITY OF BLACK SCORPIONFISH (Scorpaena porcus, Linnaeus 1758) MEAT COOKED IN DIFFERENT COOKING MATERIALS

Yıl 2021, , 1415 - 1424, 15.10.2021

Bengunur Çorapcı

https://doi.org/10.15237/gida.GD21115

Öz

This study aimed to investigate the effect of different cooking materials on some physical, nutritional, and sensory characteristics of black scorpionfish (Scorpaena porcus) meat. To achieve this aim, scorpion fish fillets were divided into four groups as open-roasted (control), oven bag cooked (Group A), baking paper wrapped (Group B) and aluminum foil wrapped (Group C). All fillets were cooked in an electrical oven. The nutritional and amino acid composition, water activity and color measurements were carried out in all samples including raw fish. Sensorial properties of all cooked samples were also evaluated. On comparing the raw and cooked groups it was found that cooking materials had a considerable effect on the nutritional and amino acid composition. The protein and total amino acid contents of the Control group were higher than that of the other groups due to water loss. It was also determined that the aromatic amino acid content of the control group was higher than the other groups. The cooking losses varied according to the type of cooking material. The method of cooking in the baking paper can be said to be the most preferable method for this fish according to the sensory analysis results.

Anahtar Kelimeler

Scorpionfish, amino acids, aluminum foil, baking paper, oven bag

FARKLI PİŞİRME MATERYALLERİ İÇİNDE PİŞİRİLEN İSKORPİT BALIĞI (Scorpaena porcus, Linnaeus 1758) ETİNİN KALİTESİ

Öz

Bu çalışmanın amacı farklı pişirme materyallerinin iskorpit balığı eti üzerindeki bazı fiziksel, besinsel ve duyusal özelliklerine etkisini araştırmaktır. Bu amaçla iskorpit balığı filetoları üzeri açık pişirme (kontrol), fırın poşetinde pişirme (A), yağlı kâğıtta pişirme (B), alüminyum folyoda pişirme (C) şeklinde dört gruba ayrılmıştır. Bütün filetolar elektrikli fırında pişirilmiştir. Besin ve aminoasit kompozisyonu, su aktivitesi ve renk ölçümleri çiğ balığı da içeren tüm örneklerde gerçekleştirilmiştir. Pişirilen tüm örneklerde duyusal özellikler de değerlendirilmiştir. Çiğ ve pişmiş gruplar karşılaştırıldığında pişirme materyallerinin besin kompozisyonu ve aminoasit kompozisyonunu önemli ölçüde etkilediği bulunmuştur. Kontrol grubunun protein ve toplam aminoasit içeriği su kaybı nedeniyle diğer gruplardan yüksek bulunmuştur. Bununla birlikte, kontrol grubunun amino asit içeriği incelendiğinde aromatik amino asitlerin diğer gruplardan yüksek olduğu belirlenmiştir. Pişirme kaybı pişirme materyalinin çeşidine göre değişiklik göstermiştir. Duyusal analiz sonuçlarına göre yağlı kâğıtta pişirme metodunun bu balık için en çok tercih edilen yöntem olduğu söylenebilir.

Anahtar Kelimeler

İskorpit balığı, amino asit, aliminyum folyo, yağlı kağıt, fırın poşeti

Kaynakça

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