Sensory, Chemical and Microbiological Characteristics of Canned-Smoked Whiting Roe Pate (in English)

Yıl 2013, Cilt: 38 Sayı: 5, 259 - 266, 01.10.2013

Nilgün Kaba Bengünur Çorapcı Kübra Eryaşar Hasibe Nur Karabek

Öz

This study was carried out to determine sensory, chemical and microbiological quality of raw whiting (Gadus merlangus euxinus Nordman, 1840) roe obtained from Middle Black Sea, smoked roes and the roe which were canned after smoked. Analyses of TVB-N, TBA, pH, total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast-mold, total coliform bacteria and also the sensory analyses were done on the roe samples. Additionally, proximate composition values were obtained in both raw material and canned-smoked product. Moisture, protein, fat, ash, carbohydrate contents and calorie value of raw roe were 80.88%, 11.70%, 4.50%, 1.09%, 1.82% and 94.62 kcal, respectively. These values were determined as 61.34%, 8.64%, 12.52%, 1.12%, 16.37% and 212.74 kcal for the canned-smoked roe pate. In the chemical analysis findings, TVB-N and TBA values stayed within the acceptability limit values. It was observed in the microbiological analysis results that, microbial load of the raw material decreased with smoking process. No microbial load was found after the canning process. When all of the quality properties were taken into account, it was seen that the canned-smoked whiting roe pate might be offered for consumption as an alternative product and it might provide added value to food sector.

Anahtar Kelimeler

Whiting, roe, smoking, canned, quality

Konserve Füme Mezgit Havyarı Ezmesinin Duyusal, Kimyasal ve Mikrobiyolojik Özellikleri (İngilizce)

Öz

Bu çalışma Orta Karadeniz’de avlanan mezgit balığından elde edilen çiğ havyar, füme havyar ve tütsülendikten sonra konservesi yapılan havyarın duyusal, kimyasal ve mikrobiyolojik kalitelerini belirlemek amacıyla yürütülmüştür. Havyar örneklerine TVB-N, TBA, pH, toplam mezofilik aerobik ve psikrofilik aerobik bakteri, toplam maya-küf, toplam koliform bakteri analizleri ile duyusal analizler uygulanmıştır. Ayrıca ham materyal ile son üründe besin kompozisyonu değerleri elde edilmiştir. Çiğ havyarın nem, protein, yağ, kül, karbonhidrat içeriği ve kalori değeri sırası ile %80.88, %11.70, %4.50, %1.09, %1.82 ve 94.62 kcal’dir. Bu değerler konserve füme havyar ezmesi için sırasıyla %61.34, %8.64, %12.52, %1.12, %16.37 ve 212.74 kcal olarak belirlenmiştir. Kimyasal analiz bulgularında TVB-N ve TBA değerleri tüketilebilirlik sınır değerleri arasında kalmıştır. Mikrobiyolojik analiz sonuçlarında çiğ örnekteki mikrobiyal yükün dumanlama işlemi ile azaldığı gözlenmiştir. Konservasyon işleminden sonra ise mikrobiyal yüke rastlanmamıştır. Tüm kalite değişimleri dikkate alındığında konserve füme mezgit havyarı ezmesinin alternatif bir ürün olarak tüketime sunulabileceği ve gıda sektörüne katma değer sağlayabileceği görülmüştür.

