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Determination of the Some Quality Criteria and Shelf Life of Different Cooking Methods Aplied Anchovies (Engrulis encrasicolus) Stored at Refrigerated (+4±1 °C) Conditions

Yıl 2016, Cilt 1, Sayı 1, 21 - 27, 31.10.2016
https://doi.org/10.35229/jaes.272223

Öz

In this study, different cooking methods (frying with oil, frying without oil, and barbecue) were tried on anchovies (Engraulis
encrasicolus), they were stored in the fridge at (+4±1 °C); and then their biochemical, physical, chemical, microbiological, and sensory changes were investigated.
At the end of the storage period, the ratios of dry matter, crude ash, crude protein, and crude fat were measured as 49,32%, 3,06%, 32,85%, 13,33% in the fried
anchovies with oil the fried, 58,02%, 2,14%, 33,55%, 23,06% in fried anchovies without oil and 57,14%, 2,78%, 36,30%, 17,53% in cooked anchovies on the
barbecue, respectively. In addition, the ratios of total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA), and Trimethylamine (TMA) are 28,70 mg/100g,
6,34 mg MA/kg, 0,68 mg/100g in the fried anchovies without oil, 32,30 mg/100g, 6,64 mg MA/kg, 1,04 mg/100g in the fried anchovies with oil, and 33,60 mg/100g,
5,01 mg MA/kg, 0,89 mg/100g in the anchovies cooked on the barbecue, respectively. According to the sensory evaluations, the fried anchovies without oil were
favored more than the other two groups, and also were found in the limit values during the storage. However, the values of the fried anchovies with oil and the
anchovies that were cooked on the barbecue decreased below the limits. The samples remained within the quality limit values microbiologically during the storage
period. According to these results, it was determined that the healthiest cooking method was frying without oil which remains within the consumable limit values for
18 days, has longer durability than other groups.

Kaynakça

  • Angiş S., Oğuzhan P. ve Atamanalp M., (2006). Soğuk
  • tütsülenmiş ve mangalda pişirilmiş gökkuşağı alabalığı
  • (Oncorhynchus mykiss)’nda duyusal kalite kriterlerinin
  • karşılaştırılması. E.U. Journal of Fisheries & Aquatic
  • Sciences, 23, 337-338.
  • AOAC., (1980). Official Methods of Analysis of the Association of
  • Official Analytical Chemists (13th Ed.). Washington, DC.
  • AOAC., (1995). Official Methods of Analysis of the Association of
  • Official Analytical Chemists. Gaithersburg, MD.

Yıl 2016, Cilt 1, Sayı 1, 21 - 27, 31.10.2016
https://doi.org/10.35229/jaes.272223

Öz

Kaynakça

  • Angiş S., Oğuzhan P. ve Atamanalp M., (2006). Soğuk
  • tütsülenmiş ve mangalda pişirilmiş gökkuşağı alabalığı
  • (Oncorhynchus mykiss)’nda duyusal kalite kriterlerinin
  • karşılaştırılması. E.U. Journal of Fisheries & Aquatic
  • Sciences, 23, 337-338.
  • AOAC., (1980). Official Methods of Analysis of the Association of
  • Official Analytical Chemists (13th Ed.). Washington, DC.
  • AOAC., (1995). Official Methods of Analysis of the Association of
  • Official Analytical Chemists. Gaithersburg, MD.

Ayrıntılar

Konular Fen
Bölüm Makaleler
Yazarlar

Emre ÇAĞLAK>
RECEP TAYYİP ERDOĞAN ÜNİVERSİTESİ
Türkiye


Bariş KARSLI>
RECEP TAYYİP ERDOĞAN ÜNİVERSİTESİ
0000-0002-3944-6988
Türkiye


Seyhan RAKICI Bu kişi benim
RECEP TAYYİP ERDOĞAN ÜNİVERSİTESİ
Türkiye

Yayımlanma Tarihi 31 Ekim 2016
Gönderilme Tarihi 4 Aralık 2016
Kabul Tarihi 10 Ekim 2016
Yayınlandığı Sayı Yıl 2016, Cilt 1, Sayı 1

Kaynak Göster

APA Çağlak, E. , Karslı, B. & Rakıcı, S. (2016). Determination of the Some Quality Criteria and Shelf Life of Different Cooking Methods Aplied Anchovies (Engrulis encrasicolus) Stored at Refrigerated (+4±1 °C) Conditions . Journal of Anatolian Environmental and Animal Sciences , 1 (1) , 21-27 . DOI: 10.35229/jaes.272223


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