Combination effect of hot smoking and vacuum packaging on quality parameters of refrigerated thornback ray (Raja clavata Linnaeus, 1758)
Abstract
In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a non-target catch, and the product obtained was vacuum packaged and then stored at refrigerated conditions (4±1 °C) for 120 days. The nutritional, chemical, microbiological, and sensory changes in the products were examined every 15 days. After the hot smoking process applied to thornback rays, significant changes were observed in the nutritional composition of the products (P<0.05). Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and thiobarbituric acid (TBA) values of smoked thornback rays increased during storage, and these values were determined between 23.11-98.06 mg/100 g, 2.48-7.33 mg/100 g, and 0.1-0.3 mg malondialdehyde/kg, respectively. It was determined that the total aerobic mesophilic bacteria (TAMB) count detected in the fresh sample decreased in smoked products due to the smoking process and the value was found below the detectable limit value (1.47 log CFU/g) during storage. As a result of the sensory evaluation, it was determined that the texture, odor, and flavor criteria of the smoked thornback rays were below the consumable limit value on the 120th day. According to the results, it was determined that the thornback ray vacuum packaged by hot smoking can be consumed safely for 105 days at 4±1 °C. This study shows that discarded thornback rays, which are a high protein food, can be transformed into high value-added products by applying different processing methods such as smoking and so can be evaluated as human food.
Keywords
Thornback ray, vacuum packing, hot smoking, cold storage, shelf life
References
- Aberoumand, A. and Baesi, F. (2020). Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni. Food Science &Nutrition, 8(8), 4145-4150. Doi: https://doi.org/10.1002/fsn3.1704
- Altuğ, T. and Elmacı, Y. (2005). Duyusal değerlendirme Teknikleri. Sidas Medya Ltd. Şti., İzmir. ISBN: 978-9944-5660-8-7 (in Turkish).
- AOAC. (1990). Official methods of analysts, 15th ed. Arlington, VA: Association of Official Analytical Chemists.
- Ayas, D., Ekingen, G. and Çelik, M. (2005). Seyhan Baraj The Seasonal differences in nutrient composition of the fillets of common carp (Cyprinus carpio L. 1758) caught from Seyhan dam lake and chemical organoleptic changings of these fillets following hot smoking. Journal of Eğirdir Fisheries Faculty of Süleyman Demirel University, 1(1), 12-20.
- Ayas, D., Eliuz, E.A.E, Peri, F. and Bakan, M. (2019). Determination of usage potential of some Mediterranean rays in fish oil production. Marine Science and Technology Bulletin, 8(1), 13-22. Doi: https://doi.org/10.33714/masteb.480957
- Bilgin, Ş., Ertan, Ö.O., and İzci, L. (2007). Investigation on changes in the chemical composition of hot smoked Salmo trutta macrostigma, Dumeril 1858, stored different temperatures. Journal of FisheriesSciences.com, 1(2), 68-70.
- Borgstrom, G. (1961). Fish as Food, Volume I: Production, Biochemistry, and Microbiology, Academic Press Inc., London. ISBN: 978-0-12-395569-2.
- Colakoglu, F.A., Ormanci, H.B. and Cakir, F. (2011). Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias). European Food Research and Technology, 232, 1069-1075. Doi: https://doi.org/10.1007/s00217-011-1477-x
- Connell, J.J. (1980). Control of Fish Quality. 2nd Ed., Fishing News Books Ltd., Surrey, England. ISBN: 978-0852381052.
- Curran, C.A., Nicoladies, L., Poulter, R.G., and Pors, J. (1980). Spoilage of fish from Hong Kong at different storage temperatures. Tropical Science, 22, 367-382.