Anahtar Kelimeler

Mezgit balığı, havyar, tütsüleme, konserve, kalite

Kaynakça

• TUIK 2010. Turkish Statistical Institute. Fisheries Statistics. No: 122.
• Samsun S, Erdem E, Samsun N. 2006. The determination of meat yield and chemical composition of whiting (Gadus merlangus). Firat Univ J Sci Eng, 18 (2):165-170.
• Elliatt M. 1996. Turkish Domestic and Foreign Markets for Fisheries Products with the Existing Work on the Possibilities of the Future Market. Republic of Turkey Ministry of Agriculture and Rural Affair. General Directorate for Agricultural Production and Development, Ankara.
• Himelbloom BH, Crapo CA. 1998. Microbial Evaluation of Alaska Salmon Caviar. J Food Protec. 61(5): 626-628.
• Gulyavuz H, Unlusayin M. 1999. Fishing and Processing Technology. Suleyman Demirel University, Egirdir Fishery Faculty, Sahin Press. Isparta. p.366.
• Vural H, Oztan A. 1996. Practical Guide to Quality Control Laboratory of Meat Products. Hacettepe University Faculty of Engineering Publications. Ankara Pub. No: 36, 35-118.
• Atasoy E, Erdem U, Cebeci M, Yerli B. 2006. Some Biological Characteristics of the Whiting (Merlangius merlangus) in the Marmara Sea. E.U. J Fisheries and Aquatic Sci, 23 (1/1):33-37.
• Karakas Y. 2008. Caviar Production from Grey Mullet and Determination of Quality. PhD. Thesis. Suleyman Demirel University Science Institute, Isparta. Turkey. p 30.
• Inanli AG, Coban OE. Dartay M. 2010. The Chemical and Sensorial Changes in Rainbow Trout Caviar Salted in Different Ratios During Storage. Fish sci, 76:879–883.
• AOAC 1995. Official Methods of Analysis (16th ed.). Washington, DC: Association of Official Analytical Chemistry.
• Bligh EG, Dyer WJ. 1959. A Rapid Method for Total Lipid Extraction and Purification. Can J Biochem Physiol,37: 911-917.
• Falch E, Overrien I, Solberg C, Slizyte R. 2010. Composition and calories. In: Seafood and Seafood Product Analysis, Part III. Nollet, L. M. L., and Toldrá, F. (Eds.). Boca Raton, FL: CRC Press, Taylor & Francies Group, pp. 257–288.
• Varlik C, Ugur M, Gokoglu N, Gun H. 1993. Principles and Methods of Quality Control in Aquaculture. Food Technology Association, Paper no: 17. Ankara. p. 174.
• Inal T. 1992. Food Hygiene of Foodstuffs of Animal Health Control. 2. Press. Final ofset I.C. Istanbul, p 783.
• Erkan N, Ozden O. 2008. Quality Assessment of Whole and Gutted Sardine (Sardine pilchardus) Stored in Ice. Int J Food Sci Technol, 42:1297–1304.
• Vural H, Oztan A. 1996. Practical Guide to Quality Control Laboratory of Meat Products. Hacettepe University Faculty of Engineering Publications. Ankara Pub. No: 36, 35-118.
• Baumgart J. 1986. Microbiologische Untersuchung von Lebensmittel. Behr’s verlag. B.Behr’s GmbH. Co., Averhoffstrasse 10, 2000 Hamburg 76.
• Kurtcan U, Gonul M. 1987. Scoring Method of Sensory Evaluation of Foods. Ege Uni. Journal of Eng Fac Food Engineering, 5(1):137-146.
• Inanli AG, Coban OE. Dartay M. 2010. The Chemical and Sensorial Changes in Rainbow Trout Caviar Salted in Different Ratios During Storage. Fish sci, 76:879–883.
• Inanli AG, Oksuztepe G, Ozpolat E, Coban OE. 2011. Effects of Acetic Acid and Different Salt Concentrations on the Shelf Life of Caviar from Rainbow Trout (Oncorhynchus mykiss). J Animal Vet Advances,10(23):3172-3178.
• Sengor G, Alakavuk D, Tosun Y, Ulusoy S. 2010. The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso), A Case Study. J Aquatic Food Product Techn,19:310–317.
• Duyar HA. 2000. An Investigation on the Chemical Composition of Muscle, Eggs and Processing of the Flesh as Croquet in Pearl Mullet (Chalcalburnus tarichi). Ege University, Science Institute. Department of fishing and processing technology. Ph.D. Thesis. Van, Turkey, p 118.
• Iwasaki M, Harada R. 1985. Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species. J Food Sci, 50:1585–1587. 24. Mol S, Baygar T, Varlik C, Tosun Y. 2008. Seasonal variations in yield, fatty acids, amino acids and proximate compositions of sea urchin (Paracentrotus lividus) roe. J Food Drug Anal, 16(2): 68–74.
• Sengor GF, Cihaner A, Erkan N, Ozden O, Varlik C. 2002. Caviar Production from Flathead Grey Mullet (Mugil cephalus) and the Determination of Its Chemical Composition and Roe Yield. Turk J Vet Anim Sci,26: 183-187.
• Ozpolat E, Patir B. 2010. Changes in Sensorial and Chemical Quality in Vacuum Packaged of Rainbow Trout (Oncorhynchus mykiss) Caviar During Producing and Preservation. J New World Sci,5:336-343.
• Bledsoe GE, Bledsoe CD, Rasco B. 2003. Caviars and Fish Roe Products. Crit Rev Food Sci, 43(3):317-356.
• Ozpolat E. 2006. Changes in Sensorial and Chemical Quality in Vacuum Packaged of Rainbow Trout (Oncorhynchus mykiss) Caviar During Producing and Preservation. Firat University, Science Institute. Department of Fishing and Processing Technology. P.G.Thesis. p 54.
• Long K. 1983. Der fluchtige Basenstickstoff (TVB-N) bei im Binnenland in der Verkehr gebrachten frischen Seefischen. II. Mitteilung. Arch Lebensmittelhyg 34:7–9.
• Alperden I, Ozay G, Eyyupoglu Y, Erdogan B. 1981. Use of Karbasan Products (leftover fish and oil). MAM publication number 81. Mbeae Press, Gebze-Kocaeli, 111 p.
• Inal T. 1992. Food Hygiene of Foodstuffs of Animal Health Control. 2. Press. Final ofset I.C. Istanbul, p 783.
• Unluturk A, Turantas F. 2003. Food Microbiology. Meta press. Bornova, ‹zmir, p 606.
• Celik U, Altinelataman C, Dincer T, Acarli D. 2012. Comparison of Fresh and Dried Flathead Grey Mullet (Mugil cephalus) Caviar by means of Proximate Composition and Quality Changes during Refrigerated Storage at 4±2 °C. Turk J Fisheries and Aquatic Sci,12: 1-5.
• Gunlu A. 2007. Determination of Some Nutrient Composition After Smoking and Shelf Life of Farmed Sea bass (Dicentrarchus labrax l.1758). PhD Thesis, Isparta, p 136.
• Ludorf W, Meyer V. 1973. Fische und Fischerzeugnisse. Paul Parey Verlag: Hamburg.
• Himelbloom BH, Crapo CA. 1998. Microbial Evaluation of Alaska Salmon Caviar. J Food Protec. 61(5): 626-628.
• Patir B, Ozpolat E, Seker P, Yalcin H. 2010. Production of Vacuum Packaged Caviar of Rainbow Trout (Oncorhynchus mykiss) and Changes in Microbiological Quality During Storage. Firat University, Veterinary Journal of Medical Sciences, 25 (1): 31-36.
• APHA 1985. American Public Health Association, American Water Works Association and Water Pollution Control Federation: Standard Methods for the Examination of Dairy Products. 15th ed.