Araştırma Makalesi
Yıl 2020,
Cilt: 45 Sayı: 1, 1 - 8, 01.12.2019
Öz
In the present study, the
effects of smoking with different wood chips and barbecuing on some properties (moisture
content, pH value and lipid oxidation) of salmon fish were investigated. The
smoking process was carried out by cold smoking method using five different
wood chips: oak, apple, bourbon soaked oak, cherry and hickory. The lowest
moisture content was determined in the samples smoked with bourbon soaked oak
wood chips. Smoking and barbecuing caused an increase in the pH values and the
highest pH value was determined in the samples smoked with hickory wood chips.
In addition, both processes had a significant effect on TBARS value of salmon (P
<0.05). Wood chip types showed both antioxidant and prooxidant effects in
the present study. The lowest TBARS values in smoking and barbecuing processes
were determined in the samples smoked with hickory wood chips.
Anahtar Kelimeler
Kaynakça
- Alfaia, C.M.M., Alves, S.P., Lopes, A.F., Fernandes, M.J.E., Costa, A.S.H., Fontes, C.M.G.A., Castro, M.L.F., Bessa, R.J.B., Prates, J.A.M. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 84: 769-777.Chang, K.L.B., Chang, J., Shiau, C.Y., Pan, B.S. (1998). Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agr. Food Chem. 46: 2682–2686.Costa, M., Viegas, O., Melo, A., Petisca, C., Pinho, O., Ferreira, I.M. (2009). Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar). J Agr. Food Chem. 57: 3173-3179.Espe, M., Nortvedt, R., Lie, Ø., Hafsteinsson, H. (2001). Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids. Food Chem. 77: 41-46.Espe, M., Nortvedt. R., Lie, Ø., Hafsteinsson, H. (2002). Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids. Food Chem. 75: 411-416.Girard, P.J. (1992). Cooking. Technology of Meat and Meat Products. France, 32-83.Gokalp, H.Y., Kaya, M., Tulek, Y., Zorba, O. (2010). Guide for quality control and laboratory application of meat products. (5th ed.) Atatürk University Publication No 751, Faculty of Agriculture No 318, Erzurum, Turkey.Guizani, N., Rahman, M.S., Al-Ruzeiqi, M.H., Al-Sabahi, J.N., Sureshchandran, S. (2014). Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature. J Food Sci Technol. 51: 577–582.He, H.J., Wu, D., Sun, D.W. (2014). Rapid and non-destructive determination of driploss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis–NIR) hyperspectral imaging. Food Chem. 156: 394–401.Kilic, B, Richards, M.P. (2003). Lipid oxidation in poultry döner kebab: Pro‐oxidative and anti‐oxidative factors. J. Food Sci. 68: 686-689.Leroi, F, Joffraud, J.J. (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design. J Food Prot. 63:1222–1227.Lin, M., Cavinato. A.G., Huang, Y., Rasco, B.A. (2003). Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy. Food Res.Int. 36: 761-766.Malarut, J-A., Vangnai, K. (2018). Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food cont. 85: 98-106.Martinez, O., Salmeron, J., Guillen, M., Casas, C. (2007). Sensorial and physicochemical characteristics of salmon (Salmo salar) treated by different smoking processes during storage. Food Sci. Techn. Int. 13: 477-84.Messina, C.M., Bono, G., Arena, R., Randazzo, M., Morghese, M., Manuguerra, S., Barbera, L.L., Ozogul, F., Sadok, S., Santulli, A. (2019). The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets. Food Sci. Nutr. 7: 1239-1250.Mol, S., Alakavuk, D.U., Tosun, Ş.Y. (2008). Effects of Different Processing Technologies on the Chemical Composition of Seafoods. Food Sci. Techn. Res. 14: 467-470.Öz, F., Kaban, G., Kaya, M. (2010a). Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with oasis extraction method. LWT-Food Sci. Techn. 43: 1345-1350.Öz, F., Kaban, G., Kaya, M. (2010b). Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish. J Anim. Vet. Advan. 9: 1259-1264.Öz, F., Kotan, G. (2016). Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. Food Cont. 67: 216-224.Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., Jira, W. (2013). Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages. Food cont. 34: 347-355.Ramirez, M.R., Morcuende, D., Estevez, M., Lopez, R.C. (2005). Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage. Food Chem. 92: 159-167.Rojas, M.C., Brewer, M.S. (2007). Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci. 72: 282- 288.Sanchez del Pulgar, J., Gázquez, A., Ruiz-Carrascal, J. (2012). Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature and cooking time. Meat Sci. 90: 828-835.Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F., Jiménez-Colmenero, F. (2007). Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci. 77: 304-313.Sidhu, K.S. (2003). Health benefits and potential risks related to consumption of fish or fish oil. Regul.Toxi. Pharma. 38: 336-344.Slamova, T., Frankova, A., Hubackova, A., Banout, J. (2017). Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Add. Cont.Part B. 10: 248-255.Stolyhwo, A., Sikorski, Z.E. (2005). Polycyclic aromatic hydrocarbons in smoked fish. Food Chem. 91: 303-311.Sunen, E., Fernandez-Galian, B., Aristimuno, C. (2001). Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Mic. 18: 387–393.Weber, J., Bochi, V.C., Ribeiro, C.P., Victório, A.D.M., Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chem. 106: 140-146.
FARKLI ODUN TALAŞLARI İLE TÜTSÜLEME VE MANGALDA PİŞİRMENİN SOMON BALIĞININ BAZI ÖZELLİKLERİ ÜZERİNE ETKİLERİ
Öz
Bu çalışmada, farklı odun talaşları ile tütsüleme ve
mangalda pişirmenin somon balığının bazı özellikleri (nem içeriği, pH değeri ve
lipid oksidasyonu) üzerine etkileri araştırılmıştır. Tütsüleme işlemi beş
farklı odun talaşı (meşe, elma, burbon, kiraz ve ceviz) kullanılarak soğuk
tütsüleme yöntemiyle gerçekleştirilmiştir. En düşük nem içeriği burbon odun
talaşı ile tütsülenen örneklerde belirlenmiştir. Tütsüleme ve mangalda pişirme
işlemleri pH değerinde artışa neden olmuştur ve en yüksek pH değeri ceviz odun
talaşı ile tütsülenen örneklerde belirlenmiştir. Ayrıca, her iki uygulama TBARS
değeri üzerinde önemli (P <0.05) etki göstermiştir. Odun talaşı
tipleri bu çalışmada hem antioksidan hem de prooksidan etki göstermiştir.
Tütsüleme ve mangalda pişirme işlemlerinde en düşük TBARS değeri ceviz odun
talaşı kullanılan örneklerde belirlenmiştir.
Anahtar Kelimeler
Kaynakça
- Alfaia, C.M.M., Alves, S.P., Lopes, A.F., Fernandes, M.J.E., Costa, A.S.H., Fontes, C.M.G.A., Castro, M.L.F., Bessa, R.J.B., Prates, J.A.M. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 84: 769-777.Chang, K.L.B., Chang, J., Shiau, C.Y., Pan, B.S. (1998). Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J Agr. Food Chem. 46: 2682–2686.Costa, M., Viegas, O., Melo, A., Petisca, C., Pinho, O., Ferreira, I.M. (2009). Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar). J Agr. Food Chem. 57: 3173-3179.Espe, M., Nortvedt, R., Lie, Ø., Hafsteinsson, H. (2001). Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids. Food Chem. 77: 41-46.Espe, M., Nortvedt. R., Lie, Ø., Hafsteinsson, H. (2002). Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids. Food Chem. 75: 411-416.Girard, P.J. (1992). Cooking. Technology of Meat and Meat Products. France, 32-83.Gokalp, H.Y., Kaya, M., Tulek, Y., Zorba, O. (2010). Guide for quality control and laboratory application of meat products. (5th ed.) Atatürk University Publication No 751, Faculty of Agriculture No 318, Erzurum, Turkey.Guizani, N., Rahman, M.S., Al-Ruzeiqi, M.H., Al-Sabahi, J.N., Sureshchandran, S. (2014). Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature. J Food Sci Technol. 51: 577–582.He, H.J., Wu, D., Sun, D.W. (2014). Rapid and non-destructive determination of driploss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis–NIR) hyperspectral imaging. Food Chem. 156: 394–401.Kilic, B, Richards, M.P. (2003). Lipid oxidation in poultry döner kebab: Pro‐oxidative and anti‐oxidative factors. J. Food Sci. 68: 686-689.Leroi, F, Joffraud, J.J. (2000). Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design. J Food Prot. 63:1222–1227.Lin, M., Cavinato. A.G., Huang, Y., Rasco, B.A. (2003). Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy. Food Res.Int. 36: 761-766.Malarut, J-A., Vangnai, K. (2018). Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food cont. 85: 98-106.Martinez, O., Salmeron, J., Guillen, M., Casas, C. (2007). Sensorial and physicochemical characteristics of salmon (Salmo salar) treated by different smoking processes during storage. Food Sci. Techn. Int. 13: 477-84.Messina, C.M., Bono, G., Arena, R., Randazzo, M., Morghese, M., Manuguerra, S., Barbera, L.L., Ozogul, F., Sadok, S., Santulli, A. (2019). The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets. Food Sci. Nutr. 7: 1239-1250.Mol, S., Alakavuk, D.U., Tosun, Ş.Y. (2008). Effects of Different Processing Technologies on the Chemical Composition of Seafoods. Food Sci. Techn. Res. 14: 467-470.Öz, F., Kaban, G., Kaya, M. (2010a). Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with oasis extraction method. LWT-Food Sci. Techn. 43: 1345-1350.Öz, F., Kaban, G., Kaya, M. (2010b). Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish. J Anim. Vet. Advan. 9: 1259-1264.Öz, F., Kotan, G. (2016). Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. Food Cont. 67: 216-224.Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., Jira, W. (2013). Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages. Food cont. 34: 347-355.Ramirez, M.R., Morcuende, D., Estevez, M., Lopez, R.C. (2005). Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage. Food Chem. 92: 159-167.Rojas, M.C., Brewer, M.S. (2007). Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J Food Sci. 72: 282- 288.Sanchez del Pulgar, J., Gázquez, A., Ruiz-Carrascal, J. (2012). Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature and cooking time. Meat Sci. 90: 828-835.Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F., Jiménez-Colmenero, F. (2007). Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Sci. 77: 304-313.Sidhu, K.S. (2003). Health benefits and potential risks related to consumption of fish or fish oil. Regul.Toxi. Pharma. 38: 336-344.Slamova, T., Frankova, A., Hubackova, A., Banout, J. (2017). Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Add. Cont.Part B. 10: 248-255.Stolyhwo, A., Sikorski, Z.E. (2005). Polycyclic aromatic hydrocarbons in smoked fish. Food Chem. 91: 303-311.Sunen, E., Fernandez-Galian, B., Aristimuno, C. (2001). Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Mic. 18: 387–393.Weber, J., Bochi, V.C., Ribeiro, C.P., Victório, A.D.M., Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chem. 106: 140-146.
Toplam 1 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Aralık 2019 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 45 Sayı: 1 |
